Tiramisu Cake Recipe

Heat the oven to 350°F, then grease and line the pans. Whisk the flour, baking powder, and salt in a medium bowl.

Beat the butter and sugar for 3 minutes, until pale and fluffy, then add the eggs one at a time and the vanilla.

Add the flour mixture in three parts, alternating with the milk in two parts, on low speed, until no dry streaks remain. Divide one third of the finished batter into each pan and bake at 350°F for 20 to 24 minutes, until golden, the tops spring back, and a toothpick comes out clean.

Rest the layers in the pans for 10 minutes, then turn them out onto a wire rack for 1 hour. They should feel cool to the touch before you add cream.

Stir the cooled espresso, sugar, and vanilla until the sugar dissolves. The soak should taste strong and lightly sweet.

Beat the cold cream, powdered sugar, and salt for 2 to 3 minutes, until it forms soft, floppy peaks. In a separate bowl, stir the cold mascarpone and vanilla with a spatula for 10 seconds, until just loose, then fold in the whipped cream in two additions until smooth and fluffy.

Trim any domes flat, set the first layer on a plate, and brush it with 1/3 cup of soak. Spread about 1 1/4 cups of cream over it, repeat with the second layer, then add the third and brush it with the remaining soak. Cover the top and sides with the leftover cream.

Refrigerate the cake for at least 6 hours, or overnight, until firm. Sift the cocoa over the top just before serving and add the chocolate shavings and raspberries.