Monday, February 16, 2009

Tiramisu Layer Cake

I thought I'd be brave and try my hand at making a cake from scratch. Not just any cake, but a 3-layer cake. What was I thinking?!

I got the original recipe from allrecipes, but below is my modified version (thanks to the reviews on the website).


1 package moist white cake mix
4 teaspoons instant coffee power
1/4 cup coffee
2 tablespoons coffee flavored liquor (I used Kahula)

2 packages cream cheese (softened)
5 Tablespoons sour cream
3 Tablespoons coffee flavored liquor
1/3 cup confectioners' sugar


2 cups heavy whipping cream
1/4 cup confectioners' sugar
4 tablespoons coffee flavored liquor

1 ounce semi-sweet chocolate (use a veggie peeler to create chocolate curls)


1. Preheat oven to 350*, grease three 9" cake pans.

2. Prepare the cake mix according to package directions. Pour 1/3 of the batter into one of the pans. Add coffee liquor to the remaining mixture (it helped to dissolve the instant coffee in a bit of water) and pour into the remaining two pans.

3. Bake the cake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine the coffee and 2 tablespoons of the coffee liquor. Set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low, combine all of the filling ingredients, fold until stiff. Cover with plastic wrap and put in the fridge.

5. To make the frosting: In a medium bowl, using an electric mixer set on med-high, beat the cream, confectioners suger and coffee liquor until stiff (I added more sugar until I got the consitencey I wanted). Fold 1/2 cup of the frosting mixture into the filling mixture.

6. To assemble the cake (This is where I had trouble). Place one layer of the coffee filled cake on a serving plate. Using a thin skewer, poke hole about an inch apart into the cake. Pour 1/3 of the coffee mixture onto the cake. Repeat with the other two layers (I let the layers freeze in the freezer so they'd be easier to handle since the coffee mixture makes them soggy).

7. Top the bottom layer with the filling mixture and carefully place the plain layer on top.

8. Repeat and add the top coffee layer (Now I know why professional bakers have knives to cut the cake layers so they're flat...go ahead and laugh, I did!!)

9. Spread the sides and top of the cake with frosting -- and feel free to use the frosting to fill in all of the gaps and holes like I did! :)

10. Top with chocolate curls and refrigerate for at LEAST an hour before serving. I left it in the fridge overnight so the frosting could really "set".

11. Enjoy!!

1 comment:

  1. Yum, that looks delicious! And, I love the edges of your cakes. I need to find a cake pan like that!