Tiramisu Pound Cake

Welcome to Day 6 of the Twelve Days of Pound Cake! I am admittedly a little sad that we’ve gotten to Day 6, since it means that we are now on the downslope of this year’s event. But today, Friends, I have a doozy for you: Tiramisu Pound Cake.

This is a photo of Tiramisu Pound Cake.

I’ve said it before and I’ll say it again: the theme of this year’s event is luxe. And, my friends, this cake delivers luxury in spades.

About this Tiramisu Pound Cake

This year, I’ve had a soft spot for sentimental desserts, and this one is no different. I developed my love of tiramisu from my mother, who always loved the richness of the Italian dessert. She didn’t make tiramisu; she always enjoyed it on special occasions when she went to her favorite restaurants. She “never wanted to meddle with something already perfect.” So she left it to the professionals.

This cake is utterly luxurious on the tongue, friends. It just…melts in your mouth. This vanilla cake has the most delicious Kahlua simple syrup brushed (and drizzled) over it, giving a wonderful coffee-infused flavor to this dynamic cake. If that’s not enough, there’s an Amaretto-infused cream cheese glaze that cannot be adequately described with English words (though “decadent” comes close to capturing it).

This cake already has a cult following and I’m just posting it today as part of this event. It is that good.

Tiramisu Pound Cake Ingredients

Unsalted Butter: The creamy, dreamy pound cake at the base of this dessert starts with unsalted butter. While it needs salt to counteract the sweetness and richness, it’s important to really control the amount of salt in this recipe, so I’m recommending unsalted butter. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Cream Cheese: Cream cheese adds another layer of luxurious flavor to this cake. The additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: It goes without saying that pound cake needs something sweet to…well, be cake. 😊 However, did you know that granulated sugar is also responsible for caramelization? That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Vanilla Bean or Pure Vanilla Extract: You can use either; this is a matter of personal preference. I personally prefer the taste of vanilla beans for this cake (and the tiny flecks of vanilla bean when you cut it are so…cute), but if you want less of a vanilla punch, you can always use pure vanilla extract.

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs, which might seem like a lot. It is a lot! But it’s also perfect to help achieve that tiramisu texture that we’re craving.

This is a photo of Tiramisu Pound Cake.

All-Purpose Flour: I’ve said it before and I’ll say it again: I love, love, love the pleasantly plump texture of a good pound cake, and this one is no different. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. That particular flour is absolutely perfect for this cake. I tested it with cake flour to try and get more of a melt-in-your-mouth mouthfeel, but it struggled to stay together under the substantial Kahula reduction. So all-purpose flour works well!

Baking Soda: Buttermilk is a cultured ingredient. Because of that, baking soda was the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

Beginners Start Here

If you are new to baking (or just want to build your confidence with pound cakes in general), here are some resources from the Begin with Butter site and the Begin with Butter Home Baking Academy that will help you tremendously! Of course, they’re not required reading, but if you cozy up for a few minutes with a few of these articles, I promise you’ll feel much more confident as you embark on your pound cake journey!

These resources are super helpful to help you build consistency and confidence on your baking journey.

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

Important Tools Used in this Tiramisu Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of Tiramisu Pound Cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Every year, I make something special to commemorate my mother during this special event; this year, I had such sweet memories of our time together while I developed this cake, and that, friends, is the best gift of all. I hope you all love this as much as she loved tiramisu. ❤️

See you tomorrow for Day 7!

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Tiramisu Pound Cake

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5 from 1 review

This Tiramisu Pound Cake is as dreamy as it sounds: delicious vanilla cake, topped with a Kahlua reduction and an Amaretto cream cheese glaze.  And, of course, in true tiramisu form, it must be dusted with cocoa powder.  It is, in short, an utter delight.


Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 173 g (.75 c) unsalted butter
  • 58 g (.25 c) cream cheese
  • 500 g granulated sugar
  • 1/2 vanilla bean or 1 tsp pure vanilla extract
  • 6 eggs
  • 250 g (1 c) buttermilk

For the Kahlua Soak:

  • 63 g (.25 c) coffee liqueur (you can also use freshly brewed coffee)
  • 200 g (1 c) granulated sugar
  • 250 g (1 c) water
  • 1/4 tsp salt
  • 1 tsp vanilla

For the Amaretto Cream Cheese Glaze:

  • 154 g (2/3 c) cream cheese, room temperature
  • 240 g (2 c) confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 23 tbsp Amaretto (you can also use whole milk)
  • 1/8 tsp fine sea salt


To Make the Cake:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most home ovens will not reach 325°F when set to 325°F.
  2. In another small bowl, combine the granulated sugar and vanilla beans (if using). Scrunch the vanilla beans into the sugar to release the scent from the vanilla beans.  Once done, set aside.
  3. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
  4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Add the vanilla-infused granulated sugar and cream until the mixture is light and fluffy.
  5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  6. If using vanilla extract (instead of vanilla beans), add the vanilla and mix thoroughly.  If using vanilla beans, omit this step.
  7. Add half of the flour mixture and mix until just combined.
  8. Add all of the buttermilk and mix until just combined.
  9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
  11. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Kahlua Reduction:

  1. Add granulated sugar, salt, and water to a saucepan and bring to a boil.  Continue to boil until all of the sugar has dissolved.
  2. Reduce to a very low simmer and add the Kahlua and vanilla extract.  Reduce the Kahlua reduction to the desired strength (1-5 minutes).  I typically reduce for about three minutes.
  3. Place the cake back on the cooling rack, with parchment paper underneath the cooling rack.  Brush two layers of the Kahlua reduction onto the cake, then pour the remaining Kahlua reduction evenly over the entire cooled cake.  You can use as little or as much of the Kahlua reduction as you’d like.

To Make the Amaretto Cream Cheese Glaze:

  1. Add the room-temperature cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix until completely smooth.
  2. Add the confectioner’s sugar, Amaretto or whole milk, and vanilla extract to the bowl.  Mix on low speed until there are no more lumps.
  3. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.
  4. Wait about five minutes, then top with cocoa powder to finish
  5. Enjoy!


  • This cake can be stored in the refrigerator for up to five days.
  • Author: Shani



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