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Best Tiramisu Cake 
Recipe


This homemade tiramisu cake recipe from scratch is delicious and the presentation is beautiful.

It's so easy to make that people will think you've spent hours in the kitchen; but that will be our secret.

This tiramisu cake is made with layers of moist vanilla cake and drenched in the rich flavors of coffee and chocolate. #misshomemade | Thousands of recipes at MissHomemade.com


Easy Tiramisu Cake Recipe

HOMEMADE TIRAMISU CAKE FROM SCRATCH

First you need to make the three 9" cakes.

For this cake recipe, if the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture that you want for this homemade cake.



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, brewed coffee and Kahlua, 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.)


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



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