Tiramisu Toffee Torte Recipe
Tiramisu Toffee Torte Recipe photo by Taste of Home
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Tiramisu Toffee Torte Recipe

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Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. It's worth every bit of effort to see my husband's eyes light up when I put a piece of this delicious torte in front of him. —Donna Gonda, North Canton, Ohio
Featured In: Tiramisu Recipes
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
MAKES: 12-14 servings


  • 1 package white cake mix (regular size)
  • 1 cup strong brewed coffee, room temperature
  • 4 egg whites
  • 4 Heath candy bars (1.4 ounces each), chopped
  • 4 ounces cream cheese, softened
  • 2/3 cup sugar
  • 1/3 cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 6 tablespoons strong brewed coffee, room temperature
  • 1 Heath candy bar (1.4 ounces), chopped

Nutritional Facts

1 piece: 395 calories, 21g fat (12g saturated fat), 57mg cholesterol, 305mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 4g protein.


  1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.
  2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.
  3. For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
  4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Yield: 12-14 servings.
Originally published as Tiramisu Toffee Torte in Taste of Home June/July 2002, p16

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kaly_ab User ID: 1070646 252517
Reviewed Aug. 11, 2016

"Spectacular! One of the most loved recipes I made from Taste of Home!"

Cookie Crumble User ID: 6901439 248872
Reviewed May. 31, 2016

"If you get a piece of silicone baking sheet that can be cut into shapes, you can make liners for your cake pans to use over and over--just wash them. I still spray and flour, but the liner helps the cake come right out."

vagop User ID: 7707111 246118
Reviewed Mar. 27, 2016

"I made this for Easter and we had company over and we all thought it was moist, delicious, and soft. It makes a lot of servings and I will absolutely make this again!"

JaniceBaer User ID: 1723673 216572
Reviewed Jan. 1, 2015

"I made this torte for the first time and really liked it. I WILL be making it again!"

c_skokan User ID: 7980949 36034
Reviewed Nov. 10, 2014

"Great recipe. I changed it a little as there is diabetes in the family. I used sugar free whip cream, less sugar as the chocolate sweetens it enough, and fat free cream cheese. It was so moist and delicious."

Nightmoon User ID: 7712285 79495
Reviewed Mar. 18, 2014

"These recipe are so good!!!"

aldar User ID: 6518085 35334
Reviewed Feb. 23, 2014

"This is delicious! My cake layers didn't rise very high so not sure what happened so I didn't cut them into four layers. Frosting is wonderful. This is definitely worth making."

kayakbabe1 User ID: 1292154 134687
Reviewed Dec. 16, 2013

""Best cake I've ever had!' is a comment I hear often when I bake this cake. It is so dreamy! Don't let the four layers scare you off; it's quite fun to make. I've been making this for years from a Pillsbury Best of the Bakeoff cookbook and keep printed recipes on hand because someone else always asks for it."

Pam Erney User ID: 701604 79494
Reviewed Jul. 30, 2013

"For those who have made this for years, are you finding a difference when you make it since the size of a cake mix has been reduced? I have found in some of my recipes that I need to add 6 T of flour to get the same results."

cheesehead60050 User ID: 4668190 39794
Reviewed Jul. 10, 2013

"I am a true rookie baking of anything, but I love to prepare something new on a regular basis ----- Thus it is amazing even I could make this delicious cake! Great directions that allowed me to make it, ( looked better than the picture) as I used the Heath Bar bits in the cake, sprinkled some between layers and then topped it off! Making it the day before is a great suggestion! Next time I will also increase the frosting by 50% in order to be a little more generous."

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