Tiramisu Cake

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



box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Coffee Syrup

cup hot brewed espresso coffee or very strong coffee
tablespoons cognac
tablespoons powdered sugar


cups mascarpone cheese
1 1/2
cups powdered sugar
tablespoons cognac
teaspoons vanilla
cup cold whipping cream


tablespoons Dutch processed or regular unsweetened baking cocoa
Chocolate-covered coffee beans
oz dark baking chocolate, coarsely chopped


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  • 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

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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