By: Lindsay Conchar
INGREDIENTS
VANILLA CAKE LAYERS
- 2 1/2 cups (325g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
TIRAMISU FILLING
- 5 large egg yolks, room temperature
- 1/2 cup (104g) sugar
- 5 oz (142g) mascarpone cheese, cool but not cold
- 3/4 cup (240ml) heavy whipping cream, cold
MASCARPONE BUTTERCREAM FROSTING
- 1 1/4 cups (280g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 10 oz mascarpone cheese, cool but not cold
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 tsp-1 tbsp water or cream
ESPRESSO KAHLUA MIXTURE
- 1/2 cup (120ml) hot water
- 1–2 tbsp (10g) instant espresso coffee powder
- 3 tbsp (39g) sugar
- 1/4 cup (60ml) Kahlua
ADDITONAL
- Cocoa, for dusting, optional
- Chocolate covered espresso beans, for decorating, optional