Print

Pioneer Woman Tiramisu Pound Cake

Pioneer Woman Tiramisu Pound Cake - recipe card
Print Recipe

A decadent pound cake infused with espresso and laced with mascarpone cream, inspired by the classic Italian tiramisu. This moist, buttery loaf features a tender crumb and a dusting of cocoa powder, delivering the iconic coffee-and-cream flavor in an easy-to-slice cake form.

Ingredients

Scale
  • 1/3 cup brewed espresso, cooled to room temperature
  • 1/3 cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour (6 oz by weight)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick), softened to 65-68°F (18-20°C)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup mascarpone cheese, room temperature
  • 1/4 cup brewed espresso, cooled (for brushing)
  • 2 tablespoons unsweetened cocoa powder, for dusting

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F (177°C). Grease a 8.5×4.5-inch loaf pan with butter and line with a parchment sling, leaving an overhang on the long sides.
  2. In a small bowl, stir together 1/3 cup cooled espresso, milk, and vanilla extract until combined. Set aside at room temperature.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. This ensures the leavening agents are uniformly incorporated for a consistent rise.
  4. In a large mixing bowl, beat the softened butter with an electric hand mixer on medium speed until creamy, about 1 minute. Add the sugar and continue beating on medium-high until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
  5. One at a time, beat in the eggs for 20 seconds each on medium speed. The mixture should look smooth and glossy.
  6. Add the mascarpone cheese and beat on low speed just until combined, no more than 10 seconds. Do not overmix or the batter may curdle.
  7. With the mixer on low, add one-third of the flour mixture, then half of the espresso-milk mixture, alternating, beginning and ending with flour. Mix each addition until just barely incorporated, stopping to scrape the bowl halfway through.
  8. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 50-55 minutes, until a skewer inserted in the center comes out clean or with just a few moist crumbs, and the top is golden brown and cracked.
  9. Cool the cake in the pan on a wire rack for 10 minutes. Use the parchment sling to lift it out, then cool completely on the rack, about 1 hour.
  10. While the cake cools, prepare the espresso soak. Stir the 1/4 cup of brewed espresso (or strongly brewed coffee) until well combined.
  11. Brush the top of the cooled cake generously with the espresso, allowing it to soak in for about 5 minutes. Use a pastry brush to apply all of the liquid.
  12. Place the cocoa powder in a fine-mesh strainer and dust the top of the cake evenly. For a more intense tiramisu flavor, repeat the dusting after an hour.
  13. Slice and serve at room temperature. The cake is even better the next day as the flavors meld.

Notes

Store tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap well and refrigerate for up to 5 days; bring to room temperature before serving. To freeze, wrap the cooled, un-sliced cake tightly in plastic wrap then foil for up to 2 months. Thaw overnight in the refrigerator and warm slices in a 300°F (149°C) oven for 5 minutes if desired. Do not brush with espresso before freezing; instead, brush and dust cocoa after thawing.

Nutrition

Keywords: tiramisu pound cake, coffee pound cake, mascarpone pound cake, Italian dessert cake, espresso pound cake, layered pound cake, easy tiramisu, pioneer woman recipe, dessert bar recipe, cocoa dusted cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-tiramisu-pound-cake/