Tiramisu Cake
Tiramisu Cake
Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits.
Prep Time: 30 min
Total Time: 5 hr
Servings: 12
1 box Betty Crocker® SuperMoist® yellow cake mix
  Water, vegetable oil and eggs called for on cake mix box
Coffee Syrup
180 ml hot brewed espresso coffee or very strong coffee
2 tablespoons powdered sugar
675 grams cream cheese
190 grams powdered sugar
3 teaspoons vanilla
250 ml cold whipping cream
3 tablespoons Dutch processed or regular unsweetened baking cocoa
  Chocolate-covered coffee beans
90 grams dark baking chocolate, coarsely chopped
  • 1 Heat oven to 180°C (160°C for dark or nonstick pans). Grease 2 (23cm) 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 cream cheese, powdered sugar, 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 cream cheese 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 1/3 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.