This Easy Tiramisu Poke Cake brings together all the flavors you love from classic tiramisu—coffee, mascarpone, and chocolate—into a simple, crowd-pleasing dessert. Made with a soft white cake base soaked in sweet coffee syrup and topped with a fluffy mascarpone frosting, family-friendly dessert is perfect for any occasion.
Why You’ll Love This Recipe
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Effortless elegance: All the flavor of tiramisu without the layering or ladyfingers.
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Easy ingredients: Uses boxed cake mix and store-bought frosting for convenience.
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Coffee lovers’ dream: Infused with rich coffee flavor in every bite.
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Great make-ahead dessert: Best served chilled, so it’s ideal for prepping in advance.
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Soft and moist: The poke technique ensures each bite is moist and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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16.25 ounces white cake mix
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1 cup water
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½ cup vegetable oil
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3 large egg whites
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8 ounces cold brew coffee (such as High Brew Double Espresso or substitute)
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14 ounces sweetened condensed milk
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12.5 ounces vanilla frosting, room temperature
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8 ounces mascarpone cheese, room temperature
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4 ounces unsweetened chocolate, for shavings
Directions
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Preheat oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
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In a large bowl, combine cake mix, water, oil, and egg whites. Mix on medium speed for 2 minutes until smooth.
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Pour the batter into the prepared baking dish and bake for 29–34 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake bakes, whisk together the cold brew coffee and sweetened condensed milk in a medium bowl.
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Once the cake is out of the oven, use the handle of a wooden spoon to poke holes across the top, about 1½ inches apart.
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Whisk the coffee mixture again and slowly pour it evenly over the warm cake, allowing it to soak into the holes.
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Refrigerate the cake for at least 30 minutes to cool completely.
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In a mixing bowl, beat the mascarpone cheese until smooth and slightly fluffy, about 3 minutes.
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Add the vanilla frosting and mix until well combined and creamy.
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Spread the mascarpone frosting evenly over the cooled cake.
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Using a zester or grater, shave the unsweetened chocolate over the top of the cake for a beautiful finish.
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Chill until ready to serve.
Servings and timing
Servings: 16 slices
Prep Time: 20 minutes
Cook Time: 34 minutes
Cooling/Resting Time: 1 hour
Total Time: 1 hour 54 minutes
Calories: 383 kcal per serving
Variations
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Use chocolate cake mix: For a richer dessert, swap the white cake mix with chocolate cake.
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Add cocoa powder: Dust cocoa powder over the frosting instead of shaved chocolate.
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Coffee alternatives: Mix 1 tablespoon instant espresso powder with 6 ounces hot water if cold brew is unavailable.
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Homemade frosting: Use homemade whipped cream and mascarpone instead of store-bought vanilla frosting for a lighter topping.
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Tiramisu twist: Layer in chocolate chips or a splash of coffee extract in the cake batter for extra depth.
Storage/Reheating
Storage:
Keep the cake covered in the refrigerator for up to 4 days. It’s best served chilled straight from the fridge.
Freezing:
Freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge overnight before serving.
Reheating:
This cake is meant to be enjoyed cold and doesn’t require reheating.
FAQs
Can I make this cake in advance?
Yes! This cake is perfect for making a day ahead. The flavors develop as it chills.
Can I substitute cream cheese for mascarpone?
You can, but the flavor and texture will change slightly. Soften the cream cheese well before mixing.
Do I have to use cold brew coffee?
No, you can use any strong brewed coffee or espresso. Just let it cool before combining with condensed milk.
Can I use yellow or chocolate cake mix instead?
Yes, both can work well and bring a different flavor profile.
Is this safe for kids?
Yes, it’s made with mild coffee, so it’s suitable for all ages.
Can I make this dairy-free?
Try using dairy-free condensed milk and a vegan frosting/cream cheese alternative, though texture may vary.
What’s the best way to poke the holes?
Use the handle of a wooden spoon to create holes about 1½ inches apart for even soaking.
How long does it need to chill?
Chill for at least 30–60 minutes before frosting. Longer chilling helps the coffee soak in better.
What can I use instead of shaved chocolate?
Try cocoa powder, mini chocolate chips, or a dusting of cinnamon for a different topping.
Conclusion
Easy Tiramisu Poke Cake is a simple yet indulgent dessert that transforms a boxed cake mix into a creamy, coffee-soaked delight. With its smooth mascarpone frosting and rich chocolate topping, it’s everything you love about tiramisu—reimagined in a fuss-free format. Perfect for parties, potlucks, or a sweet treat just because, this cake is sure to impress with minimal effort.
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Easy Tiramisu Poke Cake
Description
This Easy Tiramisu Poke Cake combines the flavors of classic tiramisu in a simple and delicious dessert. A soft white cake is soaked in a sweet coffee syrup and topped with a creamy mascarpone vanilla frosting, finished with chocolate shavings. No alcohol required, and it’s easy to make using a cake mix.
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 (or 1 tbsp instant espresso powder + 6 oz hot water)
- 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 oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine cake mix, water, oil, and egg whites. Beat on medium speed for 2 minutes.
- Pour batter into the prepared baking dish and bake for 29–34 minutes, or until a toothpick inserted into the center comes out clean.
- While cake is baking, whisk together the cold coffee and sweetened condensed milk in a medium bowl.
- Immediately after removing the cake from the oven, use the handle of a wooden spoon to poke holes evenly across the surface (about 1½ inches apart).
- Whisk the coffee mixture again, then gently ladle it evenly over the warm cake.
- Refrigerate the cake until completely cool, about 30 minutes to 1 hour.
- In a separate bowl, whip mascarpone cheese until smooth and slightly fluffy, about 3 minutes.
- Add vanilla frosting and beat until well combined.
- Spread the mascarpone frosting over the cooled cake.
- Grate the unsweetened chocolate with a zester and sprinkle evenly over the top.
- Slice and serve chilled.
Notes
- If High Brew Cold Coffee is unavailable, use 1 tablespoon instant espresso powder mixed with 6 ounces hot water.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Let cake sit for a few hours or overnight after assembling for best flavor and texture.
