Recipes Desserts Specialty Dessert Recipes Tiramisu Recipes Tiramisu Cake 4.8 (1,836) 1,419 Reviews 444 Photos This tiramisu cake tastes just like the Italian dessert but in cake form. It's easy to make ahead and wonderful for a get-together or special occasion. Using a boxed cake mix as a base is a real time-saver! Submitted by Bettina J Updated on November 19, 2024 Save Rate Print Share Add Photo 444 444 444 444 Prep Time: 40 mins Cook Time: 25 mins Additional Time: 40 mins Total Time: 1 hr 45 mins Servings: 12 Yield: 1 (3-layer) 9-inch cake Jump to Nutrition Facts Jump to recipe This tiramisu cake made with coffee-flavored vanilla sponge cake is layered with a creamy mascarpone filling and topped with chocolate garnishes. What Is Tiramisu Cake? Tiramisu cake is a fun twist on classic Italian tiramisu. It consists of cake layers soaked in coffee syrup layered with a mascarpone filling and creamy icing. This easy recipe calls for a package of white cake mix. Tiramisu Cake Ingredients These are the ingredients you’ll need to make this decadent tiramisu cake: For the cake: white cake mix, water, egg whites, vegetable oil, and instant coffee powderFor the coffee syrup: coffee and coffee-flavored liqueurFor the filling: mascarpone cheese, confectioners’ sugar, and coffee-flavored liqueurGarnishes: unsweetened cocoa powder and semisweet chocolate How to Make Tiramisu Cake You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade tiramisu cake: Make the cake batter and pour ⅔ of the batter into two prepared cake pans. Stir instant coffee into the remaining batter and pour it into the remaining pan. Bake the cake layers and let them cool. Make the filling. Make the frosting. Assemble the tiramisu cake according to the detailed instructions in Step 7. Garnish the cake and chill before serving. How to Store Tiramisu Cake Store your leftover tiramisu cake in an airtight container in the refrigerator for up to three days. Allrecipes Community Tips and Praise “This is my new party cake,” says Barbara L. Mcmahon. “It’s relatively easy, not too expensive, and really really tasty. I’ve also layered it in a trifle dish and it looks really pretty that way as well!!” “Elegant and delicious,” raves Gladys. “I have made this cake twice and everyone loved it both times. I followed the recipe exactly. I was a bit concerned about how long the frosting would hold up, but I found that it will last for at least two days when refrigerated.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: 1 (15.25 ounce) package moist white cake mix 1 cup water 3 large egg whites ⅓ cup vegetable oil 1 teaspoon instant coffee powder Coffee Syrup: ¼ cup coffee 1 tablespoon coffee flavored liqueur Filling: 1 (8 ounce) container mascarpone cheese ½ cup confectioners' sugar 2 tablespoons coffee flavored liqueur Frosting: 2 cups heavy cream ¼ cup confectioners' sugar 2 tablespoons coffee-flavored liqueur Garnish: 2 tablespoons unsweetened cocoa powder 1 (1 ounce) square semisweet chocolate Directions Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan. Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside. To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool. To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool. To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting. To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake. Chill cake in the refrigerator for at least 30 minutes before serving. Kim I Made It Print 1,910 home cooks made it! Nutrition Facts (per serving) 465 Calories 29g Fat 46g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 465 % Daily Value * Total Fat 29g 37% Saturated Fat 15g 75% Cholesterol 78mg 26% Sodium 309mg 13% Total Carbohydrate 46g 17% Dietary Fiber 1g 3% Total Sugars 34g Protein 4g 9% Vitamin C 0mg 0% Calcium 136mg 10% Iron 1mg 5% Potassium 101mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.