Name: Tiramisu Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: Italian-American
Ingredients: 1 box white or yellow cake mix (plus eggs, oil, and water as listed on the box); 1 cup strong brewed coffee or espresso, cooled; 2 tbsp coffee liqueur (like Kahlúa) — optional; 1 can (14 oz) sweetened condensed milk; 1 cup heavy cream or half-and-half; 1 tbsp instant espresso powder (or more to taste); 8 oz mascarpone cheese, softened (or cream cheese); 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Unsweetened cocoa powder, for dusting; Chocolate shavings or mini chocolate chips (optional)

Tiramisu Poke Cake is a dreamy fusion of classic tiramisu flavors with the soft, tender texture of a poke cake. It starts with a moist white or yellow cake, soaked in a rich coffee mixture and finished with a whipped mascarpone topping. I love how easy it is to prepare while still feeling indulgent and elegant—perfect for potlucks, holidays, or when I’m just craving something sweet and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box white or yellow cake mix (plus eggs, oil, and water as listed on the box)

1 cup strong brewed coffee or espresso, cooled

2 tbsp coffee liqueur (like Kahlúa) — optional but recommended

For the Filling:

1 can (14 oz) sweetened condensed milk

1 cup heavy cream or half-and-half

1 tbsp instant espresso powder (or more to taste)

For the Topping:

8 oz mascarpone cheese, softened (or cream cheese if I can’t find mascarpone)

1 cup heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

Unsweetened cocoa powder, for dusting

Chocolate shavings or mini chocolate chips (optional)

Directions

Bake the Cake:
I start by preheating the oven and baking the cake in a 9×13-inch pan according to the directions on the box. After baking, I let it cool for about 10–15 minutes.

Poke & Soak:
I use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart. Then I mix the sweetened condensed milk, brewed coffee, coffee liqueur (if using), and espresso powder. I pour this mixture evenly over the warm cake, allowing it to soak in fully. The cake then goes into the refrigerator for at least an hour to absorb all that goodness.

Make the Whipped Mascarpone Topping:
I beat the mascarpone cheese until smooth. In a separate bowl, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. I gently fold the whipped cream into the mascarpone until fluffy and combined.

Top the Cake:
Once the cake is chilled, I spread the whipped mascarpone topping evenly over it. I dust the top generously with cocoa powder and add chocolate shavings or mini chips if I want an extra touch.

Chill & Serve:
For best results, I chill the cake for at least 2–3 hours, or overnight. When it’s fully set, I slice and serve it cold—it’s absolutely delicious!

Servings and timing

This recipe yields about 12–15 servings.

Prep Time: 20 minutes

Bake Time: 25–30 minutes (depending on cake mix instructions)

Chill Time: At least 3–4 hours total, or overnight for best results

Variations

Kid-friendly: I skip the liqueur and use decaf coffee for a family-friendly version.

Make it boozier: I add a splash of Kahlúa to the topping or increase the amount in the soak.

Different toppings: Sometimes I top it with crushed chocolate-covered espresso beans or caramel drizzle.

Flavor twist: I’ve tried this with a chocolate cake base for a mocha-inspired version—amazing.

Lighter option: I swap heavy cream for light cream and use reduced-fat cream cheese for a lighter topping.

Storage/Reheating

I keep the cake stored in the refrigerator, covered, for up to 4 days. Since it’s served cold, there’s no need to reheat it. In fact, I think it tastes even better the next day. I avoid freezing it, as the mascarpone topping can lose its texture when thawed.

FAQs

What is a poke cake?

A poke cake is a baked cake that I poke holes into, then pour a liquid or filling over so it soaks into the cake. It adds flavor and moisture throughout.

Can I make this cake ahead of time?

Yes, I actually prefer making it a day in advance. The flavors deepen and the texture becomes even better after chilling overnight.

What can I use instead of mascarpone?

If I can’t find mascarpone, I use cream cheese. It’s slightly tangier but still works beautifully in the whipped topping.

Does the cake taste strongly of coffee?

It has a nice coffee flavor, but it’s not overpowering. I can adjust the espresso powder if I want a stronger or milder taste.

Is this recipe suitable for kids?

Yes, especially if I skip the coffee liqueur and use decaf coffee. It becomes a kid-friendly, delicious dessert.

Conclusion

This Tiramisu Poke Cake is one of my favorite desserts to make when I want something easy yet impressive. It blends the beloved flavor of tiramisu with the simplicity of a boxed cake mix. Whether for a dinner party, celebration, or weeknight treat, it’s a dessert I return to again and again.

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