A super easy tiramisu layer cake that is filled with creamy whipped mascarpone frosting and studded with Tim Tam ® biscuits! This post is sponsored by Tim Tam ® all opinons expressed are my own!
I’ve got a REALLY epic and easy cake for you today! If you hadn’t realized I have been on a mega dessert kick lately. We recently made mocha almond biscuit fudge ice cream (omgaaah) and a strawberry lemon cake with strawberry buttercream! Lately early mornings and late nights have been filled with late night planning and brainstorming. Bloggers do quite a bit of ‘planning’ before even stepping foot into the kitchen. I am always amazed at how much computer work I actually do. Sooo as I was in a late night creative sesh I had a mega craving for some tiramisu.
This time last year Jared and I were frolicking off in Italy for a trip of a lifetime. I am feeling a little nostalgic and wishing we were jetting off somewhere next month. We still have a few bottles of wine in our Italy stash and some cocoa powder left. I always break out special ingredients like this when I want to create something special, even if it’s just my late night sweet tooth 😉
Raise your hand if you have ever made Tiramisu… I’m not sure how many of you actually have your hand up but I will tell you that it’s not as easy as it may seem.
Soooo I created this tiramisu layer cake with whipped mascarpone frosting! It’s waaaay simpler than classic tiramisu but you still reach all of those classic tiramisu flavors that we all love so much! The base and classic lady finger component of tiramisu is being swapped out for a buttery vanilla cake base that is soaked with an espresso/rum mixture that will make you literally go ‘mmmm’ after every bite.
Each layer is stacked with a whipped chocolate mascarpone filling. The secret ingredient?! Tim Tam ® Biscuits! Tim Tam ® add a rich chocolatey flavor and crunch for added texture. I was so thrilled to find out I can buy Tim Tam ® in the states now! Find out where you can get your hands on these decadent Australian biscuits here! Be sure to check out how to do the #TimTamSlam on their instagram @TimTam_US.
After you’ve added your last mascarpone frosting layer, Tim Tam ® Biscuits and cocoa powder be sure to place your cake in the refrigerator until serving!
Tiramisu Layer Cake with Whipped Mascarpone Frosting
2 Sticks of unsalted butter
1 1/4 Cups of granulated Sugar
2 Teaspoons of vanilla extract
3 Cups of all purpose flour
1 Tablespoon of baking powder
1/2 Teaspoon of salt
4 Large eggs
1 1/4 Cups of whole milk
for espresso soak
1/2 Cup of milk
2 Teaspoons of instant espresso powder
Splash of rum
for filling + frosting
16 Oz of mascarpone cheese
2 Cups of powdered sugar
3/4 Cup of milk if milk as needed for consistency
5-7 Chocolate Tim Tam ® Biscuits, crushed
Preheat oven to 350 degrees Fahrenheit. Grease and flour three 6-inch cake tins and set aside.
In a large bowl combine flour, baking powder, baking soda, salt, for cake and whisk well.
In a separate large bowl fitted with a hand or stand mixer beat butter and sugar for 3-5 minutes or until light and fluffy. Add in eggs one at a time with your mixer on low. Add in vanilla extract until combined. In 3 separate increments add flour mixture and milk, alternating and finishing with the last flour addition. Pour batter evenly into three cake tins and bake for 30 minutes or until a toothpick comes out cleanly. Cool for thirty minutes and remove from cake tins to finish cooling on a wire baking rack.
In a large bowl fitted with a stand or hand mixer beat mascarpone until light and fluffy, about 1-2 minutes. Add 1 Cup of powdered sugar to mascarpone mixture until fluffy. Add in a 1/4 cup of milk at a time after powdered sugar. If frosting is stiff or you live in a dry climate add in milk little by little. If you live in a humid climate, you may need less milk. Continue to add powdered sugar and milk in two separate increments and mix until light and fluffy. Reserve 1/3 of mascarpone filling for the top of cake and add in crushed Tim Tam ® Biscuits to the remaining mascarpone.
In a small bowl whisk together milk, espresso powder and rum. Trim off dome cake tops. Assemble cake layers and brush on a thick layer of espresso milk mixture with a pastry brush. Add on one half of Tim Tam mascarpone mixture and repeat. Top the very top layer with reserved mascarpone frosting (without Tim Tam ® Biscuits) and sift a thin layer of cocoa powder over the top.
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