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?”
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.
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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.
Best Tiramisu Poke Cake Recipe
Ingredients
Method
- Preheat oven to 350°F.
- Prepare and bake the cake according to the back of the box instructions in a 9×13 pan.
- Bake until a toothpick comes out clean.
- In a bowl, whisk together:
- Sweetened condensed milk
- Brewed coffee
- 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.)
- Cocoa powder
- Espresso powder
- Let the cake cool slightly (still warm is perfect).
- Use a fork to poke holes all over the cake (about ¾ of the way down).
- Slowly pour the coffee mixture over the cake.
- Let it soak in completely.
- Refrigerate for at least 1 hour.
- Beat mascarpone until smooth.
- Add heavy cream and powdered sugar and beat until thick and fluffy (soft/stiff peaks).
- on a low speed mix Kahlua, and espresso powder until combined.
- Spread frosting evenly over chilled cake.
- Dust with cocoa powder.
- Slice and serve cold. It gets even better the next day.
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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.
