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Tiramisu Bundt Cake

Recipe by Tina Hocker, Hilliard, Ohio
First place, EGGstra (Bundt Cake), 2017

Baking temperature: 325 degrees
Baking time: 50 minutes
Yield: 12-15



  • 3 c all-purpose flour
  • 2 t baking soda
  • 1 t baking powder
  • 1t salt
  • ¾ c unsalted butter, softened
  • 1 ½ c sugar
  • 4 large eggs
  • 1 t pure vanilla
  • 1 ½ c whole milk
  • ¼ c Kahlua
  • 2 T coffee extract
  • 1 ½ t instant expresso
  • 2 T strong Pike Place coffee

Kahlua Mascarpone Frosting:

  • 1 stick unsalted butter, softened
  • 4 oz. mascarpone cheese, softened
  • 1 T Kahlua
  • 2 t instant expresso
  • 2 c confectioner’s sugar
  • 1 T cocoa



  • Preheat oven to 325 degrees. Grease and flour Bundt pan
  • In medium bowl, whisk together flour, baking soda, baking powder and salt- set aside
  • In a large bowl, cream together butter and sugar until light. Beat in eggs- one at a time, followed by vanilla extract. Alternate flour mixture and milk, ending with flour just until incorporated
  • Remove one cup of batter into small bowl, add Kahlua and whisk. Remove another cup of batter to another small bowl, add coffee extract, instant espresso, and strong coffee and whisk. Both of these batters will be thinner
  • Pour half of the plain batter into the Bundt pan and spread into even layer. Pour the Kahlua batter into an even layer- DO NOT mix or stir in, just pour over. Carefully spread all the remaining plain batter into the Bundt pan
  • Bake for 50 minutes or until toothpick inserted comes out clean
  • Let cool in pan for 15 minutes, then turn cake out onto wire rack and cool completely before frosting


  • Combine all ingredients in medium bowl and beat at medium-high speed until very smooth and fluffy
  • Apply frosting evenly over cake. Dust with cocoa
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