The Best Tiramisu Poke Cake Recipe

If there’s one poke cake I never get tired of making, it’s this Tiramisu Poke Cake. It has everything I love about the classic Italian dessert in an easy cake form. The espresso soak, the creamy mascarpone filling, and that rich mascarpone frosting make it irresistible. Every time I bring it to a gathering, it disappears fast, and I get messages for days asking when I’ll bake it again. One of my sons even told me, “You could sell this,” which made me laugh because he’s not wrong. After more than forty years of cooking, hundreds of tested recipes, and many days spent in the kitchen with my Nonna, I can say with confidence that this is one dessert that always delivers.

Like my Cannoli Poke Cake Recipe, which is a crowd-pleasing dessert that disappears in minutes, this cake always has a way of stealing the show too. Cannoli Cookies are another fun twist to share at holidays, and my Easy Cannoli Cups make the perfect handheld dessert for parties. For those who love frosting as much as I do, you’ll want to bookmark my Best Mascarpone Frosting recipe. It’s the same whipped mascarpone vanilla frosting that tops this cake, and it is one of my favorite frostings to make.

Ingredient Notes

See recipe card for quantities.

Mascarpone Cheese – This Italian cheese is what makes the cream mixture special. It has a tangy flavor that’s rich but not overwhelming, and it blends beautifully into the creamy mixture and mascarpone topping. Always use it cold for the best texture.

Espresso – Fresh, hot espresso or strong coffee, sweetened with sugar, creates the coffee syrup that soaks into the warm cake. You can also use instant espresso or espresso powder if that’s what you have available.

Egg Yolks – These are whisked into the crema al mascarpone filling, giving it richness and a smooth, custard-like flavor that mirrors a classic tiramisu recipe.

STEP BY STEP INSTRUCTIONS

Step 1: In a medium mixing bowl, combine the white box cake mix, whole milk, oil, egg whites, and vanilla. Beat with an electric mixer for 2 minutes until smooth.

Step 2: Pour batter into the prepared pan and bake for 28 to 32 minutes, following the box instructions for cooking times. Let the cake cool for 15 to 20 minutes.

Step 3: While the cake is still warm, use a wooden spoon handle to poke holes all over the surface of the cake. Slowly pour the sweet coffee syrup over the cake so it soaks into the holes. Chill the cake for 30 minutes.

Step 4: While the cake is still warm, stir hot brewed espresso with sugar in a small bowl until dissolved. Slowly pour the sweet coffee syrup over the cake so it soaks into the holes. Chill the cake for 30 minutes.

Step 5: In a heatproof medium bowl, whisk the egg yolks and sugar until smooth.

Step 6: Place over simmering water, whisking constantly for 5 to 7 minutes, until the mixture thickens. Remove from heat and cool to room temperature.

Step 7: Whisk in cold mascarpone and vanilla extract until smooth.

Step 8: In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the mascarpone cream mixture until well combined.

Step 9: Pipe the filling into the holes, then spread the rest evenly over the entire cake. Chill again for at least 30 minutes.

Step 10: Add the cold mascarpone cheese, heavy cream, vanilla extract, and salt to a large mixing bowl.

Step 11: Using a hand mixer or the whisk attachment of a stand mixer, mix just until smooth. Do not overbeat.

Step 12: Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated.

Step 13: Once all the sugar is mixed in, increase the speed to medium-high and beat until smooth and fluffy. If the frosting is too thick, add heavy cream 1 tablespoon at a time until smooth and spreadable.

Step 14: Spread or pipe the creamy mascarpone frosting evenly over the cake.

Step 15: Chill the entire cake for 1 to 2 hours. Finish with a dusting of cocoa powder before serving.

Step 16: Slice into equal squares and serve. ENJOY!

Storage and Make Ahead

Storage – Keep the cake covered in an airtight container in the refrigerator for up to 4 days.

Freezing – Freeze leftover pieces in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Make Ahead – This is a perfect make-ahead dessert. Prepare the cake the day before, let it chill, and dust with cocoa powder just before serving.

