The Best Tiramisu Cake Recipe: A Deliciously Easy Layered Dessert

After a delightful 15-year hiatus, it felt like the perfect moment to revisit and refresh my beloved Tiramisu Cake recipe. While my decorating prowess might still be a work in progress, I’ve got a better camera and a little more time on my hands to share this truly exceptional dessert with you. This updated version features a tender yellow cake base, an incredibly rich and smooth mascarpone cream filling, and a light, airy coffee-flavored whipped cream frosting. It’s a harmonious blend of classic Tiramisu flavors, transformed into a stunning layered cake that’s perfect for any occasion.

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You might be surprised at how quickly this elegant cake comes together, especially if you have the convenience of a stand mixer and a couple of mixing bowls. For years, I managed with just one, but investing in a second truly streamlines the process! The majority of the work involves whipping the various creams to perfection, gently folding them into the mascarpone mixture, and, of course, the art of decorating. While I’m always striving to improve my presentation, I can confidently say that this cake turned out even better than my last attempt. The flavors are deep, the textures are sublime, and it truly embodies the spirit of a classic Italian tiramisu in cake form.

The Perfect Base: Doctored Box Yellow Cake for Tiramisu

One of the key decisions for this updated Tiramisu Cake was choosing the right cake base. While a scratch-made yellow cake is always a treat, I opted for a “doctored” cake mix recipe this time to dedicate more energy to the delicate mascarpone filling and frosting, and of course, the presentation. The goal was a yellow cake that wasn’t just moist and flavorful, but also firm enough to gracefully absorb the essential coffee syrup without becoming soggy. This particular doctored mix delivers beautifully on that front, providing a sturdy yet tender foundation for our tiramisu layers.

Using a cake mix as a starting point is a fantastic shortcut for busy bakers, allowing you to achieve a homemade taste with less effort. The original recipe card below includes a fantastic scratch yellow cake from Dorie Greenspan, a true baking icon. However, if you’re looking for an equally delicious, firmer, and tighter-crumbed alternative that holds up exceptionally well to the espresso syrup, this doctored Betty Crocker yellow cake version is a game-changer. It creates a dense, moist cake that’s ideal for layering and soaking up rich flavors without falling apart.

Modified Cake Mix Recipe for a Sturdy Tiramisu Cake Base

This enhanced cake mix ensures your cake layers are robust enough to handle the coffee soak, adding an extra dimension of flavor and texture that truly elevates the Tiramisu Cake experience.

Ingredients:

• 1 box Betty Crocker Yellow Cake Mix (13.25 oz box) – The foundation for ease and consistency.
• 4 large eggs – Adds significant richness, moisture, and structural integrity beyond what the box mix calls for.
• 1 cup whole milk – Replaces water for a richer flavor and a tender crumb.
• ½ cup unsalted butter, melted – Used instead of oil for a superior buttery flavor and a denser, more luxurious texture.
• ½ cup sour cream or Greek yogurt – A secret ingredient for incredible moisture, tenderness, and a slight tang that complements the sweet cake, while also contributing to a firm structure.
• 1 teaspoon vanilla extract – Boosts the overall flavor profile.

Instructions for the Doctored Cake Mix:

1. Preheat your oven to 325°F. A slightly lower temperature promotes a more even bake and a denser, more robust cake, perfect for soaking.
2. Generously grease and flour two 8×2 inch deep cake pans. This ensures easy release and beautifully formed layers.
3. In a large mixing bowl, combine all the cake ingredients. Beat on low speed until just combined, then increase to medium speed for 2 minutes. Avoid overmixing, as this can lead to a tough cake.
4. Divide the batter evenly between the prepared pans. Use a kitchen scale for precision if you have one, ensuring uniform layers.
5. Bake for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on them.
6. Allow the cakes to cool completely in their pans on a wire rack before attempting to brush them with espresso syrup or apply the mascarpone filling. This prevents crumbling and ensures the cake can properly absorb the liquid.

Mascarpone Magic and a Clever Substitute

The heart of any tiramisu lies in its luxurious mascarpone cheese. This Italian cream cheese, with its incredibly high fat content, delivers an unparalleled richness and silky smooth texture that’s essential for the authentic tiramisu experience. However, mascarpone isn’t always readily available or can sometimes be a bit pricey. Fear not, home bakers! I have a fantastic, easy-to-make substitute that works beautifully without compromising on flavor or texture.

