Tiramisu Bundt Cake

Bundt cake on a white stand with a slice on a white plate.

2 from 1 vote

This tiramisu bundt cake combines two beloved Italian desserts in one irresistible treat. Every bite is soft, swirled, and flavorful.

Prep Time30

Cook Time40

Total Time1 10

Course: Brunch, Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 525kcal

Author: Rosemary Molloy

Ingredients

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%)

CHOCOLATE GLAZE

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

US Customary - Metric

Instructions

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!

FOR THE CHOCOLATE GLAZE

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.

Notes

How to store the Tiramisu bundt cake

Store in an airtight container at room temperature for up to 2–3 days. You can refrigerate it for a few more days, but let it come to room temperature before serving. It is best to freeze the cake without the glaze, wrap it tightly and then freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before glazing.

Nutrition