The Best Tiramisu Poke Cake Recipe

Tina Frank

Tiramisu poke cake combines a moist cake base with a sweet espresso soak, creamy mascarpone filling, and whipped mascarpone vanilla frosting for a classic Italian dessert twist everyone will love.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine Italian

Servings 12

Calories 509 kcal

Ingredients

  

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For the Cake:

• (1) 15.25-ounce box white cake mix
• 1 cup whole milk
• ½ cup vegetable oil
• 4 large egg whites reserve yolks for the filling
• 1 teaspoon pure vanilla extract

For the Espresso Soak:

• 2 cups hot brewed espresso or strong coffee
• 3 tablespoons granulated sugar

For the Crema al Mascarpone Filling:

• 4 large egg yolks reserved from eggs used for the cake
• ¾ cup granulated sugar
• (1) 8-ounce tub mascarpone cheese cold
• 1 teaspoon pure vanilla extract
• ¾ cup heavy cream cold

For the Mascarpone Frosting:

• (2) 8-ounce tubs mascarpone cheese cold
• 3 tablespoons cold heavy cream plus more as needed to loosen
• 1 tablespoon pure vanilla extract
• ¼ teaspoon kosher salt
• 4 ½ cups powdered sugar

For the Garnish:

• Unsweetened cocoa powder for dusting

Instructions

 

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray or line it with parchment paper.
• In a large mixing bowl, combine (1) 15.25-ounce box of white cake mix, 1 cup whole milk, ½ cup vegetable oil, 4 egg whites, and 1 teaspoon pure vanilla extract. Beat with a hand or stand mixer on medium speed for 2 minutes, until smooth and creamy. Pour the batter into the prepared dish and spread evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let it cool slightly for 15-20 minutes.
• While the cake is still warm, stir the hot espresso and 3 tablespoons of sugar together until dissolved. Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Slowly pour the sweetened espresso over the surface, letting it soak into the holes. Refrigerate the cake for 30 minutes while you make the filling.
• In a heat-safe bowl, whisk the egg yolks and ¾ cup sugar together until smooth. Set the bowl over a pot of gently simmering water (double boiler method), making sure the bottom doesn’t touch the water. Whisk constantly for 5 to 7 minutes, or until the mixture thickens slightly and reaches about 160°F. Remove from the heat and let the mixture cool to room temperature before adding mascarpone.
• Whisk in (1) 8-ounce tub of mascarpone and 1 teaspoon pure vanilla extract until smooth.
• In a separate bowl, whip ¾ cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
• Pipe the mascarpone filling into the poke holes, then spread the remaining filling over the chilled cake using an offset spatula. Try to fill the holes with as much of the filling as possible. Chill the cake for at least 30 minutes before adding frosting.
• To make the mascarpone frosting, place (2) 8-ounce tubs of cold mascarpone, 3 tablespoons heavy cream, 1 tablespoon pure vanilla extract, and ¼ teaspoon kosher salt into a large bowl. Beat with a hand or stand mixer until just combined. Gradually add 4 ½ cups of powdered sugar, mixing until the frosting is thick, smooth, and creamy. If the frosting feels too stiff, add another tablespoon of cream until it spreads easily.
• Spread the mascarpone frosting evenly over the top of the cake. I like to pipe the frosting over the cake first, then smooth it with an offset spatula.
• Chill the cake for 1-2 hours in the refrigerator.
• Right before serving, dust the top with unsweetened cocoa powder. Slice and enjoy!

Notes

Let the cake cool for about 15 to 20 minutes before poking the holes so it's still warm enough to absorb the espresso but not hot enough to break apart or melt the filling.

The espresso soak is meant to be sweet so don’t reduce the sugar. If your espresso tastes extra strong or bitter, you can add a splash of vanilla to balance it.

After pouring on the espresso soak, chill the cake for at least 30 minutes before adding the filling so the coffee has time to settle and the surface is cool.

Use all 4 egg whites in the cake and save the 4 yolks for the filling. It gives you the best texture and flavor without any waste.

The crema al mascarpone filling is sweeter than traditional tiramisu custard and that’s intentional. It keeps the flavor balanced and helps it stand out once it’s in the poke holes.

Always use cold mascarpone when making both the filling and the frosting. If it’s too warm, it can get soft or start to separate when you mix it.

Don’t overmix the mascarpone frosting or it can become grainy. Stop mixing once it’s thick and spreadable. You can add a little extra cream if you need to loosen it up.

This cake tastes even better after chilling overnight so if you have the time, make it a day ahead.

Nutrition

Serving: 1SquareCalories: 509kcalCarbohydrates: 63gProtein: 5gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 107mgSodium: 98mgPotassium: 120mgFiber: 0.001gSugar: 61gVitamin A: 658IUVitamin C: 0.2mgCalcium: 74mgIron: 0.3mg

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