Tiramisu Layer Cake

Tiramisu, a classic Italian dessert, has captivated dessert lovers around the globe with its delightful combination of flavors and textures. Originating from the Veneto region of Italy, this indulgent treat is traditionally crafted with layers of coffee-soaked ladyfingers, rich mascarpone cheese, and a dusting of cocoa powder. The name “tiramisu” translates to “pick me up,” aptly reflecting the energizing blend of espresso and cocoa that defines this dessert.

Discover the indulgent world of the Heavenly Tiramisu Layer Cake, a delightful twist on the classic Italian dessert. This recipe captures the essence of traditional tiramisu with its layers of coffee-soaked cake, creamy mascarpone frosting, and a touch of cocoa powder. Perfect for any occasion, this showstopper is sure to impress. Get ready to treat your friends and family to a heavenly dessert that's rich in flavor and beautiful in presentation.

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Ingredients

For the Coffee Layer:

2 cups brewed espresso, cooled

1/2 cup coffee liqueur (like Kahlua)

For the Cake:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

For the Mascarpone Frosting:

8 oz mascarpone cheese, room temperature

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Garnish:

Unsweetened cocoa powder, for dusting

Dark chocolate shavings or curls

Instructions

Prepare the Coffee Mixture: In a bowl, combine the brewed espresso and coffee liqueur. Set aside.

Make the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, mix the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Frosting: In a mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone until fully combined.

Assemble the Cake: Once the cakes are cool, slice each cake in half horizontally, resulting in 6 layers. Place one layer on a serving platter. Brush generously with the coffee mixture, then spread a layer of mascarpone frosting on top. Repeat this process for the remaining layers, finishing with a layer of frosting on the top.

Decorate: Spread the remaining frosting on the sides of the cake. Dust the top with cocoa powder and garnish with dark chocolate shavings or curls.

Chill and Serve: Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld. Slice and serve chilled for an indulgent dessert experience!

Prep Time: 30 mins | Total Time: 5 hrs | Servings: 12