A poke cake inspired by the all time favorite, Tiramisu! It’s a yellow cake soaked with a mixture of brewed coffee and Kahlúa, topped off with a homemade mascarpone whipped cream!
I’m a huge fan of any tiramisu-inspired dessert, but this poke cake has to be my favorite. And if you love tiramisu as much as I do, you’re sure to love this cake as well!
This tasty dessert is surprisingly easy to whip together! First, you’ll make a light and fluffy yellow cake. It’s super easy to throw together, and you don’t even need an electric mixer!
You’ll then make a delicious mixture of coffee and Kahlúa (which is a coffee liqueur), poke holes all over the whole cake using toothpicks, and pour the mixture over the whole cake, and let it all soak in. It makes it taste like HEAVEN.
Lastly, you’ll make a creamy whipped topping made with mascarpone that you’ll spread on the cake, and then dust a little cocoa powder over the top.
It’s much easier to make than it sounds, and it’s so unbelievably worth it!
- 2 1/2 cups all-purpose flour
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup whole milk
- 1/3 cup vegetable oil*
- 2 teaspoons vanilla extract
- 3/4 cup brewed coffee, room temperature
- 2 tablespoons Kahlúa
- 3 cups heavy whipping cream**
- 1 cup mascarpone cheese (I used Galbani)
- 1/4 cup sugar
- Cocoa powder, for dusting
- Preheat the oven to 350 degrees F. Spray a 9” x 13” baking pan with cooking spray and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla until well combined. Gently fold the wet mixture into the dry mixture using a spatula until just combined. There will be lumps in the mixture, do not overmix.
- Pour the batter into the prepared pan and bake for 25-28 minutes, or until center a toothpick inserted into the center comes out clean. Let the cake cool completely.
- After cake is cooled, make the coffee mixture. Simply combine the brewed coffee and Kahlúa in a measuring cup. Poke all over the cake with toothpicks. Evenly pour the coffee mixture over the cake, trying to cover the whole cake. Refrigerate the cake while you make the mascarpone whipped cream.
- Using the whisk attachment of an electric mixer. Whip together the heavy whipping cream and mascarpone cheese until soft peaks form. Add in the sugar and whip until stiff peaks form.
- Spread the whipped cream evenly over the whole cake. Dust the top with cocoa powder using a sifter.
- Refrigerate leftovers in an airtight container for up to 4 days. Enjoy!
*Canola oil can be substituted for vegetable oil.
**Regular heavy cream can be substituted for heavy whipping cream. However, do NOT use half & half, whole milk, etc, as the mixture will not form into whipped cream.
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