Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze
Layering cakes in a bundt is much easier than any other cake profile. The work that goes into might seem a little more difficult, but it is well worth it when completed. This Tiramisu tastes like Tiramisu, but the frosting gives it a slightly different boozy texture. This is absolutely phenomenal with a strong cup of coffee. It is perfect for baby showers, bridal showers, hen parties or any special holiday.
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup butter, room temperature
- 1½ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1½ cups milk
- ¼ cup espresso or very strong coffee
- ¼ cup Kahlúa
Kahlúa Mascarpone Frosting
- 6 oz Mascarpone, softened
- 1/4 cup Kahlúa
- 11/2 cups Confectioners Sugar
In a medium bowl, combine the mascarpone and sugar and beat until smooth. Add the Kahlúa and beat at medium speed until slightly fluffy.
- Preheat oven to 325F and generously grease and flour a 12-cup bundt pan. We recommend you use our special coating mixture.
- In a medium bowl, whisk together flour, baking soda, baking power and salt. Set aside.
- In a large bowl, cream together butter and sugar until light.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Working in two or three additions, alternate adding the flour mixture and the milk large bowl, ending with an addition of flour, and mixing just until everything is incorporated.
- Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl.
- Add espresso to one of the small bowls and whisk until well-combined.
- Add Kahlua to the second small bowl and whisk until well combined.
- Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter.
- Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them.
- Carefully spread all remaining plan batter into the bundt pan.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.
- To glaze, place glaze in piping bag or in a ziplock and gently squeeze the frosting out in long strips. You may also use different tips and decorate as needed. We’ve actually swirled the whole cake.
We adapted this recipe from: Cake by Baking Bites | Glaze by Baker Street