Tiramisu Cake


For the Cake:

  • 1 (8 to 10-inch) prepared vanilla food cake
  • 3/4 cup strong black coffee (room temperature)
  • 1/4 cup coffee liqueur

For the Filling:

  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 cup icing sugar
  • 3 tablespoons coffee liqueur

For the Frosting:

  • 1/4 cup powdered sugar
  • 1 tablespoon coffee powder
  • 1 (8-ounce) container frozen whipped topping (thawed)

For the Drizzle:

  • 1/4 cup fudge ice cream topping
  • 1 tablespoon coffee liqueur



  • Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place the bottom cake layer on a serving platter; set other layers aside on a flat work surface.
  • In a small bowl, combine the coffee and 1/4 cup of the coffee liqueur. 
  • With a long-tined fork or skewers, poke holes all over on all three layers. 
  • Drizzle mixture evenly over the tops of all three layers to soak mixture into holes.
  • Make the filling: use an electric mixer to cream together cream cheese, powdered sugar, and coffee liqueur until blended and smooth. 
  • Place bottom cake layer on serving platter. Spread with half of the filling mixture.
  • Place a second cake layer on top of first layer and spread the top with remaining filling. 
  • Place the third cake layer on top of second cake layer.
  • Make the Frosting. In a small bowl, stir together the icing sugar with the coffee powder. 
  • Fold mixture into the thawed whipped topping just until blended. 
  • Frost the entire cake with the whipped topping mixture. Chill cake for at least 2 hours.
  • Before serving, stir together the fudge ice cream topping and coffee liqueur. Drizzle over chilled cake. 
  • Serve.