cocoa

Tiramisu Cake

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Guys, if you thought you liked eating regular tiramisu, just wait until you see what happens when you stack it like a birthday cake. Straight up MAGICAL. Making this tiramisu cake is one of the better choices I’ve made recently. Unlike some things in life, this cake is a no-brainer. 

Someone recently asked me if Brett and I planned to have any more children. At the time, I think I was bouncing a fussy George on one hip while Aimee cried loudly from time out in the next room over. I diffused that question with a laugh and gestured towards the two crying babies as if to say, “Ha! Not any time soon.”

One of my (many) prerequisites for having more children is that someone has to be potty trained. Someone needs to be able to manage their own bathroom situation without mom having to get involved. I can’t simultaneously change the diaper of one child and wipe the bottom of another while a newborn is latched on to my boob. Moms may have superpowers but I’ve only got two hands, okay?

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

Brett and I have spent the last few months casually trying to potty train Aimee, and while there have been some major improvements, we’re just not quite there yet. In fact, I’m convinced Aimee is pretty much using the toilet to scratch her itch for candy. “Mama, if Aimee goes peepee on the potty, I get candy?” “Mama, Aimee sat on the potty at school today- you give me candy?” “Mama, come look in the potty! There’s peepee! Aimee get candy!” You can’t blame the girl. IT’S CANDY. It’s practically a form of currency for toddlers. (Sidenote: Please watch this bit of Jerry Seinfeld standup where he talks about kids and candy. HILARIOUS.)

So I’ve basically resorted to whoring out our candy drawer for any degree of bathroom activity, because I am desperate to get out of this phase of life where I have to change two sets of diapers. Unfortunately, no amount of candy can stand up against the wants of a stubborn child. Aimee, my strong-willed beauty, who even at 2 years old already has unique certainty of who she is and what she wants, has decided she does not want to be entirely potty trained. She is perfectly content to wear a pull-up 24/7, and no amount of begging, bribing, encouragement or discipline will change that until she is ready. So what’s a girl to do? Let the kid eat, breathe, sleep in the bathroom just in case she decides to go? That sounds sanitary. Maybe keep changing the diapers? That sounds tiresome. Maybe I’ll just pour a cocktail and let dad do the work. Wait, that actually sounds brilliant…Tiramisu Cake Recipe By Kate Wood of The Wood and Spoon Blog // thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!I’ve only been doing this for a couple of years, so I don’t have all of the mom stuff figured out yet. What I do know is cake. So let’s talk about that instead. 

This tiramisu cake is decadent. A take on the old Italian classic, this cake is three layers of creamy, coffee, moist cakey goodnesss and is a stunning way to transform an otherwise plain looking dessert. We start by baking the cake layers. I use a simple vanilla cake recipe adapted from the brilliant Rose Levy Beranbaum. She makes most things perfect, so you can trust this recipe. The cake layers are moist yet dense and stable enough to handle the soak and cream filling this cake sports.

Once the layers are baked, cooled, and ready for stacking, we make the mascarpone cream frosting by beating together the cheese, sugar, cream, and Kahlua. Next, we soak the cakes in some coffee and liquor mainly because that’s what you do with tiramisu but also because booze and caffeine are the lifeblood of any decent parent, AMIRITE!?! I chose to assemble this tiramisu cake in the same way that I stack my naked cakes in order to keep the layers tidy and pretty, but if you’re desperate to just face-plant into the cake and don’t care what it looks like you can totally bypass this step. Once assembled, the cake take a long nap in the fridge before it’s ready to be served and enjoyed.

Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! The Wood and Spoon Blog.

Even though I’m a sucker for cake in general, somehow this tiramisu cake gets to me. The texture, the flavors, the way it reminds me of the many slices of tiramisu that I’ve had before- everything just screams “YES!” to me. This tiramisu cake gets better over time, so it’s a great dessert to make ahead, store in the fridge, and serve a day or two later. The coffee soak and mascarpone whipped cream filling keep the cake moist, so you can continue to enjoy it 3, 4, maybe even 5 days after preparing it. No guarantees it will go that long uneaten though. If you’re in a rush and don’t want to fuss with a homemade cake, of course you can substitute a box cake mix, but keep in mind that there will be enough mascarpone filling for 3 layers of cake, so you’ll need more than a single box of cake mix. Tiramisu Cake Recipe By Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends! Naked Cake by The Wood and Spoon Blog

You guys know me. I make no qualms about having my ducks in a row or always knowing what to do when it comes to stuff like being a mom, wife, or official potty trainer. But this tiramisu cake? You can bank on it. If you’re a coffee lover, a cake lover, or a booze lover, this tiramisu cake is bound to make all of your dreams come true. Scouts honor.

