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!
Ingredients
- -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
Instructions
- 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.
Notes
Recipe Source: Southern Living Magazine, December 2011 (link to recipe here)
SydLow says
Well I guess I’m the only one who doesn’t know how to prepare marscapone frosting. Have the ingredients but what do you do with them.
Sweetphi says
To make the marscarpone frosting:
Step 1 Stir mascarpone cheese in a large bowl just until blended.
Step 2 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. I’ll add the steps to the recipe 🙂
Sydlow says
Thank you. For some reason my printer left it out. Just one more question is it vanilla extract or vanilla bean paste?
LEFTSIDEOFTHETABLE says
Great description of how wonderful it tastes and that it’s the best cake you’ve EVER had 😉 That kinda says a lot in my book. I love a good cake and this one sounds unique. I just made a triple layer red velvet yesterday. Ahhh, just the best spending time making a cake that so many people enjoy. Enjoy your day, thank you for sharing!!
Sweetphi says
Thanks for the lovely comment! It definitely was one of (if not THE) best cake I have ever made. Wow-a triple layer red velvet cake sounds fantastic as well! And you’re so right-it definitely is fun spending time on a big beautiful cake that others enjoy!
Erin | The Law Student's Wife says
GORGEOUS! Tiramisu is one of my favorite desserts, so I would be all over this.
Sweetphi says
Thank you for the comment Erin! If you like Tiramisú this is definitely THE cake for you 🙂
NK says
This cake was fantastic… of course the hint of brandy made it pretty easy to win my vote, but I played well with the coffee 🙂
Sweetphi says
Why thank you for the sweet comment, so glad you liked it! I’m going to start adding a hint of brandy to all sorts of things to make them winners just for you 😉
Abby @ The Frosted Vegan says
This is soo pretty, Phi!
Sweetphi says
Thanks for the comment Abby!! It was definitely worth all the time it took to make it!
cheri says
This is a showstopper for sure, what a beauty!
Sweetphi says
Awe thank you Cheri! It definitely stopped me in my tracks a few times (as I stopped to cut another slice because it was so good lol)