Espresso Martini Tiramisu Cake

Bake the Vanilla Chiffon Cakes

1. Preheat oven to 325°F (165°C). Grease and line the bottoms of three 8-inch round cake pans with parchment.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 2–3 minutes, until pale and thickened.

4. With the mixer on low, slowly stream in the oil, mixing until fully incorporated. Then, add the buttermilk and vanilla, mixing to combine.

5. Add the dry ingredients to the wet mixture and whisk by hand until no streaks of flour remain.

6. Divide the batter evenly among the prepared pans. Tap each pan gently on the counter to release surface bubbles.

7. Bake for 25–30 minutes, or until springy in the center and a toothpick inserted comes out clean.

8. Let the cakes cool in their pans for 10–15 minutes, then run an offset spatula around the edges to loosen. Flip each cake firmly onto a wire rack, remove the parchment, and let cool completely.

9. Once fully cool, use a serrated knife to split each cake horizontally to create 6 total layers.
   This step is optional—you may instead leave the cakes intact for a 3-layer cake with thicker mascarpone filling between each layer.

   Tip: For a straight, even cut, position yourself at eye level and slowly score a shallow line around the cake edge. Rotate and gradually deepen the line until cut through.

Make the Espresso Martini Soak

1. While the coffee is still hot, whisk in the sugar until fully dissolved. Then, stir in the coffee liqueur, vodka, vanilla, and salt.

2. Let cool to room temperature before using.

Make the Mascarpone Cream

1. In a stand mixer fitted with the whisk attachment, combine the egg yolks, sugar, salt, and cornstarch. Whip on high speed for 4–5 minutes, until thick, pale, and ribboning.

2. Add the cold mascarpone and beat on medium-high speed until completely smooth and lump-free, scraping down the bowl as needed.

3. Add the vanilla and cold heavy cream, and whip on medium-high until the mixture reaches firm peaks, about 2–3 minutes.

4. Reserve about 1 ¼ cups of the finished cream. Whisk in 3 tablespoons of cold heavy cream to loosen. Refrigerate until ready to pour over the cake just before serving.

5. Use the remaining cream immediately for assembly, or refrigerate until ready to use.

Make the Frosting

1. Place an 8-inch cake ring or springform pan on a cake stand or serving plate that fits in your fridge. Line the inside with a tall strip of acetate — it should be approximately 5.5 inches tall, so it extends at least ½ inch above the assembled cake.

   (If you do not have a cake ring or acetate, you can assemble the cake free-form.)

2. Place one cake layer inside the ring, cut side up. Brush generously with the espresso soak.

3. Add a layer of mascarpone cream and smooth with the back of a spoon or an offset spatula.

4. Repeat with the remaining layers, finishing with a final layer of cake, cut side up, then brush generously with espresso soak.

5. Chill the assembled cake in the refrigerator for at least 8 hours, preferably overnight.

6. Just before serving, remove the cake ring, leaving the acetate in place (if you have it).

7. Pour the reserved, thinned mascarpone cream onto the top layer, allowing it to fill the top and settle within the acetate collar. If you're not using acetate, simply pour the cream over the top and let it naturally flow down the sides.

   Dust the top generously with Dutch-process cocoa powder.

8. If using acetate, remove the strip to let the cream naturally cascade down the sides.

9. Serve cold. Store the cake in the refrigerator for up to 3 days.