Tiramisu Cake Recipes

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TIRAMISU LAYER CAKE



Tiramisu Layer Cake image

Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!

Provided by bettina

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 12

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
¼ cup coffee
1 tablespoon coffee flavored liqueur
1 (8 ounce) container mascarpone cheese
½ cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 cups heavy cream
¼ cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  • Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  • To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  • To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  • To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored 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. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  • To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Nutrition Facts : Calories 465 calories, Carbohydrate 46.3 g, Cholesterol 77.7 mg, Fat 28.9 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 15 g, Sodium 308.8 mg, Sugar 34.4 g

TIRAMISU CAKE



Tiramisu Cake image

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.

Provided by Paula Kittelson

Categories     Dessert

Time 5h

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup hot brewed espresso coffee or very strong coffee
2 tablespoons cognac
2 tablespoons powdered sugar
3 cups mascarpone cheese
1 1/2 cups powdered sugar
2 tablespoons cognac
3 teaspoons vanilla
1 cup cold whipping cream
3 tablespoons Dutch processed or regular unsweetened baking cocoa
Chocolate-covered coffee beans
3 oz dark baking chocolate, coarsely chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) 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.
  • 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.
  • In small bowl, mix coffee syrup ingredients. Set aside to cool.
  • Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac 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 mascarpone mixture until combined.
  • 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 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
  • 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.

Nutrition Facts : Calories 630, Carbohydrate 49 g, Cholesterol 145 mg, Fat 8 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 1 g

TIRAMISU CAKE



Tiramisu Cake image

You can use rum or brandy, if you like.

Provided by Michelle

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 12

Number Of Ingredients 6

1 (9 inch) sponge cake
⅜ cup strong brewed coffee, room temperature
⅜ cup brandy
1 ½ pounds mascarpone cheese, room temperature
1 ½ cups confectioners' sugar
3 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
  • Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 32.7 g, Cholesterol 70.9 mg, Fat 26.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 243.3 mg, Sugar 15.4 g

TIRAMISU LAYER CAKE



Tiramisu Layer Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 23

2 sticks unsalted butter, at room temperature, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
Coffee liqueur, for brushing (optional)
4 ounces cream cheese, at room temperature
1/2 teaspoon coffee extract
1 1/2 cups plus 1 tablespoon cold heavy cream
1/2 cup confectioners' sugar
2 teaspoons instant espresso powder
2 teaspoons unsweetened cocoa powder
2 1/2 sticks unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1 1/2 teaspoons coffee extract
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
  • Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
  • Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
  • Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
  • Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
  • Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.

TIRAMISU CAKE



Tiramisu Cake image

Make and share this Tiramisu Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 23

2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
2 tablespoons instant espresso powder
2 tablespoons boiling water
1/2 cup water
1/3 cup sugar
1 tablespoon Kahlua or 1 tablespoon brandy
1 (8 ounce) container mascarpone
1/2 cup powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 tablespoon Kahlua or 1 tablespoon brandy
1 cup cold heavy cream
2 1/2 ounces bittersweet chocolate (or about 1/2 cup mini chocolate chips) or 2 1/2 ounces semisweet chocolate, finely chopped (or about 1/2 cup mini chocolate chips)
chocolate-covered coffee beans
cocoa powder, for dusting

Steps:

  • Position oven rack in center of oven; preheat oven to 350°.
  • Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
  • Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
  • Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
  • Add in sugar and beat for 3 minutes.
  • Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
  • Beat in the vanilla (don't be concerned if the mixture looks curdled).
  • Decrease mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with dry ingredients); scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter.
  • Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
  • Bake for 28-30 minutes, rotating the pans at midway point.
  • When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
  • Transfer cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
  • Invert and cool to room temperature right side up.
  • Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
  • Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
  • Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
  • Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
  • Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
  • Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
  • Fold in the rest of the whipped cream with a light touch.
  • Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
  • Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
  • Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
  • Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
  • Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
  • Soak the top of the cake with the remaining syrup.
  • For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
  • Taste the frosting as you go to decide how much extract you want to add.
  • If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
  • With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
  • Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
  • Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
  • Just before serving-dust the top of the cake with cocoa.
  • To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.

