This tiramisu pound cake is my kind of after-dinner dessert, y’all. I slice it thick, pour myself a hot cup of decaf coffee, and I’m all set. I love how the coffee swirl meets the vanilla in one bite. The real deal is in the ladyfingers, tho! I soaked them in rum to amp the flavors you get in a Tiramisu. And if you’re skipping the spirits, I added an easy alcohol-free swap so all my boos can enjoy a slice too. Get into it.
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How to Make Tiramisu Pound Cake
For the Cake
Step 1: Cream the butter and sugar in a stand mixer with the whisk attachment until pale and fluffy. Add the eggs one at a time, mixing well and scraping the bowl as needed.
Step 2: Reduce the mixer speed to low and add the flour in two parts, then mix in the salt just until combined. Finish by adding the sour cream and vanilla extract.
Step 3: Scrape down the sides again, and mix until just combined.
Step 4: Dissolve the espresso and cocoa in hot water, then pour half of the cake batter into a separate bowl and gently stir in the espresso cocoa mixture.
To Assemble
Step 5: Toss the ladyfinger pieces with rum, then layer half of them evenly in the bottom of the Bundt pan.
Step 6: Scoop the vanilla batter over the lady fingers, then add the coffee cocoa batter on top, alternating to create a swirl effect.
PRO TIP: Grease that Bundt pan right y’all! My homemade cake release is the move if you want your cake sliding out smooth with no chunks left behind.
Step 7: Repeat the process with the remaining ladyfingers and batters.
Step 8: Smooth the top of the batter so it’s evenly distributed. Bake the cake until a toothpick comes out mostly clean, then let it cool briefly in the pan. Invert onto a serving plate and allow it to cool completely before serving.
For the Icing
Step 9: Whisk the powdered sugar, vanilla, and salt with a little milk until smooth, then add the mascarpone and mix until creamy. If needed, whisk in the remaining milk to reach the right consistency.
Step 10: Drizzle icing over the cooled cake and dust with cocoa powder to garnish. Slice your easy tiramisu cake and serve!
Tiramisu Pound Cake Recipe
This Tiramisu pound cake recipe has got all the classic flavors of tiramisu with a coffee swirl, rum-soaked lady fingers, cocoa powder, and a mascarpone icing.
For the Mascarpone Icing:
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For the Cake:
In a shallow dish, toss together the lady finger pieces and rum. Set aside.
In a small bowl, mix together the espresso, cocoa powder and hot water until the espresso dissolves. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, cream the butter and sugar on high speed for 3-4 minutes, until pale yellow and fluffy.
Next, add the eggs, one at a time, combining well after each addition, scraping down the sides and bottom of the bowl as needed.
Reduce the mixer speed to low and add flour in two increments, then the salt. Do not over mix.
Lastly, add the sour cream and vanilla extract, scrape down the sides again, and mix until just combined.
Remove the bowl from the mixer and pour half the batter into a medium bowl. Gently stir the espresso cocoa mixture into this half of the batter.
To Assemble:
Place half of the soaked lady fingers evenly in the bottom of the prepared Bundt pan.
Next, using a scoop or measuring cup, place scoops of the vanilla batter over the lady fingers, then layer in the coffee cocoa batter to create a swirl effect. Repeat the process with the remaining lady fingers and batters.
Smooth the top of the batter so it’s evenly distributed.
Place in the oven and bake until an inserted toothpick comes out mostly clean, about 1 hour to 1 hour 20 minutes. Start checking at 1 hour 10 minutes.
Remove from the oven and cool in the pan for 10 minutes, then invert the cake onto a serving plate until the cake is completely cool, about 1 hour.
For the Icing:
Add the powdered sugar, vanilla, and salt to a small bowl. Slowly whisk in 3 tablespoons milk, until the mixture is very smooth.
Add the mascarpone cheese and whisk until smooth. Then, if needed, quickly whisk in the final 1 tablespoon of milk.
Drizzle icing over the cooled cake and dust with cocoa powder to garnish. Slice and serve.
Room Temp: Keep the cake (without the mascarpone icing) wrapped up tight in plastic wrap or in a cake dome. It will stay soft and good for up to 3 days.
Fridge: Once the mascarpone icing is on, this pound cake needs to be chilled. Cover it well and it will keep in the fridge for about 3-4 days. You can also make the mascarpone icing ahead and store it in an airtight container in the fridge until you’re ready to drizzle.
Freezer: Wrap the cooled, un-iced cake in parchment, then foil or a freezer bag. It will keep for a month. Thaw it in the fridge overnight, then bring to room temp before icing and serving.
Calories: 531kcal | Carbohydrates: 68g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 192mg | Potassium: 96mg | Fiber: 1g | Sugar: 46g | Vitamin A: 854IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg
Recipe Tips
Use room temp ingredients. Helps everything mix together smooth and keeps your tiramisu Bundt cake from turning dense.
Don’t oversoak the ladyfingers. A quick dip on each side in the rum is all you need, no longer than a second or two.
Make sure your batter isn’t too thin. You don’t want it watery, especially when you stir in the espresso mix.
Mix gently, boos. Overmixing will knock the air out of your cake. Stop as soon as everything is combined.
Choose a GOOD mascarpone. The flavor really shines in the mascarpone icing, so don’t skimp on quality.
Of course, boos! Just soak the ladyfingers in cooled coffee or espresso instead of rum.
