Tiramisu Pound Cake.
Tiramisu Pound Cake! Oh my goodness me! If you’re a tiramisu fan, then you will love this pound cake. Read on to see how to make this delicious cake. It’s really easy and so oh so good!
Tiramisu Pound Cake. Well, what can I say about this cake! Many of you will know I am a bit of a cake monster, more specifically a pound cake monster, and perhaps you’ve already tried one or two of our other pound cake recipes. Well… you won’t be disappointed when you make this. Especially if you have a weakness for Tiramisu as well. So I decided to create a Tiramisu Pound Cake.
The flavours and textures in this are simply out of this world. The cream cheese filling running throughout the cake has a hint of Italian Marsala wine, and of course the added creaminess, like a cheesecake in the middle of the pound cake! Because the Marsala wine is cooked out during baking, it is not a strong flavour…. but that is where the beauty of the mascarpone frosting comes in. Oh boy! This frosting is simply heavenly! So in every bite, you get a hit of coffee from the cake itself, a creamy, vanilla fluffy texture from the cream cheese filling and then (remember we’re still on the same spoonful), you get that wicked creamy luxurious mascarpone yumminess with the bigger hit of Marsala wine.
Now of course, if you do not want to use any alcohol, feel free to omit from the recipe altogether, but, but, but…. if you can have alcohol, YOU MUST!
So anyway, I really have raved about this cake and it is certainly one of the best I have made to date so I hope you will give our Tiramisu Pound Cakea try, and enjoy it as much as I have.
(It would also be a great one for Christmas too I think!)
Prep Time: 10 minutes
Cook Time: 1 hr, 15 minutes
Yield: 10 servings
You will need a loaf tin, mine measures 30 cm x 12 cm, and 8 cm deep. (12 inch pan) .The batter will also fit in a 9 inch loaf pan, but you may have some batter left over. If so, just pop the left over batter in a few cup cake liners and bake those at the same temperature for around 18 minutes.
Please note cook times will vary if you are not using a regular loaf pan.
For the cake ingredients:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml ml milk
1 cup or 200 g regular sugar
3 eggs (lightly beaten)
4 Teaspoons of coffee granules dissolved in 2 Tablespoons hot water.
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
The cream cheese filling:
8 ounces or 225 g cream cheese, softened
1/4 cup or 50 g regular sugar
1/2 teaspoon vanilla extract
2 teaspoons Marsala wine
8 ounces or 225 g Mascarpone cheese
1/2 cup or 125 ml chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon Marsala wine (optional)
Cocoa powder for dusting.
If you have a particularly sweet tooth, add an extra 1/2 cup or 100 g of sugar to the cake ingredients. I find it taste perfect as it is, together with the frosting and cream cheese filling, but I know some will prefer a very sweet cake!
1. Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line.
2. Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start by making the cream cheese filling.
Add all the ingredients to a mixer and whisk until the sugar has dissolved and everything is nice and smooth.
Place in the fridge whilst you make the cake.
4. Make the cake batter by creaming the butter and sugar until a pale light colour.
5. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
6. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour.
7. Transfer HALF the cake mixture to the greased and lined loaf tin. Then add the cream cheese mixture. Make sure the cream cheese mixture reaches the sides and corners of the pan. Use the back of a spoon to carefully spread evenly. Then add the remaining cake batter and spread evenly.
8. Place in the oven for approximately 1 hr, 15 minutes, using a skewer check if it is cooked. . Every oven varies, so keep an eye on your cake! When done, allow the cake to completely cool then carefully lift it out of the pan by holding the sides of the parchment paper.
9. Have a cup of tea!
10. To make the Mascarpone Frosting, beat all ingredients in large bowl just to soft peaks.
When the cake has completely cooled, frost with any pattern you like then sprinkle a dusting of cocoa powder for decoration, and there you have our lovely Tiramisu Pound Cake!
You can freeze this cake BEFORE frosting, otherwise the cake should be eating within 1 or 2 days because the frosting contains fresh cream.
** Please note, when you lift the cake from the pan it needs to be cooled. You will note in my photos I was a little too impatient and the cake broke a bit! But waiting and being patient is not one of my strong points!!
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