Pioneer Woman Tiramisu Pound Cake Recipe

Pioneer Woman Tiramisu Pound Cake is the definitive mashup of two beloved desserts. It balances the dense, buttery richness of a traditional pound cake with the bold, coffee-soaked elegance of an Italian Tiramisu. The brilliance of this recipe (and Ree’s signature twist) is the use of a cream cheese-based batter for the cake, which creates an ultra-moist crumb capable of soaking up the boozy coffee syrup without falling apart, topped with a cloud of sweetened mascarpone cream.

Try More Desserts Recipes:

• Pioneer Woman Mexican Chocolate Cake Recipe
• Pioneer Woman Pumpkin Coffee Cake Recipe
• Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting Recipe

🤎 Why You Will Love This Tiramisu Pound Cake Recipe:

• Texture Contrast: It swaps the often mushy texture of dipped biscuits for a sturdy, velvety pound cake that holds the syrup perfectly while staying tender.
• The “Soak”: Just like a classic poke cake, the coffee-liqueur syrup seeps deep into the holes, ensuring every bite is infused with espresso flavor.
• Make-Ahead Friendly: This cake actually tastes better the next day after the coffee syrup has had time to marry with the buttery sponge.
• Easy Elegance: It looks rustic yet stunning with its dusting of cocoa powder, making it perfect for dinner parties or holiday tables.

🥚 Pioneer Woman Tiramisu Pound Cake Ingredients

The Pound Cake:

• 3 sticks (340g) Unsalted Butter
• 1 package (8 oz/225g) Cream Cheese
• 3 cups Granulated Sugar
• 6 Large Eggs
• 3 cups All-Purpose Flour
• 1 tsp Vanilla Extract

The Coffee Syrup:

• 1/2 cup Strong Coffee or Espresso: Hot.
• 1/4 cup Kahlúa
• 1 tbsp Sugar

The Mascarpone Topping:

• 1 cup Heavy Whipping Cream
• 8 oz (225g) Mascarpone Cheese
• 1/2 cup Powdered Sugar
• Unsweetened Cocoa Powder

🥮 How To Make Pioneer Woman Tiramisu Pound Cake

1. Prep the Oven: Preheat your oven to 325°F (160°C). Grease and flour a standard Bundt pan or tube pan thoroughly to prevent sticking.
2. Make the Batter: In a large bowl (or stand mixer), beat the butter and cream cheese together until smooth. Gradually add the granulated sugar and beat until light and fluffy (about 5 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla.
3. Fold the Flour: Turn the mixer to low and gradually add the flour. Mix only until combined—do not overmix or the cake will be tough.
4. Bake: Pour the batter into the prepared pan. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean. (Check at the 1 hour mark).
5. Cool: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack or serving platter to cool completely.
6. The “Poke” and Soak: Once cool, mix the hot coffee, Kahlúa, and 1 tbsp sugar. Use a skewer to poke deep holes all over the top of the cake. Slowly brush or spoon the coffee syrup over the cake, allowing it to soak into the holes.
7. The Topping: Whip the heavy cream with the powdered sugar until stiff peaks form. In a separate bowl, gently loosen the mascarpone, then fold the whipped cream into the mascarpone until combined and fluffy.
8. Assemble: Dollop the creamy mixture generously over the top of the cake.
9. Finish: Dust the top generously with cocoa powder using a fine mesh sieve.

💡 Recipe Tips

• Room Temp Ingredients: It is crucial that your butter, cream cheese, and eggs are at room temperature. If they are cold, the batter will curdle and the cake won’t rise properly.
• Grease Well: Bundt pans are notorious for sticking. Use a baking spray with flour in it, or use a brush to get butter into every crevice before flouring.
• Don’t Rush the Soak: Apply the syrup slowly. If you pour it all at once, it might run off the sides. Give it a minute to absorb between brushings.
• Chill Before Serving: While you can eat it immediately, refrigerating the frosted cake for an hour firms up the mascarpone and makes it easier to slice.

☕ What To Serve With Tiramisu Pound Cake?

Since this Tiramisu Pound Cake is rich, creamy, and deeply infused with coffee, it pairs naturally with a hot cup of strong espresso or a frothy cappuccino to echo the flavors. For a fresh contrast, serve slices with a side of fresh strawberries or raspberries; their tart acidity cuts through the heavy mascarpone topping perfectly. If you are serving it as an after-dinner treat, a small glass of sweet Marsala wine or an Amaretto liqueur makes for a sophisticated, grown-up accompaniment.

