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Tiramisu Poke Cake

This Tiramisu Poke Cake reimagines the classic Italian dessert into an easy-to-make cake. A moist white cake is infused with a rich coffee-liqueur syrup, then topped with a luscious, creamy cream cheese frosting. Finished with a dusting of cocoa, it offers the beloved flavors of tiramisu in a convenient, shareable format, perfect for any gathering.
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Total Time 3 hours 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 6747.4 kcal

Equipment

  • 1 Electric Mixer Stand or hand mixer for cake batter and creamy topping
  • 1 9x13 inch Baking Pan For baking the cake
  • 2 Large Mixing Bowls One for cake batter, one for cream cheese mixture, one for whipping cream
  • 1 Whisk For combining liquids and initial mixing
  • 1 Fine-mesh Sieve For dusting cocoa powder

Ingredients
  

Main

  • 1 16.25 ounce package moist white cake mix (such as Betty Crocker® SuperMoist®)
  • 1.25 cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 14 ounce can sweetened condensed milk
  • 1/3 cup coffee-flavored liqueur such as Kahlua®
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 0.75 teaspoon sea salt divided
  • 4 egg yolks
  • 0.5 cup white sugar
  • 1 8 ounce package cream cheese
  • 3 tablespoons coffee-flavored liqueur such as Kahlua®
  • 1 cup heavy whipping cream
  • 0.5 teaspoon unsweetened cocoa powder or to taste

Instructions
 

  • Preheat oven and prepare cake mix according to package directions, baking in a greased 9x13 inch baking pan.
  • While the cake cools slightly, prepare the coffee-liqueur syrup by whisking together sweetened condensed milk, 1/3 cup coffee liqueur, 1 tablespoon cocoa powder, 1 tablespoon instant espresso powder, and 0.25 teaspoon sea salt until smooth.
  • Using the back of a wooden spoon or a skewer, poke holes evenly over the entire warm cake, ensuring not to go through to the bottom.
  • Slowly pour the prepared coffee-liqueur syrup over the poked cake, allowing it to soak into the holes. Let the cake cool completely.
  • In a large mixing bowl, beat the egg yolks and white sugar with an electric mixer until light, fluffy, and pale yellow.
  • Add the cream cheese (at room temperature), remaining 3 tablespoons coffee liqueur, and 0.5 teaspoon sea salt to the egg yolk mixture. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
  • In a separate, clean bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until no streaks remain, taking care not to deflate the mixture.
  • Spread the prepared cream cheese topping evenly over the cooled, syrup-infused cake.
  • Refrigerate the cake for at least 4 hours, or preferably overnight, to allow flavors to meld and the cake to set. Dust with 0.5 teaspoon cocoa powder using a fine-mesh sieve just before serving.

Notes

For the cake base, avoid overmixing the batter to maintain a tender crumb; mix until just combined. To enhance flavor, consider substituting part of the water with brewed coffee. When poking holes, ensure they are evenly spaced and not too deep to allow uniform absorption of the coffee-liqueur syrup without oversaturating the cake. For the creamy topping, use room-temperature cream cheese to achieve a lump-free, smooth consistency. For an authentic touch, substitute mascarpone cheese for cream cheese. Whip the heavy cream to stiff peaks separately, then gently fold it into the cream cheese mixture to maintain an airy, light texture. Ample chilling time (minimum 4 hours, preferably overnight) is crucial for the cake to set and for the flavors to fully meld. Always dust with cocoa powder just before serving for the best presentation and freshness.