Tiramisu Cake Using A Cake Mix Recipes
TIRAMISU BUNDT CAKE
Every flavor you love about the classic tiramisu is found in this super easy and extra delicious Tiramisu Bundt Cake that is made with a cake mix.
Provided by June
Categories Dessert
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Spray a bundt pan liberally with nonstick cooking spray and set aside.
TIRAMISU CUPCAKES (USES CAKE MIX)
These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip
Provided by BlondieItaliana
Categories Dessert
Time 58m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
- Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
- Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
- Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
- Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
- Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
- Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
EASY TIRAMISU
Get all the delicious flavors of traditional tiramisu made more easily with an easy poke technique and cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
- In small bowl, mix espresso granules and 1/2 cup boiling water. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes or until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 1 g
TIRAMISU LAYER CAKE
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
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 USING A CAKE MIX
My company loved this cake. I wonder why???!!!???
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 3 (9-in) pans.
- 2. Prepare cake mix according to package directions. Divide two-thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
- 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center 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.
- 4. To make 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.
- 5. To make 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.
- 6. 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 mixure 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 over the the second layer and spread with the remaining filling.
- 7. Top with the 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. Refigerate 30 minutes before serving
- 8. NOTE: To make curls, use vegetable peeler and run it down edge of chocolate bar.
TIRAMISU ANGEL CAKE
This was invented for my boyfriend's 30th birthday party and it was a huge hit with the crowd! Fluffy angel food cake, creamy filling, and coffee liqueur. Ours was in the shape of a giant striped bass.
Provided by JulianneCherie
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.
- Pour the batter into an ungreased 9x13-inch baking pan.
- Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
- Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.
- Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
- Drizzle coffee liqueur over the bottom cake layer.
- Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
- Spread pudding mixture over the bottom cake layer.
- Place the top cake layer onto the filling.
- Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
- Spread the frosting over the top and sides of the cake. Refrigerate leftovers.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 55.1 g, Cholesterol 53 mg, Fat 16.3 g, Protein 5.8 g, SaturatedFat 10.2 g, Sodium 587.3 mg, Sugar 43.1 g
TIRAMISU CAKE
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
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
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BEST TIRAMISU POKE CAKE RECIPE - HOW TO MAKE ... - DELISH
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Category DessertTotal Time 45 mins
- Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Let cool 10 minutes. Meanwhile, prepare pudding: In a large bowl or measuring cup, whisk instant espresso into milk.
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From pillsbury.com
2.5/5 (31)Category DessertCuisine ItalianTotal Time 1 hr 35 mins
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening or cooking spray. Make and bake cake as directed on box, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 25 minutes.
- Meanwhile, in 1-quart saucepan, mix granulated sugar, instant coffee and water. Heat to boiling over medium heat. Boil and stir 1 minute. Remove from heat. Stir in coffee liqueur. Cool completely, about 30 minutes.
- Brush flat side of each cake layer with soaking syrup until absorbed. Place cakes in freezer for 5 minutes.
- In chilled 1-quart bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another small bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until blended. Fold whipped cream into mascarpone mixture until smooth and creamy.
TIRAMISU CAKE RECIPE - ALSO THE CRUMBS PLEASE
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5/5 (157)Calories 490 per servingCategory Dessert
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.
- Make the genoise cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed for about 10-12 minutes until white pale, foamy and tripled in size. (It takes 3-5 minutes longer with a handheld mixer compared to a stand mixer). To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer.
- With a wooden spoon, fold in flour, cornstarch baking powder carefully. Don't overwork the batter and don't work too fast otherwise, it will lose too much air. Divide in prepared baking pans and bake for 20-22 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the paper immediately. Transfer to a wire rack and let cool completely.
- Make the mascarpone frosting: Whisk mascarpone on medium speed until creamy for about 2 minutes. Add powdered sugar and whisk until creamy and combined another 1-2 minutes. Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes.
TIRAMISU LAYER CAKE | KING ARTHUR BAKING
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4.4/5 (21)Total Time 5 hrs 10 mins
- To make the syrup: Stir the syrup ingredients over medium heat until the sugar dissolves. Bring to a full rolling boil, remove from the heat, and add the alcohol. Set aside to cool.
