Experience the best of both worlds with this incredible Tiramisu Poke Cake, a dessert where the rich, coffee-infused elegance of tiramisu meets the playful ease of a classic poke cake. Indulge in layers of fluffy cake, luxurious vanilla pudding, and velvety whipped cream, all finished with a delicate dusting of cocoa powder. This dessert promises a creamy, coffee-flavored delight that’s surprisingly simple to create and guaranteed to be a crowd-pleaser.

The Ultimate Tiramisu Poke Cake: An Easy Coffee-Infused Dessert

Step into a world of decadent flavor with our Tiramisu Poke Cake, a brilliant culinary fusion that brings together the sophisticated notes of Italy’s beloved tiramisu with the approachable charm of an American poke cake. For those who adore the deep, aromatic essence of coffee married with sweet cream, this dessert offers an irresistible experience. Imagine a tender, moist French vanilla cake, generously soaked with an espresso-spiked instant pudding, then crowned with a cloud of homemade whipped cream and a sprinkle of bitter cocoa powder. This isn’t just a dessert; it’s a celebration of convenience and gourmet taste, crafted to elevate any occasion without the usual fuss. If you’re familiar with the magic of poke cakes, prepare for this one to ascend quickly to the top of your favorites list!

A few slices of Tiramisu Poke Cake left in a baking dish.

This was ridiculously good! Everyone commented how much they loved it and I had several people ask for the recipe. It was a hit!
– Carrie

What is a Poke Cake, and Why Tiramisu?

A poke cake is a beloved dessert known for its simplicity and incredibly moist texture. It involves baking a cake, poking holes all over its surface, and then pouring a liquid or creamy filling (like pudding, sweetened condensed milk, or fruit syrup) over it. This allows the filling to seep into the cake, creating pockets of flavor and moisture that make every bite a delightful surprise. The concept of a poke cake gained popularity in the 1970s, offering a quick and easy way to infuse ordinary cakes with extraordinary taste.

Tiramisu, on the other hand, is a classic Italian dessert meaning “pick me up” or “cheer me up.” Traditionally made with layers of coffee-soaked ladyfingers, mascarpone cheese cream, and cocoa powder, it’s famous for its harmonious blend of sweet, bitter, and creamy textures. The genius of Tiramisu Poke Cake lies in combining these two worlds: you get the ease of a boxed cake mix and the delightful “poked” texture, all infused with the unmistakable coffee and creamy essence of tiramisu, simplifying a sometimes complex traditional dessert into an approachable, home-friendly version.

Why You’ll Love This Easy Tiramisu Dessert

Effortless Elegance: This recipe delivers sophisticated flavors without requiring advanced baking skills. Using a cake mix significantly cuts down on prep time.
Incredibly Moist: The signature poke cake method ensures every bite is infused with creamy pudding, resulting in an exceptionally moist and tender cake.
Rich Coffee Flavor: Espresso powder is incorporated into the pudding layer, giving that authentic tiramisu coffee kick. It’s balanced beautifully with the sweetness of vanilla.
Perfect for Any Occasion: Whether it’s a casual family dinner, a potluck, or a special celebration, this Tiramisu Poke Cake is always a hit. It’s easy to transport and serves a crowd.
Make-Ahead Friendly: In fact, this cake tastes even better the next day once the flavors have had ample time to meld and chill, making it ideal for advance preparation.

Frequently Asked Questions (FAQ)

What brand of cake mix should I use?

While I personally used a Betty Crocker French vanilla cake mix for this recipe, you have flexibility! Any standard vanilla, white, or even yellow cake mix will work wonderfully. Just be sure to check the box instructions for specific ingredient quantities, as some brands might vary slightly in their recommendations for milk, eggs, or oil. The key is to follow your chosen mix’s package directions for the cake base.

Do I use whole eggs or just egg whites?

