Recipe By Julie Hubert
Rating
Published Jun 19th
Prep 30m Cook 29m Additional 2h 30m Ready In 2h 89m
Servings 1 9x13-inch baking dish Calories 563.5

White cake is poked and topped with a coffee-flavored sweet drizzle and then a cream cheese frosting in this decadent tiramisu poke cake. Can be made up to 2 days in advance of serving.

Recipe Ingredients

  • 1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®)
  • 1 ¼ cups water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ cup coffee-flavored liqueur (such as Kahlua®)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • ¾ teaspoon sea salt, divided
  • 4 egg yolks
  • ½ cup white sugar
  • 1 (8 ounce) package cream cheese
  • 3 tablespoons coffee-flavored liqueur (such as Kahlua®)
  • 1 cup heavy whipping cream
  • ½ teaspoon unsweetened cocoa powder, or to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
  4. 4 Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth.
  5. 5 Poke holes into cake using the large end of a chopstick or a similar tool. Pour poke drizzle over entire cake, smoothing with a spatula and ensuring the drizzle goes into the holes. Refrigerate for 2 hours.
  6. 6 Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and 1/4 teaspoon salt; mix well.
  7. 7 Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just mixed. Pour topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.

Nutrition Facts

  • Calories 563.5
  • Carbohydrate 61.8 g
  • Cholesterol 173.6 mg
  • Fat 29.8 g
  • Fiber 0.5 g
  • Protein 8.7 g
  • Saturated Fat 13 g
  • Sodium 491.3 mg
  • Sugar 51.3 g

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Chef's Notes

The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Reviews

  1. Five starts is not enough stars for this amazing cake!!! I made it for my friend who is a Tiramisu conesuor.....she loved it!!!! I had to give her the recipe immediately!!
  2. Thank you for sharing this wonderful recipe. I followed your direction and it came out perfect for us. Can you freeze this?
  3. This is my go to recipe for Tiramisu from now on. It turned out amazing and had a real decadent taste. It was gone before I knew it which is always a good sign.
  4. Love this recipe. Rave reviews. I've made it three times now, first two times used white cake mix and strong coffee and instant coffee powder respectively, as I couldn't find the Espresso Powder. This cake always turns out well, but by far my best result has been this third time, when I used a Betty - Read more ...
  5. Made with Angel Food Cake and made a layer cake. Used Marscapone cheese filling for frosting. DELICIOUS!! And I just stumbled on recipe too
  6. Very good and moist I use strong coffee in place of the liquor and regular salt instead of course salt.
  7. This was SO GOOD!
  8. Made this for my birthday. I placed the egg yolks over a double boiler as I mixed them with the sugar as directed, I was worried about eating uncooked eggs. The topping was soft because of cooking the yolk but still tasted great.
  9. Delicious! I love the soft, moist cake so much better than the ladyfingers. This was delicious and a huge hit at a dinner party!
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