Tiramisu Poke Cake
Description
This decadent tiramisu poke cake recipe features a boxed white cake poked and topped with a coffee-flavored sweet drizzle and cream cheese frosting.
Ingredients
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1 (16 1/4 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®)
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1 1/4 cups water
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3 eggs
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1/3 cup vegetable oil
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1 (14 ounce) can sweetened condensed milk
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1/3 cup coffee-flavored liqueur (such as Kahlua®)
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1 tablespoon unsweetened cocoa powder
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1 tablespoon instant espresso powder
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3/4 teaspoon sea salt, divided
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4 egg yolks
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1/2 cup white sugar
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1 (8 ounce) package cream cheese
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3 tablespoons coffee-flavored liqueur (such as Kahlua®)
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1/4 teaspoon salt
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1 cup heavy whipping cream
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1/2 teaspoon unsweetened cocoa powder, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
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 baking dish.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
4
Whisk sweetened condensed milk, ⅓ cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and ½ teaspoon sea salt together in a bowl until drizzle is smooth.
5
Poke holes into cake using the large end of a chopstick, wooden spoon handle, or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.
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 ¼ teaspoon salt; beat well.
7
Beat heavy cream in a separate bowl using an electric mixer until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with ½ teaspoon cocoa powder. Cover and refrigerate.