Vanilla Cake with Tiramisu Buttercream and Ganache Filling
Indulge in the ultimate dessert experience with this Vanilla Cake with Tiramisu Buttercream and Ganache Filling. Its rich flavors and creamy textures will satisfy your sweet tooth and make your taste buds dance. Perfect for any occasion, this cake is sure to impress!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 3 3/4 cups Cake Flour
- 2 1/2 cups Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 1/2 sticks Unsalted Butter at room temperature
- 1 1/4 cups Buttermilk
- 5 whole Eggs
- 2 yolks Egg Yolks
- 2 1/2 teaspoons Vanilla
- 6 large Egg Whites
- 1 1/2 cups Sugar
- 1 teaspoon Vanilla pure
- 1 1/4 pounds Unsalted Butter softened
- 2 tablespoons Warm Water
- 1 tablespoon Instant Coffee
- 1/3 cup Heavy Cream
- 3 ounces Bittersweet Chocolate chopped
Instructions
- Preheat your oven to 325°F. Greasing three 9-inch round cake pans with butter will ensure that the cakes release easily after baking. Don’t forget to line the bottoms with parchment paper for extra insurance!
- In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds until well blended. This initial blending helps distribute the dry ingredients evenly.
- Add butter and 1 1/4 cups of buttermilk into the dry mixture. Mix on low speed briefly just to combine, then increase the speed to medium. Beat until the mixture is light and fluffy, which should take about 2 to 3 minutes. Look for a pale yellow color and a smooth texture.
- In a separate bowl, whisk together 5 whole eggs, 2 egg yolks, vanilla, and the remaining 1/3 cup of buttermilk. Pour one-third of this mixture into the batter, folding it in carefully. Repeat until all the egg mixture is fully incorporated. Your batter should be light and airy.
- Divide the batter evenly, with about 3 cups going into each cake pan. The batter should be settled evenly in the pans.
- Bake in the preheated oven for 26 to 28 minutes. You’ll know they’re done when a cake tester or toothpick inserted into the center comes out clean. Enjoy the delightful smell wafting through your kitchen!
- Once baked, turn the cake layers out onto wire racks. You can do this by placing a rack on top of a pan, inverting it, and gently lifting off the pan. Peel off the parchment and let the layers cool completely.
- While the layers are cooling, let’s prepare the buttercream. In a heatproof bowl, combine sugar and egg whites. Set it over a saucepan of simmering water, whisking constantly until the mixture feels hot to the touch, about 5 minutes. The sugar should dissolve completely.
- Once hot, transfer the mixture to a stand mixer and whisk on high speed until it cools and stiff peaks form, approximately 6 minutes. This creates a beautiful and fluffy base for your buttercream.
- Add vanilla to the egg mixture. Gradually incorporate the butter, mixing on low speed. Add it two tablespoons at a time, allowing each addition to blend in well. Beat until the buttercream is smooth and creamy, which should take about 3 minutes.
- To infuse the buttercream with coffee flavor, stir instant coffee into warm water until dissolved. Gradually add this to the buttercream, mixing well after each addition until you reach your desired flavor strength.
- Now, let’s make the ganache. Place the chopped bittersweet chocolate in a heatproof bowl. In a saucepan, bring heavy cream to a boil. Pour it over the chocolate and allow it to sit for 2 minutes. Stir until completely combined and smooth. Let it cool until it's just firm enough to spread.
- Once the cake layers are completely cooled, you can start assembling. Place one layer on a board, flat side up. Optionally, brush with sugar syrup to help retain moisture. Spread half of the ganache evenly over the top, followed by approximately 3/4 cup of the buttercream.
- Repeat the process with the second cake layer, brushing on sugar syrup, adding ganache, and buttercream. Top with the third cake layer. Finally, apply a light crumb coat with more buttercream. At this point, you can either cover the cake with fondant or frost it with a thicker layer of buttercream.
Notes
- Tip 1: Store leftover cake in an airtight container in the refrigerator. It can stay fresh for up to 4 days.
- Tip 2: You can freeze the cake layers. Simply wrap them well in plastic wrap and aluminum foil, and they’ll last for up to 3 months.
- Tip 3: Feel free to add a layer of fruit, such as raspberries or strawberries, for a fresh twist.
- Tip 4: Top with chocolate shavings, cocoa powder, or fresh berries for an elegant finish.
- Tip 5: This cake pairs wonderfully with a cup of coffee or tea, making it perfect for afternoon gatherings.