Tiramisu Cake Recipe

Used 1 cup of coffee and 3T of liqueur. Made it twice this way and it turns out so wonderfly moist and flavorful. Oddly the coffee flavor is still very subtle. The cake layers are so moist with the extra liquid it is best to freeze them before you layer them.This way they will not fall apart when stacking.

Awesome recipe. Seriously, it inspired awe in those who tasted it. I just wanted to repost a mascarpone substitute I found in another Tiramisu recipe. It worked wonderfully in this one! HEIDI8803 posted this in Raspberry Tiramisu, not sure which recipe she got it from: mascarpone substitute- 2pkgs cream cheese blended with 1/2 c heavy cream and 5 T sour cream And, to reiterate other advice given by previous reviewers, I too made two of the three cake layers with the instant coffee (I'd've made it three, but the changing colors are beautiful) and I doubled the coffee liquer everywhere it was called for. I think next time I'm going to add chocolate covered coffee beans around the base of the cake. ***Edit*** I've made this a few times now, and learned (the hard way) one big thing on the frosting: It is better to under whip than over. More than five minutes and you risk hitting an icky butter zone. That might be what happened to Nicky. Right at 5 min. works for me. Oh, and believe all the reviews about letting the cake sit overnight. The frosting will set better in that time.

I made this recipe for a bake-off at work and won! It was delicious and overall relatively easy to make. I ended up changing a few things. (1)As other reviewers suggested, I made twice the coffee/coffee liqueur mixture and I used almost all of it. (2) I misread the recipe and left the whipped cream out of the filling. I think it tasted better because of this, but I ended up having to double the amount of mascarpone, confectioners sugar, and coffee liqueur to make enough for 2 layers of filling. (3)I added the coffee/coffee liqueur mixture in such a way that I avoided the nightmare of the moistened cake layers falling apart when you try to move them. I placed the bottom cake layer on the serving plate, poked holes, and added the coffee/coffee liqueur mix with a tablespoon. I spread the mascarpone mixture on top and then put the next cake layer on. I poked holes in that cake layer and added the coffee/coffee liqueur mixture. Then I spread the filling, placed the next cake layer on, poked holes, and added the coffee/coffee liqueur mixture. After all of this, I put the cake in the fridge for about 45 min-1 hour to let everything set. Since I didn't already have the whipped cream made, I whipped this during the cake's time in the fridge. I pre-chilled the metal mixing bowl in the freezer for about 15 minutes before whipping the heavy cream and after the whipped cream was made, I kept the bowl on ice while I was icing the cake.

I have made this cake twice now for teacher luncheons and have gotten rave reviews. The presentation is beautiful and it tastes amazing. I stuck pretty much to the recipe except for a couple of changes. I didn't like the texture of the coffee granules in the cake the first time and like others I also wanted two coffee layers. I only had two 9 in round pans so I put 1/3 of white batter in one pan. I then mixed the coffee granules in 1 tablespoon hot water and added it to the other 2/3 batter and put it in the other 9 inch pan. The pan with more batter will need to bake a little longer. When it was done and cooled I cut it in half using a large piece of dental floss. Wrap it completely around the cake positioned in the middle, cross the strands and pull in opposite directions until sliced in half. Assemble with white layer in the middle. Awesome cake and works great made a day ahead!

This recipe is AMAZING!! The only changes that I made, was added cocoa on top of each layer of filling, and added whole eggs which made it more moist and milk instead of water which added to the richness. Also used butter instead of oil. This is a perfect cake for any occasion.

Overly worked, could be so much simpler, layers of white sponge in thinner layers/slices, x 4, trimmed more level, then punched with coffee syrup made with real coffee and then turned into a syrup, each layer filled with a combo of zabaione-based mascarpone, the zabaione being sweet enough to sweeten the filling, sifted dark cocoa powder on each layer of mascarpone, covered with the same filling and then finished with grated chocolate, 30 minutes to chill is not enough, overnight gives a better result.

I also substituted the mascarpone with 8 oz. cream cheese and added ¼ cup of heavy whipping cream as the mascarpone replacement (as suggested in an online search for a substitute). Whipped the filling just until it got firm and worked out wonderfully! Everyone loved this cake. I too will double the coffee/liquor next time to give a bit more taste. People were raving about how light and tasty it was. Will definitely make again.

