Hamdi Saidani This Pioneer Woman Tiramisu Pound Cake is a moist and coffee-flavored recipe, which is made with espresso powder and cocoa powder. It’s a unique twist on a classic pound cake, ready in about 2 hours and 40 minutes.
Pioneer Woman Tiramisu Pound Cake Ingredients
A classic pound cake batter swirled with rich tiramisu flavors.
- 1 cup butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1/2 teaspoon baking soda
- 1 cup buttermilk, at room temperature
- 3 cups flour, sifted, then measured
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ cup espresso powder
- ¼ cup unsweetened cocoa powder
- 2 tablespoon rum
How To Make Pioneer Woman Tiramisu Pound Cake
A step-by-step guide to creating this beautiful and delicious layered cake.
- Prep Oven and Pan: Preheat the oven to 325°F. Thoroughly grease a 10-inch, 12-cup Bundt or tube pan with solid vegetable shortening and then dust it with granulated sugar (or flour).
- Cream Butter and Sugar: In the bowl of a stand mixer, cream the room-temperature butter until fluffy. Add the sugar and continue to mix for about 5 minutes, until very light and fluffy, scraping down the sides of the bowl as needed.
- Add the Eggs: Add the room-temperature eggs to the mixture one at a time, making sure each egg is fully combined before adding the next.
- Combine Wet and Dry: In a small bowl, stir the baking soda into the buttermilk. In a separate bowl, add the salt to the sifted flour.
- Create the Batter: With the mixer on low speed, add the flour mixture and the buttermilk mixture to the creamed butter in alternating additions, beginning and ending with the flour (add 1/3 of the flour, then 1/2 of the buttermilk, repeating until all is added). Stir in the vanilla extract.
- Flavor the Batters: Remove 1 cup of the plain batter and place it in a small bowl. Stir the espresso powder into this cup of batter until well combined. Remove another cup of the plain batter and place it in a separate small bowl. Stir the cocoa powder and rum into this second cup of batter. You will now have three batters: plain, espresso, and chocolate-rum.
- Layer and Bake: Spoon half of the remaining plain batter into the bottom of the prepared pan. Top this with the entire cup of espresso batter, followed by the entire cup of chocolate-rum batter. Finish by spooning the rest of the plain batter on top and smoothing the surface.
- Bake and Cool: Bake for 80 minutes, or until a wooden skewer inserted into the deepest part of the cake comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes before carefully inverting it onto a serving platter to cool completely.
Recipe Tips
For a perfect tiramisu pound cake every single time.
- How to get clean layers? When adding the flavored batters, spoon them gently on top of the previous layer instead of pouring them. This helps maintain distinct layers and prevents them from mixing together too much before baking.
- Why use room temperature ingredients? Using room temperature butter, eggs, and buttermilk is crucial for a pound cake. It allows the ingredients to emulsify properly, creating a smooth batter and a fine, tender crumb in the final cake.
- Can I skip the rum? Yes, if you prefer to make this cake alcohol-free, you can omit the rum. You may want to add 1-2 teaspoons of extra buttermilk or strong coffee to the cocoa batter to maintain a similar consistency.
- How do I prevent my Bundt cake from sticking? Be extremely thorough when greasing the pan. Use solid shortening and a pastry brush to get into every single crevice, then dust with either flour or sugar. Using sugar for dusting creates a delicious, slightly crisp exterior.
What To Serve With Tiramisu Pound Cake
Simple accompaniments for this rich and flavorful cake.
This cake has complex flavors and is delicious on its own, but it’s also wonderful with:
- A dollop of fresh, lightly sweetened whipped cream
- A scoop of vanilla bean or coffee-flavored ice cream
- A light dusting of extra cocoa powder
- A drizzle of chocolate or caramel sauce
How To Store Tiramisu Pound Cake
Keeping your cake fresh and moist.
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will stay moist and delicious at room temperature for up to 4 days.
- Freeze: This cake freezes very well. Once completely cool, wrap the entire cake (or individual slices) in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight on the counter before serving.
Tiramisu Pound Cake Nutrition Facts
An estimated guide per serving.
- Calories: 337 kcal
- Carbohydrates: 50 g
- Protein: 5 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What makes this a u0022tiramisuu0022 pound cake?
This cake captures the classic flavors of the Italian dessert, tiramisu, by layering batters infused with rich espresso powder and a cocoa-rum mixture. The result is a cake with swirls of coffee and chocolate flavor reminiscent of the beloved dessert.
My pound cake has a dense or gummy streak at the bottom. What happened?
A dense streak at the bottom of a pound cake is often caused by under-mixing the butter and sugar at the beginning or by over-mixing the batter after the flour has been added. Ensure you cream the butter and sugar for a full 5 minutes and only mix the flour until it is just combined.
Can I use instant coffee instead of espresso powder?
Yes, you can substitute an equal amount of instant coffee granules for the espresso powder. Espresso powder generally has a more intense, richer flavor, but instant coffee will work well to provide the necessary coffee flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Lemon Lime Pound Cake Recipe
- Pioneer Woman Peach Pound Cake Recipe
- Pioneer Woman 7-Up Pound Cake Recipe
Pioneer Woman Tiramisu Pound Cake Recipe
Description
A unique twist on a classic dessert, this moist pound cake features distinct layers of espresso and cocoa-rum batter for the rich flavor of tiramisu in every slice.
Ingredients
Instructions
- Preheat oven to 325°F. Thoroughly grease and sugar-dust a 10-inch Bundt pan.
- Cream butter and sugar for 5 minutes until light and fluffy. Beat in eggs one at a time.
- Combine soda and buttermilk. In another bowl, combine sifted flour and salt.
- Alternate adding flour and buttermilk mixtures to the creamed batter, ending with flour. Stir in vanilla.
- Remove 1 cup of batter; stir in espresso powder. Remove another cup of batter; stir in cocoa powder and rum.
- Layer in the pan: half the plain batter, all the espresso batter, all the cocoa batter, then the remaining plain batter.
- Bake for 80 minutes. Cool in the pan for 20 minutes, then invert onto a rack to cool completely.
Notes
- u003cliu003eUsing room temperature ingredients is essential for a smooth batter and a tender pound cake.u003c/liu003eu003cliu003eDo not overmix after adding the flour. Mix only until the streaks of flour disappear to avoid a tough cake.u003c/liu003eu003cliu003eDusting the greased pan with sugar instead of flour creates a delicious, slightly crisp crust.u003c/liu003eu003cliu003eThe cake is done when a wooden skewer inserted into the center comes out clean or with dry crumbs.u003c/liu003e