For this particular Tiramisu Poke Cake recipe, always opt for the whole egg option as directed on your cake mix box, even if it offers an egg whites-only alternative (which is common for white cake mixes aiming for a pure white color). Using whole eggs contributes to a slightly denser, richer cake texture that provides a sturdy foundation for absorbing the pudding and holding up to the layers without becoming soggy. This ensures your cake maintains its structure and delightful moistness.

Can I use Cool Whip instead of making my own homemade whipped cream?

Absolutely! While homemade whipped cream offers a fresh, richer flavor, using an 8-ounce tub of store-bought whipped topping, like Cool Whip, is a fantastic time-saving alternative. If you choose this option, simply omit the heavy whipping cream and powdered sugar from the “topping” ingredients list. Ensure the Cool Whip is thawed in the refrigerator before spreading it over your cake for the best consistency.

How do I store Tiramisu Poke Cake?

To maintain its freshness and delicious texture, any leftover Tiramisu Poke Cake should be stored covered in the refrigerator. Use plastic wrap or an airtight container to prevent it from drying out or absorbing other food odors. When stored properly, your cake will remain wonderfully moist and flavorful for up to 5 days, making it a great make-ahead dessert option.

Can I freeze this poke cake?

Yes, you can certainly freeze this delightful poke cake! For optimal results and convenience, I highly recommend slicing the cake into individual servings before freezing. To do this, ensure the cake is completely chilled and firm. Place the slices in a single layer within an airtight container, separating layers with parchment paper if stacking. Freeze for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the refrigerator for a few hours. This method allows you to enjoy perfectly portioned treats whenever a craving strikes!

A serving utensil holding a slice of Tiramisu Poke Cake above the rest of the cake in the cake dish.

Essential Ingredients for Your Tiramisu Poke Cake

Crafting this incredible Tiramisu Poke Cake requires a few simple ingredients, many of which you likely already have in your pantry. Here’s a detailed look at what you’ll need and why each component is vital for that perfect flavor and texture:

For the Moist Cake Base:

French vanilla cake mix: This forms the tender foundation of our dessert. While French vanilla provides a lovely nuanced flavor, a standard white or yellow cake mix can also be used successfully. Choose your preferred brand and ensure it’s a standard size.
Milk: Instead of water, we substitute milk in the cake batter. This simple swap significantly enhances the richness and moistness of the cake, making it even more delectable and tender.
Eggs: Fresh large eggs help bind the cake ingredients and contribute to its structure and moist texture. If you have time, bringing your eggs to room temperature before mixing can result in a smoother, more evenly mixed batter.
Oil: Use your preferred neutral-flavored cooking oil, such as vegetable oil, canola oil, or even a light olive oil. The oil adds essential moisture and tenderness to the cake.

For the Creamy Coffee Filling:

Instant vanilla pudding mix: This is crucial for the creamy, soak-through filling. It is absolutely essential to use instant vanilla pudding mix – do not substitute with “Cook and Serve” pudding, as it will not set properly within the cake. Any brand of instant vanilla pudding will work, but double-check the label as the distinction can sometimes be printed in small text.
Milk: Used to prepare the instant pudding, providing the liquid base for its creamy consistency.
Espresso powder (instant or finely ground): This is the heart of the tiramisu flavor! The espresso powder infuses the pudding with that characteristic rich, slightly bitter coffee taste that defines tiramisu. It’s an indispensable ingredient for achieving an authentic flavor profile. While you technically could omit it if you intensely dislike coffee, the cake would then lose its tiramisu identity. You can easily find espresso powder at most major grocery stores, specialty food shops, or online retailers like Amazon.

