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Tiramisu Cake

Devil CakeWhen someone asks if you’d like cake or pie, why not say you want cake and pie? — Lisa Loeb (cake and pie quote)

You know what is great about Tiramisu? It usually comes at the end of a decadent Italian dinner! Tiramisu Cake is an equally delicious sort of cheater version of traditional Tiramisu. You can skip dealing with soaking lady fingers by using cake instead. Further, if you want to really cheat, you can use boxed cake mix instead of making this from scratch, although all cakes are better when the box is avoided. There is a trade off between taste and convenience. With that said though, something like this, where the cake gets buried in delicious coffee syrup and fluffy frosting, works pretty darn well with Betty Crocker from a box.

Tiramisu Cake

To make tiramisu cake, either bake it up from scratch or from the box in two round cake pans. Each half gets soaked with an espresso coffee syrup and frosted. When it is all layered together, it is quite the tasty treat. You can use any left over frosting from this to make Tiramisu Pudding Cups by stirring a bit of espresso syrup into vanilla (or chocolate!) pudding and layering with filling, drizzles of the syrup, and crushed chocolate or crushed Oreo cookies.

Tiramisu Pudding Cup


4.0 from 1 reviews
Tiramisu Cake
Recipe type: Dessert
Cuisine: Devilish
Prep time: 
Cook time: 
Total time: 
Serves: 10
Tiramisu in cake form made from scratch or with boxed mix. Here are directions for both.
For the Cake (if using a box mix)
  • 1 box of yellow cake mix
For the Cake (if not using a box mix)
  • 2 cups (255 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ sticks (10 tablespoons or 140 grams)) unsalted butter, room temperature
  • 1 cup (200 grams) sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1½ teaspoons (8 ml) pure vanilla extract
  • ¾ cup (175 ml) buttermilk
For the Espresso Coffee Syrup
  • ¾ cup hot brewed espresso or extremely strong coffee
  • 2 Tablespoons cognac,amaretto, Kahlua, or brandy
  • 2 Tablespoons powdered sugar
For the Frosting and Filling
  • 1 8-ounce (225 grams) container mascarpone
  • ½ cup (60 grams) confectioners’ sugar, sifted
  • 1½ teaspoons (8 ml) pure vanilla extract
  • 1 tablespoon (15 ml) amaretto, Kahlua, or brandy (Deb note: I used brandy)
  • 1 cup (235 ml) cold heavy cream
  • 3 Tablespoons unsweetened baking cocoa
  • Dark chocolate for decoration
For the Cake
  1. If using a box mix, prepare according to instructions otherwise use the following steps.
  2. Preheat oven to 350
  3. Butter two round cake pans and line the bottoms with parchment paper
  4. Sift together the flour, baking powder, baking soda, and salt.
  5. Using a mixer on medium to high, beat the butter on medium speed until soft and creamy.
  6. Add the sugar and beat for another 2-3 minutes.
  7. Slowly beat in the eggs
  8. Beat in the vanilla
  9. Slowly mix in the the dry ingredients and buttermilk on low, alternating between the two and scraping the bowl as you go
  10. Divide the batter between two round cake pans
  11. Bake for 28 to 30 minutes. Rotating the pans half way through
  12. Cake is done when a knife or toothpick inserted into the center comes out clean. Cool the cake for about 5 minutes, loosen the sides with a knife, depan them, peel off the parchment paper, and turn them right-side up.
  13. Fully cool the cakes
For the Espresso Coffee Syrup and Frosting/Filling
  1. While waiting for the cake to cool, mix the syrup ingredients, and set aside
  2. In a large bowl, mix the mascarpone, sugar, vanilla, and liqueur until smooth
  3. Whip the heavy cream until it holds firm peaks.
  4. Stir about one quarter of the whipped cream into the mascarpone mix and lightly fold in the rest
Assembling the Cake
  1. Place 1 cake layer on a plate
  2. Moisten the top very generously with coffee syrup and spread about 1 cup of the filling on top
  3. Moisten the second layer, then carefully place it soaked side down on top of the filling.
  4. Moisten the top of the second layer and spread the remaining filling over top and sides of the cake.
  1. Sprinkle cocoa over the cake
  2. Arrange dark chocolate garnish as desired
  3. Refrigerate at least 3 hours before serving. Cake is best if refrigerated overnight.
Nutrition Information
Serving size: 1 piece Calories: 465 Fat: 29 g Carbohydrates: 46 g Sodium: 309 mg Fiber: 1 g Protein: 4 g Cholesterol: 78 mg

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  1. I just got done making the Tiramisu cake and it was delicious the flavors were spot on. The only problem I ran into was that for some reason the Mascarpone cheese seemed to curdle. No matter how long I beat it it would not get light and fluffy. It did not seem to curdle until I added the vanilla and the Kahlua. Any advice or idea what I could have done wrong would be great.

    • I didn’t have that problem. I started with them all in the bowl, I didn’t add them after beating the cheese a bit. Maybe that makes a difference? I also (unintentionally) let my cheese sit out to room temperature first. So that could have an effect maybe? I admit that I’m totally theorizing here though!

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