Print

Tiramisu-ish Layer Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 64 reviews

This Tiramisu-ish Layer Cake combines the rich flavors of traditional tiramisu in a delightful layered cake form. Featuring a moist vanilla cake soaked in espresso coffee, layered with creamy mascarpone frosting, and dusted with dark cocoa powder, this cake offers a luscious dessert experience perfect for special occasions or an indulgent treat.

Ingredients

Vanilla Cake

  • 4 eggs
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 150g (3/4 cup) castor sugar
  • 80g extra virgin olive oil
  • 250g (1 cup) thick unsweetened full-fat Greek yoghurt
  • 185g (1 1/2 cups) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bi-carb soda
  • Pinch of sea salt

Coffee Soak

  • 150ml strong espresso (3 espresso shots, topped up with boiling water if needed)
  • 1 1/2 tablespoons castor sugar
  • 1 teaspoon vanilla bean paste

Mascarpone Frosting

  • 500g cream cheese, at room temperature
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 130g (1 cup) pure icing sugar
  • 500g mascarpone

To Assemble

  • 3 tablespoons dark Dutch-process cocoa powder

Instructions

  1. Prepare the Vanilla Cake: Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs with vanilla bean paste and castor sugar until pale and fluffy. Gradually add the extra virgin olive oil and thick Greek yoghurt, mixing well to combine.
  2. Mix Dry Ingredients: In a separate bowl, sift together plain flour, baking powder, bi-carb soda, and a pinch of sea salt. Gently fold these dry ingredients into the wet mixture just until combined, taking care not to overmix to keep the cake tender.
  3. Bake the Cake Layers: Divide the batter evenly into two greased 20cm (8-inch) round cake pans or lined baking tins. Bake in the preheated oven for 15 minutes or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
  4. Prepare the Coffee Soak: Brew strong espresso and mix in castor sugar and vanilla bean paste until the sugar dissolves. Allow the mixture to cool to room temperature for soaking the cake layers later.
  5. Make the Mascarpone Frosting: In a medium bowl, beat together the room temperature cream cheese, vanilla bean paste, and pure icing sugar until smooth and creamy. Gently fold in the mascarpone until fully combined and smooth.
  6. Assemble the Cake: Slice the cooled cake layers horizontally if desired for more layers. Brush each cake layer generously with the coffee soak to infuse flavor and moisture. Spread a thick layer of mascarpone frosting over each soaked cake layer before stacking the next.
  7. Finish and Chill: Once all layers are assembled, cover the entire cake with the remaining mascarpone frosting. Dust the top liberally with dark Dutch-process cocoa powder using a fine sieve. Chill the cake in the refrigerator for at least 1 to 2 hours, or preferably overnight, to allow flavors to meld and the frosting to set firmly.
  8. Serve: Remove from fridge about 20 minutes before serving for best texture. Slice and enjoy this delicious tiramisu-inspired layer cake with a rich coffee and creamy mascarpone flavor.

Notes

  • Use extra virgin olive oil for a mild fruitiness that complements the cake’s moist texture; substitute with light vegetable oil if preferred.
  • Ensure the Greek yoghurt is full-fat and unsweetened for optimal richness and moisture retention.
  • Chilling the assembled cake overnight enhances flavor melding and makes slicing easier.
  • For a gluten-free version, substitute plain flour with a gluten-free baking blend in equal quantity.
  • Espresso can be adjusted in strength or replaced with strong brewed coffee if espresso is unavailable.
  • The mascarpone frosting can be beaten gently to maintain its light, creamy texture without overwhipping.
  • Store the assembled cake covered in the refrigerator for up to 3 days for best freshness.

Find it online: https://lovelycooks.com/tiramisu-ish-layer-cake-recipe/