Party Panche, Tiramisu Bundt Cake with Kahlua Caramel
At first glance this cake might look complicated…
But it’s really a piece of cake 😂
The cake is made from a Fudge Marble cake mix, and enhanced with strong coffee, Kahlua, milk, butter and 4 eggs
Follow the instructions on the mix box for making the chocolate swirl, adding the cocoa powder packet to one part of batter
I also added a combination of chocolate chips, white, semi-sweet and a few butterscotch to the plain batter,
you can use any combo you like
Place half of the batter with chocolate chips in the bottom of a well prepared bundt pan and top with chocolate batter
The cheesecake swirl layer is made with cream cheese, sugar, and 1 egg, and flavored with almond emulsion. It goes on top of the chocolate batter
Put the rest of the chip batter on top
Mine cracked a little on the top because I baked it a few minutes longer than necessary. The tricky thing about this cake is testing for doneness, the cheesecake layer remains wet until the cake is completely cooled, so test the cake with that in mind, removing it from the oven as soon as the cake itself tests clean, to ensure a moist cake
Let cake cool completely in pan, 2-3 hours, before removing to plate
Make Kahula Caramel by melting sugar in a small saucepan, adding butter, then Kahlua
This isn’t hard, but you do have to stir stir stir
Poke cake top all over with a long toothpick or a fork and slowly pour or drizzle caramel liberally all over cake top letting it ooze down the sides
Serve it up!
Tiramisu Bundt Cake with Rum Caramel
Equipment
- Bundt cake
Ingredients
Cake
- 1 box Moist Fudge Marble Cake Mix {I used Duncan Hines}
- 1/2 cup whole milk or buttermilk
- 1/4 cup strong coffee
- 1/4 cup Kahlua liqueur
- 4 T unsalted butter melted
- 4 eggs room temperature*
- 1 cup white chocolate chips or chocolate chips or combination of both
Cream Cheese Swirl
- 8 oz cream cheese softened {do NOT use fat free}
- 1/2 cup sugar
- 1 egg
- 1 tsp almond emulsion or extract {can substitute vanilla}
- 2 T soft butter
Kahlua Caramel
- 1/2 cup sugar
- 3 T unsalted butter
- 1/4 cup Kahlua
- 1 tsp kosher salt or sea salt
Instructions
- Begin cake by making cream cheese swirl:
- Beat butter with cream cheese and sugar until smooth in your mixing bowl or stand mixer. Add egg and vanilla and beat until incorporated. Remove to another bowl, scraping out as much as possible, and scraping beaters. You will be using this same bowl for the cake.
- Using the same bowl, combine cake mix with liquids, melted butter and eggs. Beat according to cake mix directions. Put 1 cup of batter into another clean mixing bowl and combine with cocoa mix as per box directions. Stir the white or chocolate chips into the bowl of plain batter.
- Grease your bundt pan thoroughly with cooking or baking spray, or use butter with a dusting of flour. Place 1/2 of plain batter in pan. Top with chocolate batter. Place cream cheese swirl on top of chocolate batter, trying to keep it away from the sides of pan and more in the center of batters. Top with remaining plain batter. Bake cake for 30 minutes at 350 degrees. Check with cake tester. The center with the cream cheese layer will be runny. Remove when cake part tests done, 30-40 minutes depending on your oven. Don’t worry if the cream layer is still liquid like it will set up upon cooling. Let cake cool completely in pan before turning out onto a plate. Refrigerate cake.
- Melt sugar in small saucepan over medium heat, stirring and watching closely. After several minutes sugar will begin to melt and clump. Keep stirring until it is completely melted and starting to darken. Slowly pour in about 1/3 of the butter. It will bubble, keeping stirring as you add the rest, and turn burner way down. If mixture starts to thicken too quickly remove pan from heat. Add Kahlua and continue to stir vigorously to combine for another minute or so. Remove from heat and stir in salt. Let cool for 30-45 minutes before glazing cake. Can be refrigerated and then rewarmed.
- Poke cooled cake with skewer or fork and slowly pour glaze over the top, letting the glaze run down the sides.
- Store cake covered in the refrigerator. Let cake return to room temperature before serving for best flavor.
Notes
Enjoy!
🍰 🎂 🍰 🎂 🍰 🎂
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Gardens Galore Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Celebrate and Decorate, Moonlight and Mason Jars Creatively Crafty
Full Plate Thursday Foodie Friday & Everything Else Thursday Favorite Things
Share it One More Time Delicious Dishes Recipe Party
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Holy cow, Jenna! Another good one! It’s a wonder you don’t weigh 300# with all the good food you make!
Trust me, we eat mostly healthy~This cake is currently in my freezer waiting for my family this weekend
Jenna, this has to be sinful! LOL. It looks amazing. The flavors have to be amazing!
Thanks Pam, it’s really easier to make than it sounds
Jenna, I could ride for three hours to your beach house for a piece of this!
haha, stay safe in all the rain today Bonnie~
Jenna, no one makes me want to get in the kitchen to cook like you do! Honestly, if I had the ingredients I would make this cake right now. It looks delicious!
I love to make cakes because they are so easy, this one no exception I promise~ I hope you have a nice weekend, and that our Alabama weather clears!
Wow Jenna, this looks so dang good. Thanks for the recipe. Hugs and blessings, Cindy
Thanks Cindy!
Oh my my! I have been CRAVING a “hunk of chocolate cake” lately. LOL! That is what my Grandma used to say, and I used to laugh – now it’s me! 🙂
Talk about DECADENT!!!!!!!
Definitely! >
Oh good Lord….seriously? My eyes just gained ten pounds! This looks sinful! 😀
ha, sorry, after I took the photos, I quickly stashed it in the freezer for the family this weekend to remove temptation! >
I had to laugh at Bonnie’s comment 🙂 Your family eats so well Jenna…your cake is so decadent and would be dangerous for me!
Another delicious looking recipe! Rick would love this one!
Thank you Jeanie, I bet he burns a lot of calories on those cycling trips! >
Oh, my goodness! Who can diet around here? This is over-the-top, Jenna. 🙂
yeah, I guess it really is… >
Hi Jenna,
I love Tiramisu and just pinned this awesome Bundt Cake! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Loaded cake!
Hi, I’m making this cake today but have a question….what is the 2 T for? There is no ingredient that follows. Is it 2 T of the cream cheese filling? Thanks!
OK, I figured out the 2T should be of flour, but now I am confused about the butter. You say to add butter to the cream cheese. Is that all 4 T of butter? Then you say to add butter to the cake mix. How much goes into the cake mixture? Maybe its me…
Oh, you’re right it is confusing, so sorry! First, make the cream cheese swirl~ The 2 T under Cream Cheese Swirl is 2 T soft butter, flour isn’t necessary. But if you’ve already added it no worries, it will be fine. Set the cream cheese swirl aside and next make the cake
for the cake you melt 4 T of butter and mix it in with the dry cake mix and other liquids
I am so sorry, I hope this clears things up. I’ve fixed it on the recipe…