Tiramisu Bundt Cake Recipes

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°. Spray a bundt pan liberally with nonstick cooking spray and set aside.

TIRAMISU BUNDT CAKE

Steps:

• 1. Heat oven to 350 degrees.
• 2. Coat a 10 cup bundt pan with non stick spray.
• 3. In a bowl, beat cake mix, ice cream and eggs 1 min. Then beat 2 more min. Scrape into pan.
• 4. Bake 40 min. or until done. Cool in pan 20 min.
• 5. Invert onto wire rack to cool completely.
• 6. In bowl, beat together frosting and coffee mixture. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar, if desired, then serve.

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 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!