Tiramisu Cake

  • Author: Caroline Hastings-Brown
  • Prep Time: 30 mins
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: 1 Cake 1x


A super impressive and delicious cake for when guests pop round! Traditional tiramisu dessert flavours in a delicious cake!



  • 1 package moist, white cake mix
  • 1 tsp instant coffee powder
  • 1 tsp cocoa
  • 1/4 cup coffee
  • 1 tbsp coffee-flavoured liqueur


  • 1 cup mascarpone cheese
  • 1/2 cup icing sugar
  • 2 tbsp coffee-flavoured liqueur
  • Icing
  • 2 cups heavy cream
  • 1/4 cup icing sugar
  • 2 tbsp coffee-flavoured liqueurDecorate
  • 2 tbsp unsweetened cocoa powder
  • 1 slab semisweet chocolate, shaved


  1. Preheat oven to 175°C. Grease and flour three 22cm pans.
  2. Prepare the cake mix according to package directions. Divide the cake mixture into three equal parts. Stir instant coffee powder into one part and then pour each mixture into a cake pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside to be used later.
  5. To make the filling: in a small bowl, using an electric mixer set on low speed, combine mascarpone, icing sugar and coffee-flavoured liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  6. To make the icing: in a medium bowl, using an electric mixer set on medium-high speed, beat the cream, icing sugar and coffee-flavoured liqueur until stiff. Now, fold 1/2 cup of cream/icing mixture into the filling mixture.
  7. To assemble the cake, place one plain cake layer on a serving plate. Using a thin skewer, poke holes in the cake – about 2.5cm apart. Pour one third of the reserved coffee mixture over the cake and then spread with half of the filling mixture. Top with a coffee-flavoured cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top.
  8. Spread sides and top of cake with icing/cream mixture.
  9. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  10. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.