Tiramisu Cakern

Name: Tiramisu Coffee Cake
Prep time: 20 min
Cook time: 25 min
Total time: 105 min
Ingredients: 16.25 ounces white cake mix ((Betty Crocker Favorites is the only one this size)); 1¼ cups water; ½ cup vegetable oil; 4 large egg whites, (room temperature); ½ cup hot water; 2 tablespoons granulated sugar; 1 tablespoon espresso powder; 2 tablespoons coffee-flavored liqueur Kahlua, (optional); 16 ounces mascarpone cheese; 4 cups cold heavy cream; 1 teaspoon pure vanilla extract; ¾ cup granulated sugar; 1 tablespoon unsweetened cocoa powder; Whole coffee beans, (for garnish)

a close up shot of Tiramisu Cake with a slice missing on a cake stand

An irresistible indulgence and featuring all of the flavors of a classic tiramisu, our tiramisu cake is a delicious twist on the original.

Jump to Recipe

Table of Contents

What Is Tiramisu Cake?
What’s In Tiramisu Cake?
Tiramisu Cake Recipe Substitutions And Additions
How To Make Tiramisu Cake
How To Serve This Tiramisu Coffee Cake
How To Store Coffee Tiramisu Cake
What Makes This The Best Tiramisu Cake Recipe
Best Tiramisu Cake Recipe FAQs
More Recipes You’ll Love
JUMP TO RECIPE

Tiramisu cake is a must-try for anyone with a sweet tooth, as its rich flavor is absolutely irresistible. This classic Italian dessert features a moist, fluffy sponge cake layered with decadent espresso coffee drizzle and topped with a luscious mascarpone cheese frosting.

What Is Tiramisu Cake?

Tiramisu cake is a delicious Italian dessert that is a variation of the classic Tiramisu.

While traditional Tiramisu is a layered dessert made with ladyfinger biscuits soaked in coffee and layered with a creamy mixture of mascarpone cheese, eggs, sugar, and cocoa powder, Tiramisu cake takes these flavors and presents them in a cake form.

What’s In Tiramisu Cake?

Tiramisu Cake raw ingredients that are labeled

If you want to experience pure bliss with every bite, look no further than tiramisu cake. The layers of soft cake are moist, yet fluffy, and not too sweet.

The creamy frosting is the star of the show. It’s velvety smooth, with a rich, buttery taste that complements the cocoa and espresso powder perfectly.

You’ll need:

For The Cake:

1 (16.25-ounce) box of white cake mix
1¼ cups of water
½ cup of vegetable oil
4 large egg whites, room temperature

For The Coffee Drizzle:

½ cup of hot water
2 tablespoons of granulated sugar
1 tablespoon of espresso powder
2 tablespoons of coffee-flavored liqueur Kahlua (optional)

For The Mascarpone Cheese Frosting:

2 (8-ounce) containers of mascarpone cheese
4 cups of cold heavy cream
1 teaspoon of pure vanilla extract
¾ cup of granulated sugar
1 tablespoon of unsweetened cocoa powder
Whole coffee beans for garnish

Tiramisu Cake Recipe Substitutions And Additions

KAHLUA: You can substitute a half teaspoon of almond extract and a half teaspoon of chocolate extract for the Kahlua coffee liqueur.

ESPRESSO POWDER: If you do not have or cannot find espresso powder, you can substitute a half cup of strong brewed coffee.

And if you do have the espresso powder and want an even stronger coffee jolt, you can substitute a half cup of hot water for a half cup of strong hot coffee.

COFFEE BEANS: You can substitute chocolate-covered coffee beans for uncoated coffee beans.

How To Make Tiramisu Cake

Once you bake the boxed cake mix, this tiramisu treat comes together quickly by frosting each layer of cake and adding the bold coffee flavors on top.

STEP ONE: Preheat the oven to 350°F. Lightly spray two 9-inch round cake pans with baking spray. You can use Baker’s Joy or a generic version. Set them aside.

OUR RECIPE DEVELOPER SAYS

I recommend using cake strips to ensure an evenly baked and level cake.

STEP TWO: Add the cake mix, water, oil, and egg whites to a medium-sized mixing bowl.

Use a handheld mixer on medium speed to mix until completely incorporated and no lumps remain.

cake mix, water, oil, and egg whites blended together

STEP THREE: Evenly divide the cake batter between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted comes away clean.

