This Tiramisu Layer Cake is Jaw-Dropping Gorgeous!
I know I’m a bit early this month with our feature Tiramisu Layer Cake, but I wanted you to have this recipe while you are planning the Thanksgiving feast for this weekend. You need a show-stopper for the table… right? Nailed it!!!
This cake is light, but not too light. Just what you need after a big dinner of turkey, stuffing, gravy… I can taste it already… yum!
This cake is a mile high, which in itself is quite impressive, but the ohhs and awhs will come when you slice it. Revealing the three layers with dripping coffee and liqueur may even get some applause! Now I am going to warn you, I was really skimpy
on the drizzle of coffee and liqueur on each layer. Just like you, I was thinking: will this make it too soogy? But don’t worry the cake layers can take it, it really adds a lot of moisture and yummy coffee goodness.
Come on I know you want to make this, just give in. There’s no need for excuses – it’s Thanksgiving! Enjoy!
Tiramisu Layer CakeEMAIL Recipe Share on Facebook
- 2-3/4 cup pastry flour
- 1-1/4 cup PLUS 2/3 cup granulated sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup canola oil
- 4 egg yolks
- 6 Tbsp sour cream or Greek yogurt
- 1/2 cup PLUS 1 Tbsp whole milk
- 1-1/2 tsp vanilla
- 6 egg whites
- 1-2 Tbsp espresso powder, you can substitute crushed instant coffee or coffee liqueur
- Preheat oven to 350ºF. Prepare 3-9" layer pans with butter and flour.
- Whisk together flour, 1-1/4 cup sugar, baking powder, salt. Set aside.
- In a large bowl, whisk oil and egg yolks until well blended. Stir in sour cream and 1/2 cup milk and vanilla. Add dry ingredients in 3 additions until blended.
- In the bowl of a stand mixer, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, beating until stiff peaks form.
- Fold into batter in 2-3 additions.
- Remove 1/3 of the batter. Fold in as much espresso powder as you like.
- Pour white batter evenly into 2 prepared pans and the coffee batter into the third pan. Bake 18-20 minutes until set. Remove to cool completely.
Coffee Mixture: In a small bowl mix 1/2 cup brewed espresso or strong coffee and 2 Tbsp coffee liqueur. Set aside.
Prepare Filling: Mix 1 cup Mascarpone cheese, 1/2 confectioner's sugar, 1 Tbsp of milk and 2 Tbsp coffee liqueur; beat until smooth. Add a bit more milk if too stiff. Set aside.
Prepare Frosting: Whip 2 cups of whipping cream with 1/4 cup of confectioner's sugar until stiff peaks form.
ASSEMBLY: Place first white layer on a platter. Poke holes with a toothpick about 1 inch apart. Pour 1/3 of the coffee mixture over the layer. Spread with 1/3 of the cheese filling. Repeat with coffee layer and the final white layer . Frost overall with whipped cream, dusting the top with cocoa.
This post is sponsored by Manitoba Canola Growers. We love canola oil and the goodness of this Canadian product. Thank you for supporting the brands that support Eat In Eat Out magazine.
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