Tiramisu Cake
Tiramisu Cake is a delightful twist on the traditional Italian dessert, combining the comforting elements of a vanilla cake with the iconic flavors of tiramisu. This cake layers a moist vanilla sponge, soaked in rich coffee syrup, with a luxuriously smooth mascarpone frosting. Whether you’re hosting a special gathering or simply indulging in an elegant treat, this tiramisu cake offers a perfect balance of flavors and textures that will captivate your taste buds. The coffee-soaked layers create a perfect fusion of bold coffee notes and delicate sweetness, while the mascarpone frosting adds a creamy, velvety finish. Each bite brings an irresistible combination of flavors, making it a must-try for any occasion.
Ingredients Breakdown
The magic of this tiramisu cake begins with the simple yet essential ingredients. For the vanilla cake, we rely on a combination of butter and vegetable oil to ensure the cake is both tender and moist. The butter lends richness, while the oil helps maintain a soft crumb. Eggs, at room temperature, play a crucial role in adding structure and moisture, while the cake flour ensures a delicate texture.
Coffee syrup is where this cake draws its tiramisu roots. A mixture of freshly brewed coffee or espresso, and sugar, is used to soak the cake layers. This not only enhances the cake’s flavor but also keeps it deliciously moist.
The mascarpone frosting is the crowning glory. Made from mascarpone cheese, powdered sugar, and heavy whipping cream, it strikes a balance between lightness and richness. The vanilla extract adds a subtle, aromatic flavor that complements the cake perfectly. Feel free to add a dusting of cocoa powder on top for that final, authentic tiramisu touch.
Substitutions are possible: if mascarpone is not available, cream cheese can be used as an alternative, though it will alter the final taste slightly. Similarly, espresso powder dissolved in hot water can replace brewed coffee in the syrup.
Step-by-Step Preparation Guide
Creating the batter for this cake requires a few key steps. Start by creaming the butter and oil until they blend into a smooth, pale mixture. Gradually add in the sugar, beating it until fluffy. The addition of room-temperature eggs, one at a time, ensures the batter maintains its smooth consistency.
The dry ingredients – cake flour, baking powder, and salt – are sifted and then added to the batter alternately with buttermilk. This alternating method helps the batter stay light and airy. Avoid overmixing, as it can result in a dense cake.
Once baked, the cakes should have a golden hue and spring back when gently pressed. While cooling, brew your coffee and dissolve the sugar to make the syrup. This syrup will be used to soak each layer, imparting that signature tiramisu coffee flavor.
When preparing the mascarpone frosting, take care not to overwhip the cream. Once the mascarpone and sugar have been beaten together, the heavy cream is slowly added to achieve a smooth, fluffy texture. Overwhipping can cause the frosting to curdle, so monitor the mixture closely.
Assembling the Tiramisu Cake Like a Pro
Assembly is where the cake comes to life. Start by placing the first layer on your serving plate and generously brush the top with the coffee syrup, allowing it to seep into the cake. The key here is to ensure the coffee flavor penetrates each layer without overwhelming the delicate vanilla sponge.
Next, pipe or spread a layer of mascarpone frosting over the cake. Smooth it out with an offset spatula to create an even surface before repeating the process with the remaining layers. Once all the layers are stacked, use the remaining frosting to coat the entire cake for a sleek finish.
For decoration, dust the top with cocoa powder or get creative with frosting swirls along the edges. This final touch not only enhances the visual appeal but also echoes the classic tiramisu look.
Recipe Tips
- Moist Cake: Make sure to generously soak the cake layers with coffee syrup, especially along the edges, to keep every bite moist.
- Mascarpone Handling: Keep the mascarpone cheese chilled until you’re ready to use it. This prevents it from becoming runny during the mixing process.
- Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator to keep the frosting from drying out.
- Common Issues: If the frosting splits, it may have been overwhipped. In that case, gently fold in more mascarpone to bring it back together. For a dry cake, ensure you don’t overbake by checking for doneness after 25 minutes.
