Tiramisu Angel Cake

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JulianneCherie 0

"This was invented for my boyfriend's 30th birthday party and it was a huge hit with the crowd! Fluffy angel food cake, creamy filling, and coffee liqueur. Ours was in the shape of a giant striped bass."
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1 h 45 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.
  3. Pour the batter into an ungreased 9x13-inch baking pan.
  4. Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
  5. Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.
  6. Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
  7. Drizzle coffee liqueur over the bottom cake layer.
  8. Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
  9. Spread pudding mixture over the bottom cake layer.
  10. Place the top cake layer onto the filling.
  11. Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
  12. Spread the frosting over the top and sides of the cake. Refrigerate leftovers.



While we enjoyed this cake, I would've liked to have a bit more coffee flavor. Next time will probably change a few things around to fit my individual taste. I also used a few lower calorie su...

This Is Good. I Tried It, It Rocks!

I could never find the lady fingers in the stores to make Tiramisu and am so looking forward to trying your delicious recipe... thanks for sharing it!

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