Tim Tam Cake

READY IN: 2hrs
YIELD: 1 cake




  • For the Vanilla Cake:
  • Mix flour, sugar, baking powder, powdered milk, and salt with a paddle attachment on stand mixer on low.
  • Add water, vegetable oil, eggs and vanilla. Mix on medium speed until combined. Scrape in between mixing.
  • Bake at 350F until cake bounces in the middle to touch and toothpick comes out clean.
  • For the Swiss Buttercream:
  • Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.ka. double boiler).
  • Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
  • Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
  • Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
  • For the Caramel Spread:
  • In a saucepan, combine water, sugar, and salt over medium heat. Bring mixture to a simmer without stirring until syrup is lightly golden. Continue to cook for about 1 minute more until it is a medium golden color. Immediately add cream and turn the heat on low.
  • Stir caramel with a heat-resistant spatula until it reaches 225°F (107°C) Stir in vanilla extract and cool to room temperature. Store in an airtight container. The sauce thickens as it cools.
  • For the Ganache:
  • Place chocolate in a bowl.
  • Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
  • Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
  • For the Assembly:
  • Start with a base of vanilla cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of ganache. Fill a piping bag with caramel and drizzle on top. Sprinkle crushed shortbread cookies on top.
  • Place another layer of cake and repeat the process.
  • Crumbcoat, chill and final coat your cake. Serve and enjoy.