Nutrition Facts : Calories 451.2, Fat 22.7, SaturatedFat 13.5, Cholesterol 148.3, Sodium 199.6, Carbohydrate 56.6, Fiber 0.5, Sugar 33.8, Protein 5.8

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TIRAMISU CAKE RECIPES - BETTYCROCKER.COM
Tiramisu Cake Recipes. Tiramisu is an Italian dessert rich in history and taste! With a pudding-like filling of mascarpone and the addition of rum and a dusting of cocoa, tiramisu is truly decadent. Here are all of our tiramisu desserts (including some amazing twists on the classic) for you to perfect. 1. 2.
From bettycrocker.com
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TIRAMISU CAKE RECIPE | MYRECIPES
Directions. Prepare the Cake: Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with nonstick baking spray. Beat together eggs, sugar, and vanilla in the bowl of an electric stand mixer fitted with the whisk attachment on high speed until light and fluffy, about 10 minutes.
From myrecipes.com
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THE ULTIMATE TIRAMISU CHEESECAKE LAYER CAKE RECIPE!
2021-08-02 Preheat the oven to 350°F. Combine the flour, baking powder and salt in a medium-sized bowl and set aside. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
From lifeloveandsugar.com
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BEST CLASSIC TIRAMISU RECIPES - FOOD NETWORK CANADA
2012-06-29 Step 1. Whisk the egg yolks, sugar and vanilla in a metal bowl placed over a pot of gently simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted. Remove this from the heat. In a clean bowl, and whisk in the mascarpone cheese until smooth. Whip the egg whites to medium peak.
From foodnetwork.ca
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CLASSIC ITALIAN TIRAMISU CAKE RECIPE — SALT & WIND TRAVEL
Combine the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture is well combined and thicker, about 3 minutes. Transfer the egg yolk mixture to a double boiler or to a heatproof (glass or metallic) bowl and set it over a small pan of simmering water.
From saltandwind.com
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TIRAMISU CAKE RECIPE (VIDEO) - SIMPLY HOME COOKED
2020-02-03 In a stand mixer, beat 8 eggs until foamy. Then slowly add the sugar and vanilla while the mixer is still beating. Sift the flour, baking powder, and cornstarch. Then fold it into the beaten eggs using a whisk. Line 2 round baking pans (10 inches in diameter) with parchment paper and spray with nonstick spray.
From simplyhomecooked.com
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EASY TIRAMISU CAKE WITH MASCARPONE CREAM (VIDEO)
2020-12-23 Instructions. In a bowl, mix cream cheese, powdered sugar, vanilla and mascarpone cheese until creamy. In a separate bowl, beat the heavy cream until medium peaks form. Add to the cream cheese mixture. Gently fold in with a spatula and refrigerate the needed.
From valentinascorner.com
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TIRAMISU CAKE RECIPE | THE TABLE BY HARRY & DAVID
To make tiramisu cake. Preheat the oven to 350° F. Spray three 8-inch round cake pans with non-stick baking spray. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. Measure out the milk, oil, and sour cream then set aside.
From harryanddavid.com
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EASY TIRAMISU CAKE RECIPE BY MARY BERRY - THE HAPPY FOODIE
Method. Line a round 20-23cm (8-9in) loose-based springform cake tin with non-stick baking parchment. Dissolve the coffee in the boiling water and mix with the brandy. Break the eggs into a bowl, add the sugar and whisk together at high speed until thick and frothy – the mixture should leave its own trail when trickled from a height.
From thehappyfoodie.co.uk
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THE BEST TIRAMISU CREPE CAKE - MOMSDISH
2020-11-04 In a mixing bowl, combine cream cheese, condesed milk and espresso. Whisk until the mixture is smooth and creamy. Add heavy whipping cream and whisk until the cream is fluffy. Keep an eye on the mixture as it mixes since iit can turn lumpy. Set aside 2 cups of cream for frosting the outside of the cake.
From momsdish.com
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TIRAMISU CAKE: THE PERFECT NO BAKE RECIPE - LA CUCINA ITALIANA
2020-04-15 Method. Prepare the cream by mixing the mascarpone with the egg yolk and sugar with electric whisks. When the mixture is smooth and soft, add 4 tablespoons of coffee and stir again. At this point gently incorporate the cream that you have whipped previously. Now take the first layer of sponge cake, brush it with coffee and fill it with a layer ...
From lacucinaitaliana.com
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