- To make the filling: Combine the mascarpone and heavy cream in a large bowl and whisk at low speed until the mixture is smooth. Mix in the vanilla., Whisk together the confectioners' sugar and ClearJel, and slowly add to the mixture. Increase speed to medium-high and whisk until medium peaks form., To assemble the cake: Remove the top (browned) crust from the cake. Cut the remaining cake in half horizontally (around the equator) to make two round layers. Place one layer onto a baking sheet that's been lined with a piece of parchment or wax paper., Sprinkle the cake with 3 tablespoons of the syrup. , Spread 2 cups of filling onto the cake. Top with the second layer. Sprinkle with 2 tablespoons syrup; let sit for several minutes, then top with the remaining filling. , Refrigerate the cake for several hours, so the filling can set completely.
- Serving and storage information: When ready to serve, carefully move the cake to a large plate or serving platter. Garnish with cocoa and/or chocolate shavings. Serve cold; refrigerate any leftovers.
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From tatyanaseverydayfood.com
Reviews 26Calories 622 per servingCategory Dessert
- Remove the eggs and mascarpone cheese from the refrigerator and bring them up to room temperature. Preheat the oven to 350F. Line a large jelly-roll pan with parchment paper and spray the sides with a little bit of non-stick cooking spray.
- Prepare the sponge cake first: place the eggs and sugar into a mixer bowl and whisk on high speed for 8 to 10 minutes until thick, pale and almost white in color. Meanwhile, combine the flour and baking powder. Sift the flour in small portions into the whisked eggs, folding in by hand with a spatula. Mix gently but thoroughly after each addition, keeping the eggs fluffy. Pour the cake batter into the prepared pan and spread it to edges evenly.
- Bake the sponge cake in the preheated oven for 15 to 17 minutes, just until top of the cake turns a golden color. Remove it from the oven and immediately run a knife along the edges of pan to release cake from sides. Sprinkle the top of the cake with a light dusting of confectioner's sugar. Spread a large, clean kitchen towel over the sponge cake. Invert the cake and remove the parchment paper (leaving the parchment paper on will sweat the cake). Carefully roll the cake into a log, using the kitchen towel as a wrapper. Set the cake onto cooling rack to cool completely.
- Next, prepare the tiramisu filling: prepare a double boiler. Fill a small pot halfway with water and bring it to a simmer over medium heat. Meanwhile, whisk together the egg yolks and sugar in a medium-sized stainless steel/glass bowl. Make sure the bowl fits over the saucepan but does not touch the water! Place the bowl with the egg yolks over the simmering water and whisk constantly for 10 minutes. The egg yolks need to be cooked very slowly. The mixture will become thicker and more pale in color and the sugar will start to dissolve. Check the water often to make sure it's not boiling, but just simmering so egg yolks don't cook too quickly.
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- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Reviews 13Category DessertCuisine Italian/ AmericanEstimated Reading Time 7 mins
- In a large mixer beat heavy whipping cream until light and fluffy, a few minutes at high speed. Scrape whipped cream out, then put mascarpone in bowl and beat that for 2 minutes. Add in powdered sugar, vanilla and Kahlua beat until fully combined. Fold in whipped cream until fully combined.
- In a small bowl place instant coffee granules, add boiling water and mix until no granules remain. Stir in Kahlua.
- Once the cake is cool cut in half. Place first half on the cake plate. Using a pastry brush brush the cake with the coffee syrup, use half for the first layer. Then scoop half of the cream mixture on top, dust cocoa powder and sprinkle all chocolate chips on top. Place the second cake layer, brush with remaining coffee syrup. Top with remaining cream and dust with cocoa powder. Optional to make chocolate curls, check out this how-to on chocolate curls. Let cake chill and marinate for at least 3 hours before serving. Store in fridge.
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- Preheat the oven to 350°F and have ready a greased 9x13" baking dish, preferably metal or glass.
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- Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 10 minutes.
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