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tiramisu

Divine Italian Tiramisu Recipe: Coffee-Soaked Perfection

Melted coffee ice cream keeps this Bundt cake tiramisu incredibly moist while rich mascarpone-inspired frosting delivers that boozy, creamy vibe everyone expects. This shortcut version captures authentic tiramisu taste with way less fuss, delivering coffee-soaked, creamy dreams baked into one stunning cake without the traditional assembly hassle.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 18 1/4 ounce box French vanilla cake mix
  • 1 pint coffee ice cream melted
  • 3 eggs
  • 1 8 ounce package cream cheese, softened
  • 1/4 cup sour cream
  • 3 tablespoons unsalted butter softened
  • 2 tablespoons coffee liqueur Kahlua
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar
  • 1 tablespoon cocoa

Method
 

  1. Begin by preheating your oven to 350° and preparing a standard Bundt pan with non-stick cooking spray, then dust it lightly with flour and shake out any excess.
  2. In a large bowl, use an electric mixer to combine 1 (18 1/4 ounce) box French vanilla cake mix, 1 pint melted coffee ice cream, and 3 eggs. Beat these ingredients on medium speed for 3 minutes until well combined and smooth.
  3. Pour the batter into your prepared pan and bake at 350° for 40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan on a wire rack for 20 minutes before removing.
  4. While the cake cools, prepare the frosting by beating together 1 (8 ounce) package softened cream cheese, 1/4 cup sour cream, 3 tablespoons softened unsalted butter, 2 tablespoons coffee liqueur, and 1 teaspoon vanilla extract in a large bowl on medium speed.
  5. Continue beating for about 2 minutes until the mixture becomes light and creamy. Gradually add 1 1/2 cups confectioners’ sugar on low speed, mixing for 1 to 2 minutes until fully incorporated. Refrigerate the frosting while the cake finishes cooling completely.
  6. Once the cake has cooled to room temperature, spread the frosting generously over the top and sides of the cake.
  7. Return the frosted cake to the refrigerator and keep it chilled until ready to serve. Just before serving, dust the entire cake with 1 tablespoon of cocoa powder using a fine sieve or sifter for an elegant presentation.

Notes

Tiramisu Substitutions and Variations

Now that you’ve mastered the basic coffee-soaked cake and frosting, you might be wondering how to make it your own. I’d swap the Kahlua for Marsala wine or skip the liqueur entirely if you’re avoiding alcohol.
Want deeper chocolate notes? I’d use chocolate cake mix instead of vanilla. You could replace sour cream with mascarpone for authentic Italian vibes, though mascarpone costs more. Try adding espresso powder to the frosting for extra coffee punch.
Some folks crumble ladyfinger cookies into the batter for that traditional tiramisu texture. The beauty here’s flexibility—this recipe welcomes experimentation without falling apart.