Tiramisu Bundt Cake is a fun take on traditional Italian tiramisu with all of those tiramisu flavors you love! Made with Kahlua, espresso, and mascarpone, this tiramisu cake is great for holidays, birthdays, or any special occasion.
Change up your traditional vanilla bundt cake with this delicious tiramisu bundt cake. This recipe has all of the classic flavors of tiramisu and is great for any tiramisu or coffee lover.
Tiramisu Bundt Cake is a great cake to make ahead too! So if you love bundt cakes and tiramisu, then definitely give this cake a try.
What is tiramisu?
Tiramisu is a classic Italian dessert. And, if you’ve ever been to an Italian restaurant, it’s going to be on the top of the dessert menu every time!
Classic Tiramisu is made by layering ladyfinger cookies that have been dipped in espresso, with a delicious egg and mascarpone custard. This simple dessert is another great make-ahead treat that is always a favorite way to end dinner.
For a lemony take on tiramisu, be sure to try this Limoncello Tiramisu. It’s another perfect make-ahead Italian dessert recipe!
Tiramisu Bundt Cake
One bite and this is sure to be your new favorite bundt cake recipe! So moist and full of flavor, tiramisu bundt cake a real crowd pleaser and a recipe you’ll make again and again.
While the recipe seems to have a lot of steps and ingredients, you’ll see that ingredients are used throughout the layers. And, once you have everything prepared, assembly is quick and fun.
Step 1: Make the Bundt Cake
Bundt cake takes the place of ladyfingers in this recipe. To start, make a simple vanilla bundt cake. (If you wanted to, you could always use a box cake mix here instead of making the cake from scratch.)
Start by stirring together the flour, baking powder, and salt. Then, in a separate bowl, use an electric mixer or stand up mixer to cream together the butter and sugar. Add in the eggs, one at a time, and the vanilla. Lastly, add the flour mixture, along with a cup of milk, and mix until just combined.
Be sure to coat your bundt cake pan thoroughly with nonstick cooking spray right before pouring the cake batter in. If you add the cooking spray too early, you risk it sinking to the bottom of the pan and leaving an oily residue. I recommend using nonstick spray over butter as the cake will come out easier. Also, be sure you have a good nonstick bundt cake pan.
Bake the cake for about 50 minutes, or until a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for five minutes, before flipping on to wire rack and letting it sit for another five minutes. The cake should just pop out. However, if you have problems with sticking, try either placing the cake in the freezer for a couple of minutes, or loosening the sides with a butter knife.
Slice the bundt cake horizontally
When the cake is completely cooled, and it HAS to be completely cooled, you can use a serrated knife to cut the cake horizontally. Note that you can also make the cake in advance or refrigerate to cool it down.
Cut the cake about two-thirds up from the bottom. Again, make sure the cake is completely cooled before doing this, or you risk the cake crumbling and falling apart.
Step 2: Espresso Kahlua Mixture
To really get that tiramisu flavor and texture, you need to brush a coffee mixture on the cake. This simple glaze gives a delicious flavor and helps to soften the cake so that it more closely resembles tiramisu.
You can either use a cup of hot fresh espresso or use instant espresso granules dissolved in hot water. Mix this with sugar and Kahlua, and that’s it.
Then, use a pastry brush to brush on the espresso mixture on the bottom half of the bundt cake. You could also brush the bottom half of the top of the cake, but you risk getting the cake too moist and having it fall apart when you put in back on. Also, be sure to use all of the espresso mixture.
Step 3: Make the Tiramisu Filling
Traditional tiramisu custard is made with egg yolks, sugar, mascarpone, and heavy whipping cream. Here we get all of those same flavors in a more cake friendly filling.
Firstly, use a handheld mixer to cream together the mascarpone and sugar. Add in the Kahlua and vanilla. In a separate bowl, use a handheld mixer, starting on low, to whip the heavy cream until it forms stiff peaks. This will take about four to five minutes. Then, gently fold the whipping cream into the mascarpone mixture.
Spread the tiramisu filling over the bottom half of the espresso soaked cake. You can use as much of the filling as you like. Any additional filling is great served with fruit or as a topping for ice cream.
Place on top part of cake
Then, very carefully place the top half of the bundt on top of the bottom filling layer. If any of it breaks, just place it on top as best as you can. You will be able to hide any imperfections with the frosting and cocoa powder.
Step 4: Make the Kahlua Frosting
Lastly, finish of the Tiramisu Bundt Cake with this delicious Kahlua frosting recipe. This simple frosting is great on this cake and really ties in all of the flavors of tiramisu. This is also a great frosting just to use on a vanilla cake or as a fruit dip.
