Awesome recipe. Seriously, it inspired awe in those who tasted it. I just wanted to repost a mascarpone substitute I found in another Tiramisu recipe. It worked wonderfully in this one! HEIDI8803 posted this in Raspberry Tiramisu, not sure which recipe she got it from: mascarpone substitute- 2pkgs cream cheese blended with 1/2 c heavy cream and 5 T sour cream And, to reiterate other advice given by previous reviewers, I too made two of the three cake layers with the instant coffee (I’d’ve made it three, but the changing colors are beautiful) and I doubled the coffee liquer everywhere it was called for.
AMAZING! Make this and you will look like a pro! My suggestions: 1) use 4x as much instant coffee powder in cake batter, and make 2 layers of coffee flavored cake 2) i followed another reviewer’s suggestion for substituting mascarpone with a mix of cream cheese, sour cream, and heavy cream, and it tastes great and is cheaper 3) you must turn the cake upside down when layering, otherwise coffee liqueur will not soak into it 4) i used kahlua for liqueur 5) I used Duncan Hines supreme white cake mix-it is moist and uses egg whites 6) i used a very strong espresso instead of the coffee to give it more flavor…also, instead of making coffee/espresso, just add water to some of the instant coffee powder, it tastes just fine in the cake
Used 1 cup of coffee and 3T of liqueur. Made it twice this way and it turns out so wonderfly moist and flavorful. Oddly the coffee flavor is still very subtle. The cake layers are so moist with the extra liquid it is best to freeze them before you layer them.This way they will not fall apart when stacking.
Excellent. To make things easier, I used only 2 pans. I poured half of the cake batter onto 1 deep pan and used a cake slicer to evenly divide it. I followed the instructions to detail afterward. Follow these tips for outstanding results: 1. Instead of mixing the instant coffee into the batter, mix 1/4 cup of water with about 1 tbsp of instant cofee powder and mix into the batter. It tastes like an awesome mocha cake.
2. Also, be generous with the coffee mixture as you’re pouring it over your cakes, that way the cake is MOIST. Don’t overdo it though! 3. Buy your MASCARPONE CHEESE at Trader Joes or Sams Club (even cheaper)…it’s significantly cheaper there than any other grocery store that I went to. Excellent recipe!! thank you.
This cake was excellent and easy to make. I baked the cake layers in 9″ springform pans and took roughly 12-13 minutes to bake. Followed some reviewers suggestions and made 2 coffee layers. I didn’t want to modify the recipe too much the first time. But next time I will double the coffee/liquor mixture for the layers and add more liquor. I also used heavy whipping cream and it was yummy and so light. Cannot wait to make this cake again!
Excellent cake for those who like tiramisu! I don’t like boxed cake mixes so I used “Heavenly White Cake” from this site for that part and did 3 (8 inch) layers. I love how light the whipped cream frosting is for this cake. For that portion of the recipe I made sure my bowl and beater were chilled before starting. I did this cake the night before to let it set up and I’m glad I did because the coffee flavor really came through. I did add a bit more liquor but it was still nice and light and not overpowering.
OMGoodness! This cake was so yummy, so pretty, so sophisticated, moist, light & impressive. I used the mascarpone sub. recipe (1 block cream cheese, 1/4 C cream, 2.5 tbsp sour cream is just right)Per reviews, I used 2 coffee layers & upped the coffee intensity everywhere. You could just catch a hint of the coffee. I don’t usually like Tiramisu because of the boozey taste, so I followed the recipe with the Kahlua. BUT I doubled the instant coffee granules in the batter & used 2 tsp. granules to 3/4 C. water to pour over the layers. The light & fluffy frosting was so fun & easy to spread! I think others have underbeat their frostings & that’s why they were soupy. Just after a stiff peak forms, beat about 20 seconds longer. Stick your bowl & beaters in the freezer right before you start the recipe!!
I made this cake for a dinner party last night and what a hit! Everyone loved it. It was a little time consuming especially the frosting. A good tip is to place 4 strips of wax paper around the egde of the cake plate that way when you done frosting you can carefully pull them out and your cake plate is clean! Next time I’m going to do 2 layers coffee (more powder) and only one layer white. Also I think I will add more booze! 🙂 ***UPDATE: Here are my tips after making this cake several times: Make two cakes, one white, one coffee and split them into two layers each after they are baked and cooled. (You’ll have two coffee layers and two white layers).
Before adding the instant coffee to the cake batter, dissolve it in some water. In addition, don’t add liquor to the whipped cream; add a pinch or two of instant coffee instead. The people who had icing that soured or wouldn’t thicken had too much extra liquid (not enough fat to liquid) and over beat their cream. Whipping cream does turn into butter and buttermilk when over beaten. Adding a little bit more confectioners sugar will also keep the icing “set”. I use one 8 oz package cream cheese, 2 tbsp sour cream and 1 tbsp cream for the mascapone. I hope these tricks help!
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1/2 teaspoon vanillaFrosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla
ice cream (for serving)
caramel sauce (for serving; this one is delicious!)
whipped cream (for serving)
Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream