Name: Vanilla Tiramisu Cake: A Delicious Twist on a Classic Dessert
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 10-12 servings
Ingredients: 2 1/4 cups (281g) all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks or 226g) unsalted butter, softened; 1 3/4 cups (350g) granulated sugar; 2 large eggs; 2 large egg yolks; 1 cup (240ml) buttermilk; 2 teaspoons vanilla extract; 1 cup (240ml) strong brewed coffee, cooled; 1/4 cup (50g) granulated sugar; 2 tablespoons coffee liqueur (optional, such as Kahlua); 1 1/2 cups (360ml) heavy cream, cold; 1/2 cup (113g) mascarpone cheese, cold; 1/2 cup (57g) powdered sugar; 1 teaspoon vanilla extract; 1 cup (240ml) whole milk; 1/2 cup (100g) granulated sugar; Pinch of salt; 3 large egg yolks; 2 tablespoons cornstarch; 2 tablespoons unsalted butter, cold, cut into pieces; 1 teaspoon vanilla extract; Unsweetened cocoa powder, for dusting

Vanilla Tiramisu Cake: Prepare to be transported to dessert heaven with this delightful twist on a classic Italian treat! Imagine the rich, coffee-soaked layers of traditional tiramisu, but infused with the delicate sweetness of vanilla and transformed into an elegant cake. This isn't just dessert; it's an experience.

Tiramisu, meaning "pick me up" or "cheer me up" in Italian, has a relatively recent history, believed to have originated in the Veneto region of Italy in the latter half of the 20th century. While the exact origins are debated, its popularity quickly spread worldwide, becoming a beloved symbol of Italian culinary artistry. My Vanilla Tiramisu Cake takes that beloved classic and elevates it to new heights.

People adore tiramisu for its harmonious blend of textures and flavors: the creamy mascarpone, the bold coffee, and the delicate ladyfingers. This cake captures that essence, offering a moist, tender crumb infused with vanilla, layered with coffee-soaked sponge, and topped with a luscious mascarpone cream. It's the perfect balance of indulgence and sophistication, making it ideal for special occasions or simply a well-deserved treat. The best part? It's surprisingly easy to make, allowing you to impress your friends and family with minimal effort. So, let's get baking and create this unforgettable Vanilla Tiramisu Cake together!

Ingredients:

For the Vanilla Sponge Cake:

2 1/4 cups (281g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
2 large eggs
2 large egg yolks
1 cup (240ml) buttermilk
2 teaspoons vanilla extract

For the Coffee Syrup:

1 cup (240ml) strong brewed coffee, cooled
1/4 cup (50g) granulated sugar
2 tablespoons coffee liqueur (optional, such as Kahlua)

For the Mascarpone Cream:

1 1/2 cups (360ml) heavy cream, cold
1/2 cup (113g) mascarpone cheese, cold
1/2 cup (57g) powdered sugar
1 teaspoon vanilla extract

For the Vanilla Pastry Cream:

1 cup (240ml) whole milk
1/2 cup (100g) granulated sugar
Pinch of salt
3 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter, cold, cut into pieces
1 teaspoon vanilla extract

For Dusting:

Unsweetened cocoa powder, for dusting

Preparing the Vanilla Sponge Cake:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use parchment paper rounds on the bottom for extra insurance against sticking.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step; it's crucial for a tender cake.
Add Eggs: Beat in the eggs one at a time, then beat in the egg yolks. Make sure each egg is fully incorporated before adding the next.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, it's dry, wet, dry, wet, dry. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake.
Vanilla Extract: Stir in the vanilla extract.
Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting.

Making the Coffee Syrup:

Combine Ingredients: In a small saucepan, combine the brewed coffee and granulated sugar.
Simmer: Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
Cool: Remove from heat and let cool completely. Stir in the coffee liqueur (if using). The syrup will thicken slightly as it cools.

Preparing the Mascarpone Cream:

Chill Bowl and Whisk: Make sure your mixing bowl and whisk attachment are well-chilled. This helps the cream whip up quickly and hold its shape.
Whip Cream: In the chilled bowl, whip the heavy cream until soft peaks form.
Add Mascarpone and Sugar: Add the mascarpone cheese, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overwhip, or the cream can become grainy.
Refrigerate: Cover and refrigerate the mascarpone cream until ready to use. This helps it firm up even more.

