Tiramisu Bundt Cake Recipes

TIRAMISU BUNDT CAKE

Steps:

• Preheat oven to 350°. Spray a bundt pan liberally with nonstick cooking spray and set aside.

TIRAMISU BUNDT CAKE

Steps:

• Preheat oven to 350 degreees.
• In bowl, whisk together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until pale in color; about 2 minutes. Beat in the eggs, one at a time, until combined. Stir in the vanilla.
• Working in batches, add in 1/3 of the flour mixture followed by 1/2 of the milk. Continue until all of the flour and milk has been incorporated into the batter. Use a rubber spatula to scrape down the bowl and make sure that everything is evenly combined.
• Spray your bundt cake pan with nonstick cooking spray. Pour in the batter and smooth using a rubber spatula. Bake for about 50 minutes, or until a toothpick inserted in the cake comes out clean.
• Remove the cake from oven and let cool in pan for 5 minutes. Then carefully flip the pan over on to a cooling rack and let cool for another 5 minutes until the cake releases from the pan. Let the cake cool completely (you can also chill the cake to speed up the cooling or make a day in advance.)
• One the cake is completely cooled, use a serrated knife to carefully cut the top of the cake about a third of the way down from the top. Carefully remove the top and set aside on a plate.
• In a bowl, stir together the espresso granules and sugar. Carefully pour in the boiling water and whisk until the sugar and espresso have dissolved. Stir in the Kahlua.
• Use a pastry brush to brush the espresso mixture over the cut bottom side of the bundt cake. Continue until all of the mixture has been absorbed by the cake. Set aside.
• In a bowl, use a handheld mixer to combine the mascarpone, powdered sugar, Kahlua, and vanilla; set aside.
• In a seperate bowl, use the handheld mixer to beat the heavy cream until firm peaks form; about 4 minutes.
• Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two batches being careful not to overmix.
• Spread the tiramius filling over the bottom half of the bundt cake. Use as much tiramsu filling as you like (leftover filling is great for topping fruit).
• Carefully place the top half of the bundt cake over the bottom.
• In a bowl, use a handheld mixer to mix together the mascarpone and butter. Stir in the Kahlua. Add in the powdered sugar and continue mixing until the frosting is smooth. (If the frosting is too thick, add a teaspoon of milk to thin it out). Drizzle the frosting over the top of the bundt cake.
• Place the cocoa powder in a fine mesh sieve and dust over the top of the cake.

TIRAMISU BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Prepare bundt pan as you normally would, grease and flour it.
• Combine cake ingredients together in a mixing bowl and beat with an electric mixer until well blended approximately 3 minutes.(Coffee is not to be added to batter, it will be used later).
• Bake cake according to directions on the box.
• Let cool completely.
• Flip cake on a cake platter and evenly pour the 6-8 ounces of the prepared coffee over the top of the cake so that both sides of the cake top and bottom, will have coffee on it.
• To prepare frosting, combine all ingredients except cocoa powder in a container and beat on high speed for approx 1 minute (add a little bit of milk if frosting is too thick).
• Place in the refrigerator until cake is cooled.
• Evenly spread the frosting onto the cake.
• Keep refrigerated until ready to serve.
• Just before serving, sprinkle with cocoa and a dollop of Reddi whip.
• Enjoy!

TIRAMISU BUNDT CAKE

Steps:

• Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
• In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan.
• Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely.
• In large bowl, beat together frosting and instant coffee mixture.
• Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired,.
• HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.

TIRAMISU BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit and spray down a 10-inch Bundt pan with nonstick cooking spray or coat it in butter.
• In a large bowl with an electric hand mixer or in a stand mixer, cream your butter and sugar together until smooth.
• Once smooth, add all four of the eggs and mix again for 1-2 minutes on high speed until homogenous.
• Add the mascarpone, milk, and yogurt and mix again on high speed until the mascarpone has been fully incorporated into the mixture.
• And the salt, baking soda, baking powder, cinnamon, coffee, and flour and mix on a low speed until the dry ingredients have completely combined with the wet ingredients.
• Once there are no more clumps of flour remaining in the batter, gently fold in the chocolate chips.
• Pour the batter into the Bundt pan and bake for 45 minutes. Once baked, allow the cake to cool while you prepare the ganache.
• To prepare the ganache, simply microwave the chocolate chips, instant coffee, and heavy cream for 20 second intervals. Stir the mixture after each interval and continue microwaving until the chocolate is completely melted.
• Use a pipping bag or Ziploc bag to drizzle the ganache over the cake, serve, and enjoy!

POUND-CAKE TIRAMISU

Steps:

• In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
• In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

TIRAMISU CAKE

Steps:

• Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
• Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

FLUTED TIRAMISU CAKE

Steps:

• In a large bowl, beat the cake mix, ice cream and eggs at low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Place water and coffee granules in a large bowl; stir until dissolved. Add frosting and cinnamon; beat until smooth. Frost cake. Sprinkle with cinnamon sugar.