I am about to share with you my new favorite cake. Not only does this Tiramisu Cake taste amazing, but it is actually just a more spiffed up cake from a box!
I made this cake originally to celebrate my mom’s birthday, and everyone loved it so much, I decided to share it here too (my husband wasn’t upset at all to have this cake show up in our house again either!)
Ingredients:
- 1 package white cake mix (I used a Super Moist French Vanilla Cake Mix)
- 1Â 1/4 cup strong brewed coffee, cooled, divided
- 1/2 cup vegetable oil
- 3 eggs
- 1 tablespoon instant coffee powder
- 2 tablespoons coffee flavored liqueur (like Kahlua)
Filling:
- 1 (8 oz) container mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup coffee flavored liqueur (like Kahlua)
Frosting:
- 1 cup cold heavy cream
- 1 (8 oz) container mascarpone cheese
- 1/4 cup powdered sugar
- 1/4 cup coffee flavored liqueur (like Kahlua)
- pinch of salt
For Garnish:
- unsweetened cocoa powder
- semisweet chocolate bar
Divide the batter equally between the three pans. Stir 1/2 tablespoon instant coffee powder into two of the batters in the pans.
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![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7244-300x300.jpg)
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7245-300x300.jpg)
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7247-300x300.jpg)
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7250-300x300.jpg)
While waiting for the cake to cool, stir together the remaining 1/4 cup coffee and 2 tablespoons coffee liqueur and set aside.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7246-300x300.jpg)
Next, make the filling. Add your mascarpone, powdered sugar, and coffee liqueur to a bowl and beat, using an electric mixer, until smooth. Cover and refrigerate for at least 30 minutes.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7257-300x300.jpg)
If desired, you can make chocolate curls using a vegetable peeler. Carefully run the vegetable peeler over the chocolate bar over a plate. You can cover the plate with plastic wrap and freeze until ready to use.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7251-300x300.jpg)
When your cakes have completely cooled, use a wooden skewer or toothpick to poke holes in each of the layers of the cake, about 1 inch apart.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7253-300x300.jpg)
Using a pastry brush, brush each cake layer with the coffee-liqueur mixture.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7254-300x300.jpg)
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7256-300x300.jpg)
Next, make the frosting. Add the cream, mascarpone, powdered sugar, coffee liqueur, and pinch of salt to a bowl and beat using an electric mixer until stiff.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7257-300x300.jpg)
To assemble the cake, add one of the cake layers with instant coffee powder to a plate or a cake stand.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7258-300x300.jpg)
Remove the filling from the fridge and spread half of the filling mixture.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7259-300x300.jpg)
Top with the plain cake layer, then spread with the remaining half of the filling.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7260-300x300.jpg)
Top with the final cake layer. Spread the frosting evenly over the top and sides of the cake. Refrigerate for at least 30 minutes or overnight before serving.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7262-300x300.jpg)
If desired, top with a dusting of cocoa powder (I used my OXO Dusting Wand) and chocolate curls before serving.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2022/04/IMG_7263-300x300.jpg)
The cake is so incredibly moist from brushing it with the coffee mixture, and the filling and frosting keep the cake feeling impossibly light.
![Tiramisu Cake](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2022/04/IMG_72651-683x1024.jpg)
This is not an overly sweet cake, which I really like.
![Tiramisu Cake](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2022/04/IMG_72741-683x1024.jpg)
This cake can be made ahead of time, and honestly, probably tastes even better when it has had time to set for a day or two!
![Tiramisu Cake](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_683/https://icancookthat.org/wp-content/uploads/2022/04/IMG_72781-1024x683.jpg)
Tiramisu Cake
Ingredients
- 1 package white cake mix (I used a Super Moist French Vanilla Cake Mix)
- 1 1/4 cup strong brewed coffee, cooled, divided
- 1/2 cup vegetable oil
- 3 eggs
- 1 tablespoon instant coffee powder
- 2 tablespoons coffee flavored liqueur (like Kahlua)
- 1 (8 oz) container mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup coffee flavored liqueur (like Kahlua)
- 1 cup cold heavy cream
- 1 (8 oz) container mascarpone cheese
- 1/4 cup powdered sugar
- 1/4 cup coffee flavored liqueur (like Kahlua)
- pinch of salt
- unsweetened cocoa powder
- semisweet chocolate bar
Cake:
Filling:
Frosting:
For Garnish:
Instructions
- Begin by making your cake. Preheat your oven to 350 degrees F. Grease and flour 3 8-inch pans. Prepare the cake mix according to package directions, substituting in 1 cup of the cooled coffee for the water. Be sure to make enough coffee that you have 1/4 cup leftover for use later. (My cake box mix required 1 cup water, 1/2 cup vegetable oil, and 3 eggs, which is why I listed those above. Yours may be slightly different.)
- Divide the batter equally between the three pans. Stir 1/2 tablespoon instant coffee powder into two of the batters in the pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
- While waiting for the cake to cool, stir together the remaining 1/4 cup coffee and 2 tablespoons coffee liqueur and set aside.
- Next, make the filling. Add your mascarpone, powdered sugar, and coffee liqueur to a bowl and beat, using an electric mixer, until smooth. Cover and refrigerate for at least 30 minutes.
- If desired, you can make chocolate curls using a vegetable peeler. Carefully run the vegetable peeler over the chocolate bar over a plate. You can cover the plate with plastic wrap and freeze until ready to use.
- When your cakes have completely cooled, use a wooden skewer or toothpick to poke holes in each of the layers of the cake, about 1 inch apart.
- Using a pastry brush, brush each cake layer with the coffee-liqueur mixture.
- Next, make the frosting. Add the cream, mascarpone, powdered sugar, coffee liqueur, and pinch of salt to a bowl and beat using an electric mixer until stiff.
- To assemble the cake, add one of the cake layers with instant coffee powder to a plate or a cake stand.
- Remove the filling from the fridge and spread half of the filling mixture.
- Top with the plain cake layer, then spread with the remaining half of the filling.
- Top with the final cake layer. Spread the frosting evenly over the top and sides of the cake. Refrigerate for at least 30 minutes or overnight before serving.
- If desired, top with a dusting of cocoa powder (I used my OXO Dusting Wand) and chocolate curls before serving.
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Wish to see much more like this. Thanks for sharing your information.