Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze
Author: Cake by Baking Bites | Glaze by Baker Street
Recipe type: Cake, Dessert
Serves: 12
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups milk
- 1/4 cup espresso or very strong coffee
- 1/4 cup Kahlúa
- Click here for the recipe.
- Preheat oven to 325F and generously grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together flour, baking soda, baking power and salt. Set aside.
- In a large bowl, cream together butter and sugar until light.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Working in two or three additions, alternate adding the flour mixture and the milk large bowl, ending with an addition of flour, and mixing just until everything is incorporated.
- Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl.
- Add espresso to one of the small bowls and whisk until well-combined.
- Add Kahlua to the second small bowl and whisk until well combined.
- Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter.
- Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them.
- Carefully spread all remaining plan batter into the bundt pan.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.
Recipe by Baker Street at https://bakerstreet.tv/2012/12/tiramisu-bundt-cake-with-kahlua-mascarpone-glaze/
3.1.09