How to Make Tiramisu Layer Cake - A Step-by-Step Guide

Tiramisu is a classic Italian dessert that combines coffee-soaked ladyfingers with a rich and creamy mascarpone cheese mixture. It's a beloved treat that has become a staple in many restaurants and home kitchens around the world. But what if you could take this delectable dessert to the next level? That's where the Tiramisu Layer Cake comes in.

This recipe takes all of the flavors and textures of traditional tiramisu and transforms them into a show-stopping cake that is sure to impres...

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Ingredients

  • 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

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 (3-layer) 9-inch cake

  • 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.
  • Nutrition

    465 cal.

    • Total Fat: 29g
    • Saturated Fat: 15g
    • Cholesterol: 78mg
    • Sodium: 309mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 136mg
    • Iron: 1mg
    • Potassium: 101mg