Allow the cakes to cool completely.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

STEP FOUR: While the cakes are cooling, add the granulated sugar, espresso powder, and Kahlua to the hot water. Stir to combine. Set it aside.

sugar, espresso powder, and kahlua stirred with the water

STEP FIVE: Add the mascarpone cheese to a small bowl and stir until the cheese is smooth.

PRO TIP:

The mascarpone is best used cold and straight out of the fridge. The warmer the mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.

STEP SIX: In the bowl of a stand mixer with a wire whip attachment or a large bowl and a hand mixer on high speed, beat the cold heavy cream and vanilla extract until stiff peaks form, about three to five minutes.

STEP SEVEN: Reduce the mixer speed to medium, and slowly add the granulated sugar.

Increase the speed to medium-high and beat for another 1 to 1½ minutes.

STEP EIGHT: Lower the electric mixer to low speed. Slowly add a quarter of the smoothed mascarpone at a time, mixing until combined and smooth.

mascarpone filling spooned and using spatula smooth the filling

STEP NINE: Add two-thirds of a cup of the frosting to a piping bag fitted with a large star-shaped decorating tip (I used Wilton 1M).

Cover the remaining frosting with plastic wrap and refrigerate until you are ready to assemble and decorate the cake.

STEP TEN: Once the cakes are completely cooled, use either a long serrated knife or a cake leveler to slice each cake into two layers, giving you four layers total.

STEP ELEVEN: Place the bottom layer either on a large flat serving plate or a round cake board.

STEP TWELVE: Use a pastry brush to generously brush on the cooled coffee mixture.

STEP THIRTEEN: Spoon on 1 to 1¼ cups of the mascarpone filling. Use an offset spatula to smooth the filling over the surface of the bottom layer.

Repeat for the next two cake layers.

STEP FOURTEEN: For the final layer, brush the coffee mixture over the surface of the top layer.

Spoon 1¼ to 1¾ cups of the mascarpone filling over the top.

STEP FIFTEEN: Spread the remaining filling around the sides of the cake, smoothing as you go.

filling spread around the outside layers

STEP SIXTEEN: Add one tablespoon of unsweetened cocoa powder to a sifter. Gently shake a dusting of cocoa powder over the top of the cake.

STEP SEVENTEEN: Pipe swirls of the reserved mascarpone filling around the edge of the cake top, as well as in the center of the cake.

Place one coffee bean into the center of each swirl. Slice and serve.

swirls of mascarpone filling piped and coffee bean placed into the center of each swirl

How To Serve This Tiramisu Coffee Cake

This favorite Italian dessert is an excellent choice as an alternative to a traditional birthday cake.

Serve it with a scoop of vanilla ice cream and a warm cup of coffee or a mug of homemade hot chocolate.

The best drink to pair this cake with is a refreshing beverage like coffee or tea. The creamy texture of the cake complements the bitterness of coffee perfectly.

Our easy tiramisu recipe is another take on this sweet dessert, while our eclair cake is a delightfully soft and creamy treat you will enjoy.

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How To Store Coffee Tiramisu Cake

This cake will keep well in the fridge or freezer. Make it ahead of time and have it on hand the next time you are entertaining.

MAKE AHEAD: After you’ve assembled the cake, tightly cover it with plastic wrap or aluminum foil and let it chill in the fridge for at least four hours or overnight.

This chilling time allows the flavors to meld and the cake to set, resulting in a perfect slice every time.

IN THE FRIDGE: Store any leftover tiramisu layer cake covered in the refrigerator for up to seven days.

IN THE FREEZER: You can freeze the assembled cake for up to one month. Allow the cake to thaw overnight in the refrigerator before slicing and serving.

What Makes This The Best Tiramisu Cake Recipe

IRRESISTIBLE FLAVORS: Tiramisu is already a beloved classic, and this cake takes its flavors to the next level. It combines the rich, aromatic goodness of espresso-soaked layers with the creamy mascarpone cheese filling, resulting in an irresistible flavor fusion that’s both comforting and elegant.

DECADENT LAYERS: This cake boasts layers upon layers of delight. The coffee-soaked sponge cake layers are light and airy, creating a delicate contrast with the luscious mascarpone filling.

