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The Tiramisu Bundt Cake is sliced to reveal its three distinct layers and placed on a round brown cutting board. In front of the board, a few slices of the cake are arranged alongside a powdered sugar shaker. In the background, on the right side, there's a white flower pot containing green leaves.

TIRAMISU BUNDT CAKE

Anna | The Tasty Chapter
This Tiramisu Bundt Cake is a delightful twist on the classic Italian dessert. With its slightly sweet, soft texture and subtle coffee and cocoa flavors, it makes the perfect treat for any special occasion, offering a unique take on traditional tiramisu.
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Prep Time 10 minutes
40 minutes
Total Time 50 minutes
Course Dessert, Sweet Snack
Cuisine Italian
Servings 10
Calories 265 kcal

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!

Notes

Storage Tips: This cake can be stored in an airtight container or wrapped tightly in plastic wrap on the counter overnight. For longer freshness, refrigeration is recommended for up to 4 days. Serve cake at room temperature for the best flavor and texture.  Alternatively, it can be stored sliced in the freezer for up to 2 months.

Nutrition

Calories: 265kcalCarbohydrates: 29gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 76mgSodium: 803mgPotassium: 51mgFiber: 3gSugar: 1gVitamin A: 422IUCalcium: 153mgIron: 1mg
Keyword Baking, Bundt Cake, Coffee, Dessert, Easter Cake, Easy Dessert Recipe, Party and Entertaining, Party Recipe, Tiramisu Cake
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