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Tiramisu Bundt Cake

Ein fluffiger Bundt Cake, der das italienische Lieblingsdessert Tiramisu in einem köstlichen Kuchen vereint – schnell, einfach und perfekt für jeden Anlass.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tiramisu Bundt Cake Ingredients
  • 4 pieces eggs for perfect binding and fluffiness
  • 220 g sugar for pleasant sweetness
  • 320 g flour base for the batter
  • 200 ml whipping cream makes the cake creamy
  • 1 packet baking powder to make the cake rise
  • 80 ml oil neutral sunflower oil recommended
  • 20 g cocoa powder for typical Tiramisu chocolate flavor
  • 2 tsp instant coffee e.g. Nescafé, the flavor heart
  • 1 shot rum adds the special touch

Equipment

  • Bundt pan
  • Mixing Bowl
  • Whisk or Electric Mixer
  • Measuring cups and spoons

Method
 

  1. Step 1: Beat the eggs with sugar until the mixture is light and fluffy to create a loose batter.
  2. Step 2: Stir in the oil and whipping cream into the egg-sugar mixture.
  3. Step 3: Mix flour with baking powder and gently fold into the wet ingredients until a smooth batter forms.
  4. Step 4: Grease the Bundt pan well and sprinkle with breadcrumbs for easy release. Pour half of the batter into the pan.
  5. Step 5: Dissolve the instant coffee in some warm water and stir into the remaining batter.
  6. Step 6: Add the rum and sifted cocoa powder to the coffee batter and mix thoroughly.
  7. Step 7: Carefully spread the dark batter over the light batter in the pan.
  8. Step 8: Bake in a preheated oven at 170°C (top and bottom heat) for about 40 minutes.
  9. Step 9: Perform the toothpick test: if no batter sticks, the cake is done.
  10. Step 10: After cooling, dust the Bundt cake with some cocoa powder to enhance flavor and appearance.

Notes

For an alcohol-free version, replace rum with vanilla extract or milk. Add a few drops of amaretto for a nutty aroma. Mix chopped dark chocolate in the dark batter for crunch. Serve with fresh berries or berry sauce for a fruity touch. Store airtight in the fridge for 2–3 days or freeze for longer storage. Thaw slowly before serving.