Tiramisu Cake

Total Time Prep: 1-1/4 hours + standing Bake: 30 min. + cooling
Yield 16 servings
Test Kitchen Approved
Can't get enough tiramisu? Neither can we; that's why we can't stop eating this tiramisu cake!

Ingredients

  • 1-1/2 cups sour cream
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla extract
  • 4 cups cake flour
  • 2-1/2 cups sugar
  • 4-1/2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 6 large egg whites, room temperature
  • 2 large eggs, room temperature
  • FROSTING:
  • 6 large egg whites, room temperature
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant coffee granules
  • 2 cups unsalted butter, cubed
  • FILLING:
  • 1 cup mascarpone cheese
  • 2 tablespoons sugar
  • 2 tablespoons whole milk
  • ESPRESSO SOAKING LIQUID:
  • 3/4 cup strong brewed coffee
  • 2 teaspoons instant espresso powder
  • 2 tablespoons Marsala wine, Kahlua (coffee liqueur) or rum
  • Baking cocoa, for garnish
  • Optional: espresso beans and sweetened whipped cream

Directions

  1. Preheat oven to 350°. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. Let stand 10 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.
  2. Sift cake flour, sugar, baking powder and salt together twice into a large bowl. Add butter and canola oil; beat until mixture is crumbly. Add egg whites, 1 at a time (about 2 tablespoons), beating well after each addition. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream mixture just until combined.
  3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a heatproof bowl of a stand mixer, whisk egg whites, sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
  5. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 20 minutes. Add in instant coffee granules. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth.
  6. In a small bowl, whisk together mascarpone, sugar and milk.
  7. In a separate bowl, combine coffee, espresso powder and Marsala wine.
  8. To assemble, place 1 cake layer on a serving plate; liberally brush with espresso soaking liquid. Spread with a thin layer of frosting. Pipe a border around the cake layer; fill with mascarpone filling. Repeat layers; top with remaining cake layer. Frost top and side of cake as desired. Sprinkle with cocoa powder. If desired, decorate with whipped cream and garnish with espresso beans.

Nutrition Facts

1 piece: 753 calories, 45g fat (26g saturated fat), 135mg cholesterol, 566mg sodium, 80g carbohydrate (53g sugars, 1g fiber), 8g protein.

If you love tiramisu, you'll try it in all its forms—including cake. We brush a mixture of strong-brewed coffee, coffee liqueur and instant coffee onto layers of vanilla cake, sandwiching mascarpone filling between the layers. Then, we top the tiers with a coffee frosting and a dusting of cocoa powder to make slices that taste just like the iconic dessert. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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