Tiramisu Bundt Cake

For our wonderful neighbors, Leonard and Joyce, I wanted to share some holiday goodness with them, so when I saw this FAB recipe on Taste and See Blog, I knew it was what I wanted to bake them. The flavors are wonderful and the topping is TO DIE FOR!

***Sorry for the lousy pic***


3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups milk (I used skim… it’s what I had on hand)
1/4 cup espresso or very strong coffee (I used a free sample of the new Starbucks VIA)
1/4 cup Kahlua

Preheat oven to 325-degrees. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
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 into the 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 may be slightly thinner, but do not mix or stir them. Carefully spread all remaining plain 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.

Kahlua Mascarpone Frosting:

1/4 cup butter, room temperature
4-ounces mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners’ sugar

Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting to the bundt in a thick, even layer.


One Comment on “Tiramisu Bundt Cake”

  1. Maryanna says:

    I’m glad you enjoyed this. I find myself drooling when I think of the icing. 🙂

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