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BEST Tiramisu Poke Cake

ByMelissa Jo Posted on Updated on
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A close-up of a tray of tiramisu with a large square piece being lifted out, showing layers of cream and coffee-soaked cake, topped with cocoa powder.

This easy tiramisu poke cake is a soft, fluffy vanilla cake soaked with a rich coffee and a pinch of Kahlua mixture, then topped with a creamy mascarpone whipped frosting. The three ingredients that take this cake over the top are Kahlua, cocoa powder, and espresso powder—everything else is simple pantry staples. Much like my viral and beloved Cannoli Cake it’s incredibly moist, EASY to make, perfectly balanced, and hands-down one of the best cakes you’ll ever make.

A container of Nestlé Toll House cocoa, a bottle of Kahlúa, and a jar of espresso powder are on a wooden surface, with a chocolate batter in a red dish and a plant in the background.

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 

A smiling woman in a brown top holds a red baking dish filled with a cocoa-dusted dessert in a bright, modern kitchen with white cabinets and countertops.
A hand holding a spatula lifts a square piece of tiramisu from a baking dish. The dessert is topped with a generous dusting of cocoa powder and is cut into neat squares.
A woman in a brown top smiles while holding up a square slice of tiramisu from a red baking dish in a bright kitchen. The countertop has a plant, patterned cloth, and white ceramic containers.

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.

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.

A close-up of a tray of tiramisu with a large square piece being lifted out, showing layers of cream and coffee-soaked cake, topped with cocoa powder.

Best Tiramisu Poke Cake Recipe

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 12 people

Ingredients
  

Cake

Coffee Soak

Mascarpone Whipped Frosting

Instructions
 

Bake the Cake

  • 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.

Make the Coffee Mixture

  • 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

Poke & Soak

  • 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.

Chill

  • Refrigerate for at least 1 hour.

Make the Frosting

  • 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.

Finish

  • Spread frosting evenly over chilled cake.
  • Dust with cocoa powder.

Serve

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

Video

YouTube 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.
Keyword tiramisu poke cake
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