Indulge your senses with the exquisite Tiramisu Marble Cake, a truly luxurious dessert that masterfully blends the rich, beloved flavors of Italian tiramisu with the visual delight of a classic marble cake. This show-stopping creation features a beautifully swirled vanilla mascarpone cake interwoven with a decadent espresso chocolate cake, promising an unforgettable experience for every coffee and dessert enthusiast. Each bite offers a harmonious balance of creamy, sweet, and subtly bitter notes, making it the ultimate confection for any special occasion or simply a well-deserved treat.

Whether you’re celebrating Valentine’s Day, a birthday, an anniversary, or just craving something extraordinarily delicious, this Tiramisu Marble Cake is the perfect centerpiece. It’s more than just a cake; it’s a culinary journey that brings together the sophisticated taste of coffee, the creamy tang of mascarpone, and the deep richness of chocolate in a wonderfully moist and tender crumb. The unique marbling effect isn’t just appealing to the eye; it ensures that every slice delivers a delightful medley of these iconic flavors.

The magic begins with two distinct batters: a light and airy vanilla mascarpone batter, infused with that classic Italian creaminess, and a dark, aromatic espresso chocolate batter, providing a robust depth. Swirled together, they create a stunning pattern and an incredible flavor profile that perfectly echoes the layers of a traditional tiramisu. And to elevate this masterpiece further, it’s crowned with a luscious espresso chocolate ganache, adding a final touch of velvety smooth indulgence that coffee lovers will adore. This cake truly captures the essence of a sophisticated coffee dessert in a comforting, familiar form.

One of the key ingredients that contributes to the beautiful texture and moistness of this cake is Mazola Corn Oil. As an all-purpose, cholesterol-free cooking oil, Mazola Corn Oil is a smart, heart-healthy choice for your family’s baking and cooking needs. Its neutral flavor ensures that the delicate notes of vanilla, mascarpone, espresso, and chocolate truly shine through without any interference. This makes it an ideal substitute for other fats like butter or olive oil, especially when you want the primary flavors of your dessert to take center stage.

Beyond baking, Mazola Corn Oil is incredibly versatile. I’ve successfully used it as a fantastic swap for Extra Virgin Olive Oil in recipes like this Grilled Vegetable Pasta Salad, which is a beloved summertime favorite in our household. Its high smoke point of 450°F (232°C) also makes it excellent for sautéing, frying, and roasting, offering a clean, consistent performance in a variety of culinary applications. Using Mazola Corn Oil in this Tiramisu Marble Cake not only helps create a wonderfully tender crumb but also contributes to a lighter feel without compromising on flavor or richness. It’s a testament to how simple ingredient swaps can enhance both the taste and nutritional profile of your favorite desserts.

Contents

Essential Ingredients for Your Tiramisu Marble Cake

Crafting this elegant Tiramisu Marble Cake requires a blend of pantry staples and specialty items. Each ingredient plays a crucial role in achieving the perfect texture, flavor, and iconic marbling. Here’s a detailed look at what you’ll need for the cake batter and the indulgent ganache:

Ingredients for the Marble Cake Batter:

Mazola Corn Oil: Our chosen fat for a moist, tender crumb and neutral flavor.
Granulated White Sugar: Provides sweetness and helps create a tender texture.
Brown Sugar: Adds a hint of caramel notes and contributes to the cake’s moistness.
Vanilla Extract: Essential for enhancing the classic vanilla mascarpone flavor.
Large Eggs (and Egg Yolks): Act as binders, add richness, and contribute to the cake’s structure and golden color.
Cake Flour: Its lower protein content results in a softer, more delicate crumb, perfect for a tender cake.
Baking Powder: The primary leavening agent, ensuring a light and airy texture.
Salt: Balances the sweetness and enhances all the other flavors.
Buttermilk (low-fat recommended): Adds a subtle tang and reacts with baking powder to create a softer, more moist cake.
Mascarpone Cheese: The star of the vanilla batter, providing an incredible creaminess and a delicate, rich flavor reminiscent of authentic tiramisu.
Dark Chocolate (chips or chopped): For the rich chocolate component of the espresso batter. Using dark chocolate ensures a deep, intense flavor.
Espresso Powder: Infuses the chocolate batter with that characteristic coffee kick, intensifying the chocolate flavor and contributing to the tiramisu profile.

