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Tiramisu Pound Cake

A delightful fusion of classic Tiramisu and traditional pound cake, this Tiramisu Pound Cake is rich in coffee flavor and incredibly easy to make, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
For the tiramisu flavoring
  • 1 cup brewed espresso or strong coffee, cooled
  • 2 tablespoons coffee liqueur (optional) Can be omitted for a non-alcoholic version.
  • 1 tablespoon unsweetened cocoa powder, for dusting
For the creamy filling
  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the eggs one at a time, then add the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk.
  5. Gently fold in the cooled espresso and coffee liqueur, if using.
Baking
  1. Pour the batter into your prepared bundt pan, smoothing the top. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
  2. Once baked, let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
Cream Filling Preparation
  1. In a mixing bowl, whisk together the mascarpone cheese, powdered sugar, and heavy whipping cream until soft peaks form.
Assembly
  1. Once the cake is cool, slice it horizontally to create layers. Spread half of the creamy filling between the layers and replace the top.
  2. Use the remaining filling to frost the top and sides, then dust with cocoa powder.
Finishing
  1. Allow it to chill in the fridge for a few hours before slicing and serving.

Notes

Use fresh espresso for best results. The cake gets better after a day in the fridge. Adjust the liquor according to your taste, or omit for a kid-friendly version.