Tim Tam Cake Recipe

by

Thats Nerdalicious Recipe

Indulge in a Tim Tam Dream Cake

There’s a certain magic to Australian treats, and nothing quite captures that whimsy like a Tim Tam. I remember being a wide-eyed child, sneaking a Tim Tam from my grandma’s pantry, biting off each end, and using it as a straw to slurp up my milk. That chocolatey, malty, creamy explosion was pure joy. This Tim Tam Cake isn’t just a cake; it’s a nostalgic journey back to those simple, sweet moments, elevated to a decadent, share-worthy creation.

Recipe Overview

  • Prep Time: 1 hour
  • Cook Time: 30-35 minutes
  • Total Time: 2 hours
  • Servings: 12-16
  • Yield: 1 cake
  • Dietary Type: Not Gluten-Free

Ingredients

Vanilla Cake

  • 3 cups flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 cup non-fat powdered milk
  • 1 1/4 cups water
  • 1 1/2 teaspoons vanilla
  • 1/2 cup vegetable oil
  • 3 eggs

Vanilla Swiss Buttercream

  • 8 ounces egg whites (About 4-5 large eggs. I recommend using real eggs, avoid carton egg whites)
  • 2 cups sugar (granulated, avoid powdered sugar)
  • 1/2 teaspoon cream of tartar
  • 3 cups unsalted butter (room temperature and yes, unsalted makes a difference)
  • 1 pinch pink himalayan sea salt
  • 1 tablespoon pure vanilla extract

Caramel Spread

  • 4 ounces water (1/2 cup, 115g)
  • 8 1/2 ounces sugar (1 1/4 cups, 240g)
  • 1/2 teaspoon diamond crystal kosher salt (if using table salt, use half as much by volume or use the same weight)
  • 1 vanilla pod, reserved from another project (optional)
  • 8 ounces heavy cream (1 cup, 225g)
  • 1 teaspoon vanilla extract (optional)

Ganache

  • 2 cups milk chocolate
  • 2 cups heavy cream

Assembly

  • Crushed shortbread cookie, for layering

Equipment Needed

  • Stand mixer with paddle attachment
  • Mixing bowls
  • Saucepan
  • Heat-resistant spatula
  • Piping bags
  • Baking pans

Instructions

  1. Prepare the Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, powdered milk, and salt. Mix on low speed to combine.

  2. Add Wet Ingredients: Add the water, vegetable oil, eggs, and vanilla. Mix on medium speed until just combined, scraping down the sides of the bowl as needed to ensure everything is evenly incorporated.

  3. Bake the Cake: Pour the batter into prepared baking pans (greased and floured). Bake at 350°F (175°C) until the cake springs back when lightly touched in the center and a toothpick inserted into the center comes out clean. This usually takes about 30-35 minutes, but baking times can vary, so keep a close eye on them.

  4. Make the Swiss Buttercream Meringue: Sterilize your stand-up mixing bowl, ensuring it’s super clean and completely dry. Place the egg whites in the bowl and set it over a saucepan with simmering water (creating a double boiler). Be careful that the bottom of the bowl does not touch the water.

  5. Heat Egg Whites: Heat the egg whites to 160°F (71°C), stirring constantly to prevent them from scrambling. This step is crucial for pasteurizing the egg whites and ensuring a stable buttercream.

  6. Whip the Meringue: Remove the bowl from the heat and add the cream of tartar. Using a stand mixer, whip the meringue until it reaches a medium peak and the bowl is cool to the touch. If needed, you can speed up the cooling process by placing the bowl in the refrigerator or freezer for a short time after it has reached a medium peak.

  7. Incorporate the Butter: With the mixer running on low, gradually add the butter, one stick at a time. Ensure the meringue is cold before adding the butter to prevent the mixture from becoming soupy. The mixture may appear separated at first – don’t worry! Continue mixing, and it will eventually come back together.

  8. Finish the Buttercream: Mix until the buttercream is smooth and well incorporated. Stir in the pink himalayan sea salt and the pure vanilla extract.

  9. Prepare the Caramel: In a saucepan, combine the water, sugar, and salt over medium heat. Bring the mixture to a simmer without stirring. Continue to cook until the syrup turns a light golden color.

  10. Deepen the Caramel: Continue cooking for about 1 minute more, until the caramel reaches a medium golden color. Immediately add the heavy cream and turn the heat on low. Be careful, as the mixture will bubble vigorously.

