Easy Tiramisu Poke Cake: A Quick Twist on a Classic Dessert
If you love the rich flavors of traditional tiramisu but want something a little easier to make, this Easy Tiramisu Poke Cake is the perfect solution! Combining the familiar taste of tiramisu with the simplicity of a poke cake, this dessert is light, fluffy, and loaded with coffee flavor. With a layer of mascarpone frosting and a chocolate garnish, it’s sure to impress at any gathering or dinner party.
Ingredients:
- 16.25 ounces white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large egg whites
- 8 ounces High Brew Cold Coffee – Double Espresso (see note for substitutions)
- 14 ounces sweetened condensed milk
- 12.5 ounces vanilla frosting, room temperature
- 8 ounces mascarpone cheese, room temperature
- 4 ounces unsweetened chocolate (for shavings)
Directions:
- Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it generously with nonstick cooking spray. - Prepare the Cake Batter
In a large mixing bowl, combine the cake mix, water, vegetable oil, and egg whites. Beat the mixture on medium speed using an electric mixer for about 2 minutes, until smooth and well combined. - Bake the Cake
Pour the prepared batter into the greased baking dish and bake for 29-34 minutes, or until a toothpick inserted into the center comes out clean. - Make the Coffee Mixture
While the cake is baking, whisk together the High Brew Cold Coffee and sweetened condensed milk in a medium-sized bowl. This will create the delicious coffee soak that gives the cake its signature tiramisu flavor. - Poke the Cake
Once the cake is baked, remove it from the oven and immediately use the end of a wooden spoon to poke holes into the top, spacing the holes about 1½ inches apart. - Soak the Cake
Whisk the coffee mixture again and gently pour it over the cake, making sure it soaks into the holes. You can use a ladle to help distribute the liquid evenly. Refrigerate the cake for 30 minutes to 1 hour, or until completely cooled. - Make the Mascarpone Frosting
In a mixing bowl, whip the room-temperature mascarpone cheese for about 3 minutes until smooth and fluffy. Add the vanilla frosting and continue beating until fully combined and creamy. - Frost the Cake
Once the cake has cooled completely, spread the mascarpone frosting evenly over the top of the cake. - Add Chocolate Shavings
For the finishing touch, use a zester or grater to shave the unsweetened chocolate over the top of the cake, giving it that classic tiramisu look. - Chill and Serve
Serve the cake chilled, and enjoy the delicious combination of coffee-soaked cake and creamy mascarpone frosting!
Recipe Summary:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Calories: 350 kcal per serving
- Servings: 12 servings
Tips for the Best Tiramisu Poke Cake:
- Coffee Substitutes: If you don’t have High Brew Cold Coffee, you can substitute with any strong brewed coffee or espresso. Just make sure it’s cooled before using.
- Even Poking: When poking holes in the cake, try to space them evenly so the coffee mixture can soak into every bite.
- Chocolate Shavings: For an extra decadent touch, consider using dark or semi-sweet chocolate instead of unsweetened chocolate.
Why You’ll Love This Easy Tiramisu Poke Cake
This poke cake takes all the classic flavors of tiramisu and simplifies them into an easy, no-fuss dessert that anyone can make. The coffee-soaked cake, creamy mascarpone frosting, and rich chocolate shavings come together to create a dessert that’s light yet indulgent. Perfect for entertaining or simply treating yourself, this cake is sure to be a crowd-pleaser!
Easy Tiramisu Poke Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
This Easy Tiramisu Poke Cake brings the rich flavors of the classic Italian dessert into a simple, no-fuss cake. Made with a moist white cake base, soaked in a blend of espresso and sweetened condensed milk, and topped with a mascarpone frosting, it’s the perfect combination of coffee and creamy sweetness. The grated chocolate adds a beautiful finishing touch, mimicking the cocoa-dusted top of a traditional tiramisu.
Ingredients
16.25 ounces white cake mix
1 cup water
½ cup vegetable oil
3 large egg whites
8 ounces High Brew Cold Coffee – Double Espresso (see note for substitutions)
14 ounces sweetened condensed milk
12.5 ounces vanilla frosting, room temperature
8 ounces mascarpone cheese, room temperature
4 ounces unsweetened chocolate (for shavings)
Instructions
Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
In a large bowl, mix together the cake mix, water, vegetable oil, and egg whites using an electric mixer on medium speed for 2 minutes.
Pour the batter into the prepared baking dish and bake for 29-34 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together the High Brew Cold Coffee and sweetened condensed milk in a medium bowl.
Once the cake is out of the oven, immediately poke holes into the top using the end of a wooden spoon, spacing them about 1½ inches apart.
Whisk the coffee mixture again and gently pour it evenly over the top of the cake, using a ladle if needed.
Refrigerate the cake until completely cooled, about 30 minutes to 1 hour.
In a mixing bowl, whip the mascarpone cheese for about 3 minutes until smooth and slightly fluffy. Add the vanilla frosting and beat together until fully combined.
Spread the mascarpone frosting over the cooled cake.
Use a zester or grater to shave the unsweetened chocolate over the top of the cake for garnish. Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350