Tiramisu Cake

Tiramisu will forever be one of our favorite desserts. It is a classic, iconic Italian recipe known for its simplicity and incredible flavor. This tiramisu cake is a play on the classic dessert. 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. This cake captures all the flavors of a classic tiramisu in cake form.

Components of a Tiramisu Cake: 

• Vanilla Cake Layers: The base of this cake consists of vanilla bean cake layers. These cake layers are tender and infused with vanilla bean flavor, making them the perfect base to absorb the espresso. Unlike ladyfingers, these thicker cake layers do not get soggy, maintaining a classic, moist cake texture.
• Espresso Chocolate Ganache: Chopped chocolate and heavy cream are incredible on their own, but this ganache takes it a step further with the addition of espresso powder for even more depth of flavor. This ganache brings extra chocolate and coffee flavor to the cake. It’s creamy and chocolatey, making it the perfect frosting. Using dark chocolate helps keep the ganache from being overly sweet.
• Espresso Soak: Just like traditional Tiramisu, this cake benefits from an espresso soak. The DeLallo instant espresso powder provides an ideal espresso flavor and is incredibly convenient. Simply mix it with hot water and a bit of liquor for the perfect soak—no espresso machine required.
• Mascarpone Cream: The filling for this tiramisu cake is a combination of mascarpone and whipped cream. This cream is soft but sturdy enough to hold up thanks to the blend of mascarpone and whipped cream.

Tips for Making the Perfect Tiramisu Cake

1. Choose Quality Ingredients:

• Vanilla: Opt for high-quality vanilla bean paste or pure vanilla extract. The vanilla flavor is key in both the mascarpone and cake layers. We like to use vanilla bean paste.
• Chocolate: Use dark chocolate with at least 70% cocoa for the ganache. This ensures a rich, not-too-sweet flavor that balances the sweetness of the mascarpone cream and cake.
• Espresso Powder: Instant espresso powder provides a concentrated coffee flavor without the need for brewing espresso. DeLallo instant espresso powder is a great choice for its robust flavor.

2. Properly Measure Ingredients:

• Flour: Measure your flour by weight (grams) for the most accurate results. If using cups, lightly spoon the flour into the measuring cup and level it off to avoid adding too much.
• Liquids: Use a liquid measuring cup for all wet ingredients to ensure you get the correct volume.

3. Cake Layer Preparation:

• Parchment Paper: Line the bottoms of your cake pans with parchment paper to prevent sticking and ensure the cakes come out cleanly.
• Even Layers: Use a serrated knife to level the tops of your cakes. This ensures each layer is even, which helps in creating a stable and visually appealing cake.

4. Perfect the Espresso Soak:

• Even Soaking: Use a pastry brush to apply the espresso soak evenly across each cake layer. This method ensures the cake absorbs the liquid without becoming soggy.
• Cooling: Allow the espresso soak to cool completely before applying it to the cake. Hot liquid can affect the texture of the cake.

5. Ganache Consistency:

• Cooling: Refrigerate the ganache until it reaches a spreadable consistency. It should be thick enough to hold its shape but still smooth enough to spread easily. Stir the ganache occasionally while it cools to maintain an even texture.
• Application: Use an offset spatula for smooth and even application of the ganache. This tool helps in spreading the ganache evenly without tearing the cake.

6. Smooth Mascarpone Cream:

• Do Not Overbeat: Be careful not to overbeat the mascarpone cream as it can become grainy. Mix until just combined and soft peaks form.

7. Assembly and Decoration:

• Layering: Assemble the cake on a rotating cake stand to make layering and decorating easier. This allows you to evenly distribute the ganache and cream and achieve a professional finish.
• Piping Bag: For a decorative touch, use a piping bag or ziploc with a hole in it to pipe the mascarpone cream on top of the cake. 
• Dusting: Use a fine mesh sieve to evenly dust the top of the cake with cocoa powder. This adds a classic tiramisu touch and a slight bitter note that complements the sweetness of the cake.

8. Serving and Storing:

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. We recommend taking it out about 30 minutes before serving so the layers can come to room temperature.

9. Variations and Customizations:

• Alcohol-Free: If you prefer a non-alcoholic version, simply omit the Grand Marnier from the espresso soak. 

Print

Tiramisu Cake

Prep Time 3 hours hours

Cook Time 40 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 12

Ingredients

Vanilla Cake (Makes 3 9” rounds)

• 3 ¾ cups cake flour 445 grams
• 2 ½ cups granulated sugar 500 g
• 1 ½ teaspoon baking soda 7 ml
• 1 tablespoon Diamond Kosher salt 15 ml (1/2 tablespoon if other brands of salt)
• 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 avocado oil 360 ml
• 1/2 cup melted salted butter 113 g
• ¼ cup hot water 60 ml

Espresso Chocolate Ganache:

• 8 ounces dark chocolate 70% cocoa
• 6 tablespoons butter 85 g
• 2 teaspoons vanilla 10 ml
• 1 ¼ cup sugar 250 g
• 1 ¼ cup heavy cream 300 ml
• 2 tablespoons DeLallo instant espresso powder 30 ml
• Pinch of salt

Espresso Soak:

• ½ cup hot water 120 ml
• 2 tablespoons DeLallo instant espresso 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 g
• 1 tablespoon vanilla bean paste 15 ml

Dusting:

• 3 tablespoons unsweetened for dusting 15 g

Instructions

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.

Notes

DeLallo instant espresso powder