To make the Kahlua frosting, starting by creaming together room temperature butter and mascarpone. Add in the Kahlua liqueur and mix until combined. Then, mix in the powdered sugar.
The frosting will be thick. If it’s too thick, you can thin it out with just a couple of drops of milk, water, or Kahlua. You want the frosting to be pourable and not stiff.
Use a spoon to drizzle the frosting over top of the cake in a back and forth motion. You should have just enough to cover the entire cake.
Dust with Cocoa Powder
To really make this Tiramisu Bundt Cake special, finish it off with a dusting of cocoa powder. Simply place the cocoa powder in a fine mesh sieve, and gently tap the sieve to leave a coating of cocoa powder on the top of the cake.
And that’s it! Tiramisu Bundt Cake involves a bit more work, but the end result is totally worth it. You’ll be left with a delicious and fun bundt that is anything but boring.
More Delicious Bundt Cake Recipes!
Love bundt cakes? These beautiful cakes are also known as Ciambella, and are a great snack, breakfast or dessert. Be sure to give these other tasty bundt cakes a try:
And, if you’re looking for a delicious holiday treat, don’t miss these tasty Eggnog Cheesecake Bars!
I hope you love this recipe for Tiramisu Bundt Cake. Be sure to comment below if you try it. Enjoy!
Tiramisu Bundt Cake
- standard bundt cake pan
- 3 cups all purpose flour (400 grams)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups sugar
- 1 cup butter, room temperature
- 4 large eggs
- 2 teaspoons vanilla
- 1 cup milk
Espresso Kahlua Mixture
- 1 heaping tablespoon instant espresso granules
- ¼ cup sugar
- ½ cup boiling water
- 2 tablespoons Kahlua
- 8 ounces mascarpone cheese, room temperature
- ¾ cup powdered sugar
- 1 tablespoon Kahlua
- 1 teaspoon vanilla
- 1 cup heavy cream
Kahlua Mascarpone Frosting
- 4 ounces mascarpone, room temperature
- 2 tablespoons butter, room temperature
- 2 tablespoons Kahlua
- 1 cup powdered sugar
- 2 teaspoons cocoa powder (for dusting)
Bundt Cake Instructions
- Preheat oven to 350 degreees.
- In bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until pale in color; about 2 minutes. Beat in the eggs, one at a time, until combined. Stir in the vanilla.
- Working in batches, add in ⅓ of the flour mixture followed by ½ of the milk. Continue until all of the flour and milk has been incorporated into the batter. Use a rubber spatula to scrape down the bowl and make sure that everything is evenly combined.
- Spray your bundt cake pan with nonstick cooking spray. Pour in the batter and smooth using a rubber spatula. Bake for about 50 minutes, or until a toothpick inserted in the cake comes out clean.
- Remove the cake from oven and let cool in pan for 5 minutes. Then carefully flip the pan over on to a cooling rack and let cool for another 5 minutes until the cake releases from the pan. Let the cake cool completely (you can also chill the cake to speed up the cooling or make a day in advance.)
- One the cake is completely cooled, use a serrated knife to carefully cut the top of the cake about a third of the way down from the top. Carefully remove the top and set aside on a plate.
Espresso Kahlua Mixture
- In a bowl, stir together the espresso granules and sugar. Carefully pour in the boiling water and whisk until the sugar and espresso have dissolved. Stir in the Kahlua.
- Use a pastry brush to brush the espresso mixture over the cut bottom side of the bundt cake. Continue until all of the mixture has been absorbed by the cake. Set aside.
- In a bowl, use a handheld mixer to combine the mascarpone, powdered sugar, Kahlua, and vanilla; set aside.
- In a seperate bowl, use the handheld mixer to beat the heavy cream until firm peaks form; about 4 minutes.
- Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two batches being careful not to overmix.
- Spread the tiramius filling over the bottom half of the bundt cake. Use as much tiramsu filling as you like (leftover filling is great for topping fruit).
- Carefully place the top half of the bundt cake over the bottom.
Kahlua Mascarpone Frosting
- In a bowl, use a handheld mixer to mix together the mascarpone and butter. Stir in the Kahlua. Add in the powdered sugar and continue mixing until the frosting is smooth. (If the frosting is too thick, add a teaspoon of milk to thin it out). Drizzle the frosting over the top of the bundt cake.
- Place the cocoa powder in a fine mesh sieve and dust over the top of the cake.