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Tiramisu Cake

This easy tiramisu cake is destined to become a new family favorite.

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Tiramisu Cake

We like tiramisu in almost any form, and so we were very excited to transform it into a delicious layer cake.

This tiramisu layer cake is actually much easier to make than you might think. The base is made from a cake mix, so the base of your dessert comes together in no time at all. The rest of the cake is equally easy to assemble.

Once you take a bite of this dessert, you'll be extra glad that it was easy to make (because you can make a second one soon). The cake is light and fluffy, and the marscarpone frosting is cool, creamy, and delicious. You'll taste the rich flavor of espresso and a little bit of rum, which nicely balances the sweetness of the cake.

This is the perfect cake to make for almost any occasion. Enjoy!

Serves8

Preparation Time10 min

Cooking Time1 hr 30 min

Ingredients

  • For the Cake
  • 1 box vanilla cake mix, plus ingredients needed to make the cake
  • 1/2 cup espresso or strongly brewed coffee
  • 3 1/2 teaspoon dark rum
  • 4 teaspoon powdered sugar
  • For the Frosting
  • 2 cup marscarpone cheese, room temperature
  • 4 1/2 cup powdered sugar
  • 1/2 tablespoon dark rum
  • 1 tablespoon vanilla extract
  • 2/3 cup whipping cream
  • To Garnish
  • 1 1/2 cup Cool Whip
  • 2 1/2 tablespoon cocoa powder
  • 24 ladyfingers

Tiramisu Cake Recipe

Cake

  1. Combine ingredients to make two 8-inch round vanilla cakes according to package instructions.

  2. Whisk espresso, rum and powdered sugar together in a medium bowl; set aside.

Frosting

  1. In a stand mixer, cream the mascarpone cheese and powdered sugar for 3 minutes.

  2. Add the rum and vanilla and beat on low until combined.

  3. In a separate bowl, beat the whipped cream until stiff peaks form. Fold the whipped cream into the marscarpone mixture.

Assembly

  1. Place one layer of cake on a large plate. Brush the top with half of the Espresso Syrup.

  2. Spread 1 cup of Frosting evenly over top of layer. Place second cake layer on top of the frosting. Brush with remaining half of the espresso syrup and use remaining frosting to frost top and outside of cake.

  3. Sift the cocoa powder onto the top of cake.

  4. Place Cool Whip in a piping bag and pipe ring of whipped cream around the edge of the top of the cake.

  5. Add the ladyfingers to the sides of the cake, pressing gently so that they stick in the frosting.

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