kahlua

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.”

Potty Training

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!

Candy Bribery

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!

Tiramisu Cake

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.

The Layers

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.

The Filling

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.

Finishing the Cake

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. Give the recipe a try let me know what you think! 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!

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Tiramisu Cake

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
  • Category: Dessert

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.

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Cake Recipe Adapted from: The Cake Bible

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix (i like ghiradelli) and filling with dark hot fudge sauce and bits of brownie pieces. A pinch of espresso powder helps to bring out the coffee flavor in this chocolate lover dream ice cream. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com
Pickles and ice cream- the stereotypical pregnancy craving foods. I will validate 50% of this theory because ice cream has definitely been on my radar lately. In fact, if I had to sum up my pregnancy cravings in one food, it just might be today’s recipe: no-churn mocha fudge brownie ice cream. Yeah, I know, it’s a mouthful. But so is this ice cream, so you’re gonna want to stick around for this one.

At the time of writing this, I am 26 weeks pregnant and just days away from entering my third trimester. According to the pregnancy app on my phone, the baby that I’m currently growing is approximately the size of a green onion. Let’s pause here for a minute, because I really need someone to explain this to me. I have a masters degree in science and I still don’t understand how a baby that small can make me feel about the size of a small tug boat. How can a green onion cause even small features like my nose and chin to feel bloated? And what about all this heartburn? Does requiring an Alka-Seltzer after eating nothing more than a slice of toast sound like the mischievous workings of a green onion? I don’t think so. Whoever is coming up with these food/baby comparisons (and I’m thinking it’s gotta be a man) should consider modifying this method of measurement and stick with something that is a little more gentle on a mama’s heart. I don’t want to look at the scale and see that I’ve gained X number of pounds, only to be told that my baby is the size of an avocado pit. That is just rude. 

no-churn mocha brownie fudge ice cream

But let’s not talk about that. Let’s talk about ice cream.
I’m a huge fan of making ice cream the old fashioned way but sometimes you just ain’t got time for that. This no-churn ice cream recipe comes together pretty quickly, requires zero stovetop cooking, and BONUS:
BROWNIES.
I decided to take easy street on this recipe by using Ghiradelli box brownies, but you could certainly make yours from scratch if you’d like and we will all pat you on the back for being an overachiever.
 
We start the ice cream making process by baking up a small pan of good ‘ole boxed brownies with the chic addition of a little bit of espresso, just because. Incidentally, if your toddler eats half of the brownies before you even get started- don’t worry. There will be plenty.
no-churn mocha brownie fudge ice cream
Once the brownies are cooled and diced, we whip up the rest of the ingredients. Here’s where you will win for being an overachiever: use homemade whipped cream. It’s better that way.  no-churn mocha brownie fudge ice cream
Add some reserved brownie mix, a bit of Kahlua (because we’re all grown ups here), some hot fudge, and POOF- ice cream.
The hardest part of this process is not actually making the ice cream… it’s waiting for your ice cream to set up in the freezer. You can do like I did and set aside the unfrozen leftovers in the fridge to feed your man friend for dessert. My husband, always the sophisticated palate, said the unfrozen mocha ice cream was “the best thing I’d ever made.” Really? The best thing I’ve ever made is unfrozen ice cream with boxed brownies chopped up in it? [Shakes head]
no-churn mocha brownie fudge ice cream
The terrific thing about this method of ice cream making is that it’s super adaptable to a number of flavors, and start to finish, this process can take less than an hour. Magic. So give no-churn mocha brownie fudge ice cream a try. I hear green onions really dig ice cream so if you need me, I’ll be camped out by the freezer. You know, for the baby.
no-churn mocha brownie fudge ice cream

 

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No-Churn Mocha Brownie Fudge Ice Cream

No-churn mocha brownie fudge ice cream: rich, smooth, no-churn mocha ice cream laced with fudge and brownie pieces.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes

Ingredients

For the brownie pieces

  • 1 (20 ounce) box of dark chocolate brownie mix, divided
  • 2 teaspoons instant espresso
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1 egg

For the ice cream

  • 1 can sweetened condensed milk
  • 2 tablespoons of coffee liqueur
  • 2 cups heavy whipping cream
  • 1/4 cup hot fudge sauce, melted and cooled slightly

Instructions

To prepare the brownies

  1. Preheat oven to 325 degrees. Lightly spray an 8″ metal baking pan with cooking spray.
  2. Measure out 1-1/4 cups of brownie mix, sifting out any chocolate chips, and set aside. This will be used later in ice cream.
  3. In a bowl, stir together oil, water, and egg until combined. Add the instant espresso and remaining brownie mix, stirring to combine. Pour into the prepared pan and bake in the preheated oven for 20-25 minutes, or until the edges are barely set and the center still looks barely underbaked. Brownies will continue to cook once taken out of oven. Set aside to cool.

To prepare the ice cream

  1. Cut brownies into 1/2″ squares. Set in freezer while preparing other ingredients to keep cool.
  2. In a medium sized bowl, stir together sweetened condensed milk, coffee liqueur and 1-1/4 cups of the reserved brownie mix.
  3. In a separate bowl, whip the cold, heavy whipping cream until stiff peaks form.
  4. Gently fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Once combined, fold in the remaining whipped cream. Fold in 1-1/2 cups of the brownie pieces until well combined.
  5. Spoon the brownie ice cream mixture into a standard loaf pan until about 1/3 of the way filled. Drizzle in a bit of hot fudge and drop in a few brownies pieces as well. Repeat this process until the loaf pan is filled.
  6. Allow to set up in a freezer for at least 6 hours.

Notes

  • For a stronger brownie flavor, you can use all of the reserved 1-1/2 cups of brownie mix in the ice cream.
  • The addition of the coffee liquor helps to keep the ice cream smooth and from freezing too hard. If you don’t care for the taste, try adding another type of liquor in its place. If you’d prefer not to use alcohol, be sure to set the ice cream out a couple minutes prior to eating to maintain good scoopability.
  • If you do a really good job about folding your ice cream together gently, you will likely have a cup of the mixture that will not fit in the loaf pan. Feel free to set this aside or freeze in another container.

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Share a photo and tag us — we can't wait to see what you've made!