  11. Finish the Caramel: Stir the caramel with a heat-resistant spatula until it reaches 225°F (107°C). Stir in the vanilla extract (optional) and cool to room temperature. Store in an airtight container. The sauce will thicken as it cools.

  12. Make the Ganache: Place the milk chocolate in a bowl.

  13. Heat the Cream: Place the heavy cream in a microwave-safe bowl and heat in the microwave until scalding hot, but avoid overboiling.

  14. Combine Ganache: Pour the hot cream over the chocolate and let it sit for a minute or two to melt the chocolate. Then, stir gently until the mixture is smooth and glossy. Set aside to cool to room temperature; it will thicken as it cools.

  15. Assemble the Cake – Layer 1: Begin with a layer of vanilla cake. Use a piping bag to create a buttercream barrier around the edge of the cake layer. This will prevent the ganache and caramel from seeping out.

  16. Fill the Cake – Layer 1: Fill the center of the cake within the buttercream barrier with a thin layer of ganache. Then, drizzle caramel on top using a piping bag. Sprinkle crushed shortbread cookies over the caramel.

  17. Repeat Layers: Place another layer of cake on top and repeat the layering process.

  18. Crumb Coat: Once all the layers are assembled, apply a thin crumb coat of buttercream to seal in any loose crumbs. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.

  19. Final Coat: Apply a final, thicker layer of buttercream to the chilled cake, smoothing it out for a polished finish.

  20. Decorate and Serve: Decorate as desired. Serve and enjoy!

Expert Tips & Tricks

  • Room Temperature Matters: Ensure your butter and eggs are at room temperature for optimal mixing and a smooth cake batter.
  • Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
  • Chill Out: Chilling the cake layers before frosting makes them easier to handle and prevents the buttercream from melting.
  • Salted Caramel: For an extra touch, use salted butter in your caramel for a richer, more complex flavor.
  • Chocolate Quality: The quality of your chocolate will significantly impact the flavor of the ganache. Use good-quality chocolate for the best results.

Serving & Storage Suggestions

Serve the Tim Tam Cake chilled or at room temperature. It’s best enjoyed within 2-3 days of making. Store leftover cake in an airtight container in the refrigerator. The cake can also be frozen for up to a month. Thaw in the refrigerator before serving. If you have leftover ganache or caramel, store them separately in airtight containers in the refrigerator. They can be gently reheated before using.

Nutritional Information

Nutrient Amount per Serving % Daily Value
Calories 850 kcal 43%
Total Fat 45g 69%
Saturated Fat 28g 140%
Cholesterol 150mg 50%
Sodium 250mg 10%
Total Carbohydrate 100g 33%
Dietary Fiber 1g 4%
Sugars 75g N/A
Protein 7g 14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

  • Gluten-Free Cake: Use a gluten-free flour blend to make the cake gluten-free. Be sure to add a binder like xanthan gum for improved texture.
  • Dairy-Free Ganache: Substitute the heavy cream in the ganache with coconut cream for a dairy-free option.
  • Different Flavors: Add extracts like almond or peppermint to the buttercream for a unique flavor profile.
  • Tim Tam Infusion: Crush Tim Tams and add them to the buttercream for an extra Tim Tam kick!
  • Coffee Caramel: Add a shot of espresso to the caramel for a coffee-infused twist.

FAQs (Frequently Asked Questions)

Q: Can I use carton egg whites for the Swiss buttercream?
A: While it’s possible, real egg whites are recommended for the best stability and flavor. Carton egg whites can sometimes be less consistent.

Q: Why does the buttercream sometimes look separated after adding the butter?
A: This is usually due to temperature differences between the meringue and the butter. Continue mixing, and the mixture should come back together as the ingredients emulsify.

Q: Can I make the caramel ahead of time?
A: Absolutely! The caramel can be made several days in advance and stored in an airtight container in the refrigerator.

Q: How do I prevent the cake layers from drying out?
A: Brushing the cake layers with a simple syrup (equal parts sugar and water, boiled until the sugar dissolves) will keep them moist.

Q: Can I freeze the entire assembled cake?
A: Yes, the assembled cake can be frozen. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Final Thoughts

This Tim Tam Cake is more than just a dessert; it’s a celebration of flavors and memories. From the light and airy vanilla cake to the rich and decadent ganache, every layer is a testament to indulgence. Don’t be intimidated by the multiple components; each step is straightforward and rewarding. Gather your ingredients, embrace the process, and prepare to create a cake that will impress your friends and family and leave them craving more. So go ahead, bake this extraordinary Tim Tam Cake, share it with loved ones, and savor every delicious bite.

Leave a Comment