Tiramisu Bundt Cake

This Tiramisu Bundt Cake combines the classic flavors of traditional tiramisu with the ease and appeal of a bundt cake. Moist vanilla cake soaks up a rich chocolate-coffee syrup, and it’s finished with a luscious mascarpone cream, bringing all the beloved elements of tiramisu into every bite. This cake is perfect for gatherings and can be made ahead, allowing the flavors to meld beautifully as it chills in the fridge.

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Ingredients:

Cake:

• 1 box (15.25 oz) vanilla cake mix
• 3 eggs
• ⅓ cup vegetable oil
• 1¼ 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

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Instructions:

1. Preheat and Prepare Pan:

• Preheat the oven to 350°F. Liberally spray a bundt pan with nonstick cooking spray, ensuring it’s well-coated to prevent sticking, and set aside.

2. Prepare the Cake Batter:

• In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Use a hand-held mixer or mix by hand for about 2 minutes until the batter is thick and well-combined.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula to ensure an even layer.

3. Bake the Cake:

• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before inverting it onto a cooling rack. Let it cool completely.

4. Prepare the Chocolate Coffee Mixture:

• In a small liquid measuring cup, whisk together the chocolate syrup, espresso powder, and water until the espresso dissolves.
• Using a toothpick or skewer, poke holes all over the top of the cooled cake (which is actually the flat bottom after inverting), making sure the holes don’t go all the way through.
• Slowly pour the chocolate coffee mixture over the cake, ensuring the liquid soaks into the holes. Let the cake absorb as much as possible.

5. Make the Mascarpone Cream:

• In a large bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and mascarpone cheese.
• Beat with a hand mixer until the mixture becomes thick and creamy, resembling a whipped topping.

6. Frost and Serve:

• Spread the mascarpone cream over the top of the cake, ensuring it seeps into the holes and covers the entire surface.
• For an authentic finishing touch, dust the top of the cake with cocoa powder.
• Refrigerate the cake for at least 2 hours before serving, allowing the flavors to meld together.

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Tips for Success:

• Make ahead: This cake gets even better as it sits. Preparing it the day before allows the flavors to develop further and makes for an ultra-moist cake.
• Mascarpone Substitution: If you can’t find mascarpone cheese, cream cheese can be substituted, though it will have a slightly tangier flavor.
• Presentation: Dust the cake with unsweetened cocoa powder for that signature tiramisu look or add a sprinkle of chocolate shavings for extra indulgence.
• Storage: Store any leftovers covered in the refrigerator for up to 4 days. The cake can also be frozen for longer storage; just wrap it tightly in plastic wrap before freezing.

This Tiramisu Bundt Cake is perfect for coffee lovers and tiramisu fans alike. The light coffee syrup and rich mascarpone cream turn a simple bundt cake into a decadent, crowd-pleasing dessert!