It has endured the test of time and is now one of our go-to recipes. This was our first vegetarian recipe.
| 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 |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
- Make 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.
- Make syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
- Make 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.
- Make 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.
- Assemble 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.
- Garnish 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.
- Kim
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 309 mg |
| Sugars | 34 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
AMAZING DESERT!!! Had this delicious cake with an Italian themed dinner party. It was beyond delicious!
Just as other reviewers have said, this is very good. Not an overbearing coffee taste for the ones who don’t like coffee. It’s nice and light and flavorful.
I actually made this recipe with a GLUTEN FREE CAKE MIX (KRUSTEAS). I used the yellow cake mix and baked it according to the box instructions but added just a touch more of milk and a touch more butter, just a touch. The texture was so wonderful for this recipe – kind of biscuit like which is what you want for a tiramisu that is not mushy! When using gluten free mixes they always come out a bit dry so I also made a bit more of the coffee mixture for extra basting the cakes. I used espresso instead of regular coffee for added coffee flavor as most people said the coffee flavor was not -revel at enough. It was perfect and not overbearing at all! I doubled the marscapone mixture as well for some added luxury. I also whipped an extra cup of whip cream and added a bit of extra marscapone to the frosting mixture for and elevated whip cream experience. I had sooo many compliments on this cake! It was like an old fashioned European cake with perfect texture and all gluten free. People are still talking about it! Excellent!
This is amazing. I’ve made it a few times now with no changes. I also adapted the recipe to make a strawberry version (with no coffee flavors)
Very good and moist, however, it lacked the coffee flavor I was expecting.
Easy to make recipe & even faster using the Store bought Cake mix. I used Kahlua Liquor & Cream Cheese in place of mascarpone. It was delicious and a crowd pleaser. I baked this for the bday of my husband & the guests loved it. Try it .
Finally found a great recipe for Tiramisu! It was so delicious. Thank you for sharing
Delish! BUT – doesn’t have the coffee taste like tiramisu. If you are expecting the coffee taste, you’ll be disappointed. Overall, a delicious cake that is very light.
Delicious! Served the past two Christmases. Excellent!
My guests raved about this cake. And my family has already asked me to make it again. Another reviewer suggested doubling the coffee syrup which I did. My middle layer was white and the other two layers were coffee flavored.
Love this cake and has been requested by my husband for his birthday for many years.
I made this twice, the second time using the liquor (Kahlua) plus Baileys. I have to say, it still wasn’t as moist or yummy as the true Tiramisu….I melted Lindt Dark Chocolate over the top, looked great, but personally, I will stick to the real tiramisu.
This was a “To die for” cake! I followed the recipe to a “T” and it was A-MAZ-ING!
I made the cake following the recipe. The only change I would double the coffee syrup. My family asked that I make this a yearly ritual.
Overly worked, could be so much simpler, layers of white sponge in thinner layers/slices, x 4, trimmed more level, then punched with coffee syrup made with real coffee and then turned into a syrup, each layer filled with a combo of zabaione-based mascarpone, the zabaione being sweet enough to sweeten the filling, sifted dark cocoa powder on each layer of mascarpone, covered with the same filling and then finished with grated chocolate, 30 minutes to chill is not enough, overnight gives a better result.
I’ve been making this recipe since at least 2015 and it’s a smash hit every time! This cake literally kicks doors open for you, and I could eat one by-myself any/every day of the week. Please do yourself a favour & make one
We have made this several times and it’s always a hit. If you don’t have the coffee liquor I have substituted coffee syrup and it’s delicious as well. Typically use vanilla or caramel. So yummy!
I make this every year for my husband’s birthday. So good! In addition to the chocolate curls I sprinkle cinnamon on top and vertically line the edges with Pirouette cookies.
This was great! Better than regular tiramisu with Lady Fingers! Unfortunately, cake mixes today are 15.25 oz. I still made it in 3 layers and just reduced the baking time. Everything else I followed as written. I made it for my hubby’s birthday and it received rave reviews. This is a keeper…creamy, rich and luscious!
I have been making this cake for years. It is a family favorite and has also been requested for different events. I have also made it for social gatherings with rave reviews. Today I have made it by request for my daughter’s 20th bday. The only thing I do differently is 2 layers rather than 3. I use the excess filling on the top before the frosting. Don’t skimp on anything. Use the marscapone and use a good instant coffee. I use instant espresso for a bit more kick. There is no need to do major change/substitute. It’s a fantastic cake.
This cake is the bomb. Was looking for a fancy dessert to take our fancy neighbors when they invited us over for dinner. It was such a hit I offered to help her make one. She’s 68 and had never baked a layer cake. She’s over the moon about it and it was a great time making it with her. The cake is delicious and fancy but not difficult to make. Lots of steps but that part is fun.