Tiramisu Cake

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!

Print Recipe

Prep Time 40

Cook Time 25

Total Time 1 45

Course lunch/dinner

Cuisine Italian

Servings 12 people

Calories 1620.6 kcal

Equipment

1 Electric Mixer Essential for beating cake batter, filling, and frosting efficiently.
3 9-inch Round Cake Pans Required for baking the multiple cake layers simultaneously.
1 Wire Rack For proper cooling of cake layers to prevent sogginess.
2 Medium to Large Mixing Bowls Needed for preparing cake batter, filling, and frosting separately.
1 Thin Skewer For poking holes in cake layers to ensure even syrup absorption.

Ingredients

Main

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
¼ cup coffee
1 tablespoon coffee flavored liqueur
1 8 ounce container mascarpone cheese
½ cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 cups heavy cream
¼ cup confectioners' sugar
2 tablespoons coffee-flavored liqueur
2 tablespoons unsweetened cocoa powder
1 1 ounce square semisweet chocolate

Instructions

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

Notes

To elevate this cake, consider starting with a high-quality white cake mix or, for a truly professional touch, a scratch-made sponge. Ensure all dairy components—mascarpone and heavy cream—are well-chilled before beating to achieve optimal volume and stability, preventing a soupy filling or overwhipped frosting. When making the coffee syrup, a strong, freshly brewed espresso will significantly deepen the tiramisu flavor profile. Don't rush the chilling; a minimum of 4 hours, or ideally overnight, allows the cake to fully absorb the syrup and the layers to set properly, resulting in a cohesive and flavorful dessert. For garnish, a mix of cocoa powder and freshly shaved dark chocolate (70% cacao or higher) offers a more complex bitterness to balance the sweetness.