Tiramisu Bundt Cake
This tiramisu bundt cake combines two beloved Italian desserts in one irresistible treat. Made with rich cocoa, creamy mascarpone, and bold coffee, every bite is soft, swirled, and flavorful.
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¼ teaspoon salt
- 1 cup mascarpone (remove from the fridge 30-45 minutes before using)
- 1 teaspoon vanilla extract
- 2¾ cups cake/pastry flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ tablespoons unsweetened cocoa (dutch processed)
- 3½ tablespoons coffee brewed (strong and cooled)
- ¼ cup milk (whole or 2%)
- 3¼ ounces dark chocolate good quality (I use a chocolate with 52% cocoa)
- 3 tablespoons cream whole/whipping or heavy cream at least 30% fat content
- 2 tablespoons butter salted
- Pre-heat the oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.
- In the mixing bowl beat the sugar, eggs and yolk for approximately 4 minutes or until light and fluffy. Add the salt, mascarpone and vanilla, beat to combine.
- Sift in the flour, baking powder and baking soda, beat 1 minute to combine. Divide the batter evenly into 3 bowls. One bowl sift in the cocoa and 1½ tablespoons of the coffee, whisk to combine. The second bowl add the remaining coffee and combine. The third bowl add the milk and combine.
- Starting with the cocoa and coffee batter spread evenly in the pan, top with the coffee then with the milk batter. Bake for approximately 35-40 minutes, test with a toothpick for doneness. Let cool 15-30 minutes in the pan, move to a wire rack to cool, then drizzle with the chocolate glaze before serving. Enjoy!
- In a small / medium bowl via bain-marie, add the cream, butter and chocolate broken in pieces, heat over medium heat until the butter is melted and the mixture is hot. Remove the pot from the heat and stir until the mixture is smooth. Let the glaze cool before drizzling.
If you love my easy tiramisu, this cake is a must-try. It takes all the classic flavors of the Italian dessert, coffee, mascarpone, and cocoa, and bakes them into a soft, tender ciambella.
I’ve shared a homemade tiramisu layer cake before, but this bundt version is simpler and just as delicious. Similar to my Italian bundt cake and marble cake, this one features three distinct batters that bake into beautiful layers.
Finished with a glossy dark chocolate glaze, it’s a crowd-pleasing dessert that’s perfect for entertaining.
Why You’ll Love This Cake
- It’s a clever twist on two Italian favorites, bringing the flavors of tiramisu into a soft, elegant bundt cake. - The crumb is tender and moist, with swirls of bold coffee, rich cocoa, and vanilla mascarpone with a rich chocolate glaze on top.
Ingredient Notes
- Mascarpone: This soft Italian cheese gives the cake its signature creamy texture and subtle tang. Let it sit at room temperature for 30 to 45 minutes so it blends easily.
- Vanilla extract: Adds warmth to the mascarpone layer and balances the cocoa and coffee. - Cake or pastry flour: For a soft, delicate crumb.
It’s worth using the right flour for the correct texture! - Dutch-processed cocoa powder: Offers a mellow, smooth chocolate taste and deep color.
- Espresso or strong coffee: Adds depth and that unmistakable tiramisu flavor. Be sure it’s cooled before using.
- Milk: Whole milk is best for a rich, moist crumb, but 2% will work too. - Dark chocolate glaze: Use a good quality chocolate with around 52% cocoa, heavy cream (30% fat), and a bit of salted butter for a glossy finish.
How to Make Tiramisu Bundt Cake
In a large mixing bowl, beat sugar, eggs, and yolk for about 4 minutes until light and fluffy.
This helps create that soft, tender crumb we’re after. Add in the salt, mascarpone, and vanilla, then beat again until smooth and creamy.
Sift in the flour, baking powder, and baking soda. Beat just until combined, over mixing can make the cake dense instead of soft and tender. Divide the batter evenly into three bowls.
Each one gets its own savor to mimic the layers of a classic tiramisu. In the first bowl, whisk in the cocoa powder and 1½ tablespoons of the cooled coffee.
In the second bowl, stir in the remaining coffee. In the third, mix in the milk.
You’ll notice the batters each take on a slightly different color and texture, that’s what gives the cake its beautiful marbled look once baked. Spoon the cocoa-coffee batter into a prepared bundt pan, followed by the coffee batter, then the milk batter.
Layer gently, no need to swirl. Bake, test for doneness with a toothpick.
Let the tiramisu bundt cake cool in the pan for 15 to 30 minutes, then turn it out onto a wire rack to cool completely. While the tiramisu bundt cake cools, make the glaze.
In a heatproof bowl over simmering water, melt together the chopped dark chocolate, cream, and butter. Stir until smooth and glossy, then cool just a bit before drizzling over the cake.
- Use room temperature elements. Set your eggs and mascarpone out before baking so they blend smoothly into the tiramisu bundt cake batter for a tender crumb. The cake is ready when the top springs back lightly to the touch or a toothpick comes out clean or with just a few moist crumbs.
- Make your own cake flour. If you don’t have pastry flour, substitute by removing 2 Tablespoons of all-purpose flour per cup and replacing it with 2 Tablespoons of cornstarch. - Cool the cake and glaze.
If either is too warm, the glaze will slip right off the surface instead of setting nicely on top—trust me on this one! To deepen the tiramisu taste, you can swap a Tablespoon or two of the coffee for a coffee-flavored liqueur like Kahlúa, or even a splash of brandy or cognac.
Instead of the chocolate glaze, you can simply dust the cooled cake with unsweetened cocoa powder, just like in my traditional tiramisu. For a more decadent finish, try frosting the cake with the mocha frosting from chocolate cake method.
It pairs beautifully with the coffee and cocoa layers.
