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!
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 flavors 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 flavor.... but that is where the beauty of the mascarpone frosting comes in.
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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!)
Check out our handy Oven Temperature Conversion Guide!
Prep time
10 minutes
Baking time
1 hr, 15 minutes
Serving size
10 servings
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 leftover. 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 you'll need
For the cake ingredients:
¾ cup or 175 g softened butter
⅔ Cup or 150 ml Milk
1 cup or 200 g regular sugar
2 Large eggs (lightly beaten)
4 Teaspoons of coffee granules dissolved in 1 Tablespoons hot water.
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
¼ Teaspoon salt
The cream cheese filling:
8 ounces or 225 g cream cheese, softened
¼ cup or 50 g regular sugar
1 egg
½ teaspoon vanilla extract
2 teaspoons Marsala wine
Mascarpone frosting:
8 ounces or 225 g Mascarpone cheese
½ cup or 125 ml chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon Marsala wine (optional)
Cocoa powder for dusting.
Top tip
If you have a particularly sweet tooth, add an extra ½ 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 160c, 300F. 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 the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, and the rest of the 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 to 1 hr and 5 minutes, check after 1 hour, 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!
Frequently Asked Questions
Can I freeze this 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.
Do I need to add Marsala Wine?
No, you don't need to add any alcohol to this cake, however, it is traditional for tiramisu to contain marsala wine, which gives it the distinct flavor of tiramisu.
Top Tips
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.
Recipe Card
Tiramisu Pound Cake
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!
Ingredients
For the cake ingredients:
- ¾ cup or 175 g softened butter
- ⅔ cup or 150 ml Milk
- 1 cup or 200 g regular sugar
- 2 Large eggs, lightly beaten
- 4 Teaspoons of coffee granules dissolved in 1 Tablespoons hot water.
- 1 ¾ cups or 225 g Plain / All purpose flour, sieved
- 2 tsp baking powder
- ¼ tsp salt
The cream cheese filling:
- 8 ounces or 225 g cream cheese, softened
- ¼ cup or 50 g regular sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 teaspoons Marsala wine
Mascarpone frosting:
- 8 ounces or 225 g Mascarpone cheese
- ½ 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
- Heat oven to 160c, 300F. Grease and line your baking tin.
- Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc.
- 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.
- Make the cake batter by creaming the butter and sugar until a pale light colour.
- 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.
- Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, and the rest of the flour.
- 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.
- Place in the oven for approximately 1 hr to 1 hr and 5 minutes, check after 1 hour, 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.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche. -
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Oggibox Q-26 12-Cavity Slim Rectangle silicone mold for Soap, Bread, Loaf, Muffin, Brownie, Cornbread, Cheesecake, Pudding, and More -
Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver -
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity -
Nordic Ware 90248 Citrus Blossom Loaf, One Size, Copper -
Plastic Rectangular Bread Box with Portable Handle 13inch Translucent Cake Container Box for Dry or Fresh Foods Loaf Cake Keeper (Pink) -
White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread -
Paper Baking Mini Loaf Pan by Kitchen Supply, 4 x 2 x 2 inch, Set of 25 -
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
Nutrition Information:
Yield: 10 Serving Size: 10Amount Per Serving: Calories: 577Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 162mgSodium: 480mgCarbohydrates: 50gFiber: 1gSugar: 31gProtein: 8g
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Rokia
says:Hi, I want to do this recipe but the problem is in my country is difficult to find mascarpone cheese so what can I put?
vandana
says:hi! I made the coffee pecan cake and added coffee glaze on top. just whipped castor sugar and coffee powder. it turned out so awesome. thank you for the recipe. my family loved it.
Esther
says:How will the cake do if I make it tonight but wait and frost it tomorrow? Or would it be better to frost it tonight and put it in the refrigerator till tomorrow?
Lovefoodies
says:Hi Esther, it will be fine either way for the frosting. For this particular type of frosting, because you’re using gelatine, it will firm up in the fridge in a few hours so do what suits you best. The frosting will stay good on the cake for several days without any loss in quality or taste so long as it is refrigerated because it has fresh cream.
Hope that helps. It’s a delicious cake so I hope you will enjoy it too!
robyn lipschutz
says:I’m in the middle of making this pound cake and it has already cooked for 1 hour 18 mins at 300 degrees and is still not done. I’m using a 10 inch loaf pan and am wondering if the temperature is correct. Should it possibly be at 325? Please advise so I will know for next time. Thank you
Lovefoodies
says:Hi Robyn, yes, the temperature is correct. It is lower than usual for a cake to keep the cake tender and not burn on the top. The cook times will vary quite often because as you know, every oven is different, so that is why I mentioned in the recipe everyone must check. As for seeing if the cake is cooked through, please note if you are using a skewer to test if it is cooked, when you push it through the cake, you will have the cream cheese in there so it might appear your cake is not cooked because of that! So be aware that can mislead you in to thinking it is not cooked through. Once the cake cools, the cream cheese filling does firm up. But yes, the temperature is correct and the cook time is is approximate for the reasons I just explained.
I really hope your cake turned out nicely!
robyn lipschutz
says:Thanks for getting back to me. I cooked it another 10 mins and pulled it out because it looked done. I figured maybe since my pan was shorter that the cook time would increase because the cake was thicker. I didn’t put the frosting on but will make it and serve it on the side of the cake because we could never finish it that quickly and I think it will stay better. Obviously it won’t be as beautiful as yours. We sampled it last night (sans frosting) and it was very good. Thank you for sharing.
Lovefoodies
says:Hi Robyn, Thanks for your update and I’m very relieved it turned out well after your concerns about the cook time!! It is a rich cake and quite filling so it is a good idea for you to serve the frosting separate! (You can also freeze half of the loaf if you wished. I tried that and it freezes without any spoiling).
Have a lovely day and thanks once again!
Rusti
says:I just made this cake and my last layer of cake mix fell through the icing. I put the icing in the refrigerator while prepping the cake mix. My icing is j W in the top of the cake while it is baking in the oven now. Can you tell me what I did wrong?