For the Luxurious Whipped Topping:

Heavy cream: The base for our homemade, airy whipped topping. Be sure it’s well chilled for best whipping results. For convenience, you can substitute an 8-ounce tub of thawed whipped topping (like Cool Whip) if desired.
Powdered sugar: Sweetens the heavy cream and helps stabilize the whipped topping, giving it that smooth, melt-in-your-mouth texture.
Sour cream: This secret ingredient mimics the slight tang and rich creaminess of mascarpone cheese, a staple in traditional tiramisu. It adds depth to the topping. If you prefer a less tangy flavor, you can certainly adjust the amount or even omit it, though it adds a wonderful dimension.
Unsweetened cocoa powder: The finishing touch! A light dusting of unsweetened cocoa powder over the whipped topping not only adds visual appeal but also provides a delightful hint of bitterness that perfectly complements the sweetness of the cake and cream, completing the tiramisu experience.

How to Make Tiramisu Poke Cake: A Step-by-Step Guide

Creating this irresistible Tiramisu Poke Cake is a straightforward process, broken down into simple steps that even novice bakers can master. Follow these instructions for a perfectly moist, coffee-infused dessert every time:

1. Prepare and Bake the Cake Base:

Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan with non-stick cooking spray; a spray with flour is particularly effective for easy release. In a medium mixing bowl, combine your chosen French vanilla cake mix with the milk, eggs, and oil as specified in the ingredients list. Whisk everything together thoroughly until the batter is smooth and no lumps remain. Pour the prepared batter evenly into your baking pan. Bake the cake according to the directions on your cake mix box. Typically, a 9×13-inch cake will bake for approximately 25 minutes, but baking times can vary, so always check for doneness. The cake is ready when the top and edges are a light golden brown, and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and, while it’s still warm, use the handle of a wooden spoon or a similar blunt object (about ½ to ¾ inch in diameter) to poke holes evenly throughout the cake. Aim for about an inch to an inch and a half of space between each hole. This meticulous poking is key to ensuring the pudding soaks through beautifully. Set the cake aside to cool completely at room temperature; patience here prevents your topping from melting.

A French vanilla cake mix being prepared and poured into a baking dish.

2. Infuse with Coffee Pudding:

Once your cake has cooled completely, it’s time to prepare the luscious coffee pudding filling. In a medium mixing bowl, whisk together the instant vanilla pudding mix with the milk until all lumps are gone and the mixture begins to thicken slightly. This should happen relatively quickly, as it’s instant pudding. Carefully pour this pudding mixture over the cooled cake, making sure to guide the pudding towards the holes you’ve created. Use the back of a spoon or a rubber spatula to gently spread the pudding evenly over the cake’s surface, lightly encouraging it to seep into any holes that might need a little help. Next, generously sprinkle the espresso powder over the top of the pudding layer. This simple step is vital for imparting that classic tiramisu coffee flavor. Place the cake in the refrigerator for 10-15 minutes to allow the pudding to set a bit and the espresso to begin infusing.

A cake with holes, pudding being prepared and poured over a cake.

3. Create the Dreamy Whipped Topping:

While the cake chills, prepare your homemade whipped topping. In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld electric mixer), combine the chilled heavy cream, powdered sugar, and sour cream. Beat on medium-high speed for 3 to 5 minutes, or until the mixture transforms into stiff peaks. The sour cream adds a wonderful tang that mimics mascarpone, essential for an authentic tiramisu taste. Once your whipped cream is light and fluffy, carefully smooth this decadent topping over the espresso-dusted pudding layer on your cake. Ensure an even layer for a beautiful presentation.

A layer of Tiramisu cake with homemade whipped topping being made and spread over the cake.

4. The Finishing Touch and Chilling:

For the final touch, use a small fine-mesh sieve to sprinkle unsweetened cocoa powder evenly over the entire surface of the whipped topping. This not only adds a beautiful visual contrast but also provides that essential hint of bitterness characteristic of tiramisu. Once dusted, place the cake back into the refrigerator to chill for at least 1 hour. This chilling period is crucial; it allows the pudding to fully set, the whipped topping to firm up, and all the incredible flavors to meld together perfectly, creating a truly harmonious dessert experience. Slice when ready and serve chilled for the ultimate indulgence!

Cocoa spread over a layered Tramisu cake and a chilled poke cake.

