Tiramisu Cake

Name: Tiramisu 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)

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

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Table of Contents

Tiramisu Cake Ingredients
How to Make This Tiramisu Cake Recipe
How To Serve
Storage
More Recipes You’ll Love
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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.

Tiramisu Cake Ingredients

Tiramisu Cake raw ingredients that are labeled

You’ll need:

For the Cake

1 (16.25-ounce) box of 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

For the Coffee Drizzle

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

For the Mascarpone Cheese Frosting

2 (8-ounce) containers of 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

SUBSTITUTIONS AND ADDITIONS

KAHLUA: You can substitute ½ teaspoon of almond extract and ½ teaspoon of chocolate extract for the Kahlua coffee liqueur.

ESPRESSO POWDER: If you do not have or cannot find espresso powder, you can substitute ½ cup of strong brewed coffee. And if you do have the espresso powder and want an even stronger coffee jolt, you can substitute the ½ cup hot water for ½ cup strong hot coffee.

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

How to Make This Tiramisu Cake Recipe

STEP ONE: 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.

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 3 to 5 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 ¼ of the smoothed mascarpone at a time, mixing until combined and smooth.

mascarpone filling spooned and using spatula smooth the filling

STEP NINE: 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.

STEP TEN: 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.

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 2 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 1 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 1 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 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.

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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Storage

IN THE FRIDGE: Store any leftover tiramisu layer cake covered in the refrigerator for up to 7 days.

IN THE FREEZER: You can freeze the assembled cake for up to 1 month. Allow the cake to thaw overnight in the refrigerator before slicing and serving.

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.

FREQUENTLY ASKED QUESTIONS

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.

More Recipes You’ll Love

Tiramisu Cake

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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 minutes

Cook Time 25 minutes

Total Time 1 hour 45 minutes

Servings

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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.