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Tiramisu Cake

Blogger Paula Kittelson from Blogging Foods gives a new twist on a beloved coffee-flavored Italian dessert. Learn to make this recipe with our how-to article.

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Prep Time 30 min
Total Time 5 hr 0 min
Servings 12

Ingredients

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

Coffee Syrup

3/4: cup hot brewed espresso coffee or very strong coffee

2: tablespoons cognac

2: tablespoons powdered sugar

Filling

3: cups mascarpone cheese

1 1/2: cups powdered sugar

2: tablespoons cognac

3: teaspoons vanilla

1: cup cold whipping cream

Garnish

3: tablespoons Dutch processed or regular unsweetened baking cocoa

: Chocolate-covered coffee beans

3: oz dark baking chocolate, coarsely chopped

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
2 Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
3 In small bowl, mix coffee syrup ingredients. Set aside to cool.
4 Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
5 To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
6 Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

EXPERT TIPS

Expert Tips

If you have Marsala wine, rum or another type of brandy on hand, any of those can be substituted for the cognac.

Avoiding caffeine? Use decaffeinated coffee in the coffee syrup.

To make cake assembly easier, freeze the cake layers for 30 minutes first. To keep the cake plate clean, place strips of cooking parchment paper or waxed paper on the plate, then slide out the strips when you’re finished.

This cake tastes better the longer it sits. For optimal flavor, make it 8 to 12 hours before serving.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 5/15/2013 11:43:28 AM REPORT ABUSE crayolabob said:

Rating:

Made this cake for my boyfriend's birthday. It's pretty expensive to buy the marsapone cheese. I used kahlua instead of the cognac. Definitely a special occasion cake. But it came out amazing. My boyfriend said it tasted like something you would get in an expensive restaurant. Really great flavor.

This reply was: Helpful Inspiring

Posted 3/18/2013 11:59:33 AM REPORT ABUSE Mymiona said:

Rating:

This was absolutely wonderful. I made it on March 16 as my birthday party cake. I received rave reviews and the top one being how light it was. I did not have chocolate covered coffee beans. I melted 4 oz semi sweet chocolate, spread it on a waxed covered baker's sheet and once cooled and set, I cut it into 2 inch wide 'ribbons' and wrapped it along the bottom of the cake - so professional looking! Also, whipped an additional 1 cup whipping cream and added about 1/3 cup reserved cheese filling and pipped the top with rosettes. Will post picture at a later time

This reply was: Helpful Inspiring

Posted 6/18/2012 5:26:42 PM REPORT ABUSE LovetoCook510 said:

Rating:

Made this cake for Father's Day! Everybody loved it! Kids even asked for seconds. Easier to make than traditional tiramisu and looked picture perfect.

This reply was: Helpful Inspiring