Description
An irresistible indulgence featuring all of the flavors of a classic tiramisu, this tiramisu cake is a delicious twist on the original.
Ingredients
Scale
- 16.25 ounces white cake mix (Betty Crocker Favorites is the only one this size)
- 1¼ cups water
- ½ cup vegetable oil
- 4 large egg whites, room temperature
- ½ cup hot water
- 2 tablespoons granulated sugar
- 1 tablespoon espresso powder
- 2 tablespoons coffee-flavored liqueur Kahlua (optional)
- 16 ounces mascarpone cheese
- 4 cups cold heavy cream
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- Whole coffee beans (for garnish)
Instructions
- Preheat the oven to 350°F. Lightly spray two 9-inch round cake pans with baking spray. Set them aside.
- Add the cake mix, water, oil, and egg whites to a medium-sized mixing bowl. Mix with a handheld mixer on medium speed until no lumps remain.
- Evenly divide the batter between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely.
- While the cakes are cooling, add the granulated sugar, espresso powder, and Kahlua to the hot water. Stir to combine. Set it aside.
- Add the mascarpone cheese to a small mixing bowl and stir until smooth.
- Using a stand mixer or handheld mixer on high speed, beat the cold heavy cream and vanilla extract until stiff peaks form, about 3 to 5 minutes.
- Reduce the mixer speed to medium, and slowly add the granulated sugar. Increase to medium-high and beat for another 1 to 1½ minutes.
- Lower the speed to low. Slowly add ¼ of the smoothed mascarpone at a time, mixing until combined and smooth.
- Add ⅔ cup of the frosting to a piping bag fitted with a large star-shaped decorating tip. Cover the remaining frosting and refrigerate until ready to assemble.
- Once cooled, slice each cake into 2 layers, giving you 4 layers total.
- Place the bottom layer on a serving plate or cake board.
- Generously brush the cooled coffee mixture onto the bottom layer.
- Spoon on 1 to 1¼ cups of the mascarpone filling and smooth it over the surface. Repeat for the next 2 layers.
- For the final layer, brush the coffee mixture over the top. Spoon 1¼ to 1¾ cups of the mascarpone filling over the top.
- Spread the remaining filling around the outside of the layers.
- Shake cocoa powder over the top of the cake.
- Pipe swirls of the reserved mascarpone filling around the edge and in the center. Place 1 coffee bean into each swirl. Slice and serve.
Notes
- This cake can be made a day in advance.
- Store leftovers in the refrigerator.
- Feel free to adjust the amount of coffee liqueur based on your preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 678
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: tiramisu, coffee cake, dessert, Italian dessert, baking