Give the recipe a try let me know what you think! I think it’d be perfect for your next dinner party, birthday, or casual “It’s Wednesday and I love myself” gathering. If you need me, I’ll be over here in the land of Skittles and mini toddler-sized toilets, s if you have any words of wisdom on managing the bowels of tiny humans, I’ll gladly listen. Happy Tuesday and cheers to you!

 

You may also like:

Espresso Caramel Thumbprint Cookies

Peppermint Bark Ice Cream Cake

Hazelnut Mocha Cream Pie

 

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Tiramisu Cake

Tiramisu Cake Kate Wood of thewoodandspoon.com // Three layers of moist vanilla yellow cake soaked in espresso and coffee liquor and topped with a mascarpone cream cheese whipped cream frosting. Just like the classic Italian tiramisu recipe but fancy enough for a celebration or party. This is a great boozy dessert to share with friends!

This tiramisu cake is three layers of vanilla cake soaked in espresso and coffee liquor and frosted with a creamy mascarpone whipped cream.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake layers

  • 4 cups (400 gm) cake flour
  • 2 cups sugar (400 gm)
  • 2 tablespoons (30 gm) baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks, 230 gm) unsalted butter, room temperature
  • 11/2 cups (360 mL) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla

For the soak

  • 3/4 cup (180 mL) strong brewed coffee (warm or cold, doesn’t matter)
  • 1/4 cup (60 mL) Kahlua or coffee liquor
  • 12 teaspoons espresso powder (optional)

For the mascarpone whipped cream

  • 16 ounces (460 gm) mascarpone cheese, room temperature
  • 8 ounces (230 gm) cream cheese, room temperature
  • 11/2 cups (170 gm) powdered sugar
  • 1 tablespoon Kahlua
  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the cake layers

  1. Preheat the oven to 350 degrees. Grease three 8” round pans. Place parchment rounds in the bottom of each one for easy removal, if desired.
  2. In the bowl of a stand mixer or in a large bowl, combine the dry ingredients until well dispersed, about 30 seconds. Add the softened butter and ¾ of the buttermilk to the dry ingredients. Keep the mixer on low until slightly combined and then increase to medium speed and beat for 2 minutes. Scrape down the sides of the bowl. Add the rest of the buttermilk and one egg and beat on low for 30 seconds to incorporate. Add the additional egg and the vanilla and beat for another 30 seconds. Scrape down the sides of the bowl and fold in any unincorporated batter.
  3. Spread the batter evenly among the three pans and bake in the oven for 20-25 minutes. A toothpick inserted should come out clean. Allow to cool in the pan for 10 minutes and then remove from pan and remain cooling on a rack until room temperature. If you don’t plan to use the cakes immediately, wrap tightly in plastic wrap.

To prepare the soak

  1. Combine the coffee and coffee liquor in a small bowl. Taste the mixture. If it doesn’t have a strong coffee flavor, you can sprinkle in some of the espresso powder for an extra punch of coffee. If you would prefer a more mild coffee flavor, this is not necessary.

To prepare the mascarpone whipped cream

  1. In the bowl of a stand mixer or in a medium sized bowl, beat together the mascarpone cheese and cream cheese until combined and smooth, about 1-2 minutes. Scrape the sides of the bowl. Add the powdered sugar and Kahlua and beat briefly to combine. In a separate bowl, beat the heavy whipping cream until stiff peaks form. To do this, start the mixer on low and beat until the cream gets frothy. Increase the speed to high and beat until the whipping cream has barely thickened enough to stand up in straight peaks on its own. Fold the whipped cream into the mascarpone mixture until smooth.

To assemble the cake

  1. Level all three cake layers using a serrated knife. (Note: I find it easiest to level cakes when they are still partially frozen.) Use a basting or pastry brush to “‘soak” each cake layer with the soak. Continue adding the coffee liquid to the cakes until they are well moistened, but not to where the coffee has dredged all the way through and has made the cake fall apart. You may not use all of the soak.
  2. On top of one soaked cake layer, spread about 1-1/4-1-1/2 cups of the mascarpone whipped cream and smooth out the top. Add an additional cake layer on top and repeat this process. Add the final cake layer to the top of the cake and spread a generous amount of whipped cream on top. Continue frosting the sides as well.
  3. You can allow the cake to chill and firm up in the fridge for a few hours if desired, or you can serve it immediately. I prefer to allow the cake to sit in the fridge so that the cake layers can continue to soften and soak up the coffee and the cream.
  4. Prior to serving, use a sifter to sprinkle some cocoa powder on top of the cake.

