White Chocolate Tiramisu Cake

White Chocolate Tiramisu Cake

prep time

minutes
cook time
20
minutes
servings
1
cake

Ingredients












Cooking Instructions

1

Heat oven to 350°F. Place round of parchment paper over bottoms of three 8-inch cake pans. Butter pan sides and bottom parchment paper liners.


2

In bowl of stand mixer, beat butter until creamy. Add sugar; beat until light and fluffy. In small bowl, combine milk and vanilla extract. In medium bowl, combine cake flour and baking powder. Slowly alternate adding flour and milk mixtures to butter, mixing on low after each addition to just incorporate the ingredients. Do not over mix. Set mixture aside.


3

In separate bowl of stand mixture, add egg whites; beat on medium-high until stiff peaks form. Gently fold egg whites into cake batter. Divide batter evenly among prepared pans. Bake 20 minutes or until cake is set. Cool layers 5 minutes in pans before removing from pans and transferring to wire rack to cool completely.


4

To assemble cake: Place 1 cake layer on cake stand top-side-down. Drizzle about 1/4 cup coffee liqueur over top of layer. Spread 1/3 of frosting over layer top. Repeat with remaining 2 cake layers. Refrigerate until ready to serve. Garnish with candied orange peel and white chocolate chips if desired.


*TIP: Candied orange peel can be purchased in baking section of supermarkets. Or, make a quick homemade version by peeling long strips of peel from orange with vegetable peeler or zester and simmering in mixture of 1 cup sugar and 1 cup water 20 minutes, draining, tossing strips in sugar and drying on paper towels.


Ingredients












Cooking Instructions

1

Heat oven to 350°F. Place round of parchment paper over bottoms of three 8-inch cake pans. Butter pan sides and bottom parchment paper liners.


2

In bowl of stand mixer, beat butter until creamy. Add sugar; beat until light and fluffy. In small bowl, combine milk and vanilla extract. In medium bowl, combine cake flour and baking powder. Slowly alternate adding flour and milk mixtures to butter, mixing on low after each addition to just incorporate the ingredients. Do not over mix. Set mixture aside.


3

In separate bowl of stand mixture, add egg whites; beat on medium-high until stiff peaks form. Gently fold egg whites into cake batter. Divide batter evenly among prepared pans. Bake 20 minutes or until cake is set. Cool layers 5 minutes in pans before removing from pans and transferring to wire rack to cool completely.


4

To assemble cake: Place 1 cake layer on cake stand top-side-down. Drizzle about 1/4 cup coffee liqueur over top of layer. Spread 1/3 of frosting over layer top. Repeat with remaining 2 cake layers. Refrigerate until ready to serve. Garnish with candied orange peel and white chocolate chips if desired.


*TIP: Candied orange peel can be purchased in baking section of supermarkets. Or, make a quick homemade version by peeling long strips of peel from orange with vegetable peeler or zester and simmering in mixture of 1 cup sugar and 1 cup water 20 minutes, draining, tossing strips in sugar and drying on paper towels.


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