Tiramisu layered Bundt cake with Cappuccino frosting

Tiramisu is one of my favourite desserts, so I decided to bake those delicious flavours into a cake with this Tiramisu Bundt Cake.

The cake has layers of vanilla, coffee and chocolate sponge, then is topped with a cappuccino-style mascarpone frosting. This frosting tastes unreal — well, if you like coffee it does!

  • Cake
  • 10 ounces (approx. 280g, 2/1/4 cups) plain flour with 2 tsp baking powder OR just self-raising flour
  • 10 ounces (approx. 280g) butter/margarine
  • 10 ounces (approx. 275g) caster sugar
  • 5 medium eggs at room temperature, whisked
  • 1 tsp vanilla essence
  • 1/3 cup strong espresso, cooled
  • 1/3 cup melted dark chocolate, cooled
  • 1 tbsp. good quality dark cocoa powder
  • Frosting
  • 250g mascarpone cheese
  • 170g icing sugar
  • 4 tbsp. strong espresso, cooled
  • Cocoa powder, for dusting
  • Grease and flour your Bundt and heat the oven to 200 degrees.
  • Cream together the butter/margarine with the sugar, whisk it until it becomes pale in colour and double in size.
  • Slowly pour in the eggs, as you are whisking, if it curdles sprinkle a little of the flour in. Add the vanilla.
  • Sieve, in batches, the flour/baking powder, try to do it from a height as my Nana always told me! Fold it into the mix until all combined.
  • Remove a large spoonful/a cup/100g of the mix into a bowl and stir in the coffee, it will look a little runny but is fine.
  • Remove another spoonful and mix with the melted chocolate and cocoa.
  • Split the normal batter into three. Layer the Bundt pan with a layer of normal batter first, then coffee, then normal, then chocolate then the last of the normal batter.
  • Place into the oven and bake for around 35-40 minutes, or until a toothpick or skewer is clean when the cake is poked. Mine took 40 minutes but will depend on your oven, I would start checking after 25 minutes.
  • Remove and carefully tip out onto a wire rack to cool.
  • For the frosting, whisk the mascarpone, espresso, and sugar together until thickened. Spread over the sponge and dust over the cocoa. Eat straight away!!

LULU’S NOTES

NANA’S SPONGE METHOD

This sponge uses my Nana’s method, which follows a 2:1 ratio of flour, butter and sugar to eggs.

To fill my Bundt tin, I used 10 ounces of each, which works out at 5 eggs. It makes a wonderfully light and fluffy sponge.

I usually use cups and grams, but my Nana always measured in ounces, so I’ve converted her recipe to grams for you.

MAKE AHEAD

This tastes even better the following day, so it’s a great recipe to make ahead. Cool completely, then store in the fridge for up to 3 days.

CAKE TIN

If you do not own a Bundt tin, you can use a round or square tin instead. However, the cooking time will need to be adjusted. Baking in a Bundt tin isn’t necessarily quicker just because the tin is hollow, as it holds a lot of batter.

Keep an eye on the sponge if you change the tin. You’ll know it’s cooked when a metal skewer comes out clean after being inserted into the centre of the cake.

DON’T OVERBAKE

Keep an eye on the cake towards the end of the cooking time. You want the sponge to be cooked through but still soft and fluffy, so don’t be tempted to leave it in the oven longer than necessary.

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