Notes

  • Notes: To prepare the cake as I did, as a naked cake, see the link in the post, or find the confetti ice cream cake in my blog archives. There are directions there for how to assemble a naked cake.
  • If you have another favorite recipe for a vanilla or white cake, feel free to substitute here.
  • If you choose not to prepare the cake in a “naked’ fashion, consider chilling the whipped cream in the fridge briefly so that it can firm up a bit. This will help keep the cream from just squishing out the sides when you stack your cakes.

Cake Recipe Adapted from: The Cake Bible

Peppermint Bark Icebox Cake

Peppermint Bark Icebox Cake Recipe by The Wood and Spoon Blog by kate Wood. This is a perfect make ahead Christmas / holiday / winter dessert made with Williams-sonoma peppermint bark. The chocolate cookies are like chocolate wafers and are made with hot cocoa mix. The filling is a mascarpone cheese whipped cream mixture that holds its shape as a frosting and helps to keep the cookies soft. the whole thing is topped by white chocolate and semisweet chocolate peppermint bark. Make this impressive layer layered dessert for you friends or next dinner party. Recipe at thewoodandspoon.com

Peppermint Bark Icebox Cake

Can you just feel the excitement? Surely it’s not just me. At our house, the tree is up and our stockings are hung. I’ve already made an unnecessary amount of Christmas cookies and my kitchen smells like a cinnamon stick/ fir tree hybrid. My Christmas socks are back in rotation, and I’m about one Mariah Carey song away from my husband refusing to ride in the car with me anymore. Surely this holiday cheer isn’t reserved just for me- IT’S THE MOST WONDERFUL TIME OF THE YEAR!

This time of year always elicits a number of merry memories and feels for me, and as I grow older, I find myself trying to cultivate that same wonder and excitement for my own family. I want my babies to grow up on the sounds and smells and sights that make this time of year so rich. Fires crackling in the fireplace. Christmas lights glowing on street lamps at night. Cookies and milk and Nat King Cole. Candlelight services and that babe in a manger and the jittery excitement that makes sleep impossible on Christmas Eve. This time of year is filled with so many opportunities to love people and make memories, and it’s just one of the million things I can’t wait to share with my children as they grow up.

Peppermint Bark Icebox Cake

Growing up, there were always a few Christmas staples that I looked forward to every December, including Williams-Sonoma Peppermint Bark. I can close my eyes and distinctly remember those trips to the mall to pick up a tin or two to take home and pick at for the next few weeks days. To this day, it’s the go-to gift for my grandfathers each year and it’s a favorite to share as hostess gifts at holiday parties.  Williams-Sonoma Peppermint Bark is iconic, unmatched in quality and taste, and it’s one of those Christmas favorites that I know my kids will grow up on as well.

Ok, so now that you know how much I heart Peppermint Bark, let me tell you how excited I am to be partnering with Williams-Sonoma and TheFeedFeed to bring you today’s recipe. Literally, unless Ina Garten herself knocked on my door and asked me to help her and Taylor Swift make roast chicken and chocolate cake for Jeffery, I could not be more excited. Even as we speak, there’s fireworks and explosions going off in my heart and I can hardly even type because I can’t keep from throwing out some jazz hands. (!!!)

Peppermint Bark Icebox CakePeppermint Bark Icebox Cake

This is a peppermint bark icebox cake. Made with layers of hot cocoa cookies, peppermint and mascarpone whipped cream, and little crumbles of peppermint bark, this icebox cake is a dessert that will make all your days merry and bright. The lightly sweetened cream is rich in flavor and delicate in texture, making it a perfect match for the thin and crispy cocoa cookies. I used hot cocoa mix to produce the wafer thin cookies, and their chocolaty, slightly salty flavor is just to die for in this cake. The star of the show is the peppermint bark, which adds a creamy crunch to every bite and makes this a visually stunning and festive cake.
Peppermint Bark Icebox CakePeppermint Bark Icebox Cake

The cookies for this peppermint bark icebox cake can be made and stored in the freezer up to a couple of weeks in advance. In a pinch, you can substitute store bought chocolate wafers, but don’t underestimate the sweet and salty goodness you’ll miss out on with the homemade version. The cream, which takes only a few minutes to whip together, helps to soften the cookies as it refrigerates over night, so that when you’re finally ready to slice into the cake, the layers are creamy and cake-like, punctuated by the crunchy bits of peppermint bark.

