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:

• 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:

• 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 PUDDING CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter six 8-ounce ramekins and set on a baking sheet; set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30-second intervals until the butter is melted. Add 1/2 cup granulated sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.
• Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir.
• Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving.

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!

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.

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

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 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:

• 1. Pre-Heat Oven 350 degrees Spray Bundt Cake Pan with non-stick spray 1 Box White Cake Mix 3 eggs 1 pt melted coffee ice cream--(cannot have any solid ice cream)
• 2. Mix together at low speed for 1 min. then medium speed for 2 mins. Pour into bundt cake pan.
• 3. Place in pre-heated oven for 35 to 40 mins or until wooden toothpick comes out clean.
• 4. While cake is cooking take the instant coffee and dissolve in the water set aside. In a small mixing bowl take the Fluffy Frosting and then pour the instant coffee mixture into it. Mix until well blended. Set aside. Keep at room temperature.
• 5. Cool cake in pan on a wire rack for 20 minutes. Then invert on wire rack until completely cool. Do not force cake out of pan.
• 6. Once the cake has cooled then take the frosting and ice the cake. After the cake is iced place in the refrigerator until ready to serve.
• 7. Opptional: Cinnamon Sugar or Grated Bakers Chocolate for dusting.