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Three Layer Tiramisu Cake

Three Layer Tiramisu Cake Three Layer Tiramisu Cake Three Layer Tiramisu Cake

Using a box cake mix as a base is a time saver; substituting cream cheese for mascarpone is a money saver. Tastes like the real thing, is beautiful and surprisingly light.













Trans-fat Free


1 each cake mix
moist white (18.25 oz.)
1 teaspoon instant coffee
or espresso, powdered
1 tablespoon cocoa powder
1/4 cup espresso, brewed
or coffee, cooled
1 tablespoon liqueur
Kahlua or coffee
8 ounces cream cheese (reduced-fat)
½ cup powdered sugar
confectioner's sugar
2 tablespoons liqueur
Kahlua or coffee
2 cups heavy whipping cream
¼ cup powdered sugar
confectioner's sugar
2 tablespoons liqueur
Kahlua or coffee
1 tablespoon cocoa powder
1 ounce semi-sweet chocolate
square, null


  1. Preheat oven to 350℉ (180℃). Grease and flour three (3) (8- or 9-inch) baking pans.

  2. Prepare cake mix according to package directions. Divide two-thirds of the batter between two (2) of the pans. Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.

  3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely. (Cake layers may be wrapped and refrigerated or frozen. If frozen, thaw in refrigerator day before proceeding/assembling). In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs. Kahlua; set aside.

  4. To make the filling: In a small bowl, beat with electric mixer on low speed the cream cheese, ½ cup confectioner's sugar and 2 Tbs. Kahlua; beat just until smooth. Cover and refrigerate.

  5. To make the frosting: In a medium CHILLED bowl, using electric mixer with CHILLED beating attachments, beat the cream, ¼ cup confectioner's sugar and 2 Tbs. Kahlua until stiff. Fold in ½ cup of cream mixture into fillling mixture.

  6. To assemble: Place one plain white cake layer on serving plate. Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush ⅓ of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture. Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with ⅓ of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above. Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture. Spread sides and top of cake with the frosting. Using a small fine sieve, dust 1 Tbs. cocoa powder evenly over top of cake. Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square. Refrigerate at least one hour before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 43352% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 370mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 16% Vitamin C 1%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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