Easy Tiramisu Poke Cake Recipe

Introduction

This Easy Tiramisu Poke Cake combines the rich flavors of coffee and mascarpone in a moist, fluffy white cake. It’s a simple twist on the classic Italian dessert that’s perfect for any occasion.

Ingredients

• 16.25 ounces white cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large egg whites
• 8 ounces High Brew Cold Coffee – Double Espresso
• 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

1. Step 1: Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
2. Step 2: In a large bowl, mix the cake mix, water, vegetable oil, and egg whites using a mixer on medium speed for 2 minutes.
3. Step 3: Pour the batter into the prepared pan and bake for 29 to 34 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: While the cake bakes, whisk together the cold espresso coffee and sweetened condensed milk in a medium bowl.
5. Step 5: Right after removing the cake from the oven, use the end of a wooden spoon to poke holes about 1 ½ inches apart across the top.
6. Step 6: Whisk the coffee mixture again, then gently pour it evenly over the warm cake using a ladle for control.
7. Step 7: Refrigerate the cake for 30 minutes to an hour, or until it has completely cooled and absorbed the liquid.
8. Step 8: In a mixing bowl, whip the mascarpone cheese until smooth and slightly fluffy, about 3 minutes.
9. Step 9: Add the vanilla frosting to the mascarpone and beat until thoroughly combined.
10. Step 10: Spread the mascarpone frosting evenly over the cooled cake.
11. Step 11: Use a zester to grate unsweetened chocolate over the top of the cake before serving.

Tips & Variations

• Use strong espresso or cold brew coffee to achieve the best tiramisu flavor.
• For a richer cake, substitute egg whites with whole eggs if you prefer.
• Try dusting the top with cocoa powder instead of chocolate shavings for a different finish.
• If mascarpone isn’t available, cream cheese can be a substitute, though the flavor will vary slightly.
• Let the cake chill overnight to allow the flavors to fully meld and the texture to become even more moist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it in an airtight container or tightly wrapped with plastic wrap to prevent it from drying out. When ready to serve again, you can let it sit at room temperature for 10 to 15 minutes for the frosting to soften slightly, but avoid storing it outside the fridge for long due to the mascarpone.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of cold brew espresso?

Yes, you can use strong brewed coffee if you don’t have cold brew. Just be sure it’s concentrated and cooled before mixing with the condensed milk to avoid making the cake soggy.

Is it necessary to use egg whites instead of whole eggs?

While using egg whites creates a lighter texture in the cake, whole eggs can be used as a substitute if preferred. Just be aware the cake may be slightly denser.

Easy Tiramisu Poke Cake Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This Easy Tiramisu Poke Cake is a delightful twist on the classic Italian dessert, combining a moist white cake with espresso-infused sweetened condensed milk, creamy mascarpone frosting, and a topping of dark chocolate shavings. It’s a simple yet indulgent dessert perfect for any occasion.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake

• 16.25 ounces white cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large egg whites

Soaking Mixture

• 8 ounces High Brew Cold Coffee – Double Espresso
• 14 ounces sweetened condensed milk

Frosting

• 12.5 ounces vanilla frosting (room temperature)
• 8 ounces mascarpone cheese (room temperature)

Topping

• 4 ounces unsweetened chocolate (for shavings)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray to prepare it for the cake batter.
2. Mix Cake Batter: In a large bowl, combine the white cake mix, water, vegetable oil, and egg whites. Using a mixer on medium speed, blend the ingredients for about 2 minutes until smooth and well incorporated.
3. Bake Cake: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 29 to 34 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Prepare Coffee Soak: While the cake bakes, whisk together the High Brew Cold Coffee – Double Espresso and the sweetened condensed milk in a medium bowl until combined.
5. Poke Holes in Cake: Once the cake is removed from the oven, immediately use the end of a wooden spoon to poke holes about 1 ½ inches apart all over the top of the cake to allow the soaking mixture to penetrate.
6. Soak Cake: Whisk the coffee and condensed milk mixture again to ensure it’s well blended, then gently pour it evenly over the cake, using a ladle for better control. The liquid will seep into the holes.
7. Chill Cake: Place the soaked cake in the refrigerator and chill until it fully cools, approximately 30 minutes to 1 hour.
8. Whip Mascarpone: In a mixing bowl, whip the mascarpone cheese using a mixer until it becomes smooth and slightly fluffy, about 3 minutes.
9. Combine Frosting: Add the room temperature vanilla frosting to the whipped mascarpone and beat together until the mixture is well combined and creamy.
10. Frost Cake: Spread the mascarpone and frosting mixture evenly over the chilled cake surface.
11. Add Chocolate Shavings: Using a zester or grater, carefully grate the unsweetened chocolate and sprinkle the shavings evenly over the frosted cake as a decorative and flavorful topping. Serve immediately or keep chilled.

Notes

• Use cold espresso coffee for ease and a stronger coffee flavor; substitute with strongly brewed espresso if unavailable.
• Ensure the mascarpone and frosting are at room temperature for smooth mixing.
• Do not skip poking holes in the cake as this allows the coffee mixture to soak in, making the cake moist and flavorful.
• Refrigerate cake after soaking to set flavors and maintain texture.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Tiramisu poke cake, espresso cake, coffee dessert, easy tiramisu recipe, moist cake, mascarpone frosting