Tiramisu Cake
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Today, we’re making creamy, dreamy Tiramisu Cake. We’re giving classic Italian tiramisu a little American makeover. If you’re worried about raw eggs or not a fan of the boozy version, then you’re in the right place. Be ready to fall in love with the rich flavors of this espresso-soaked delight!
This is an American version of classic Tiramisu. There are no raw eggs or tempered eggs in the filling. Instead, it uses sweetened whipped cream in place of eggs. Don’t mistake this as an egg-free recipe; it isn’t. There are eggs in the cake.
This is alcohol-free. You can add some if you’d like, but it isn’t necessary. There is more than enough flavor in it with the espresso-soaked cake layers. I’m not sure how many Italians would agree with adding it.
What is Tiramisu?
Traditional tiramisu, a heavenly dessert that hails from Italy. It traditionally features layers of ladyfingers soaked in strong coffee and a lovely concoction of mascarpone cheese, sugar, and eggs. A sprinkle of cocoa powder on top gives it an irresistible finish. The name ‘Tiramisu’ fittingly means ‘pick me up’ in Italian, alluding to the reviving jolt from the espresso. While our recipe veers away from the traditional one in a few places, it keeps the soul of this Italian wonder intact.
Ingredients
- Cake Mix – I use white and yellow vanilla cake mix interchangeably in this recipe. If you use a white cake mix, make it with whole eggs rather than wasting 4 egg yolks using just the egg whites. Once you add the espresso to the cake layers, it won’t be white any longer.
- All-purpose Flour
- Granulated sugar – this is used as part of the cake extender, and some is used to sweeten the espresso or strong coffee
- Greek yogurt – you can use sour cream instead
- Eggs – Most cake mixes call for 3 eggs. If yours says something different, use the amounts on the box. Do not add extra eggs, oil, or water from the ingredient card.
- Oil – I use vegetable oil. Use any oil that doesn’t have a flavor. Canola comes to mind.
- Espresso – I use an instant espresso powder to make mine. You can use leftover cold espresso if you have any. Strong coffee can also be substituted.
- Mascarpone cheese – I always use mascarpone in this recipe. I find cream cheese too tangy, but if you are a fan of cream cheese desserts, you can substitute it with softened cream cheese.
- Vanilla – always use the highest quality vanilla you can.
- Whipping cream – I make homemade whipped cream to use in this recipe. If you want a cheater version, you can use a whipped topping. It won’t be as rich, though, and you won’t want to add nearly as much sugar to the filling. I would reduce the sugar to 1 cup. You’ll need 4 cups of whipped topping.
- Powdered sugar – I use powdered sugar to sweeten the mascarpone. It mixes in better, so the filling isn’t grainy.
How to Make Tiramisu Cake
- DO NOT use the ingredients listed below PLUS whatever the box says. Follow the recipe.
- Preheat the oven to 325 degrees F.
- Spray 9 X 13 baking pan with baking spray. Set aside.
- Place cake mix, four, and sugar into the bowl of stand mixer. Mix just until combined.
- Add water, yogurt, eggs, oil, and vanilla.
- Mix on low speed until combined.
- Turn the mixer to medium speed and mix for 2 minutes.
- Pour into prepared pan and place in preheated 325 degrees F oven.
- Set a timer for 45 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done, and it needs to be removed from the oven.
- Once the cake is baked, remove it from the oven and allow it to cool completely.
- Invert the cooled cake pan onto a platform, such as a cookie sheet or a wire rack that is large enough to hold the cake. Cut the cake horizontally into two equal pieces of 9X13 size.
- Take the slice that was at the bottom and place it back into the pan with the cut side facing up. Keep it aside while you prepare the filling.
- Whisk the heavy cream in a medium bowl until it forms medium-stiff peaks.
- Blend the mascarpone cheese, powdered sugar, and vanilla in another large mixing bowl until smooth. Carefully fold in the whipped cream until fully integrated, creating a creamy mascarpone frosting. Set aside.
- Combine the espresso and granulated sugar in a small bowl. Use half of this mixture to moisten the first layer of the cake evenly.
- Spread half of the prepared mascarpone filling mix over it.
- Carefully place the second cake layer on top of the mascarpone layer cut side up. Moisten it with the remaining espresso mixture. Spread the remaining mascarpone mixture over it.
- Finish the top of the cake with a dusting of cocoa powder. If you’d like, garnish it with chocolate curls, chopped chocolate, or chocolate-covered espresso beans. And enjoy this easier version of the classic dessert.
Recipe Tips
- If you choose to use a box cake mix and follow the directions, you may need to layer all of the mascarpone filling on the top of the cake. The box mixes I have used do not make a cake much taller than 1 1/2 inches. This is too thin to slice and layer. Alternatively, you could use 2 round cake pans and stack them.
- I use a 9X13 pan for this for easy serving and clean-up. But if you want to make a 4-layer cake from this recipe, use two 8-inch round or square pan.