I really struggled with this recipe. For one thing, there were no 18.25 oz cake mixes in any of the three stores I went to. Maybe they're making them smaller than when this recipe was originally posted. The largest I could find was 16.5 oz and my layers came out looking like pancakes. I threw the first batch out, went back to the store and bought two more mixes. I baked the first with the coffee, splitting the batter between two pans and, by the way, I added the instant coffee to the cup of water called for with the mix. Then I made the second mix with just white. I put one layer in the freezer, so had one white and two coffee. I made the filling, did the poking, brushed on a half cup of coffee and liquor, using instant, put the layers together and went to bed. So that took several hours. The next morning, I woke up and watched the video again and realized I needed to put some of the filling in the frosting. It doesn't mention that in the ingredients; only in the instructions. I had to disassemble my layers, scrape off some filling full of crumbs and put it back together. I made three cups of whipped cream and had far more than I could put on my now giant cake. But I served the extra alongside, so people could add more. Everyone loved it, so I guess that's the bottom line. But it takes far longer than two hours, when you factor in the time to let the layers and filling cool and the flavors to meld.

After making this several times following the recipe (still very good) I wanted to start customizing. Made cake from scratch using Cake Boss vanilla cake recipe. I doubled the filling for thicker layers, made 50% more of the frosting for thicker coverage, I doubled the coffee soak and I added an extra tbs of coffee liqueur where called for. I find it tastes better if you let the cake soak at least 24 hrs. If time allows, also wait to make and frost the cake until 12 hours or less before serving. The whipped cream frosting will look fresh.

I actually made this recipe with a GLUTEN FREE CAKE MIX (KRUSTEAS). I used the yellow cake mix and baked it according to the box instructions but added just a touch more of milk and a touch more butter, just a touch. The texture was so wonderful for this recipe - kind of biscuit like which is what you want for a tiramisu that is not mushy! When using gluten free mixes they always come out a bit dry so I also made a bit more of the coffee mixture for extra basting the cakes. I used espresso instead of regular coffee for added coffee flavor as most people said the coffee flavor was not -revel at enough. It was perfect and not overbearing at all! I doubled the marscapone mixture as well for some added luxury. I also whipped an extra cup of whip cream and added a bit of extra marscapone to the frosting mixture for and elevated whip cream experience. I had sooo many compliments on this cake! It was like an old fashioned European cake with perfect texture and all gluten free. People are still talking about it! Excellent!

This recipe is so wonderfully delicious! I followed the recipe, but for the coffee I used espresso which, I think, added to the flavor. Kahlua is my liqueur of choice. The cake came out amazing! I had a lot of the whipped cream frosting left over. Next time I make this I think I will use a loaf pan and flavor the whole cake with espresso, cut into three layers, and assemble the cake per the instructions. This will use less heavy cream and still taste amazing!

I used very strong coffee. A great recipe.

I thought the recipe was great! I added a little vanilla to the cake for extra flavor. I also used espresso instead of regular coffee. I substituted the coffee liqueur with coffee syrup. (I was making it for a church function so omitted the alcohol.) Great flavor! Definitely a good recipe.

I’ll be sharing this with everyone I know.

I made one change to the coffee syrup and that was to use espresso instead of coffee. I thought this recipe would be a real challenge for me as I am not the world's best baker. I followed the recipe step by step as outlined and it turned out fantastic. I was extra pleased that my Christmas guests also found it fantastic. I will defnitely make this again. Thanks!

Made this a few times, always delicious, not to difficult to make.

This recipe is fantastic! I don’t think I’ve ever been asked to share a recipe as often as this one—everyone loves it!

I made this for my now husband’s birthday 16 years ago and he loved it. He has asked for it for his b-day next week so am glad the receipe is still here! Hopefully it will turn out just as well!

AMAZING DESERT!!! Had this delicious cake with an Italian themed dinner party. It was beyond delicious!

Just as other reviewers have said, this is very good. Not an overbearing coffee taste for the ones who don't like coffee. It's nice and light and flavorful.