Tiramisu Cake


Ingredients for Cake

  • 1 cup unsalted butter (225gm)
  • 1 3/4 cups sugar (350gm)
  • 5 eggs
  • 3 cups all-purpose flour (360gm)
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. vanilla essence
  • 1 1/4 cup non-fat buttermilk (250ml)

Ingredients for Icing

  • 8oz/ 250gm  cream cheese
  • 2 cups cold heavy whipping cream
  • 7 tbsp. icing sugar
  • 1 tsp. vanilla essence
  • 1 1/2 tsp. instant coffee brewed in 1 cup water, cooled
  • chocolate shavings for garnishing
  • cocoa powder


 You can make buttermilk at home. Take 1 mug room temperature milk and add 1 teaspoon vinegar or lemon juice. Let this rest for 5- 10 minutes
 and also use consequently.
Make elemental vanilla cake method.
Preheat oven to 180C.
Grease and put butter paper in two 8 ″ pans. also grease the butter paper  and dust with a bit of flour.
Sift together flour, salt and baking powder. Set away.
Cream butter and sugar until light and airy. Scrape sides of bowl every minutes using a spatula. This is pivotal. 
else you ’re going to be left with gobbets of butter in your finished batter.
Add eggs one at a time. Making sure each egg is ideally incorporated before you add another.However, you’ll have a cake that smells of eggs.
 Flash back to scrape down the sides of the bowl after every few eggs, If you skip 
too briskly past this stage. Add vanilla essence.
Add flour and buttermilk in three selection pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process.At this stage do NOT
 over blend. Over mixing can ruin your cake.
Once everything is well incorporated, use a spatula to fold the batter further times to make impeccably sure you ’ve got everything will mixed.
Divide the batter between your cake pans.
Put a third of batter in one pan and two- thirds in the other. This way you could split the bigger cake into two slices and make it a 3- tier cake. But
 you could simply divide the batter evenly between the 2 pans and make a 2- tier cake.
Bake in preheated oven for 30- 35 minutes. Check by pressing gently on the cake.You can use a toothpick to check also. Do n’t over bake the cake!
Let the cakes cool in the pans also turn it out onto a rack to finish cooling inside out. Make sure the cake is cold before slicing
 to get a clean cut, so you can bake the cakes a day in advance, cling wrap them and cool until ready to frost them.
For the Icing
First whip the whipping cream with 3tbsp. icing sugar and vanilla until soft peaks form. Cover and refrigerate.
Beat the cream with the remaining icing sugar until smooth and soft. Add 3tbsp. of the brewed coffee into this and beat well until rightly combined.
Also gently, fold the whipped cream into the cream cheese using a spatula until combined.
Now take the first cake layer. Using a brush, sprinkle brewed coffee all over the top part of the first layer, also put a good amount of the frosting.
 Dust some cocoa powder and sprinkle some finely grated chocolate.
For the 2nd layer, make sure to sprinkle coffee on both sides of the slice of cake. Place it over the first layer and again repeat with the frosting,
 cocoa and chocolate chunks.
Do the same with the 3rd and final layer, coffee on both sides, frosting, cocoa, chocolate slices.
Now frost the whole cake and decorate with chunks of chocolate, some chocolate ringlets, and dust cocoa powder.
The cake tastes indeed better the following day when the coffee flavor matures, so I recommend to prepare the cake a day in advance and cool until required. 
Keep the cake cooled until about 10- 15 minutes before serving.

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