What to Serve With This Recipe
Pairing this Tiramisu Cake with the right accompaniments enhances the experience. A cup of freshly brewed espresso or coffee makes an excellent beverage choice, reinforcing the coffee flavors in the cake. For a more decadent pairing, consider serving it alongside a glass of dessert wine like Marsala or Vin Santo, which complements the richness of the mascarpone.
To balance the sweetness, consider a light fruit salad or a handful of berries. The tartness of fresh fruit provides a refreshing contrast to the cake’s creamy layers. Alternatively, chocolate-dipped strawberries or a light chocolate mousse can create a more indulgent dessert spread, perfect for special occasions or festive gatherings.
Serving and Storing Tiramisu Cake
To achieve the best flavor, refrigerate the assembled cake for at least two hours before serving. This allows the coffee syrup to soak into the layers fully and the mascarpone frosting to firm up. When serving, use a sharp knife for clean, neat slices. For a polished look, wipe the knife clean between cuts.
If you have leftovers, store them in the refrigerator in an airtight container. The cake will keep for up to three days, but it’s best enjoyed fresh. Avoid freezing, as the mascarpone frosting can become grainy once thawed.
Tiramisu Cake
Ingredients
For the Vanilla Cake:
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter softened to room temperature
- 4 large eggs room temperature
- 3 cups cake flour
- 2 tablespoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups buttermilk
For the Coffee Syrup:
- 1/2 cup freshly brewed coffee or espresso
- 2 tablespoons granulated sugar
For the Mascarpone Frosting:
- 12 ounces mascarpone cheese
- 1 3/4 cups powdered sugar
- 1 cup heavy whipping cream chilled
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder for dusting
Instructions
- Begin by preheating your oven to 325°F. Prepare three 6-inch cake pans (or two 9-inch pans if preferred) by greasing and flouring them thoroughly. Set aside for later use.
- In a large mixing bowl with a whisk attachment, cream the softened butter and vegetable oil together until they are well blended into a smooth, cohesive mixture. This process will take around 3 minutes. It’s essential to ensure the butter is at room temperature for this to work.
- Gradually add the granulated sugar to the butter and oil blend, mixing on high speed until the result is light and airy with a pale yellow hue, about 3 more minutes.
- Incorporate the eggs one at a time, ensuring to scrape down the sides of the bowl after each addition to keep the batter smooth. Add the vanilla extract and mix well.
- For the next 3 minutes, continue beating the mixture on high speed to incorporate as much air as possible for a fluffier cake.
- In another bowl, sift together the cake flour, baking powder, and salt. Alternately add the dry mixture and buttermilk into the wet batter in four portions, starting with the buttermilk and finishing with the dry ingredients. Take care not to over-mix; a few small lumps in the batter are fine.
- Evenly distribute the batter into the prepared cake pans and bake for 30 minutes, or until the cakes turn golden and spring back when lightly pressed. Keep an eye on them as baking times may vary depending on your oven. Once baked, transfer the cakes to a cooling rack to cool completely.
- While the cakes cool, brew your coffee and stir in the sugar while it’s still hot, ensuring the sugar fully dissolves.
- To prepare the mascarpone frosting, combine the mascarpone, powdered sugar, and vanilla extract in a stand mixer using the whisk attachment. Beat on medium speed for about a minute until the mixture is light and fluffy.
- After scraping down the sides of the bowl, switch the mixer to medium-low speed and gradually pour in the chilled heavy cream. Continue mixing until everything is well combined and fluffy, which should take about 2 minutes. Be careful not to overwhip as this can cause the frosting to split. Once done, transfer the frosting to a piping bag fitted with a large round tip.
- Assemble the cake by placing the first layer on a serving plate or cake stand. Generously brush the top with the coffee syrup using a pastry brush, allowing it to soak into the cake.
- Pipe a layer of frosting on top, smoothing it out with an offset spatula if necessary. Repeat this process with the remaining cake layers, making sure each is soaked with the coffee syrup and frosted.
- Frost the top and sides of the cake with the remaining frosting. If you wish to decorate, reserve some frosting for piping around the top edge of the cake. Finally, dust the top with cocoa powder.