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.
Jump to:
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!)
⏲️ Baking time
10 minutes
⏲️ Baking time
1 hr, 15 minutes
👪 Serving size
10 servings
🥣 Equipment
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
2/3 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 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon 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.
💭 Top tip
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 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!
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.
💭 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.
Loaf Cake Recipes
Here's a delicious selection of pound or loaf cake recipes for you to enjoy
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!
Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to friends!
Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.
Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!
Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.
Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!
Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Easy Cranberry and White Chocolate Pound Cake. This is a delicious soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas
Moist Pecan Almond Loaf Cake. The flavor combo is just divine!
Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting loaf cake, perfect with a morning coffee!
Moist Caramel and Apple Loaf .... ABSOLUTELY Delicious!
Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!
Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea
Moist Coffee Loaf Cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too!
Banana and Walnut Loaf Cake. A delicious, very easy and moist cake, and smells so good when it's baking too!
Moist Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!
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!
- 3/4 cup or 175 g softened butter
- 2/3 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 3/4 cups or 225 g Plain / All purpose flour sieved
- 2 tsp baking powder
- 1/4 tsp salt
- 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
- 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.
-
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.
vandana
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
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
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
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
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
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
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
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?