Ingredients:
For the Cake Layers:
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1/4 cup (60ml) strong brewed coffee, cooled
For the Coffee Soaking Syrup:
- 1/2 cup (120ml) strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons granulated sugar
For the Mascarpone Filling:
- 1 1/2 cups (360ml) heavy cream, chilled
- 1 cup (240g) mascarpone cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- Cocoa powder, for dusting
- Chocolate curls or shaved chocolate, for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the coffee soaking syrup. In a small bowl, stir together the cooled brewed coffee, coffee liqueur (if using), and granulated sugar until the sugar is dissolved. Set aside.
- Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely.
- Once the cakes are completely cool, use a long serrated knife to level the tops if necessary.
- While the cakes are cooling, prepare the mascarpone filling. In a large mixing bowl, beat the chilled heavy cream until stiff peaks form.
- In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined and smooth. Be careful not to overmix.
- To assemble the cake, place one cake layer on a serving platter or cake stand. Brush the top of the cake layer generously with the coffee soaking syrup.
- Spread a layer of the mascarpone filling over the soaked cake layer, smoothing it out evenly with a spatula.
- Place the second cake layer on top of the filling. Brush the top of this layer with the remaining coffee soaking syrup.
- Spread the remaining mascarpone filling over the top of the cake, smoothing it out evenly and ensuring it reaches the edges.
- Dust the top of the cake with cocoa powder using a fine-mesh sieve.
- If desired, garnish the top of the cake with chocolate curls or shaved chocolate.
- Refrigerate the Tiramisu Layer Cake for at least 2-3 hours, or until the filling is set and the flavors have melded together.
- Before serving, allow the cake to sit at room temperature for about 15-20 minutes to soften slightly.
- Slice and serve the Tiramisu Layer Cake, enjoying the rich flavors and creamy texture with every bite!
- This Tiramisu Layer Cake is a stunning dessert that combines the classic flavors of tiramisu with the elegance of a layered cake. It’s perfect for special occasions or any time you want to impress your guests with a delicious homemade treat!