Name: Tiramisu Bundt Cake
Yield: Makes 8 to 12 servings
Ingredients: 4 oz. (115 g) mascarpone, at room temperature; 2 oz. (55 g) cream cheese, at room temperature; 3½ cups (497 g) all-purpose flour; ½ tsp. baking powder; ¼ tsp. baking soda; 2 cups (4 sticks or 454 g) unsalted butter, at room temperature; 3 cups (600 g) granulated sugar; 1¼ tsp. salt; 6 eggs, at room temperature; 1 tsp. pure vanilla extract; ½ cup (120 g) buttermilk; ½ cup (85 g) mini chocolate chips; ⅓ cup (80 g) espresso or strong brewed coffee; ⅓ cup (65 g) granulated sugar; Pinch of salt; Cocoa powder, for dusting

A bundt cake with chocolate chips on a serving platter with slices on plates a bowl of strawberries and cups of espresso...

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

The first time I ever made a Bundt cake, I was working the Saturday evening shift at the Blue Heron and the coffeehouse was unusually quiet. Knowing Sunday mornings were quite busy, I decided to open up the kitchen I had just finished cleaning and do some baking. Two hours later and my beautiful Bundt cake was out of the oven, but one sad flip later I had only half a perfect Bundt cake, with one side still stuck. The warm crumbles on the counter proved to be delicious, so I wrapped up the servable portion for the next day and added Bundt cakes to my permanent Saturday evening to-do list, remembering to generously butter and flour the pan.

Brushing the exterior of the cake with sweetened coffee gives the mascarpone-swirled cake a hit of tiramisu-like flavor. It also helps keep the cake moist and tender, and the bitter coffee balances the cake’s sweetness.

This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book on Amazon. See more of our favorite Sarah Kieffer recipes →

Recipe information

Yield
Makes 8 to 12 servings

Ingredients

For the mascarpone filling

4 oz. (115 g) mascarpone, at room temperature

2 oz. (55 g) cream cheese, at room temperature

For the cake

3½ cups (497 g) all-purpose flour

½ tsp. baking powder

¼ tsp. baking soda

2 cups (4 sticks or 454 g) unsalted butter, at room temperature

3 cups (600 g) granulated sugar

1¼ tsp. salt

6 eggs, at room temperature

1 tsp. pure vanilla extract

½ cup (120 g) buttermilk

½ cup (85 g) mini chocolate chips

For the coffee soak

⅓ cup (80 g) espresso or strong brewed coffee

⅓ cup (65 g) granulated sugar

Pinch of salt

Cocoa powder, for dusting

Preparation

For the mascarpone filling
Step 1
In a small bowl, mix together the mascarpone and cream cheese until smooth.
For the cake
Step 2
Position an oven rack in the middle of the oven and preheat the oven to 350°F. Grease and flour a 12 cup Bundt pan.
Step 3
In a medium bowl, mix together the flour, baking powder, and baking soda.
Step 4
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy. Add the granulated sugar and salt, and beat until light and fluffy, 4 to 6 minutes. Add the eggs one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed. Add the vanilla and mix on low speed to combine. Add one-third of the flour mixture and mix on low speed to combine. Add half of the buttermilk and mix on low speed to combine. Add half the remaining flour and then the remaining buttermilk, beating on low speed after each addition to incorporate. Add the remaining flour and mix on low speed until just combined. Use a spatula to give the batter a couple of turns to make sure it is fully mixed. Remove ½ cup (110 g) of the batter and mix it with the mascarpone mixture.
Step 5
Pour one-third of the batter into the prepared pan. Dollop half of the mascarpone mixture over the top of the batter and sprinkle with half of the mini chocolate chips. Pour half of the remaining batter over the top, repeat with the remaining mascarpone and mini chocolate chips, and cover with the remaining batter. Drag a knife through the batter, making a figure-eight motion, around the whole Bundt one time. Tap the pan twice on the counter to release any air bubbles. Bake the cake until a wooden skewer or toothpick inserted into the center comes out with the slightest bit of crumb, 65 to 80 minutes.
For the coffee soak
Step 6
While the cake is baking, in a small saucepan, combine the espresso, granulated sugar, and salt. Heat over medium heat until the sugar is dissolved, 3 to 4 minutes.
Step 7
Transfer the cake pan to a wire rack and let cool for 10 minutes. Invert the cake onto the rack and let cool for 15 minutes.
Step 8
Using a pastry brush, brush the coffee soak over the entirety of the cake, using all of the mixture (this will take a few minutes). Let the cake cool completely. Wrap the cake in plastic wrap and chill in the refrigerator overnight.
Step 9
When ready to serve, dust the top of the cake with cocoa powder. The cake can be wrapped in plastic wrap and refrigerated for up to 3 days.