This Tiramisu Bundt Cake is a delightful twist on classic Italian tiramisu, featuring all the beloved flavors in a rich and elegant bundt cake. It’s a soft, buttery, slightly sweet dessert infused with rich espresso, cocoa, and mascarpone, complemented by a subtle hint of vanilla. Finished with light dusting of powdered sugar, this rich and delicious cake has a perfect blend of flavors in every bite. It’s the ideal treat that will leave you craving just one more slice.
With its three colorful batter layers and a delicate dusting of powdered sugar, this tiramisu cake makes a stunning centerpiece for any dessert table, but it can also be enjoyed for breakfast with your favorite cup of coffee. Perfect for spring occasions like Easter brunch, casual garden parties, or weeknight desserts, it’s a delicious way to add something special to any gathering. Inspired by classic tiramisu, this unique twist has its own charm—and the best part is, it’s easier to make than you might think.
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Thanks to the mascarpone and rich flavors of espresso and cocoa, it stays fresh and tender for days, making it a great make-ahead dessert. Whether you’re ending a cozy dinner or celebrating with friends, this flavorful Bundt cake is sure to please. So, if you love traditional tiramisu, you have to try this delicious cake version!
For another fun treat, be sure to check out this Orange Chocolate Bundt Cake, Orange Bundt Cake, or Pumpkin Walnut Bundt Cake. And if you love zucchini, don’t miss my Zucchini Almond Bundt Cake!
INGREDIENTS FOR TIRAMISU BUNDT CAKE
- Mascarpone: This Italian cheese is creamy rather than tangy, with a texture similar to sour cream. Mascarpone enhances the soft, light texture of the cake, helps keep it moist, and ensures it stays fresh and tender longer after baking.
- Eggs – I used large eggs.
- Sugar – Sugar brings out the flavor of unsweetened cocoa powder.
- All-purpose flour – Also know as plain flour.
- Baking Powder – Helps the cake rise and gives it a light texture.
- Vegetable oil – Neutral vegetable oil adds moisture and keeps the bundt cake soft.
- Cocoa Powder – I used 100% natural unsweetened Cacao for a rich, deep flavor.
- Brewed Espresso coffee – Adds a rich, bold coffee flavor to the cake. Make sure the coffee is room temperature so it integrates easily.
- Granulated instant coffee – Used in one layer to add a deep, concentrated coffee flavor. You can use any type of instant coffee.
- Pure Vanilla Extract – Pure vanilla extract enhances the flavor, giving the cake a rich, aromatic taste.
- Alcohol – Enhances the flavor, adding depth and richness while complementing the coffee and mascarpone. You can use light rum, brandy, vodka, or Kahlua for this, but it is optional.
- Powdered Sugar – For dusting, adds a sweet finishing touch.
HOW TO MAKE TIRAMISU BUNDT CAKE
- Preheat the oven to 350℉ (175℃). Grease a 7-inch Bundt pan with butter, then dust with flour and tap out the excess. Set aside.
- Make the batter. Whisk the flour and baking powder in a small bowl and set aside. In a stand mixer, combine mascarpone and sugar. Mix on low for 1 minute. Add eggs one at a time, mixing well after each addition. Pour in vegetable oil, mix until combined, then add vanilla extract and alcohol (optional). Sift the flour mixture into the mascarpone mixture and fold with a rubber spatula until fully incorporated. Scrape down the bowl to ensure even mixing.
- Prepare and layer the cake batter. Divide the batter evenly among three medium-sized bowls. Leave the first portion plain. In the second bowl, mix in the cocoa powder. In the third, add the granulated instant coffee and espresso, mixing well. First, spoon the cocoa batter into the prepared Bundt pan, then use a small spoon or rubber spatula to flatten and even out the layer. Next, add the plain (white) batter and smooth it out. Finally, top with the coffee batter, smoothing the surface. Gently tap the pan on the counter to release any air bubbles.
- Bake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Once cooled, sift powdered sugar over the top and enjoy!
The full instructions and measurements are in the printable recipe card below for the entire recipe.
HOW TO GREASE YOUR BUNDT CAKE PAN PROPERLY?
Unless your Bundt pan has a top-notch nonstick coating, it’s important to grease it thoroughly before adding the batter. You’ll want to thoroughly grease and flour your Bundt cake pan—those intricate ridges and designs may be beautiful, but they can cause the batter to stick if the pan isn’t prepped properly. I recommend using a pastry brush to apply a light, even layer of softened butter to every surface, including the center cone and all the edges. After that, dust the pan with a dry ingredient like flour, cocoa powder, powdered sugar, or granulated sugar. Be sure to tap out any excess before you pour in the batter.
Also, you can use baking spray that includes flour—it provides better coverage. Baking spray is very different from regular cooking spray, which isn’t designed for bakeware and can leave a sticky residue. If you’re using baking spray, apply it in short bursts rather than one continuous spray. If any spray pools on the surface, use a pastry brush to spread it evenly, making sure to coat the cone and all the edges. With this method, there’s no need to dust the pan with flour afterward.