Ingredients for the Espresso Ganache:

Heavy Cream: Forms the base of the ganache, providing a luxurious, smooth consistency.
Dark Chocolate (chips or chopped): Melts into the cream to create a rich, glossy topping.
Espresso Powder: Adds a vibrant coffee flavor to the ganache, complementing the cake perfectly.

Step-by-Step Guide: How to Bake Your Tiramisu Marble Cake

Baking this Tiramisu Marble Cake is a rewarding process, and following these detailed steps will ensure a perfect outcome. Preparation is key, so gather all your ingredients and let’s begin crafting this Italian-inspired delight.

Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready. Thoroughly grease and flour a bundt pan. This step is crucial for easy cake release – don’t skip it! A light dusting of flour after greasing will prevent sticking. Set the prepared pan aside.
Cream Wet Ingredients: In a large mixing bowl, combine the Mazola Corn Oil, granulated white sugar, and brown sugar. Mix them together until well combined and slightly lightened. Then, whisk in the vanilla extract, large eggs, and egg yolks one at a time, ensuring each is fully incorporated before adding the next. This creates a rich and airy base for your cake.
Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, and salt. Sifting these ingredients together can help ensure a lump-free mixture and even distribution of leavening.
Alternate Wet and Dry: Gradually add the dry flour mixture to your wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix on low speed until everything is just incorporated. Be careful not to overmix, as this can lead to a tough cake. Stop mixing as soon as no dry streaks of flour are visible.
Divide the Batter: Carefully pour half of the finished batter into a separate bowl. For precision, if you had approximately 4 cups of batter, aim for 2 cups in each bowl. This ensures an even distribution between your two distinct cake flavors.
Create the Vanilla Mascarpone Batter: Into one of the bowls with batter, add the room temperature mascarpone cheese. Gently whisk it into the batter until it is completely smooth and fully incorporated. This creates the creamy, tangy vanilla layer of your marble cake.

Prepare the Espresso Chocolate Batter: In the other bowl of batter, add the melted dark chocolate and espresso powder. Mix these ingredients thoroughly until the chocolate and espresso are evenly distributed and the batter is a uniform dark color. This forms your rich, coffee-infused chocolate layer.

Layer the Batters for Marbling: Begin by adding a few dollops of the vanilla mascarpone batter into the prepared bundt pan. Then, in the empty spaces adjacent to the vanilla batter, add a few dollops of the espresso chocolate batter. Continue to alternate adding dollops of each batter until all of both mixtures are in the pan. This layering technique is essential for achieving that beautiful marble effect.

Bake the Cake: Place the bundt pan into the preheated oven and bake for 45-50 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. My cake typically takes about 55 minutes, so keep an eye on it!
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to firm up before you attempt to invert it. After this initial cooling, carefully invert the cake onto the wire rack to cool completely. It’s crucial that the cake is fully cooled before you apply the ganache.
Prepare the Espresso Ganache: While the cake cools, prepare the ganache. In a small, microwave-safe bowl, combine the dark chocolate chips and espresso powder. In a separate bowl, heat the heavy cream in the microwave for 30 seconds to 1 minute, or until it’s very hot but not boiling. Pour the hot cream over the chocolate chips and espresso powder. Let it sit for 1 minute to allow the chocolate to melt, then stir until the mixture is smooth, glossy, and completely melted.
Drizzle and Serve: Once the cake is completely cooled, drizzle the prepared espresso ganache generously over the top, allowing it to cascade down the sides. Slice and serve this magnificent Tiramisu Marble Cake. Enjoy!

