Tiramisu Cake

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

👨‍🍳 Instructions

1. 1Make the cake batter: Preheat the oven to 350°F. In a small bowl, mix the sour cream with the vanilla extract and vanilla bean paste until combined. Let it stand for 10 minutes. Sift the cake flour, sugar, baking powder and salt together twice into a large bowl. Add the cubed butter and canola oil, and beat until the mixture looks crumbly. Add the egg whites, one at a time (about 2 tablespoons), beating well after each addition. Then, add the whole eggs, one at a time, beating after each addition. Finally, beat in the sour cream mixture just until it's combined. Editor's Tip: While the sour cream mixture rests, line the bottoms of three greased 9-inch round cake pans with parchment, and then grease the paper.
2. 2Bake the cake layers: Transfer the batter to the prepared cake pans. Bake the layers until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans for 10 minutes before removing them to wire racks. Peel off the paper, then cool the cakes completely.
3. 3Make the frosting: In a heatproof bowl of a stand mixer, whisk egg whites with sugar and salt until blended. Place the bowl over simmering water in a large saucepan set over medium heat. Whisking constantly, heat the mixture until a thermometer reads 160°, for 8 to 10 minutes. Remove the bowl from the heat. With the whisk attachment of the stand mixer, beat the mixture on high speed until it's cooled to 90°, about 20 minutes. Add in instant coffee granules. Then, gradually beat in butter, a few tablespoons at a time, on medium speed until the frosting is smooth.
4. 4Make the filling and soaking liquid: In a small bowl, whisk together the mascarpone cheese, sugar and milk. In a separate bowl, combine the strong coffee, espresso powder, and liqueur or Marsala wine.
5. 5Assemble the cake: Place one cake layer on a serving plate, and liberally brush it with the espresso soaking liquid. Spread a thin layer of frosting over the top, then pipe a frosting border around the cake layer. Fill the border with mascarpone filling. Repeat these layers. Top them with the final cake layer. Frost the top and sides of the cake as you desire. Finally, sprinkle the top with cocoa powder.