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Tiramisú Layer Cake

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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!

Tiramisu-Layer-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!

Tiramisu-Layer-Cake

Yield: 15-20

Tiramisú Layer Cake

Tiramisú Layer Cake
Prep Time 6 minutes
Cook Time 30 minutes
Inactive Time 9 hours 54 minutes
Total Time 10 hours 30 minutes

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
  • 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 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 bean paste and almond extract.
  • Beat egg whites at high speed until stiff peaks form, and fold into batter. 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. 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

    Only changes I made were: I spooned the syrup over the layers instead of brushing, and I made two cakes and then cut them in half making 4 layers

    © Southern Living Magazine
    Category: Dessert

    Recipe Source: Southern Living Magazine, December 2011 (link to recipe here)

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    3. 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 🙂

      Reply

      • 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 😉

        Reply

    5. 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!!

      Reply

      • 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!

        Reply

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