Fluffy vanilla mini bundt cakes soaked with espresso syrup, topped with silky mascarpone glaze and dusted generously with cocoa powder—an elegant twist on classic tiramisu, perfect for afternoon indulgence or coffee pairings.
Why You’ll Love This Recipe
- Tiramisu-Inspired Flavor: Classic Italian coffee and mascarpone notes in a new and playful presentation.
- Elegant Individual Servings: Mini bundt cakes are attractive and easy to serve for gatherings or events.
- Moist and Flavorful: Espresso syrup soaks into the cake, enhancing both texture and taste.
- Versatile Glaze: The mascarpone glaze adds richness without overpowering the delicate cake.
- Perfect for Coffee Lovers: Each bite pairs wonderfully with a fresh cup of espresso or cappuccino.
- Quick to Prepare: The recipe uses accessible ingredients and comes together with minimal effort.
- Crowd-Pleasing Dessert: Sophisticated enough for adults yet soft and sweet enough for all ages.
- Easy to Customize: Add chocolate chips, coffee liqueur, or whipped cream to tailor it to your taste.
- No Need for Chilling: Unlike traditional tiramisu, this version can be enjoyed warm or room temperature.
- Great for Make-Ahead: The cakes and syrup can be made ahead, and assembled before serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mini Bundt Cakes:
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Large eggs
- Milk
- Vanilla extract
- Baking powder
- Salt
Espresso Syrup:
- Brewed espresso or strong coffee
- Sugar
Mascarpone Glaze:
- Mascarpone cheese
- Powdered sugar
- Milk
- Vanilla extract
Topping:
- Unsweetened cocoa powder
- Chocolate shavings or curls (optional)
Directions
- Preheat oven to 350°F (175°C). Grease mini bundt cake molds or a standard bundt pan.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until batter is smooth.
- Spoon batter evenly into prepared molds and smooth the tops.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- While the cakes are still warm, stir together espresso and sugar until dissolved.
- Brush the espresso syrup over the cakes, allowing it to soak in fully.
- For the glaze, whisk mascarpone, powdered sugar, milk, and vanilla until smooth and pourable.
- Drizzle the glaze over the cooled cakes.
- Dust with cocoa powder and garnish with chocolate shavings if desired.
Servings and Timing
- Servings: 6 mini bundt cakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Mocha Version: Add 1 tablespoon of cocoa powder to the cake batter for a chocolate-coffee twist.
- Coffee Liqueur Soak: Replace part of the espresso with a splash of Kahlúa or Tia Maria.
- Chocolate Chip Add-In: Fold mini chocolate chips into the batter for added texture and richness.
- Full-Size Bundt: Bake in a 6-cup bundt pan and adjust the bake time to 35–40 minutes.
- Whipped Cream Topping: Top with espresso-infused whipped cream for added indulgence.
Storage/Reheating
- Storage: Store cakes in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days.
- Reheating: Warm briefly in the microwave (10–15 seconds) before serving, if desired. Reapply glaze if needed.
FAQs
Can I use store-bought sponge cake mix?
Yes, you may use a vanilla or plain sponge mix as a shortcut, but the flavor will differ slightly from the homemade version.
Can I replace mascarpone in the glaze?
You can substitute with full-fat cream cheese, though it will be tangier than mascarpone.
Do I need a bundt pan?
Mini bundt pans give a professional presentation, but muffin tins or small ramekins can be used in their place.
How strong should the coffee be?
Brewed espresso or very strong coffee works best to replicate traditional tiramisu flavor.
Can I make the cakes ahead?
Yes, the cakes and espresso syrup can be made a day ahead and glazed just before serving.
Is this dessert suitable for children?
Yes, especially if using decaffeinated coffee. If using coffee liqueur, it would not be recommended for children.
Can I freeze the mini bundt cakes?
Yes, freeze unglazed cakes for up to 1 month. Thaw and then glaze before serving.
How can I make this dessert more indulgent?
Serve with a scoop of vanilla gelato or a dollop of espresso whipped cream.
What type of cocoa powder should I use for dusting?
Use unsweetened natural cocoa powder or Dutch-process for a deeper color and flavor.
Can I double this recipe?
Yes, double all ingredients and bake in two batches or use a larger pan with appropriate time adjustments.
Conclusion
Tiramisu-Style Mini Bundt Cakes offer a delightful fusion of classic Italian dessert with charming individual presentation. With soft vanilla cake, bold espresso syrup, and a smooth mascarpone glaze, this recipe captures the essence of tiramisu in an elegant, easy-to-serve form—perfect for entertaining or personal indulgence.
Print
Tiramisu-Style Mini Bundt Cakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Fluffy vanilla mini bundt cakes soaked with espresso syrup, topped with silky mascarpone glaze and dusted with cocoa powder—a refined twist on tiramisu in single-serve form.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup brewed espresso or strong coffee
- 2 tablespoons sugar
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- Chocolate shavings or curls (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease mini bundt cake molds or a standard bundt pan.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, until batter is smooth.
- Spoon batter into prepared molds and smooth the tops.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- While cakes cool, mix espresso and sugar until dissolved. Brush the syrup generously over the warm cakes and allow to absorb.
- To make the glaze, whisk mascarpone, powdered sugar, milk, and vanilla until smooth and pourable.
- Drizzle glaze over the cooled cakes and dust with unsweetened cocoa powder. Top with chocolate shavings if desired.
Notes
- Use freshly brewed espresso for the most authentic flavor.
- Let the cakes cool slightly before brushing with syrup to avoid sogginess.
- Glaze can be made in advance and refrigerated for up to a day—just re-whisk before using.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
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