BEST Tiramisu Poke Cake

f you love easy, viral desserts that everyone goes crazy over, this one is for you. My Cannoli Dip and 4-Ingredient Cakes have been huge hits, and this Tiramisu Poke Cake might honestly top them all.

This is not traditional tiramisu… but I’m telling you right now — it might be even better. It’s soft, creamy, soaked in coffee, and layered with the most irresistible mascarpone topping.

 “Looking for more easy desserts?”

• Cannoli Dip
• 4 Ingredient Cherry Cake
• Cinnamon Crumb Cake

Can I make this without Kahlúa?

Yes… but I’m gonna be honest with you — it’s not going to be as good.

Kahlúa is what gives this cake that rich, deep coffee + slightly sweet, almost chocolatey flavor that makes it taste like a true tiramisu. It’s made with coffee, sugar, and rum, so it adds a layer of flavor you just can’t fully recreate.

If you don’t want to use it, here are your best options:

• Strong brewed coffee or espresso (most common swap)
• Instant coffee + a little sugar + vanilla extract (closer flavor)

 If using instant coffee: dissolve about 1 teaspoon instant coffee in 2 tablespoons water for every 2 tablespoons of Kahlúa 

My Take On Tiramisu Cake

Okay… I need to say this. I actually learned how to make real tiramisu in a cooking class in Rome. And listen—it was delicious. I’m not going to lie. But THIS? This is better. I know that’s a bold statement, but I’m telling you right now… this is the best cake I’ve made in my entire career. The cake is soft and bouncy, the coffee mixture soaks in perfectly, and the frosting tastes like the creamiest coffee ice cream you’ve ever had—but better. It’s not overly sweet, not heavy… just perfect.

Hungry for more? Get my recipes first.

The dinners my family asks for on repeat, sent to you first.

First name

Email*

Subscribe

Unsubscribe anytime, no hard feelings.

And here’s my biggest tip: Follow the back of the cake mix box EXACTLY.

I used to be a “doctor the cake mix” person—add milk, butter, extra eggs, all of that to make it “bakery style.” Nope. Not anymore. The best, fluffiest, most perfect cake comes from just trusting the box. That’s how you get that light, bouncy texture that soaks up all that tiramisu flavor.

Melissa Jo

Best Tiramisu Poke Cake Recipe

No ratings yet

This easy tiramisu poke cake features a soft vanilla cake soaked in a rich coffee and Kahlua mixture, then topped with a creamy mascarpone whipped frosting. Finished with cocoa and espresso powder, it’s ultra moist, perfectly balanced, and incredibly delicious.

Print Recipe PIN RECIPE Email The Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 12 people

Course: Dessert

Cuisine: Italian

Ingredients

  

1x2x3x?

Cake

• 1 box vanilla cake mix
• Ingredients listed on the back of the box typically eggs, oil, water — follow EXACTLY

Coffee Soak

• 1 14 oz can sweetened condensed milk
• 3 tbsp brewed coffee
• 1/3 cup Kahlua
• 1 tbsp cocoa powder
• 1 tsp espresso powder

Mascarpone Whipped Frosting

• 6 –8 oz mascarpone cheese
• 1 ½ cups heavy cream
• ½ cup powdered sugar
• 3 tbsp Kahlua
• ½ tsp espresso powder

Method

 

Bake the Cake

1. Preheat oven to 350°F.
2. Prepare and bake the cake according to the back of the box instructions in a 9×13 pan.
3. Bake until a toothpick comes out clean.

Make the Coffee Mixture

1. In a bowl, whisk together:
2. Sweetened condensed milk
3. Brewed coffee
4. Kahlua (If you don’t have Kahlua, you can substitute with strong brewed coffee or espresso mixed with a little sugar, vanilla, or even a pinch of cocoa powder. It will still be delicious, but Kahlua adds a rich, slightly chocolatey depth that really takes this cake to the next level—so if you can use it, I highly recommend it.)
5. Cocoa powder
6. Espresso powder

Poke & Soak

1. Let the cake cool slightly (still warm is perfect).
2. Use a fork to poke holes all over the cake (about ¾ of the way down).
3. Slowly pour the coffee mixture over the cake.
4. Let it soak in completely.

Chill

1. Refrigerate for at least 1 hour.

Make the Frosting

1. Beat mascarpone until smooth.
2. Add heavy cream and powdered sugar and beat until thick and fluffy (soft/stiff peaks).
3. on a low speed mix Kahlua, and espresso powder until combined.

Finish

1. Spread frosting evenly over chilled cake.
2. Dust with cocoa powder.

Serve

1. Slice and serve cold. It gets even better the next day.

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Yes, email me this recipe and add me to Melissa Jo's list.

Video

Notes

• Don’t poke all the way to the bottom—you want the cake to hold structure.
• Let the liquid absorb slowly—don’t rush it.
• This cake is even better the next day after chilling overnight.

Tried this recipe?

Made this? Tap a star to rate it – it only takes a second and it means the world!