Tiramisu Cake Recipe

Tiramisu Cake

This is Tiramisu in cake form, an absolutely fabulous dessert for an elegant ending to an elegant meal. Coffee lovers will especially love this recipe, as it uses 3 different forms of coffee for flavor, without overpowering the dessert.

Tiramisu Cake


Cake Ingredients:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Frosting Ingredients:

2 cups heavy cream
1/4 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur


2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate



1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions.

3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

Filling Directions:

1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting Directions:

1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.

2. Fold 1/2 cup of cream mixture into filling mixture.

Assembling the Cake:

1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.

2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.

3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.

4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.

5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the




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