Best Tiramisu Poke Cake Recipe
Introduction
This Best Tiramisu Poke Cake combines the classic flavors of tiramisu with the ease of a poke cake. With layers of coffee-soaked vanilla cake and creamy mascarpone frosting, it’s a delightful dessert that’s perfect for any occasion.
Ingredients
- 1 box vanilla cake mix
- Ingredients listed on the back of the box (typically eggs, oil, water — follow EXACTLY)
- 1 14 oz can sweetened condensed milk
- 3 tbsp brewed coffee
- 1/3 cup Kahlua
- 1 tbsp cocoa powder
- 1 tsp espresso powder
- 6–8 oz mascarpone cheese
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 3 tbsp Kahlua
- ½ tsp espresso powder
Instructions
- Step 1: Preheat oven to 350°F. Prepare and bake the cake according to the box instructions in a 9×13 pan. Bake until a toothpick inserted in the center comes out clean.
- Step 2: While the cake bakes, whisk together sweetened condensed milk, brewed coffee, Kahlua, cocoa powder, and espresso powder in a bowl to create the coffee mixture. (If you don’t have Kahlua, substitute with strong brewed coffee or espresso mixed with a little sugar, vanilla, or a pinch of cocoa powder.)
- Step 3: When the cake is done, let it cool slightly so it’s still warm. Use a fork to poke holes evenly all over the cake, about three-quarters of the way down.
- Step 4: Slowly pour the coffee mixture over the poked cake, allowing it to soak in completely. Refrigerate the cake for at least 1 hour to chill and set.
- Step 5: To make the frosting, beat mascarpone cheese until smooth. Add heavy cream and powdered sugar, then beat on medium speed until thick and fluffy, forming soft or stiff peaks.
- Step 6: On low speed, mix in Kahlua and espresso powder until combined and smooth.
- Step 7: Spread the frosting evenly over the chilled cake and dust the top with cocoa powder.
- Step 8: Slice and serve cold. This cake tastes even better the next day as the flavors meld.
Tips & Variations
- For a non-alcoholic version, replace Kahlua with strong brewed coffee or espresso mixed with a little sugar and vanilla.
- Use a toothpick or fork to poke holes evenly but not too large, to hold the coffee mixture without breaking the cake.
- Chill the cake overnight for enhanced flavor and texture.
- Top with shaved chocolate or chocolate curls for an extra special touch.
Storage
Store the tiramisu poke cake covered in the refrigerator for up to 3 days. It’s best served cold; allow it to sit at room temperature for 10-15 minutes before serving if desired. The flavors develop beautifully if refrigerated overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake without alcohol?
Yes, simply substitute the Kahlua with strong brewed coffee or espresso combined with a little sugar and vanilla. This keeps the rich coffee flavor without the alcohol.
How long should I let the cake soak?
Pour the coffee mixture slowly over the warm cake and allow it to soak completely. Refrigerating for at least 1 hour helps the flavors meld and ensures the cake is moist and flavorful.
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Best Tiramisu Poke Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Description
This Best Tiramisu Poke Cake combines the beloved flavors of classic tiramisu in an easy-to-make poke cake format. A moist vanilla cake is infused with a rich coffee and Kahlua mixture, then topped with a luscious mascarpone and whipped cream frosting, creating a sophisticated dessert perfect for any occasion.
Ingredients
Cake
- 1 box vanilla cake mix
- Ingredients listed on the back of the box (typically eggs, oil, water—follow EXACTLY)
Coffee Mixture
- 1 (14 oz) can sweetened condensed milk
- 3 tbsp brewed coffee
- 1/3 cup Kahlua
- 1 tbsp cocoa powder
- 1 tsp espresso powder
Frosting
- 6–8 oz mascarpone cheese
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 3 tbsp Kahlua
- ½ tsp espresso powder
- Dutch cocoa powder for dusting
Instructions
- Bake the Cake: Preheat your oven to 350°F (177°C). Prepare and bake the vanilla cake according to the instructions on the box in a 9×13-inch pan. Bake until a toothpick inserted into the center comes out clean. Let the cake cool slightly until it is still warm but not hot.
- Make the Coffee Mixture: In a bowl, whisk together the sweetened condensed milk, brewed coffee, Kahlua, cocoa powder, and espresso powder until smooth. If you don’t have Kahlua, you can substitute with strong brewed coffee or espresso mixed with a little sugar, vanilla, or a pinch of cocoa powder for a rich flavor.
- Poke & Soak: Use a fork to poke holes all over the warm cake, going about three-quarters of the way down. Slowly pour the coffee mixture evenly over the cake, allowing it to soak deeply into the holes. Let it absorb completely for best flavor.
- Chill: Refrigerate the soaked cake for at least 1 hour to let the flavors meld and the cake to firm up.
- Make the Frosting: Beat mascarpone cheese until smooth. Add heavy cream and powdered sugar and continue to beat until thick and fluffy, forming soft to medium peaks. On low speed, mix in Kahlua and espresso powder until fully combined.
- Finish: Spread the mascarpone frosting evenly over the chilled cake. Dust the top generously with cocoa powder for a beautiful finishing touch.
- Serve: Slice the tiramisu poke cake and serve cold. The flavors improve and deepen if allowed to rest overnight, making it an excellent make-ahead dessert.
Notes
- If Kahlua is unavailable, substitute with strong coffee or espresso mixed with a touch of sugar and a small pinch of cocoa powder for flavor depth.
- Ensure the cake is still warm when poking and soaking, so the coffee mixture absorbs perfectly.
- Use good quality mascarpone for the best rich and creamy frosting.
- For a stronger coffee flavor, adjust the coffee and espresso powder quantities to taste.
- This cake tastes even better the next day after the flavors meld in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Tiramisu Poke Cake, Tiramisu Cake, Kahlua Cake, Coffee Cake, Mascarpone Frosting, Easy Dessert, Italian Dessert
