Tiramisu Wedding Cake with Mixed Berries – a delicious recipe with flour, baking powder, salt, unsalted butter, sugar, vanilla. Easy to follow and perfect for any occasion.
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Position racks in top and bottom thirds of oven and preheat to 350F.
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Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.
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* Line bottoms with parchment.
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Sift flour, baking powder and salt into medium bowl.
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Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light.
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Gradually add sugar and beat until well blended.
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Beat in extracts.
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On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).
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Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry.
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Fold 1/3 of whites into batter to lighten.
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Fold in remaining whites.
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Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops.
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Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake.
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Cool cakes in pans on racks 20 minutes.
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Run knife around pan sides to loosen cakes.
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Turn out cakes onto racks and peel off parchment.
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Cool cakes completely.
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Mix all ingredients in heavy large saucepan.
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Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes.
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Cool syrup completely.
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Using electric mixer, beat cream cheese in large bowl until light.
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Gradually add sugar and beat until fluffy.
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Add cream, Marsala and vanilla and beat until well blended.
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Cover and let stand at room temperature up to 1 hour.
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Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together).
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Using serrated knife, cut each cake horizontally into 3 equal layers.
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Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up.
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Brush cake with 2 tablespoons syrup.
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Spread 1/2 cup frosting over.
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Sprinkle with 2 tablespoons ground chocolate.
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Top with middle 6-inch cake layer.
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Brush with 2 tablespoons syrup.
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Spread 1/2 cup frosting over.
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Sprinkle with 2 tablespoons ground chocolate.
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Brush 2 tablespoons syrup over cut side of top 6-inch cake layer.
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Using hands, turn cake layer over and place cut side down atop frosted layers.
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Cover and refrigerate cake.
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Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up.
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Brush with 1/4 cup syrup.
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Spread 1 cup frosting over.
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Sprinkle with 1/4 cup ground chocolate.
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Top with middle 9-inch cake layer.
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Brush with 1/4 cup syrup.
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Spread 1 cup frosting over.
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Sprinkle with 1/4 cup ground chocolate.
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Brush 1/4 cup syrup over cut side of top 9-inch cake layer.
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Slide large tart pan bottom or springform cake pan bottom under cake layer.
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Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers.
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Cover and refrigerate cake.
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Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up.
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Brush with 1/2 cup syrup.
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Spread 2 cups frosting over.
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Sprinkle with 1/2 cup ground chocolate.
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Top with middle 12-inch cake layer.
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Brush with 1/2 cup syrup.
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Spread 2 cups frosting over.
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Sprinkle with 1/2 cup ground chocolate.
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Brush 1/2 cup syrup over cut side of top 12-inch cake layer.
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Slide large tart pan bottom or cake pan bottom under cake.
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Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers.
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Cover cake; refrigerate all cakes until firm, about 4 hours.
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Cover remaining frosting and let stand at room temperature.
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Place 12-inch cake on its cardboard on large flat platter.
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Place platter on cake stand.
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Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top.
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Swirl frosting decoratively on sides of cake.
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Press 1 dowel into center of 12-inch cake.
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Mark dowel 1/4 inch above top of cake.
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Remove dowel and cut with serrated knife at marked point.
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Cut 4 more dowels to same length.
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Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake.
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Refrigerate cake on platter.
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Place 9-inch cake on its cardboard on large flat plate or tart pan bottom.
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Place plate on cake stand.
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Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top.
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Swirl frosting decoratively on sides of cake.
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Press 1 dowel into center of 9-inch cake.
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Mark dowel 1/4 inch above top of cake.
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Remove dowel and cut at marked point.
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Cut remaining 3 dowels to same length.
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Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly.
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Refrigerate 9-inch cake on plate.
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Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom.
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Place plate on cake stand.
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Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top.
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Swirl frosting decoratively on sides of cake.
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Refrigerate all cakes until frosting sets, about 2 hours.
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(Can be made 1 day ahead.
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Cover cakes and remaining frosting separately with plastic wrap; chill.
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Bring frosting to room temperature before continuing.)
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Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels.
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Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.
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Spoon remaining frosting into pastry bag fitted with medium star tip.
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Pipe decorative border around base of 12-inch cake and around top edge of each tier.
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Arrange berries decoratively inside piped borders atop each tier.
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(Can be prepared 8 hours ahead; refrigerate.)
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Let cake stand at room temperature at least 3 and up to 6 hours before serving.
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Garnish with mint.
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Toss berries with sugar in large bowl.
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Let stand at least 30 minutes and up to 2 hours at room temperature.
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Remove top and middle cake tiers.
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Remove dowels from middle cake.
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Cut top and middle cakes into slices; transfer to plates.
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remove dowels from bottom cake.
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Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake.
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Cut outer portion of cake into slices, then cut inner portion into slices.
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Spoon berries around cake slices.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 27 ingredients. The key ingredients include: 7 1/2 cups unbleached all purpose flour, 3 tablespoons baking powder, 2 teaspoons salt, 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature, and more.
Yes, Tiramisu Wedding Cake with Mixed Berries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.