🎚 How To Store Leftovers Tiramisu Pound Cake?

Room Temperature: Do not leave this Tiramisu Pound Cake out for more than 2 hours. The dairy topping can spoil quickly and melt, causing the cocoa powder to become wet and muddy.

• Refrigerator (Mandatory): Because of the perishable mascarpone and whipped cream topping, this cake must be stored in the fridge. Keep it in an airtight container or cover the cake stand tightly with plastic wrap. It will stay fresh for 4–5 days.
• Freezer: You can freeze individual slices. Place them on a tray in the freezer for 1 hour to firm up the frosting, then wrap each slice tightly in cling film. Thaw in the refrigerator overnight before eating.

🥵 How To Reheat Leftovers Tiramisu Pound Cake?

Room Temperature: If you find the butter-based sponge too firm when cold, simply let a slice sit on the counter for 15–20 minutes before eating. This allows the Tiramisu Pound Cake to soften without melting the creamy topping.

• Serve Chilled (Recommended): This Tiramisu Pound Cake is best eaten cold directly from the fridge, much like traditional Tiramisu. The cool temperature keeps the mascarpone topping firm and the soaked sponge dense and fudgy.
• Microwave (Cake Only): If you crave warm cake, you must remove the mascarpone topping first (otherwise it will melt into a greasy liquid). Heat the plain cake slice for 10–15 seconds, then spoon the cold topping back on or serve with fresh whipped cream.

FAQs

More Desserts Recipes:

• Pioneer Woman Texas Sheet Cake
• Pioneer Woman Red Velvet Cake Balls
• Pioneer Woman Sour Cream Pancakes

Tiramisu Pound Cake Nutrition Facts

• Calories: ~650 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 72g
• Protein: 8g

Pioneer Woman Tiramisu Pound Cake Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, SnacksCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

650

kcal

Pioneer Woman Tiramisu Pound Cake features a dense, cream cheese-based sponge soaked in Kahlúa and espresso syrup, topped with a fluffy mascarpone whipped cream. A sturdy, sliceable twist on the Italian classic.

Ingredients

• The Pound Cake:

• 3 sticks (340g) Unsalted Butter

• 1 package (8 oz/225g) Cream Cheese

• 3 cups Granulated Sugar

• 6 Large Eggs

• 3 cups All-Purpose Flour

• 1 tsp Vanilla Extract

• The Coffee Syrup:

• 1/2 cup Strong Coffee or Espresso: Hot.

• 1/4 cup Kahlúa

• 1 tbsp Sugar

• The Mascarpone Topping:

• 1 cup Heavy Whipping Cream

• 8 oz (225g) Mascarpone Cheese

• 1/2 cup Powdered Sugar

• Unsweetened Cocoa Powder

Directions

• Prep the Oven: Preheat your oven to 325°F (160°C). Grease and flour a standard Bundt pan or tube pan thoroughly to prevent sticking.
• Make the Batter: In a large bowl (or stand mixer), beat the butter and cream cheese together until smooth. Gradually add the granulated sugar and beat until light and fluffy (about 5 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla.
• Fold the Flour: Turn the mixer to low and gradually add the flour. Mix only until combined—do not overmix or the cake will be tough.
• Bake: Pour the batter into the prepared pan. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean. (Check at the 1 hour mark).
• Cool: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack or serving platter to cool completely.
• The “Poke” and Soak: Once cool, mix the hot coffee, Kahlúa, and 1 tbsp sugar. Use a skewer to poke deep holes all over the top of the cake. Slowly brush or spoon the coffee syrup over the cake, allowing it to soak into the holes.
• The Topping: Whip the heavy cream with the powdered sugar until stiff peaks form. In a separate bowl, gently loosen the mascarpone, then fold the whipped cream into the mascarpone until combined and fluffy.
• Assemble: Dollop the creamy mixture generously over the top of the cake.
• Finish: Dust the top generously with cocoa powder using a fine mesh sieve.

Notes

• Room Temp Ingredients: It is crucial that your butter, cream cheese, and eggs are at room temperature. If they are cold, the batter will curdle and the cake won’t rise properly.
  Grease Well: Bundt pans are notorious for sticking. Use a baking spray with flour in it, or use a brush to get butter into every crevice before flouring.
  Don’t Rush the Soak: Apply the syrup slowly. If you pour it all at once, it might run off the sides. Give it a minute to absorb between brushings.
  Chill Before Serving: While you can eat it immediately, refrigerating the frosted cake for an hour firms up the mascarpone and makes it easier to slice.