- Do not overbeat the mascarpone cheese; it could break or curdle.
- Let your cake cool fully before you start slicing and layering. If it’s still warm, the cream can melt, making for a pretty messy tiramisu.
- When adding your espresso mixture, take your time to ensure that it soaks evenly across the cake. If some parts are drier than others, you’ll end up with an uneven flavor.
- Finally, while this tiramisu cake tastes amazingly fresh, it also gets better with a bit of time. Prep it the night before, and let it sit in the fridge overnight.
Storage
To store Tiramisu Cake, cover it tightly with plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days, with the flavors deepening daily. Be mindful to store it in a cool part of your fridge, away from strong-smelling foods, to prevent the cake from absorbing those odors.
If you want to keep it longer, you can freeze the cake. Just wrap it tightly in plastic wrap and then in foil; it can be frozen for about 1 month. When you’re ready to eat it, let it thaw in the fridge overnight.
Can I Use This Tiramisu Filling With Lady Fingers Instead?
I don’t see why not. This recipe is only called a cheater recipe because it starts with a box cake mix for convenience. Ladyfingers can be difficult to find in some locations.
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You will need to dip your ladyfingers in the espresso liquid rather than use a pastry brush over the cake. If you have managed to find freshly baked ladyfingers in your store, only dip them for a quick second, or they will turn into mush. If you can only find the hard ones in the cookie aisle, dip both sides for 2 seconds; otherwise, they will take a really long time to soften.
Because of this difference in cookies, I can see why people avoid making tiramisu at home.
Why So Much Mascarpone?
I use 3 cups of mascarpone because the cake layers are thicker than ladyfingers. I want to make sure that the tiramisu flavors shine through.
Since This Cake Contains Espresso, Is It safe for Kids to Eat?
While the espresso in this recipe is a key component for the signature taste of Tiramisu, the quantity per serving isn’t usually enough to cause concern. However, if you’re wary about caffeine for your kids, you can use strong-brewed decaf coffee as a safe alternative.
Can I Make Tiramisu Cake Without Alcohol?
Yes, you certainly can. This specific recipe doesn’t include any alcohol, but traditionally, Tiramisu does contain a splash of dark rum or marsala wine. If you’re avoiding alcohol, just continue with this recipe as is.
I Don’t Have a Stand Mixer. Can I Still Make This Cake?
Sure you can! While a stand mixer makes the process easier, you can also use a hand mixer or a whisk. It might require a bit more effort, but as they say – the greatest ingredient is love, which definitely includes some elbow grease!
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Tiramisu Cake
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup white granulated sugar
- 1 1/3 cup water
- 1 cup Greek yogurt or sour cream
- 3 large eggs
- 2 tablespoons oil
- 2 teaspoons vanilla extract
- 1 box yellow cake or white
Mascarpone Layer
- 2 cups heavy whipping cream
- 24 ounces Mascarpone cheese
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
Espresso Soak
- 1 cup Espresso
- 2 tablespoon white sugar
Decorations, Optional
- Chocolate Covered Espresso Beans
- Cocoa Powder
- Additional Whipped Cream
Instructions
Cake
- DO NOT use the ingredients listed below PLUS whatever the box says. Follow the recipe.
- Preheat the oven to 325 degrees F.
- Spray 9 X 13 baking pan with baking spray. Set aside.
- Place cake mix, four, and sugar into the bowl of stand mixer. Mix just until combined.
- Add water, yogurt, eggs, oil, and vanilla.
- Mix on low speed until combined.
- Turn the mixer to medium speed and mix for 2 minutes.
- Pour into prepared pan and place in preheated 325 degrees F oven.
- Set time for 45 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done, and it needs to be removed from the oven.
- Once the cake is baked, remove it from the oven and allow it to cool completely.
- Remove the cake from the pan by inverting it onto a cookie sheet, a cooling rack, or a cake board nig enough to hold the cake.
- Evenly slice the cake horizontally into 2-9X13 pieces.
- Gently pick up the bottom of the cake, which is now the top slice and place it back into the pan cut side up. Set aside until you make the filling.
Mascarpone Filling
- Add the heavy cream to a bowl and beat on high with an electric mixer until it holds medium peaks.
- In a separate large mixing bowl, combine the mascarpone cheese, the powdered sugar, and the vanilla. Mix on low until it is completely smooth.
- Fold in the whipped cream until it is well combined.
Espresso Soak
- Combine the espresso soak ingredients in a small bowl.
Complete Layering Cake
- Use half of the espresso/coffee mixture and brush it over the first cake layer as evenly as possible.
- Top with half of the mascarpone cheese mix.
- Gently lift the other cake piece and place it on top of the mascarpone, cut side up.
- Brush the remaining sweetened espresso/coffee over the cake.
- Top with the remaining mascarpone.
- Dust the top of the cake with cocoa powder.
- Decorate with chocolate curls, chopped chocolate, and/ or chocolate-covered espresso beans if desired.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.