If you find yourself needing to use regular cream cheese instead of mascarpone, here’s a simple yet effective blend: combine 6 ounces of softened cream cheese with 3 tablespoons of heavy cream and 1 tablespoon of sour cream or whole milk Greek yogurt. This combination mimics the richness, tang, and slight looseness of mascarpone. The key is to ensure your cream cheese is very soft before mixing. Brands like Philadelphia tend to be smoother, but any good quality cream cheese will work if properly softened. Beat it thoroughly until it’s perfectly smooth and creamy before incorporating the heavy cream and sour cream/yogurt.

It’s true, I made some rather significant substitutions this time around, opting for convenience and creativity, but the end result was absolutely delightful. The doctored cake mix and the mascarpone substitute proved to be winning choices. Below, you’ll find the original, exquisite Dorie Greenspan-adapted version from her renowned cookbook, “Baking From My Home to Yours,” which is a classic for a reason. Both approaches yield a phenomenal Tiramisu Cake, allowing you to choose the method that best suits your time and ingredients.

Explore More Tiramisu and Cake Inspiration

If you love the flavors of tiramisu or are looking for other exciting cake recipes, be sure to check out these related posts. They offer unique twists and delicious variations!

• Tiramisu Brownies: A decadent mash-up of two beloved desserts.
• White Chocolate Strawberry Tiramisu: A fruity and elegant no-coffee tiramisu option.
• Chocolate Cake Mix Bundt Cake: Another fantastic way to elevate a simple cake mix.
• Tiramisu Cheesecake for 3 or 4: A smaller, more intimate tiramisu treat.
• Doctored Cake Mix Cupcakes: Perfect for individual servings and quick baking.

Recipe: Classic Tiramisu Layer Cake

Tiramisu Cake

Anna

This incredible Tiramisu Cake perfectly captures the beloved flavors of the classic Italian dessert, presented in an elegant and easily shareable layer cake format. It features delicate yellow cake layers, generously soaked in rich espresso syrup, and generously filled with a creamy, dreamy mascarpone frosting.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

Cake Layers:

• 2 cups cake flour (230 grams, for a tender crumb)
• 2 teaspoons baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, room temperature (140 grams)
• 1 cup granulated sugar (196 grams)
• 3 large eggs
• 1 large egg yolk
• 1 ½ teaspoons pure vanilla extract
• ¾ cup buttermilk (180 grams, for moisture and tang)

Espresso Extract:

• 2 tablespoons instant espresso powder (or very strong instant coffee)
• 2 tablespoons boiling water

Espresso Syrup:

• ½ cup water
• ⅓ cup sugar
• 1 tablespoon Kahlua or Amaretto (optional, for added depth of flavor)

Filling and Frosting:

• 8 ounce container mascarpone (room temperature for smooth mixing)
• ½ cup confectioners’ sugar (sifted, to prevent lumps)
• 1 ½ teaspoons pure vanilla extract
• 1 tablespoon amaretto Kahlua, or brandy (I used Kahlua for its complementary coffee notes)
• 1 cup cold heavy cream (essential for whipping into firm peaks)
• 2 ½ ounces bittersweet or semisweet chocolate (finely chopped, or about ½ cup store-bought mini chocolate chips, for texture)

Garnish:

• 1 tablespoon Cocoa powder (for dusting, adds a beautiful finish and slight bitterness)
• 1 cup sweetened whipped cream or whipped topping (optional, for additional decoration)

Instructions

 

For the Scratch Yellow Cake Layers:

• Preheat your oven to 350 degrees F (175°C). Prepare two 9×2 inch round cake pans by greasing and flouring them thoroughly, then place them on a baking sheet. If you opt for 8×2 inch pans, be aware that the baking time will need adjustment, typically increasing slightly.
• In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and prevent lumps, ensuring a finer crumb.
• In a large bowl, using the medium speed of an electric mixer, beat the room temperature butter until it is light, soft, and creamy. Gradually add the granulated sugar and continue beating for another 3 minutes until the mixture is pale and fluffy. Incorporate the eggs one by one, beating for 1 minute after each addition to ensure they are fully emulsified, then add the egg yolk and beat for another minute. Finally, beat in the pure vanilla extract.
• Reduce the mixer speed to low. Begin adding the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix only until the ingredients are just incorporated into the batter; overmixing can develop gluten and result in a tough cake. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
• Divide the finished batter evenly between your two prepared cake pans. Use a rubber spatula to gently smooth the tops of the batter in the pans.
• Bake for 28 to 30 minutes. At the halfway point, rotate the pans for even baking. The cakes are done when they are golden brown, springy to the touch, and a thin knife or toothpick inserted into the center comes out clean. Transfer the baked cakes to a wire rack and let them cool in their pans for about 5 minutes. Then, carefully run a knife around the edges to loosen, unmold them, and gently peel off the paper liners. Invert the cakes and cool them completely to room temperature right-side up on the wire rack.

