Tiramisu Poke Cake

4.5
(30)
26 Reviews
7 Photos

This decadent tiramisu poke cake features white cake poked and topped with a coffee-flavored sweet drizzle and cream cheese frosting. It can be made up to 2 days before serving.

Submitted by Julie Hubert
Updated on September 17, 2024
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Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:
12
Yield:
1 (9x13-inch) baking dish
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Ingredients

Original recipe (1X) yields 12 servings

Cake:

  • 1 (14.25 ounce) package moist white cake mix (such as Betty Crocker SuperMoist)

  • 1 ¼ cups water

  • 3 eggs

  • ⅓ cup vegetable oil

Poke Drizzle:

  • 1 (14 ounce) can sweetened condensed milk

  • ⅓ cup coffee-flavored liqueur (such as Kahlua)

  • 1 tablespoon unsweetened cocoa powder

  • 1 tablespoon instant espresso powder

  • ¾ teaspoon sea salt, divided

Topping:

  • 4 egg yolks

  • ½ cup white sugar

  • 1 (8 ounce) package cream cheese

  • 3 tablespoons coffee-flavored liqueur (such as Kahlua)

  • 1 cup heavy whipping cream

  • ½ teaspoon unsweetened cocoa powder, or to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.

  4. Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth.

  5. Poke holes into cake using the large end of a chopstick or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.

  6. Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and 1/4 teaspoon salt; beat well.

  7. Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.

48 home cooks made it!

Nutrition Facts (per serving)

564 Calories
30g Fat
62g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 564
% Daily Value *
Total Fat 30g 38%
Saturated Fat 13g 65%
Cholesterol 174mg 58%
Sodium 491mg 21%
Total Carbohydrate 62g 22%
Dietary Fiber 1g 2%
Total Sugars 51g
Protein 9g 17%
Vitamin C 1mg 1%
Calcium 210mg 16%
Iron 3mg 14%
Potassium 247mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.