Tiramisu Pound Cake Recipe

A single slice of tiramisu pound cake on a small plate in front of the whole cake

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This Tiramisu pound cake recipe has got all the classic flavors of tiramisu with a coffee swirl, rum-soaked lady fingers, cocoa powder, and a mascarpone icing.

Prep Time20

Cook Time1 20

Cool Time1 10

Total Time2 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 531kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake:

4 ounces lady fingers broken into ¾ inch pieces (10-14 cookies, depending on the brand)
2 tablespoons dark rum
1 tablespoon instant espresso powder
1 teaspoon Dutch process cocoa powder
2 tablespoons hot water
1 ½ cup unsalted butter room temperature
3 cups granulated sugar
6 large eggs room temperature
3 cups cake flour sifted
1 teaspoon kosher salt
1 cup sour cream
1 tablespoon vanilla extract

For the Mascarpone Icing:

1 cup powdered sugar
1 teaspoon vanilla extract
Pinch kosher salt
3-4 tablespoons milk
4 ounces mascarpone cheese slightly softened, but still cool
Dutch process cocoa powder for garnish

Instructions

For the Cake:

In a shallow dish, toss together the lady finger pieces and rum. Set aside.
In a small bowl, mix together the espresso, cocoa powder and hot water until the espresso dissolves. Set aside.
Preheat the oven to 325°F and place the rack in the middle position. Liberally spray a 12-cup Bundt pan with nonstick baking spray or brush generously with my homemade cake release.
In the bowl of your stand mixer fitted with the whisk attachment, cream the butter and sugar on high speed for 3-4 minutes, until pale yellow and fluffy.
Next, add the eggs, one at a time, combining well after each addition, scraping down the sides and bottom of the bowl as needed.
Reduce the mixer speed to low and add flour in two increments, then the salt. Do not over mix.
Lastly, add the sour cream and vanilla extract, scrape down the sides again, and mix until just combined.
Remove the bowl from the mixer and pour half the batter into a medium bowl. Gently stir the espresso cocoa mixture into this half of the batter.

To Assemble:

Place half of the soaked lady fingers evenly in the bottom of the prepared Bundt pan.
Next, using a scoop or measuring cup, place scoops of the vanilla batter over the lady fingers, then layer in the coffee cocoa batter to create a swirl effect. Repeat the process with the remaining lady fingers and batters.
Smooth the top of the batter so it’s evenly distributed.
Place in the oven and bake until an inserted toothpick comes out mostly clean, about 1 hour to 1 hour 20 minutes. Start checking at 1 hour 10 minutes.
Remove from the oven and cool in the pan for 10 minutes, then invert the cake onto a serving plate until the cake is completely cool, about 1 hour.

For the Icing:

Add the powdered sugar, vanilla, and salt to a small bowl. Slowly whisk in 3 tablespoons milk, until the mixture is very smooth.
Add the mascarpone cheese and whisk until smooth. Then, if needed, quickly whisk in the final 1 tablespoon of milk.
Drizzle icing over the cooled cake and dust with cocoa powder to garnish. Slice and serve.

Notes

How to Store & Reheat this Tiramisu Pound Cake

Room Temp: Keep the cake (without the mascarpone icing) wrapped up tight in plastic wrap or in a cake dome. It will stay soft and good for up to 3 days.
Fridge: Once the mascarpone icing is on, this pound cake needs to be chilled. Cover it well and it will keep in the fridge for about 3-4 days. You can also make the mascarpone icing ahead and store it in an airtight container in the fridge until you're ready to drizzle.
Freezer: Wrap the cooled, un-iced cake in parchment, then foil or a freezer bag. It will keep for a month. Thaw it in the fridge overnight, then bring to room temp before icing and serving.

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