Tiramisu Cake

I do not eat dessert often, but when we have guests for dinner, I always like to end the meal with something sweet. I usually make some type of Panna Cotta or a Tiramisu because both can be prepared the day before, which helps to organize the meal. Traditional Tiramisu is flavored with coffee and chocolate, a wonderful flavor combination. My grandkids love Tiramisu, so when I knew they were visiting us here in Florida this summer, I decided I needed to get some baking done beforehand.

Knowing that my family loves Tiramisu, when I came across this cake recipe, I knew that I had to try it. It was such a hit that I made it twice in two weeks. The cake is very moist, and the coffee syrup brushed on the cake while still warm adds the perfect amount of coffee flavor. I have since made this cake for my husband and myself and divided the cake into four sections, freezing three to enjoy later. This cake froze well and was just as moist and flavorful after thawing out completely before serving.

Buon Appetito!
Deborah Mele

Tiramisu Cake

Tiramisu Cake

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

A moist flavorful cake celebration the flavors in a traditional Tiramisu.



  • 1 (6 Ounce) Container Mascarpone Cheese At Room Temperature
  • 3 Ounces Cream Cheese At Room Temperature

For The Cake:

  • 3 1/2 Cups All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Cups Unsalted Butter At Room Temperature
  • 3 Cups Sugar
  • 6 Large Eggs At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Buttermilk
  • 1 Cup Dark Chocolate Chips

Coffee Syrup:

  • 1/3 Cup Espresso
  • 1/3 Cup Sugar

To Finish:

  • Dark Cocoa


  1. In a small bowl, beat together the mascarpone and cream cheese until smooth.
  2. Preheat oven to 350 degrees F. and spray 1 12-cup Bundt pan with baking spray.
  3. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, using an electric hand mixer, beat the butter on medium speed until creamy.
  5. Add the sugar and continue to beat until light and fluffy.
  6. Add the eggs, one at a time, beating well between each.
  7. Add the vanilla and beat until blended.
  8. Add 1/2 of the flour mixture along with half the buttermilk and beat on low speed just until mixed.
  9. Add the remaining flour and buttermilk and mix until just combined.
  10. Remove 1/2 of the batter and stir this into the mascarpone mixture.
  11. Stir the chocolate chips into the remaining batter.
  12. Pour 1/2 the batter into the prepared Bundt pan, then drop the mascarpone mixture in dollops on top of the batter.
  13. Add the remaining batter and smoother the top with the back of a spoon.
  14. Bake for about 60 to 65 minutes, or until a cake tester inserted into the center comes out cleanly.
  15. While the cake is baking, bring the espresso and sugar to a boil in a small pot, then set aside.
  16. Cool the cake for 10 minutes, then invert onto a cake platter and cool another 15 minutes.
  17. Using a pastry brush, brush the coffee syrup over the cake using up all of the mixture.
  18. Cool the cake completely, then dust the cake with the dark cocoa before serving.


Adapted from 100 Morning Treats by Sarah Kieffer.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 773Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 186mgSodium: 346mgCarbohydrates: 93gFiber: 2gSugar: 63gProtein: 9g

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