PIES AND TACOS
This Tiramisu Cake takes all the flavors of traditional tiramisu and transforms them into a beautifully layered dessert.
In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Stir in the vanilla extract.
Alternating between the wet and dry ingredients, add one-third of the buttermilk, followed by one-third of the flour mixture. Repeat this process until all ingredients are combined, finishing with the flour mixture. Be careful not to overmix—folding in the last bit of flour with a spatula helps maintain a tender crumb.
Divide the batter evenly between each round cake pans and smooth the tops. Bake for 30 minutes. Let the cakes cool in their pans for 10 minutes before flipping them onto a wire rack to cool completely.
In a small bowl, mix the brewed espresso with the coffee liqueur (if using) and set aside. This mixture will be brushed onto each cake layer to enhance the classic tiramisu flavor.
To make the frosting, beat the cold mascarpone cheese with cups of powdered sugar until smooth. Whip the cold heavy whipping cream with the remaining of powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined, then mix in the Kahlua or vanilla extract.
For the final layer, repeat the process one last time, using the remaining frosting to decorate the top. Finish with a generous dusting of cocoa powder for that signature tiramisu finish.
Perfect for coffee lovers, this cake is elegant yet simple to make.