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Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It’s even got a mascarpone frosting. This will go fast so be sure to make two!

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 Cake 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 leftover batter in a few cupcake 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.

INGREDIENTS
For the cake ingredients:
3/4 cup or 175 g softened butter
3/4 cup or 175 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 egg
1/2 teaspoon vanilla extract
2 teaspoons Marsala wine

Mascarpone frosting:
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.

Note:
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 tastes perfect as it is, together with the frosting and cream cheese filling, but I know some will prefer a very sweet cake!

INSTRUCTIONS
1. Heat oven to 180c,  350F. 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 50 – 55 minutes, check after 50 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 eaten 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 see in my photo I was a little too impatient and the cake broke a bit! But waiting and being patient is not one of my strong points!! See this photo below the cake cracked because it was too hot and I couldn’t stand waiting to try it. Still tasted amazing! So let it COOL!

We’d love to hear from you and what you thought of our tiramisu pound cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Have you seen our Tiramisu Cheesecake? It’s delicious! Click on the photo and we’ll take you right there.

Here’s a few more pound cake recipes for you to enjoy!

Cherry and Coconut Cake

Coconut Pound Cake

Strawberry Pound Cake

Coffee Pecan Pound Cake

Spiced Pecan Carrot Cake

Blueberry Lemon Pound Cake

Lemon and Poppy Seed Pound Cake

5 from 1 vote

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Tiramisu Pound Cake

Prep Time

10 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 25 mins

 

Servings: 10

Ingredients

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 egg
• 1/2 teaspoon vanilla extract
• 2 teaspoons Marsala wine

Mascarpone frosting:

• 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.

Instructions

1. Heat oven to 180c,  350F. Grease and line your baking tin.

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.
4. Add all the ingredients to a mixer and whisk until the sugar has dissolved and everything is nice and smooth.
5. Place in the fridge whilst you make the cake.
6. Make the cake batter by creaming the butter and sugar until a pale light colour.
7. 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.
8. 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.
9. 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.

10. Place in the oven for approximately 50 - 55 minutes, check after 50 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.

11. To make the Mascarpone Frosting, beat all ingredients in large bowl just to soft peaks.
12. When the cake has completely cooled, frost with any pattern you like then sprinkle a dusting of cocoa powder for decoration.