Tiramisu Poke Cake

If you love the flavors of classic tiramisu but don’t want the fuss of layering ladyfingers and custard, this tiramisu poke cake recipe is the perfect shortcut.

It’s rich, creamy, and coffee-soaked, just like the Italian dessert, but it starts with a simple white cake mix.

I grated an extra-dark chocolate bar over the top with a microplane grater, which made it look bakery-style and gave just the right amount of bitterness against the sweet cream topping.

If you make this at home, stick with unsweetened or very dark chocolate so it shaves easily.

If you’re hooked on tiramisu flavor, don’t miss my creamy tiramisu dip – it’s another easy way to get that same coffee-and-mascarpone combo without turning on the oven.

Ingredients You’ll Need

• 1 box (15.25 oz) white cake mix – shortcut base, but sturdy enough to hold the coffee soak.
• 1 cup water – for the cake mix.
• ½ cup vegetable oil
• 3 egg whites
• ¾ cup cold coffee + 3 tablespoons instant coffee – the stronger the better. This is where the tiramisu flavor shines.
• 1 can (14 oz) sweetened condensed milk
• 8 oz mascarpone cheese, room temperature
• 8 oz whipped topping (like Cool Whip), thawed
• 1 ounce unsweetened chocolate (optional) – for grating over the top.

How to Make Tiramisu Poke Cake

Preheat your oven to 350°F and grease a 9×13 pan. Mix the cake mix, water, oil, and egg whites with a hand mixer for 2 minutes.

Pour the mixture into the pan and bake for 29–33 minutes, or until a toothpick inserted in the center comes out clean.

Poke poke poke poke. While the cake is still hot, use the handle of a wooden spoon to poke holes about 1–2 inches apart and halfway down into the cake.

This is how all that coffee flavor gets into the cake.

Whisk the cold coffee and sweetened condensed milk together, then slowly pour it over the warm cake, letting it seep into the holes. Refrigerate for at least 1 hour so it cools and sets.

Beat the whipped topping and mascarpone cheese until smooth, then spread evenly over the chilled cake.

Finish with chocolate: Use a microplane or fine grater to shave unsweetened chocolate over the top. Slice into squares and serve.

Recipe Notes

The strength of the coffee makes all the difference, so use espresso powder or strong instant coffee for the most authentic tiramisu flavor. Mascarpone provides the classic creamy finish, although cream cheese is a suitable substitute in a pinch.

This cake easily feeds a crowd, serving 18–24, and the flavors get even better after chilling in the fridge overnight. For a different finish, swap the grated chocolate for a dusting of cocoa powder, or add a splash of coffee liqueur to the soak if you’re serving adults.

If you love poke cakes, I have a full roundup of easy poke cakes for parties — from fruity to creamy, there’s one for every mood.

Readers especially love the banana poke cake, key lime poke cake, strawberry poke cake, and even a colorful Jello poke cake.

Storage

This recipe for tiramisu poke cake stores well in the refrigerator, covered, for up to three days. I’ve kept leftovers chilled for two days, and it stayed just as creamy without drying out.

While best enjoyed fresh, slices can also be wrapped and frozen for up to a month. Just thaw in the fridge before serving.