TIRAMISU CAKE RECIPE

VANILLA CAKE RECIPE

1 cup homemade unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
1 TBS pure vanilla extract
1 tsp instant coffee

1/4 cup brewed coffee
1 TBS homemade Kahlua (or any coffee flavored liqueur)

PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the dry ingredients together and set aside.

Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.

Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and divide two thirds of batter between 2 pans. Stir instant coffee into remaining third of the cake batter and then pour into the remaining cake pan.

Bake for 20 to 25 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.

Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
Combine the coffee and coffee liqueur together and set aside. The remainder of my homemade tiramisu cake recipe is below.

FILLING
1 (8oz) pkg mascarpone cheese, softened
1/2 cup powdered sugar, sifted
2 TBS Kahlua or any coffee flavored liqueur

FROSTING
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
2 TBS Kahlua or any coffee flavored liqueur

GARNISH
2 TBS unsweetened cocoa powder
1 square dark chocolate bar