Recipe Adaptations and Creative Variations

This Tiramisu Marble Cake recipe is wonderfully flexible, allowing for various adaptations to suit dietary preferences or simply to explore new flavor dimensions. Here are some ideas for customizing your cake:

Healthier Swaps: I’ve already incorporated a few lighter swaps into this recipe to make it a bit more guilt-free without sacrificing flavor. Substituting Mazola® Corn Oil for butter reduces saturated fat, while using dark chocolate instead of milk chocolate lessens sugar content and adds antioxidant benefits. Opting for low-fat buttermilk over regular buttermilk also cuts down on fat.
Dairy-Free Options: For a dairy-free version, you could explore plant-based milks and creams for the buttermilk and ganache. Dairy-free mascarpone alternatives are also available in some specialty stores.
Chocolate Variations: Feel free to experiment with different types of chocolate. While dark chocolate provides a rich contrast, semi-sweet or even milk chocolate could be used for a sweeter, milder flavor profile. White chocolate could be interesting for a ‘reverse’ marble effect or a white chocolate ganache.
Coffee Intensity: Adjust the amount of espresso powder to your liking. For a stronger coffee kick, add a little extra; for a milder taste, reduce it slightly. You could also brew a very strong espresso and replace a small portion of the buttermilk with it.
Nutty Flavors: Consider adding a teaspoon of almond extract to the vanilla batter for a subtle nutty undertone that pairs beautifully with coffee and chocolate.

What if I don’t have buttermilk?

Don’t have buttermilk on hand? No problem! You can easily make your own homemade buttermilk substitute with just a few simple ingredients. This trick is a lifesaver for many baking recipes that call for buttermilk.

The general rule of thumb is to add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
For this specific recipe, where 2/3 cup of buttermilk is needed, you would use approximately 2 teaspoons of white vinegar or lemon juice. Add this to 2/3 cup of nonfat milk (or any milk you have).
Allow the mixture to sit for 5-10 minutes. You’ll notice the milk will curdle slightly and thicken, which means it’s ready to use as a substitute for buttermilk. This acidity is what reacts with the baking powder to create a wonderfully tender and moist cake.

Top Tips for Baking a Perfect Tiramisu Marble Cake

Baking can sometimes feel like a science, and a few key techniques can make all the difference between a good cake and a truly exceptional one. Follow these top tips to ensure your Tiramisu Marble Cake turns out perfectly every time:

Thoroughly Prepare Your Bundt Pan: This cannot be stressed enough! THOROUGHLY spray AND flour your bundt pan. Use a baking spray with flour or generously coat with butter/shortening, then dust with flour, tapping out any excess. This is the number one secret to a clean cake release from those intricate bundt molds. Speaking from experience, a well-prepped pan prevents heartbreak!
Use Room Temperature Ingredients: Ensure all cold ingredients, such as eggs, milk, and mascarpone cheese, are at room temperature. This allows them to incorporate more easily and evenly into the batter, creating a smoother emulsion and a more consistent cake texture. Cold ingredients can cause batters to curdle or become lumpy.
Measure Precisely: Baking is a science, and accurate measurements are paramount. When measuring dry ingredients like flour and sugar, use dry measuring cups and level them off. For wet ingredients like oil and buttermilk, use liquid measuring cups at eye level. Yes, there is a difference in how they are calibrated, and it absolutely matters for the success of your baked goods.
Do Not Swirl Excessively: The goal of a marble cake is distinct swirls of color and flavor, not a uniform blend. When layering the vanilla and chocolate batters into the pan, alternate dollops of each. Resist the urge to swirl the batters too much with a knife or skewer. A light, gentle swirl (maybe once or twice, if at all) is sufficient. Over-swirling will combine the colors too much, resulting in a muddy-looking cake rather than the desired “zebra” or “marble” effect. Let the natural spreading of the batter create the beautiful pattern as it bakes.
Cool Completely Before Ganache: Patience is key! Make sure the cake is COMPLETELY cooled before you drizzle on the espresso ganache. Applying ganache to a warm cake will cause it to melt and absorb into the cake, rather than setting up nicely on top.
Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. If refrigerating, allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

Tiramisu Marble Cake

A delectable vanilla mascarpone cake swirled with an espresso chocolate cake, crowned with a rich ganache – the ultimate Italian coffee lover’s dessert!