For the Espresso Extract Mixture:

• To create a concentrated espresso flavor, combine the instant espresso powder and boiling water in a small cup. Stir well until the powder is completely dissolved and blended. Set this intense extract aside, as it will be used in both the syrup and the frosting.

For the Espresso Syrup Mixture:

• To make the coffee syrup that will moisten our cake layers, combine the water and sugar in a small saucepan. Bring the mixture just to a boil, stirring until the sugar is fully dissolved. Once dissolved, pour the hot syrup into a small heatproof bowl. Stir in 1 tablespoon of the prepared espresso extract and the chosen liqueur (Kahlua or Amaretto). This syrup should be set aside to cool slightly before use.

For the Mascarpone Filling and Frosting:

• In a large bowl, combine the mascarpone cheese (ensure it’s at room temperature for optimal creaminess), sifted confectioners’ sugar, vanilla extract, and your chosen liqueur. Whisk these ingredients together just until they are thoroughly blended and the mixture is smooth and cohesive. Be careful not to over-whisk mascarpone, as it can separate.
• In a separate, clean mixing bowl, using the whisk attachment of a stand mixer or a handheld mixer, whip the cold heavy cream until it forms firm peaks. This will add lightness and volume to your mascarpone cream. Gently stir about one-quarter of the whipped cream into the mascarpone mixture to lighten it. Then, using a rubber scraper, delicately fold in the remaining whipped cream until no streaks remain. This creates a light yet rich filling.

To Assemble the Tiramisu Cake:

• First, if your cake layers have domed tops, use a long serrated knife and a gentle sawing motion to carefully level them, creating a flat surface for stacking. Place one cake layer, right-side up, onto a cake cardboard round or your serving plate. To keep your plate clean during frosting, protect the edges with strips of wax or parchment paper. Using a pastry brush or a small spoon, liberally soak this first layer with about one-third of the prepared espresso syrup. Ensure even distribution for maximum flavor.
• Spread about 1 ¼ cups of the mascarpone cream evenly over the first cake layer. Then, gently press the finely chopped bittersweet or semisweet chocolate into the mascarpone mixture. Take the second cake layer, turn it upside down, and soak it thoroughly with more espresso syrup (you can use all or less, depending on your preference for coffee intensity). Carefully stack this second soaked layer on top of the first.
• For the final frosting, whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste as you go, adjusting the amount of extract to achieve your desired coffee strength. If the frosting seems a little too soft to spread, press a piece of plastic wrap directly against its surface and refrigerate it for about 15 minutes. It’s also a good idea to refrigerate the assembled cake layers briefly at this point to firm them up.
• Using a long metal icing spatula, gracefully spread the coffee-infused mascarpone frosting around the sides of the cake and over the top, achieving a smooth and elegant finish.
• To garnish your beautiful Tiramisu Cake, you have a few options. A classic choice is to lightly sprinkle the entire top of the cake with a fine layer of cocoa powder. For an extra touch, you can add chocolate-covered espresso beans. Alternatively, pipe or spoon elegant dollops of sweetened whipped cream (or use whipped topping for convenience) over the top, then dust with more cocoa powder for a visually appealing and delicious finish.
• Refrigerate the completed cake for at least 3 hours, or ideally for up to 1 full day, before serving. This crucial resting period allows all the incredible flavors to meld together and the cake to set, enhancing its taste and texture significantly.
• Just before slicing and serving, give the top of the cake one final, delicate dusting of cocoa powder for a fresh and appealing presentation. Enjoy this spectacular dessert!

Keyword Tiramisu Cake, Layer Cake, Italian Dessert, Coffee Cake

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