I wouldn’t change a thing in the world about this recipe, unless I could insert a mandatory cup of coffee and background music of the “Christmas Vacation” theme song. This peppermint bark icebox cake is a delicious reminder of why this is the most wonderful time of the year, and I know you won’t regret making it. Give it a try and let me know what you think! Oh, and P.S., when you go pick up your peppermint bark, do yourself a favor and buy and extra tin… or four. Whatever. Do what you gotta do.

Peppermint Bark Icebox CakePeppermint Bark Icebox Cake

All of my gratitude, hugs, high fives, and holiday blessings to Williams-Sonoma and my friends at Feedfeed for inviting me to be apart of the #barkyeah campaign. It’s an honor to promote a product that has played such a delicious role in my Christmas traditions and I’m thrilled to share it with everyone!

Peppermint Bark Icebox Cake

*This post is sponsored by Williams-Sonoma and Feedfeed, but as always, all opinions are my own.

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Peppermint Bark Icebox Cake

Peppermint Bark Icebox Cake Recipe by The Wood and Spoon Blog by kate Wood. This is a perfect make ahead Christmas / holiday / winter dessert made with Williams-sonoma peppermint bark. The chocolate cookies are like chocolate wafers and are made with hot cocoa mix. The filling is a mascarpone cheese whipped cream mixture that holds its shape as a frosting and helps to keep the cookies soft. the whole thing is topped by white chocolate and semisweet chocolate peppermint bark. Make this impressive layer layered dessert for you friends or next dinner party. Recipe at thewoodandspoon.com

This peppermint bark icebox cake features layers of hot chocolate wafer cookies and peppermint mascarpone cream, and is sprinkled with small bits of Williams-Sonoma peppermint bark.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
Scale

Ingredients

For the cookies

  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/2 cups all purpose flour
  • 3/4 cup hot cocoa mix
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

For the icebox cake

  • 16 ounces mascarpone cheese, room temperature
  • 3 cups heavy cream
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/2 pound of peppermint bark, finely chopped.

Instructions

To prepare the cookies

  1. Beat together the butter and sugar until well combined, about 1 minute. Add the egg and vanilla and beat again until thoroughly combined. Scrape the sides of the bowl and add the flour, hot cocoa mix, salt, and baking powder. Stir on low until well combined.
  2. On a clean surface, pat the dough out into a flat, round disk. Allow to chill in the fridge until firm, about 30 minutes.
  3. When ready to bake the cookies, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a clean surface with a heavy dusting of cocoa powder, roll out the dough until 1/8” thick. If the dough feels too sticky, allow to chill a bit more in the fridge or add more cocoa powder to your surface or rolling pin. Cut 2-1/2″ round cookies out of the dough with a biscuit or cookie cutter. Place 1-1/2″ apart on the cookie sheet and bake in the oven about 10 minutes. Allow to cool to room temperature prior to using in the icebox cake.

To prepare the icebox cake

  1. Add the mascarpone cheese, cream, sugar, and extract to the bowl of a stand mixer. Beat on low for a minute to combine and then slowly increase the speed, whipping just until stiff peaks form.
  2. Prepare an 9″ springform pan by spreading 3 tablespoons of cream on the bottom of the pan. To begin forming your cake, arrange one layer of cookies over top of the cream, breaking the cookies as needed to fill in large gaps. Spread 1/5 of the cream (a heaping 3/4 cup the mixture) evenly over top of the cookies. Sprinkle a small handful (approximately 1/5) of the peppermint bark over top of the cream. Repeat this process 3 more times, stacking layers of cookie, cream, and bark. Add one final layer of cookies and the remaining cream to the top of the cake, smoothing out the top until flat and even. Cover with plastic wrap and refrigerate overnight, or at least 12 hours, to allow the cookies to soften and the flavors to blend together.
  3. When ready to eat, decorate with any remaining peppermint bark, or even Williams-Sonoma Peppermint Snow. Slice and serve chilled.

Notes

 

  • For a taller cake, use a smaller (7″-8″) springform pan, lining the sides with a tall sheet of acetate which will serve as extended sides to the pan. You’ll end up making about 6 layers of cake using this method.
  • In a pinch, store bought chocolate wafers can be used instead of the cookies. You’ll need approximately 18 ounces of wafers.