Tiramisu Poke Cake

This decadent tiramisu poke cake features white cake poked and topped with a coffee-flavored sweet drizzle and cream cheese frosting. It can be made ahead.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 564 Calories

Ingredients

• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon unsweetened cocoa powder
• 1 (8 ounce) package cream cheese
• 1 cup heavy whipping cream
• 4 egg yolks
• 1 tablespoon instant espresso powder
• 3 tablespoons coffee-flavored liqueur (such as Kahlua®)
• 0.5 cup white sugar
• 0.33333334326744 cup vegetable oil
• 1.25 cups water
• 0.33333334326744 cup coffee-flavored liqueur (such as Kahlua®)
• 0.75 teaspoon sea salt, divided
• 0.5 teaspoon unsweetened cocoa powder, or to taste
• 1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.

Step 5

Poke holes into cake using the large end of a chopstick or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.

Step 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; beat well.

Step 7

Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.