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My Italian Coffee Dream Cake
Imagine biting into the most heavenly coffee-soaked cake layers with clouds of mascarpone frosting between them. That's what you'll get with this tiramisu cake. I've spent years perfecting this recipe in my kitchen and trust me it brings together everything we love about classic tiramisu in an absolutely gorgeous cake form.
What Makes This Cake Special
The secret to this cake's incredible taste lies in how the coffee soaks into those fluffy cake layers. When you add that silky mascarpone frosting and a dusting of cocoa it creates pure magic. Every time I serve this at family gatherings everyone begs for the recipe.
Everything You'll Need
- For the Cake: - 1 (16.25-ounce) box of white cake mix - 1¼ cups water - ½ cup vegetable oil - 4 large egg whites (room temperature)
- For the Coffee Drizzle: - ½ cup hot water - 2 tablespoons granulated sugar - 1 tablespoon espresso powder - 2 tablespoons Kahlua (optional)
- For the Mascarpone Cheese Frosting: - 2 (8-ounce) containers mascarpone cheese - 4 cups cold heavy cream - 1 teaspoon pure vanilla extract - ¾ cup granulated sugar - 1 tablespoon unsweetened cocoa powder - Whole coffee beans for garnish
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Let's Make Some Magic
- Step 1:
- Preheat the oven to 350°F. Lightly spray two 9-inch round cake pans with baking spray. Set aside.
- Step 2:
- Mix the cake ingredients and divide batter evenly between pans. Bake for 22–25 minutes or until a toothpick comes out clean. Cool completely.
- Step 3:
- Prepare the coffee drizzle by combining hot water, sugar, espresso powder, and Kahlua. Set aside.
- Step 4:
- Make the frosting by whipping cold heavy cream and vanilla extract to stiff peaks. Gradually add sugar, then fold in mascarpone cheese until smooth.
- Step 5:
- Assemble the cake: Slice each cooled cake into two layers. Brush coffee drizzle generously over each layer, spread frosting, and stack layers. Finish with frosting on top and sides.
- Step 6:
- Dust with cocoa powder, pipe decorative swirls, and garnish with coffee beans. Slice and serve.
Make it a Complete Experience
Pour yourself a hot cup of coffee and cut a generous slice of this cake. Sometimes I add a scoop of vanilla ice cream on the side when I'm feeling extra indulgent. The combination of warm coffee and cold ice cream with this cake is absolutely divine.
Keep it Fresh
Pop any leftover cake in the fridge and it'll stay delicious for up to a week. Just keep it covered so it doesn't dry out. If you're planning ahead you can freeze it whole for up to a month. Just let it thaw in the fridge overnight before serving.
What Makes This Recipe So Special
After years of running my little baking blog I can honestly say this tiramisu cake has become my signature recipe. The way the coffee flavor seeps into every bite and how the mascarpone frosting just melts in your mouth makes it impossible to resist. It's fancy enough for special occasions but simple enough to make just because you're craving something amazing.
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, you can make this cake 1-2 days ahead. Keep it covered in the fridge until ready to serve. The coffee flavor actually gets better as it sits.
- → What can I use instead of Kahlua?
You can skip the Kahlua completely or use any coffee liqueur. For an alcohol-free version, just use extra strong coffee instead.
- → Why did my mascarpone frosting become runny?
This usually happens when the mascarpone gets too warm. Keep it cold until needed and make sure your heavy cream is very cold too. Mix carefully to avoid overbeating.
- → Can I use a different cake mix brand?
Betty Crocker white cake mix works best for this recipe since it's exactly 16.25 ounces. If using another brand, make sure to adjust the amount to match this weight.
- → How should I store leftover cake?
Store any leftovers in an airtight container in the fridge for up to 4 days. The cake tastes best when brought to room temperature for about 20 minutes before serving.