Creamy, delicious, sweet and light with an amazing flavor – tiramisu cake is everything wonderful! Looking for a birthday cake or a cake for a special occasion? Look no further. This tiramisu cake recipe has it all and it’s easy to make, since it starts with a cake mix.
This has got to be an award winning recipe! Layers of coffee-infused, moist cake are covered with sweetened mascarpone cheese to create a taste so delicious you will be deluged with requests for the recipe.
Mascarpone cheese is Italian cream cheese. It is creamier and has more fat than cream cheese and, once you taste it, you will never look back. The flavor is so amazing. You can find it in the U.S. in most grocery stores in the Italian cheese section.
By the way, if you don’t want to buy an entire bottle of coffee-flavored liqueur to make a cake, buy one or two of the airplane-sized bottles – usually available at wherever you purchase alcohol.
Tiramisu Cake Recipe
Cake:
- Moist white cake mix
- 1 tsp. instant coffee powder
- ¼ cup coffee
- 1 tablespoon coffee-flavored liqueur
Filling:
- 8-oz. container mascarpone cheese
- ½ cup powdered sugar
- 2 tablespoons coffee-flavored liqueur
Frosting:
- 16 oz. container Cool Whip
- ¼ cup powdered sugar
- 2 tablespoons coffee-flavored liqueur
Garnish:
- Unsweetened cocoa powder
- 1-oz. square semi-sweet chocolate
Directions for making Tiramisu Cake:
Grease and flour three 9-inch cake pans (or line the bottoms with parchment paper or wax paper).
Prepare the cake as directed on the package. Divide two-thirds of the batter between two of the pans. Stir the instant coffee powder into the remaining batter and pour it into the remaining pan. Bake at 350 degrees for 20 – 25 minutes, or until done.
Let cake layers cool completely. Remove from pans. Combine brewed coffee and 1 tablespoon coffee liqueur, set aside.
Making the filling: In a small bowl, combine mascarpone, ½ cup powdered sugar, and 2 tablespoons coffee liqueur. Beat until smooth. Cover with plastic wrap and refrigerate.
Making the frosting: In a medium bowl, beat the Cool Whip, ¼ cup powdered sugar, and 2 tablespoons coffee liqueur until stiff. Fold 1 cup of the cream mixture into the filling mixture.
Assembling the cake: Place one of the plain cake layers on a serving plate. Using a thin skewer, poke holes in the cake about 1-inch apart (but at least 1 inch from the edge – if you get too close to the edge, it could cause the edge to crumble). Carefully pour one-third of the coffee mixture over the cake, then spread with half of the filling mixture.
Top with the coffee-flavored cake layer – poke holes in that layer and pour another third of the coffee mixture over the second layer – spread with the remaining filling.
Top with the last cake layer, poke holes in that layer and pour the remaining coffee mixture. Spread sides and top of the cake with the frosting.
Garnish: Place cocoa in a sieve and lightly dust the top of the cake. Garnish the top with chocolate curls (made by running a vegetable peeler down the edge of the semi-sweet chocolate square).
Refrigerate assembled cake for at least 30 minutes before serving.
(Adapted from allrecipes.com)
Other amazing cakes:
White cake with brown sugar filling – oh yeah!!
Miami Beach birthday cake – chocolate cake with crumbles baked on each layer
Banana cake recipe – this is a family favorite for all birthdays
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