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Tiramisu Cake

We love everything about Tiramisu. The classic iconic Italian recipe is simple and has incredible flavor. @kitchen-bythesea took these flavors and created a Tiramisu Cake. Layers of vanilla cake are soaked with an espresso soak. Each layer also gets a thin coating of espresso chocolate ganache along with a generous layer of mascarpone cream.

Yellow cake with espresso chocolate ganache, an espresso soak and mascarpone soak

  • Prep Time

    35min

  • Cook Time

    40min

  • Inactive Time

    1hr 10min

  • Total Time

    2hr 15min

  • Recipe Category Desserts

  • Recipe Cuisine Italian-American

  • Recipe Level Requires Time and Skill

Recipe By: Maddie and Jules @kitchen_bythesea

Ingredients

  • Vanilla Cake (Makes 3 9” rounds)
  • 3 ¾ cups cake flour, 445 grams
  • 2 ½ cups granulated sugar, 500 grams
  • 1 ½ teaspoon baking soda, 7 ml
  • 1 tablespoon Diamond kosher salt, 15 ml
  • 2 tablespoons vanilla bean paste (or 2 teaspoons vanilla extract), 30 ml
  • ½ teaspoon almond extract, 3 ml
  • 1 ½ cup buttermilk, 360 ml
  • 3 eggs
  • 1 ½ cup DeLallo Extra Virgin Avocado Oil, 360 ml
  • 1/2 cup melted salted butter, 113 grams
  • ¼ cup hot water, 60 ml
  • Espresso Chocolate Ganache:
  • 8 ounces dark chocolate, 70% cocoa
  • 6 tablespoons butter, 85 grams
  • 2 teaspoons vanilla, 10 ml
  • 1 ¼ cup sugar, 250 grams
  • 1 ¼ cup heavy cream, 300 ml
  • 2 tablespoons DeLallo Instant Espresso Coffee Powder, 30 ml
  • Pinch of salt
  • Espresso Soak:
  • ½ cup hot water, 120 ml
  • 2 tablespoons DeLallo Instant Espresso Coffee Powder, 30 ml
  • 2 tablespoons Grand Marnier, 30 ml
  • Mascarpone Cream:
  • 8 ounces mascarpone, room temperature
  • 1 ¼ cup heavy cream, 300 ml
  • 1/8 teaspoon salt, 1 ml
  • ¼ cup granulated sugar, 50 grams
  • 1 tablespoon vanilla bean paste, 15 ml
  • Dusting:
  • 3 tablespoons unsweetened cocoa for dusting, 15 g

Directions

  • Vanilla Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
  • In a large mixing bowl, whisk together the cake flour, sugar, baking soda, and salt until evenly combined.
  • Add the vanilla extract, almond extract, buttermilk, eggs, and avocado oil to the dry ingredients. Mix until just combined.
  • Stir in the melted butter, then add the hot water, mixing until the batter is smooth and well-combined. The batter will be thin.
  • Divide the batter evenly among the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Espresso Chocolate Ganache:
  • Cut the butter into 6 pieces. The butter should be cold and each piece should be about 1 tablespoon. Set into a medium bowl.
  • Chop the chocolate into small pieces and add into the bowl with the butter along with the salt and vanilla. Set aside.
  • In a small saucepan over medium heat, heat cream and sugar until hot but just before boiling.
  • Once the cream is heated, mix in the espresso powder.
  • Pour the heated cream mixture over the chocolate, butter, salt, and vanilla. Let sit for 1 minute then mix until incorporated.
  • Set in the fridge, stirring every 15-20 minutes until cooled but not hard. The icing should be a spreadable consistency.
  • Mascarpone Cream:
  • In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
  • Add the sugar, vanilla bean paste, and salt. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.
  • Refrigerate the mascarpone cream until ready to assemble the cake.
  • Espresso Soak:
  • In a small bowl, whisk together the hot water and instant espresso powder until dissolved.
  • Stir in the Grand Marnier. Let the mixture cool to room temperature.
  • Assembly:
  • Prepare the Layers: Level the tops of the cooled cakes with a serrated knife to create even layers.
  • Soak the Cake: Place the first cake layer on a serving plate or cake stand. Use a pastry brush to generously dab half of the espresso soak over the cake.
  • Add Ganache and Cream: Spread a thin layer of the espresso chocolate ganache over the soaked cake. Top with a generous layer of the mascarpone cream. Dust with 1 tablespoon of cocoa powder.
  • Repeat Layers: Place the second cake layer on top and repeat the soaking, ganache, mascarpone cream, and cocoa dusting. Top with the third cake layer.
  • Finish the Cake: Spread the remaining espresso chocolate ganache over the top and sides of the cake. Decorate the top with the reserved mascarpone cream, if desired, using a piping bag or a ziploc bag with a small hole cut in the corner.
  • Dust and Serve: Finish with a dusting of the remaining cocoa powder on top.

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Keywords:

tiramisu cake , tiramisu cake recipe , Italian cake recipe , tiramisu recipe

Tiramisu Cake

We love everything about Tiramisu. The classic iconic Italian recipe is simple and has incredible flavor. @kitchen-bythesea took these flavors and created a Tiramisu Cake. Layers of vanilla cake are soaked with an espresso soak. Each layer also gets a thin coating of espresso chocolate ganache along with a generous layer of mascarpone cream.