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Tiramisu Bundt Cake

Every flavor you love about the classic tiramisu is found in this super easy and extra delicious Tiramisu Bundt Cake that is made with a cake mix.

Course Dessert
Keyword tiramisu bundt cake
Prep Time 2 hours 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings 1 Bundt Cake

Ingredients

Cake

  • 1-15.25 oz. vanilla cake mix
  • 3 eggs
  • cup vegetable oil
  • 1 ¼ cups water

Chocolate Coffee Mixture

  • 4 tbsp chocolate syrup
  • 4 tsp espresso powder
  • 4 tbsp water

Mascarpone Cream

  • 2 cups heavy cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 8 oz. mascarpone cheese {softened}

Instructions

  1. Preheat oven to 350°. Spray a bundt pan liberally with nonstick cooking spray and set aside.

Cake

  1. In a large bowl combine vanilla cake mix, eggs, vegetable oil and water. Mix together using a hand held mixer {or by hand} for two minutes or until the batter is thick and mixed. Pour into the prepared Bundt pan and spread out into an even layer.

  2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. After 10 minutes, invert the cake onto a cooling rack to cool completely.

  3. Once the cake is cool, invert the cake onto your serving plate so the the flat bottom of the cake is actually the top.

  4. Using a toothpick or skewer, make holes in the top of the cake that do not go all of the way through. The more holes you make, the more the cake will soak up the chocolate coffee mixture.

Chocolate Coffee Mixture

  1. Combine the chocolate syrup, espresso powder and water in a liquid measuring cup {this will allow it to be easily poured}. Whisk the mixture until the espresso powder is dissolved.

  2. Pour the mixture over the top of the cake slowly, making sure that it is soaking into the holes that you made into the top. Try to use as much of the mixture as you can because this will ensure that the holes get filled. If some of it goes over the edges, just leave it or clean it up using a paper towel.

Mascarpone Cream

  1. While the chocolate coffee mixture is soaking into the cake, turn your attention to the mascarpone cream. Combine the heavy cream, sweetened condensed milk, vanilla and mascarpone cheese into a bowl. Mix together {using a hand held mixer} until you have a nice and thick cream.

  2. Take the cream and spread it over the top of the cake, being sure to cover all of the holes. Finally, sprinkle cocoa powder over the top of the cake for the perfect finishing touch.

  3. Refrigerate for at least 2 hours and serve. Refrigerate leftovers for up to 4 days.