Description
This Tiramisu Layer Cake combines the rich, airy texture of a classic sponge cake with the creamy, indulgent mascarpone whipped cream and coffee-soaked layers reminiscent of traditional tiramisu. Perfect for special occasions, this cake delivers deep coffee flavors balanced by a light, fluffy cake and smooth, luscious filling.
Ingredients
Scale
Cake Layers
- 2 ¾ cup cake flour (330 grams)
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cup granulated sugar (300 grams), divided
- ½ cup vegetable oil (165 grams)
- 1 cup plus 1 teaspoon whole milk (247 grams)
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 6 large egg whites
- ¼ teaspoon cream of tartar (divided)
Whipped Cream Filling
- ½ cup powdered sugar (65 grams)
- 2 cups whipping cream (480 grams)
- 8 ounces mascarpone cheese, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Additional
- 1 ¾ cup (415 grams) very strong coffee, sweetened with 2 tablespoons sugar and cooled
- 1 tablespoon cocoa powder for dusting
Instructions
- Prepare Cake Pans: Grease the bottoms of two 8-inch by 2-inch round cake pans with butter, line the bottoms with parchment circles, then butter and flour the sides. Set aside.
- Preheat Oven: Set the oven to 325°F (163°C) and place a rack in the middle position.
- Combine Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, and salt.
- Mix Egg Yolks and Sugar: In a large bowl, add egg yolks and one-third of the sugar. Whisk until the color lightens slightly and the yolks break up.
- Add Wet Ingredients: To the egg yolk mixture, add whole milk, vegetable oil, and vanilla extract. Whisk to combine.
- Beat Egg Whites: In the bowl of a stand mixer fitted with a whisk, add egg whites and half of the cream of tartar. Beat on low to medium-high speed until fluffy and opaque, then gradually add the remaining sugar, continuing to beat until glossy and medium to firm peaks form.
- Incorporate Dry Ingredients: Gently whisk the dry flour mixture into the egg yolk mixture, allowing a few lumps to remain to avoid overworking the batter.
- Fold in Egg Whites: Add about one-third of the beaten egg whites to the batter, folding gently with a rubber spatula. Repeat with the remaining meringue, preserving airiness for a light cake texture.
- Divide Batter and Bake: Evenly divide batter between prepared pans (using a scale for accuracy). Immediately bake in the preheated oven for 1 hour and 10 minutes.
- Cool Cakes: After baking, let cakes cool in their pans for 5 minutes, then invert them onto wire racks while still in pans to cool completely. Slice each cake layer in half horizontally to create four layers total.
- Prepare Whipped Cream: In a clean stand mixer bowl with whisk attachment, beat powdered sugar, vanilla, mascarpone cheese until smooth. Add whipping cream and remaining cream of tartar. Whisk on low then medium speed until spreadable stiff peaks form, taking care not to overbeat.
- Assemble Cake: Place one cake layer on a plate, cut side up. Generously brush or drizzle with one-fourth of the cooled sweetened coffee, allowing it to soak in. Spread one-fourth of whipped cream over the soaked layer. Repeat soaking and layering with remaining cake layers and cream.
- Finish and Chill: Dust the top of the assembled cake lightly with cocoa powder. Refrigerate the cake for at least 1 hour to set, though it can be served immediately or within a day for best flavor.
Notes
- Use a scale to evenly divide the cake batter for uniform cake layers.
- Do not open the oven door or disturb the cakes while baking to prevent collapse.
- Ensure mascarpone and heavy cream are cold for best whipping results.
- The cake benefits from chilling to allow flavors to meld and cream to set.
- You can adjust the sweetness of the coffee soaking liquid to taste.
