Tiramisu Layer Cake

Tiramisu Layer Cake

1256
bettina 4

"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"
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Ingredients

2 h servings 465 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 309 mg
  • 12%

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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1256
  1. 1645 Ratings

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Most helpful positive review

Awesome recipe. Seriously, it inspired awe in those who tasted it. I just wanted to repost a mascarpone substitute I found in another Tiramisu recipe. It worked wonderfully in this one! HEIDI8...

Most helpful critical review

I thought that the cake and the filling recipes were wonderful. But when it was time to make the fristing, it turned out horrible. It was extremely watery and tasted sour. I decided to make a si...

Awesome recipe. Seriously, it inspired awe in those who tasted it. I just wanted to repost a mascarpone substitute I found in another Tiramisu recipe. It worked wonderfully in this one! HEIDI8...

AMAZING! Make this and you will look like a pro! My suggestions: 1) use 4x as much instant coffee powder in cake batter, and make 2 layers of coffee flavored cake 2) i followed another reviewe...

Used 1 cup of coffee and 3T of liqueur. Made it twice this way and it turns out so wonderfly moist and flavorful. Oddly the coffee flavor is still very subtle. The cake layers are so moist with...

Thanks for the excellent recipe! I made this for my father's birthday...he was a professional baker and cake decorator in Europe so the pressure was on. Everyone agreed it was great. The fros...

Excellent. To make things easier, I used only 2 pans. I poured half of the cake batter onto 1 deep pan and used a cake slicer to evenly divide it. I followed the instructions to detail afterwa...

I thought that the cake and the filling recipes were wonderful. But when it was time to make the fristing, it turned out horrible. It was extremely watery and tasted sour. I decided to make a si...

I thought this cake was great! Following the advice of previous reviews, I make two of the layers with the coffee granulars and one without, doubled the Kahlua everywhere it was called for, and ...

Absolutely delicious! So easy to make with a beautiful finished outcome. My whole family adored it and I've made it twice so far. One note - if you want luscious chocolate curls don't use a s...

This cake was excellent and easy to make. I baked the cake layers in 9" springform pans and took roughly 12-13 minutes to bake. Followed some reviewers suggestions and made 2 coffee layers. I...