Making the Vanilla Pastry Cream:

Heat Milk: In a medium saucepan, combine the milk, half of the sugar (1/4 cup), and salt. Heat over medium heat until just simmering.
Whisk Yolks and Sugar: In a separate bowl, whisk together the egg yolks, remaining sugar (1/4 cup), and cornstarch until pale and smooth. This is important to prevent lumps in your pastry cream.
Temper the Yolks: Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly. This is called tempering and prevents the yolks from scrambling.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue whisking for 1-2 minutes to ensure the cornstarch is fully cooked.
Remove from Heat: Remove the saucepan from the heat and stir in the cold butter and vanilla extract until smooth.
Cool and Refrigerate: Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken.

Assembling the Vanilla Tiramisu Cake:

Level the Cakes: If your cake layers are domed, use a serrated knife to level them. This will ensure a stable and even cake.
Syrup Soak: Place one cake layer on a serving plate or cake stand. Generously brush the cake layer with the coffee syrup. Don't be shy; you want the cake to be moist and flavorful.
Pastry Cream Layer: Spread a generous layer of the vanilla pastry cream over the soaked cake layer.
Mascarpone Cream Layer: Spread a layer of the mascarpone cream over the pastry cream.
Second Cake Layer: Carefully place the second cake layer on top of the mascarpone cream.
Syrup Soak (Again!): Brush the second cake layer with the remaining coffee syrup.
Frost the Cake: Frost the entire cake with the remaining mascarpone cream. You can create a smooth finish or a rustic swirl, depending on your preference.
Chill: Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set. This is a crucial step for a truly delicious tiramisu cake.
Dust with Cocoa: Just before serving, dust the top of the cake generously with unsweetened cocoa powder. This adds a beautiful visual touch and a hint of bitterness that complements the sweetness of the cake and cream.
Serve and Enjoy: Slice and serve your Vanilla Tiramisu Cake. Enjoy the layers of coffee-soaked cake, creamy mascarpone, and rich vanilla pastry cream!

Conclusion:

This Vanilla Tiramisu Cake isn't just a dessert; it's an experience. The delicate dance between the coffee-soaked ladyfingers, the creamy mascarpone filling, and the subtle vanilla notes creates a symphony of flavors that will leave you wanting more. It's a showstopper that's surprisingly easy to make, perfect for impressing guests or simply treating yourself to something truly special. I truly believe this recipe is a must-try for anyone who loves the classic tiramisu but wants to elevate it to a whole new level of cakey goodness. Why is this Vanilla Tiramisu Cake a must-try? Because it's the perfect blend of elegance and simplicity. It's not overly sweet, the textures are divine, and the vanilla adds a sophisticated twist to the traditional coffee flavor. It's a guaranteed crowd-pleaser, and honestly, who can resist a slice of creamy, dreamy tiramisu cake? But the best part? It's incredibly versatile!

Serving Suggestions and Variations:

* For a truly decadent experience, serve each slice with a dollop of freshly whipped cream and a dusting of cocoa powder. The bitterness of the cocoa perfectly complements the sweetness of the cake. * Want to add a little extra kick? A splash of coffee liqueur or rum in the coffee mixture will amplify the coffee flavor and add a touch of warmth. * Feeling adventurous? Try adding a layer of fresh berries between the ladyfingers and the mascarpone cream. Raspberries or strawberries would be particularly delicious. * For a lighter version, you can use a reduced-fat mascarpone cheese and a sugar substitute. The flavor will still be amazing, but you'll save on some calories. * Individual servings: Instead of making a large cake, you can assemble individual tiramisu parfaits in glasses or small bowls. This is a great option for parties or when you want to control portion sizes. * Chocolate lovers rejoice! Add chocolate shavings or a drizzle of melted chocolate on top for an extra layer of indulgence. You could even incorporate cocoa powder into the mascarpone filling for a chocolate vanilla tiramisu cake. I've poured my heart into perfecting this recipe, and I'm so excited for you to try it. I'm confident that you'll love the result, and I can't wait to hear about your experience. So, what are you waiting for? Gather your ingredients, preheat your oven (just kidding, no baking required!), and get ready to create a masterpiece. Don't be intimidated by the layers; it's all about taking your time and enjoying the process. Remember to let the cake chill for at least a few hours before serving to allow the flavors to meld together beautifully. Once you've made this incredible Vanilla Tiramisu Cake, please, please, please share your creations with me! Tag me in your photos on social media, leave a comment below, or send me an email. I'm genuinely interested in seeing your versions and hearing about any variations you try. Your feedback is invaluable, and it helps me continue to create and share recipes that you'll love. Happy baking (or rather, assembling!), and enjoy every single bite! I hope this becomes a new favorite in your household, just as it has in mine.