From The Recipe Box: Tiramisu Layer Cake

With the warmer weather, our days have been busy with spring cleaning. That doesn't prevent me from baking cakes though. Especially when it's soft and moist layers of coffee and vanilla filled with rich, creamy coffee and cream cheese filling . . . all iced in whipped cream with a slight hint of coffee and dusted in cocoa. This Italian layer cake is a melt-in-your-mouth dreamy decadence that will please any sweet-tooth. I made this for my mother's birthday and it was a hit among everyone. If you love Tiramisu, or just coffee, this cake is for you. 

You can use a white cake mix instead of following the recipe below, but it won't be as tasty or rich. And we all can agree that homemade is just better!! Also . . .  don't shy away from making this because of the long list of ingredients and directions, it's really not that hard. Creating so many delicious flavors and then combining them all together is so much fun and the results are oh so worth your time. This recipe is a keeper that you better get your hands on! 

Tiramisu Layer Cake

Ingredients

For the Cake:

• 1/2 cup (1 stick) butter, softened
• 2 cups flour
• 1 1/2 cups sugar
• 3 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee powder
• 1/4 cup coffee
• 1/2 teaspoon rum extract (optional)

For the Filling:

• 16 ounces (2 packages) cream cheese
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/2 cup powdered sugar
• 1/2 teaspoon rum extract (optional) 
• 1/4 cup instant coffee powder

For the Frosting:

• 2 cups heavy cream 
• 1/4 cup powdered sugar
• 2 tablespoons instant coffee powder

Instructions 

Make the Cake:

Preheat oven to 350. Butter two 8-inch round cake pans; line with parchment. Dust with flour, tapping out excess. With a stand mixer on medium speed, beat butter and sugar until combined, 1 to 2 minutes. Add eggs and beat until well incorporated, scraping down sides of bowl as necessary. Add flour, baking powder, and salt; beat until just combined. Add milk and vanilla and beat until smooth. Divide batter in half; pour one half of batter into one of the prepared pans. In the remaining batter, add the instant coffee powder and stir thoroughly. Pour into remaining pan. Smooth tops of both cakes with an offset spatula. Bake until golden and a cake tester comes out clean, about 35 minutes. Transfer pans to wire rack to cool 15 minutes. Turn out cakes onto rack to cool. Once completely cooled, take a cake leveler or a knife and cut each cake evenly in two; leaving you with two white cakes and two coffee cakes. In a measuring cup, combine 1/4 cup coffee and 1/2 teaspoon rum extract. Set aside.

Make the Filling: 
Beat heavy cream in stand mixer until stiff. Add remaining ingredients. Beat until just smooth. Cover with plastic wrap and place in the refrigerator.

Make The Frosting:
In a stand mixer set on medium-high speed, beat the ingredients until stiff. Fold 1/2 cup of frosting mixture into filling mixture.

Assemble the Tiramisu Cake:
Place one plain layer on a serving plate. Use a fork to poke holes all over cake. Pour some of the reserved coffee mixture over cake, then spread with a quarter of filling. Top with one of the coffee flavored layers; poke holes in cake. Pour more coffee mixture on the second layer and spread another quarter of filling. Continue with the next plain layer. After topping with the last coffee layer, poke holes and pour the last of the coffee mixture. Spread top and sides of cake with frosting. Dust cocoa on top and other desired garnishes.