Tiramisu Bundt Cake

I mean to make tiramisu for a while now, but I have trouble finding decent brands of ladyfingers lately. Because ladyfingers dipped in espresso are the main structural elements of tiramisu, it goes without saying that I didn't have time to make one. Instead, I made something that had all the elements I wanted to put in my tiramisu: a tiramisu bundle cake.

The most traditional Tiramisu will be made with espresso and wine or alcoholic beverages, such as marsala wine, Vin Santo or coffee-flavored drinks. To make a cake, I added a layer of espresso and Kahlua flavor to the base of the vanilla cake. I really like the taste of Kahlua, especially in baked goods, and I think it will work better in a bundle than marsala. The usual cookie dough is made first, then divided into separate bowls and Kahlua and espresso are added to season some dough. After the cake is baked, I use mascarpone cheese and even more to make ice decorations to finish it off.

The trick to getting a vortex in this cake is to coat the mixture in a bundt pan. Take your time and add the mixture to the pan with a little dough mixture or pour it very evenly, gradually building a flat layer. Don't just throw the dough in the hope of spreading it with a spatula. This will work for the bottom layer, but the next layer has a slightly different consistency and it is best to just make the layer when you go.

This cake has tight crumbs, even crumbs, and although it's not as heavy as a pound cake, the consistency is the same. This beautiful slicing and holding is very good for freezing. Freezing is light and soft, with a beautiful taste. This releases the taste from the Kahlua layer in the cake, but also does not cover the taste of the espresso layer. This may not be traditional tiramisu, but still retains its original spirit! It is also stored well for several days, so it can be made in the previous day if you intend to serve at a party or meeting.


Tiramisu Round Cake

• 3 cups of flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup butter, room temperature
• 1 1/2 cups of sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups of milk
• 1/4 cup of espresso or very thick coffee
• 1/4 cup of Kahlua

Preheat the oven to 325F. Smear and stir the 12-cup baking sheet.

In a medium bowl, stir in the flour, baking soda, baking power and salt.

In a large bowl, beat the butter and sugar until light. Beat the eggs one by one, followed by vanilla extract. Work in two or three additions, add flour mixture and large bowl of milk alternately, ending with the addition of flour, and mix until everything is mixed.

Lift 1 cup of mixture into a small bowl. Lift a cup of dough again in the second small bowl. 

Add espresso to one small bowl and stir until well blended. 

Add Kahlua to the second small bowl and stir until well blended.

Pour half the plain mixture into the bundle pan and apply it to the layer evenly. Pour the Kahlua mixture into the flat layer over the plain mixture. 

Pour the espresso mixture over the Kahlua mixture. These batters may be a little thinner, but don't mix or stir. Carefully spread all the remaining plan dough into the bundt pan.

Bake for 55-60 minutes, until the toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15-20 minutes, then turn the cake into a wire rack until it is completely cool before freezing.

For 16 servings

Kahlua Mascarpone Frosting
1/4 cup of butter, room temperature
4 ounce mascarpone cheese, room temperature
1/4 cup of Kahlua
Sugar 2 cups of sweets

Mix all ingredients in a medium mixing bowl and shake at medium speed until very smooth and smooth. Use a butter knife or spatula to apply frosting to the bundt in a thick, even layer.

Subscribe to receive free email updates: