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Tiramisu Cake
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Tiramisu Cake

This recipe for tiramisu cake takes a classic tiramisu and levels it up, turning it into a full and complete dessert fit for royalty!

Servings: 10
Calories: 971 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 1 white cake mix moist, packaged
  • 1 cup water
  • 3 egg large, whites
  • ⅓ cup vegetable oil
  • 1 teaspoon instant coffee powder
Coffee For Brushing
  • ½ cup espresso or strong brewed coffee, coffee
Filling
  • 4½ cups mascarpone cheese full fat
  • 2½ cups confectioners' sugar (measured sifted not packed)
  • ½ cup espresso or strong brewed coffee, coffee
  • 1½ cups whipping cream
Garnish
  • 2 tablespoons cocoa powder sifted for top of cake, unsweetened
  • Whipped Cream on top
  • 2 Tablespoons chocolate on top, shaved curls

Instructions

Cake
    Cup of Yum
  1. Preheat the oven to 350 ° Grease and flour three 9-inch round pans.
  2. In a mixing bowl beat your cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes.
  3. Divide 2/3 of the batter between 2 prepared pans.
  4. Stir 1 teaspoon instant coffee powder into one tablespoon of water dissolving the granules and add it to the last 1/3 remaining batter and mix until combined, pour that into the last remaining prepared pan.
  5. Bake cakes in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes.
  6. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Filling and Frosting
  1. Make sure mascarpone cheese, coffee and cream are very cold.
  2. Beat mascarpone on medium speed for about 2 minutes until it is creamy. Add the confectioners' sugar, and espresso coffee and continue to beat on medium until combined and creamy. Stir in the whipping cream and mix it on medium speed for another 2-3 minutes until creamy. Place covered in the refrigerator to keep cool if the cakes are not ready yet.
Assembling the cake
  1. On a cake plate or cake stand place one layer of the white cake. Brush the cake with the espresso coffee using about 1/3 of the coffee.
  2. Then spread 1/3 of the mascarpone cream on top of that cake layer. Repeat this with one more layer using the dark cake. So the dark cake is in the middle layer of the cake.
  3. Place the last layer of white cake on top, using the last of the coffee brush the cake. Using the last 1/3 of mascarpone cream, lightly frost the outside and the sides of the cake.
  4. Chill cake in the refrigerator for at least 2 hours before serving to let the flavors incorporate well.
  5. Garnish your cake right before serving: Pipe whipped cream on top if desired. Place cocoa powder in a sieve and lightly dust the top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate shavings over cake.
  6. Enjoy!

Nutrition Information

Calories 971kcal (49%) Carbohydrates 77g (26%) Protein 12g (24%) Fat 69g (106%) Saturated Fat 40g (200%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 6g (30%) Trans Fat 0.2g (10%) Cholesterol 142mg (47%) Sodium 460mg (19%) Potassium 128mg (3%) Fiber 1g (4%) Sugar 53g (106%) Vitamin A 1942IU (39%) Vitamin C 0.2mg (0%) Calcium 281mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 971

% Daily Value*

Calories 971kcal 49%
Carbohydrates 77g 26%
Protein 12g 24%
Fat 69g 106%
Saturated Fat 40g 200%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 142mg 47%
Sodium 460mg 19%
Potassium 128mg 3%
Fiber 1g 4%
Sugar 53g 106%
Vitamin A 1942IU 39%
Vitamin C 0.2mg 0%
Calcium 281mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.