Between the soft cake, coffee flavor, and creamy mascarpone frosting, we think this delicious dessert is perfect for any occasion. If you ever find yourself craving the delectable Italian specialty, this tiramisu cake will surely be a hit.

Best Tiramisu Cake Recipe FAQs

Can I make this cake in advance?

Both the cake and the frosting can be frozen for up to three months. Thaw both and assemble when you are ready to serve.

Does tiramisu cake need to be refrigerated?

It is best to keep the cake in the fridge due to the creamy frosting.

Do I have to add alcohol to this cake?

If you prefer to leave the Kahlua out of the cake, you can substitute it with ½ teaspoon of almond extract and ½ teaspoon of chocolate extract.

Does tiramisu have alcohol in it?

Tiramisu usually includes Kahlua, a coffee-flavored liqueur in it, although it can be left out of preferred.

Should coffee be cold for tiramisu?

Traditionally, Tiramisu is made using coffee or espresso that is cooled to room temperature before being used in the recipe. This allows the flavors of the coffee to blend well with the other ingredients

Is tiramisu supposed to be hard or soft?

Tiramisu is a dessert that is meant to have a soft and creamy texture.

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Tiramisu Coffee Cake

5 from 1 vote

An irresistible indulgence and featuring all of the flavors of a classic tiramisu, our tiramisu cake is a delicious twist on the original.

Prep Time 20

Cook Time 25

Total Time 1 45

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Cake

16.25 ounces white cake mix (Betty Crocker Favorites is the only one this size)
1¼ cups water
½ cup vegetable oil
4 large egg whites, room temperature

Coffee Drizzle

½ cup hot water
2 tablespoons granulated sugar
1 tablespoon espresso powder
2 tablespoons coffee-flavored liqueur Kahlua, optional

Mascarpone Cheese Frosting

16 ounces mascarpone cheese
4 cups cold heavy cream
1 teaspoon pure vanilla extract
¾ cup granulated sugar
1 tablespoon unsweetened cocoa powder
Whole coffee beans, for garnish

Instructions

Preheat the oven to 350°F. Lightly spray two 9-inch round cake pans with baking spray (Baker’s Joy or a generic version). Set them aside.
Add the cake mix, water, oil, and egg whites to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix until completely incorporated and no lumps remain.
Evenly divide the batter between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely.
While the cakes are cooling, add the granulated sugar, espresso powder, and Kahlua to the hot water. Stir to combine. Set it aside.
Add the mascarpone cheese to a small mixing bowl and stir until the cheese is smooth.
Using a stand mixer with a wire whip attachment or a large mixing bowl and a handheld mixer on high speed, beat the cold heavy cream and vanilla extract until stiff peaks form, about 3 to 5 minutes.
Reduce the mixer speed to medium, and slowly add the granulated sugar. Increase the speed to medium-high and beat for another 1 to 1½ minutes.
Lower the speed to low. Slowly add ¼ of the smoothed mascarpone at a time, mixing until combined and smooth.
Add ⅔ cup of the frosting to a piping bag fitted with a large star-shaped decorating tip (I used Wilton 1M). Cover the remaining frosting with plastic wrap and refrigerate until you are ready to assemble and decorate the cake.
Once the cakes are completely cooled, use either a long serrated knife or a cake leveler to slice each cake into 2 layers, giving you 4 layers total.
Place the bottom layer either on a large flat serving plate or a round cake board.
Use a pastry brush to generously brush on the cooled coffee mixture.
Spoon on 1 to 1¼ cups of the mascarpone filling. Use an offset spatula to smooth the filling over the surface of the bottom layer. Repeat for the next 2 layers.
For the final layer, brush the coffee mixture over the surface of the top layer. Spoon 1¼ to 1¾ cups of the mascarpone filling over the top.
Spread the remaining filling around the outside of the layers, smoothing as you go.
Add the 1 tablespoon of unsweetened cocoa powder to a sifter. Gently shake the cocoa powder over the top of the cake.
Pipe swirls of the reserved mascarpone filling around the edge of the cake top, as well as in the center of the cake. Place 1 coffee bean into the center of each swirl. Slice and serve.

Notes

I recommend using cake strips to ensure an evenly baked and level cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
The mascarpone is best used cold and straight out of the fridge. The warmer the mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Coffee Tiramisu Cake