Yield: 16 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients

For the Marble Cake:

3/4 cup Mazola Corn Oil
1 1/4 cups Granulated white sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
2 large egg yolks, room temperature
2 cups Cake Flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup low-fat buttermilk, room temperature
1/4 cup Mascarpone cheese, room temperature
4 ounces dark chocolate (e.g., chocolate chips), melted
1 tablespoon espresso powder

For the Espresso Ganache:

8 ounces dark chocolate (e.g., chocolate chips)
1 teaspoon espresso powder
1/2 cup Heavy cream

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a bundt pan with cooking spray and dust thoroughly with flour, tapping out any excess. Set aside.
Combine Wet Ingredients: In a large mixing bowl, combine the Mazola Corn Oil, granulated white sugar, and brown sugar. Mix until well blended. Stir in the vanilla extract, then add the whole eggs and egg yolks one at a time, mixing until fully incorporated after each addition.
Mix Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, and salt until well combined.
Integrate Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix on low speed until just incorporated, being careful not to overmix.
Divide Batter: Pour half of the batter into a second bowl. (If you have 4 cups of batter, divide it evenly so each bowl has 2 cups).
Create Vanilla Mascarpone Batter: To one of the bowls, add the room temperature mascarpone cheese. Whisk gently until it is fully incorporated and the batter is smooth.
Create Espresso Chocolate Batter: To the other bowl, add the melted dark chocolate and espresso powder. Mix until thoroughly combined and the batter has a uniform dark color.
Layer Batters in Pan: Drop spoonfuls (dollops) of the vanilla mascarpone batter into the prepared bundt pan. Then, in the empty spaces, add dollops of the espresso chocolate batter. Continue alternating batters until all of both mixtures are in the pan. Do not swirl excessively to maintain distinct marble patterns.
Bake Cake: Bake in the preheated oven for 45-50 minutes, or until a wooden toothpick inserted into the center comes out clean. (Note: Baking times can vary; mine took 55 minutes).
Cool Cake: Allow the cake to cool in the bundt pan on a wire rack for 10-15 minutes before carefully inverting it onto the wire rack to cool completely. The cake must be entirely cool before adding the ganache.
Prepare Espresso Ganache: In a small, heatproof bowl, combine the 8 ounces of dark chocolate chips and 1 teaspoon of espresso powder.
Heat Cream & Combine: Heat the heavy cream in the microwave for 30 seconds to 1 minute, until very hot but not boiling. Pour the hot cream over the chocolate and espresso powder. Let it sit for 1 minute to melt, then stir until the ganache is smooth and glossy.
Drizzle Ganache: Once the bundt cake is completely cooled, generously pour the espresso ganache over the top, letting it drip down the sides.

Nutrition Information (per serving)

Yield: 16 servings | Serving Size: 1 slice

Amount Per Serving:

Calories: 434
Total Fat: 24g

Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 66g

Cholesterol: 59mg
Sodium: 163mg
Carbohydrates: 40g

Fiber: 1g
Sugar: 25g

Protein: 4g

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist, and any nutritional information should only be used as a general guideline.

Cuisine: American / Category: Dessert

For even more delicious recipes and helpful tips on how to incorporate Mazola Corn Oil into your everyday cooking and baking, be sure to visit Mazola.com. You’ll discover innovative ways to use this heart-healthy oil to create flavorful and wholesome meals for your entire family.

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