This Tiramisú Layer Cake is the best cake ever! I seldom follow recipes to a ‘T’, so when I do, and they actually turn out like I want them to I want to, I do a little happy dance! I did that dance after making this decadent and delicious cake!
The moist layers, the hints of coffee and brandy, the decadent Mascarpone frosting…wow…this cake has it all! When I was reading over The Southern Living Magazine Christmas Special Edition, there was a section called something like ‘Showstopping Cakes’ and then a picture of a cake, so since Christmas I have been thinking the name of this cake was ‘Showstopping Tiramisú Cake’. After making this cake, I really do think the name should be changed to ‘Showstopping Tiramisú Layer Cake, because honestly it is hands down one of the best slices of cake I’ve ever eaten, EVER!
I can’t emphasize how rare it is that I actually follow a recipe, so the fact that it turned out and was so good really surprised me. Here are some pictures making this beauty, a little note from me – the end result is definitely worth the time it takes to make this cake!
- -Cake Batter-
- ½ cup butter softened
- ½ cup shortening
- 2 cups sugar
- ⅔ cup milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract or vanilla bean pasta
- 1 teaspoon almond extract
- 6 egg whites
- -Coffee Syrup-
- 1 cup sugar
- ⅔ cup strong brewed coffee
- ¼ cup brandy
- -Mascarpone Frosting-
- 2 8-oz. packages mascarpone cheese
- 3 cups heavy cream
- 1 tablespoon vanilla extract
- ⅔ cup sugar
- Preheat oven to 350°.
- Beat egg whites at high speed until stiff peaks form. Set aside.
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract or vanilla bean paste and almond extract. Stir in egg whites.
- Spoon batter into 3 greased and floured 8-inch round cake pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Meanwhile, prepare Coffee Syrup.
- Prepare Mascarpone Frosting. Stir mascarpone cheese in a large bowl just until blended. Beat cream and vanilla at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar, beating until stiff peaks form. (Do not overbeat or cream will become grainy.) Gently fold whipped cream mixture into mascarpone cheese.
- Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
- Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.
Recipe Source: Southern Living Magazine, December 2011 (link to recipe here)