Serve your beautifully prepared Tiramisu Poke Cake directly from the fridge. Each slice reveals layers of moist cake, creamy coffee pudding, and light whipped topping, making for an unforgettable dessert experience that tastes far more complex than it is to make!

A slice of Tiramisu Poke Cake with a bite missing.

Expert Tips for Tiramisu Poke Cake Success

Don’t Overbake Your Cake: A slightly underbaked cake is better than an overbaked one, especially for poke cakes. An overbaked cake will be dry and won’t absorb the pudding as well. Keep an eye on it and remove it promptly when a toothpick comes out clean.
Poke Generously, But Not Too Much: You want enough holes for the pudding to seep in, but not so many that the cake structure is compromised. The handle of a wooden spoon is ideal for creating the perfect sized holes.
Cool Completely: Resist the urge to add the pudding and topping to a warm cake. A fully cooled cake ensures the layers stay distinct and the whipped cream doesn’t melt, giving you clean, beautiful layers.
Instant Pudding is Key: As mentioned in the ingredients, always use INSTANT pudding. “Cook and Serve” varieties will not thicken properly and will result in a runny mess.
Whipping Cream Tips: For the best results, ensure your heavy cream is very cold before whipping. You can even chill your mixing bowl and whisk attachment for 10-15 minutes prior to whipping to achieve stiffer peaks faster.
Chill Time Matters: The final chilling period isn’t just for setting; it’s when all the flavors truly meld and deepen. Don’t rush this step for the best tasting cake.
Even Cocoa Dusting: Using a fine-mesh sieve for the cocoa powder creates a light, even layer, preventing clumps and giving your cake a professional finish.

Craving More Delicious Recipes?

Strawberry Tiramisu
Lemon Blueberry Tiramisu
Cinnamon Roll Poke Cake
Oreo Poke Cake
Snickers Poke Cake
Red Velvet Poke Cake
Chocolate Poke Cake

Tiramisu Poke Cake

A delightful poke cake infused with classic tiramisu flavors.

⭐⭐⭐⭐⭐

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Prep Time:

25 minutes

Cook Time:

25 minutes

Chill Time:

1 hour
10 minutes

Total Time:

2 hours

Servings:
12

Author:
Brandie Skibinski

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Ingredients

For the cake:

1 box Betty Crocker French vanilla cake mix
1 cup milk
3 large eggs
⅓ cup oil

For the filling:

3 ounce box instant vanilla pudding
2 cups milk
2 teaspoons espresso powder (instant or finely ground)

For the topping:

1 ½ cups heavy cream
½ cup powdered sugar
½ cup sour cream
3 teaspoons unsweetened cocoa powder

Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray (a kind with flour is recommended).
In a medium mixing bowl, whisk together 1 box Betty Crocker French vanilla cake mix, 1 cup milk, 3 large eggs, and 1/3 cup oil until no lumps remain. Pour the batter into the prepared cake pan.
Bake according to the directions on the box (approx. 25 minutes). The top and edges of the cake will be light golden brown.
Remove from the oven. While the cake is still warm, use the handle of a wooden spoon to poke holes throughout, leaving 1 to 1.5 inches between each hole. Set aside to cool completely.
Once the cake is cool, whisk together 3 ounce box instant vanilla pudding with 2 cups milk in a medium bowl until thickened. Pour over the cake, aiming for the holes, and spread evenly.
Sprinkle 2 teaspoons espresso powder over the pudding. Place the cake in the fridge for 10-15 minutes to set.
In a stand mixer (or with a handheld mixer), beat heavy cream, powdered sugar, and sour cream for 3-5 minutes until stiff peaks form.
Smooth the whipped topping over the espresso layer.
Use a small sieve to sprinkle 3 teaspoons unsweetened cocoa powder over the entire cake. Chill for 1 hour before slicing and serving.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe yields 12-15 servings, depending on how generously you cut each slice.

Course:
Dessert

Cuisine:
American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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