Toffee Cinnamon Tiramisu Cake

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Author: Lauren McDuffie

Ingredients

For the Cakes

One 16-ounce box white cake mix

1 tsp cinnamon

1 tsp instant coffee granules

For the Soak

1/4 cup brewed coffee (either freshly brewed or from instant coffee)

1 TBSP coffee flavored liquor

¼ tsp cinnamon

For the Filling

8-ounce cream cheese, at room temperature

½ cup confectioner’s sugar

2 TBSP coffee flavored liquor

For the Frosting

2 cups heavy whipping cream

¼ cup confectioner’s sugar

2 TBSP coffee flavored liquor

EXTRAS: 1 cup toffee bits or crushed toffee candy bars, shaved semi-sweet chocolate or dusted cocoa powder

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Instructions

Grease or spray two 8-inch cake pans. Adjust your oven rack to the center position. Preheat your oven and prepare the white cake mix batter according to package directions, adding in that extra 1 tsp of cinnamon to the batter.
Combine the teaspoon of instant coffee with ¼ cup hot water. Stir to dissolve.
Pour half of the batter into one of the cake pans. Add the instant coffee to the other half of the batter; stir to combine. Pour the coffee-scented batter into the other pan. Bake the two cakes according to package directions. Cool for 10 minutes before removing from the pans to cool completely. Cut the non-coffee flavored cake in half crosswise, creating three layers for our finished cake.
Place one of the white cake layers on a cake stand/plate and poke about a dozen holes in it, using either a toothpick or another similar implement. Using a pastry brush, brush 1/3 of the coffee soak (see below) over the cake’s surface. Top with half of the filling (see below), followed by a layer of the toffee bits.
Top with the coffee flavored cake and, again, poke holes in it, drench with 1/3 of the coffee soak, the other half of the filling, some toffee bits, and then the last layer of white cake. Poke holes in the (now top) layer, drench it with the soak and then spread a thick layer of frosting (see below) all over the cake. Top with more toffee and some shaved chocolate and/or a dusting of cocoa powder. Chill for 20 minutes before serving. Keep the cake refrigerated when not serving.
To Make the Soak: In a small bowl, combine the coffee, cinnamon, and coffee liquor.
To Make the Filling: In the bowl of a stand mixer, or with a hand-held, combine the soft cream cheese, confectioner’s sugar, and coffee liquor. Whip until smooth and creamy. Fold in 1/2 cup of the frosting (see below)
To Make the Frosting: In the bowl of a stand mixer, or with a hand-held, combine the whipping cream, confectioner’s sugar and coffee liquor. Whip until very stiff peaks form.

Find it online: https://mykitchenlittle.com/2020/03/01/toffee-cinnamon-tiramisu-cake/