DOES TIRAMISU CAKE NEED TO BE REFRIGERATED?
Room Temperature: Store the Tiramisu Bundt Cake at room temperature, either in an airtight container or wrapped tightly in plastic wrap, overnight, on the counter. However, it’s best to refrigerate it if storing for longer than that.
Refrigerate: To store the cake in the fridge, wrap it tightly in plastic wrap or place it in an airtight container. It will keep well for up to 4 days. Before serving, let the cake come to room temperature for the best flavor and texture.
To Freeze: You can freeze the cake whole or in individual slices. If freezing slices, place them between layers of parchment paper before wrapping. Wrap the entire cake tightly in plastic wrap, then place it in a freezer-safe resealable plastic bag. The cake can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight, then bring it to room temperature before serving.
TIPS FOR MAKING THE RECIPE
- Room temperature ingredients: Make sure your mascarpone cheese, eggs and espresso are at room temperature for smoother mixing and a more consistent batter.
- Avoid overmixing: Mix the batter only until just combined to maintain a light, airy texture in the cake.
- Check for doneness: Since oven temperatures can vary, check the cake a few minutes before the suggested baking time. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Keep it moist: Store the cake in an airtight container to preserve its moisture for several days.
- Serving Suggestions: You can frost the cake with a chocolate glaze, and for an extra indulgent treat, serve it with a scoop of ice cream and light whipped cream.
HOW CAN I MAKE STRONG COFFEE TO SUBSTITUTE FOR ESPRESSO WITHOUT AN ESPRESSO MACHINE?
If you don’t have an espresso machine but need a strong coffee to make 3 tablespoons of brewed espresso, you can use a stovetop or French press method. For the stovetop method, boil about 1/2 cup of water and add 2 tablespoons of finely ground coffee. Pour the hot water over the grounds, stir, and let it steep for 4-5 minutes before straining through a fine mesh sieve. For the French press method, add 2 tablespoons of finely ground coffee to the press, pour in the hot water, stir, and let it steep for 4-5 minutes. After pressing the plunger down, pour out the coffee and measure 3 tablespoons of the brewed coffee. Both methods will give you a strong, concentrated coffee that can substitute for espresso.
IF YOU LIKE THIS RECIPE, YOU MAY BE INTERESTED IN THESE OTHER DELICIOUS CAKE RECIPES:
- Rhubarb Walnut Coffee Cake
- Pavlova
- Easy Strawberry Cake
- Lemon Poppy Seed Cake
- Orange Upside Down Cake
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Happy Baking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
TIRAMISU BUNDT CAKE
Equipment
- 7-inch Bundt Cake pan (18 cm)
- Measuring cups and spoons
- Stand mixer or electric hand mixer
- Rubber spatula
- mixing bowls
Ingredients
- 250 g mascarpone cheese at room temperature
- 150 g white granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 50 ml vegetable oil
- 1 tablespoon alcohol light rum, brandy, vodka, or Kahlua (optional)
- 250 g all-purpose flour
- 16 g baking powder
- 10 g cocoa powder
- 3 tablespoons brewed espresso or brewed very strong coffee
- 1 teaspoon granulated instant coffee (instant coffee powder)
Topping:
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350℉ (175℃). Grease a 7-inch (18 cm) Bundt pan well with butter, then lightly sprinkle the inside with flour, tapping out any excess. Set aside.
- Add the flour and baking powder into a small mixing bowl and use a whisk to mix together. Set aside.
- Combine the mascarpone cheese and sugar in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Pour in the vegetable oil and continue mixing on low speed until just combined. Add the vanilla extract, mix, and then add 1 tablespoon of alcohol (optional).
- Sift the flour mixture into the mascarpone, sugar, egg, and oil mixture. Use a rubber spatula to gently fold until the dry ingredients are fully incorporated.Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed. (Note: The batter should be smooth, slightly thick, and well combined).
- Divide the cake batter evenly into three separate mixing bowls.
- Leave the first portion of the cake batter as it is.
- To the second mixing bowl with the cake batter, add the cocoa powder and, using a rubber spatula, mix well until fully incorporated, ensuring no lumps remain.
- To the third mixing bowl with the cake batter, add the granulated coffee and brewed espresso (make sure it is not hot). Using a spatula, stir until well combined.
- Each portion should have a smooth consistency and be evenly mixed.
- First, spoon the cocoa batter into the prepared Bundt (babka) pan, then use a small spoon or rubber spatula to flatten and even out the batter.Next, add the white batter on top and smooth the surface. Finally, add the coffee-flavored batter on top and gently smooth it out.
- Tap the pan gently on the counter a few times to help release any large air bubbles.
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, remove the tiramisu cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely before dusting with powdered sugar.
- Once the cake has cooled to room temperature, sift a generous amount of powdered sugar over the top for a delicate finish. The powdered sugar will create a lovely contrast against the rich, dark layers of the cake, giving it a beautiful look. Serve and enjoy!