White cake is poked and topped with a coffee-flavored sweet drizzle and then a cream cheese frosting in this decadent tiramisu poke cake. Can be made up to 2 days in advance of serving.
Ingredients
- moist white cake mix (such as Betty Crocker® SuperMoist®): 1 pack (16.25 ounce pack)
- ¼ cups water: 1 piece
- eggs: 3 piece
- vegetable oil: 0.33333 cup
- sweetened condensed milk: 1 can (14 ounce can)
- coffee-flavored liqueur (such as Kahlua®): 0.33333 cup
- unsweetened cocoa powder: 1 Tbsp
- instant espresso powder: 1 Tbsp
- sea salt: 0.75 tsp (divided)
- egg yolks: 4 piece
- white sugar: 0.5 cup
- cream cheese: 1 pack (8 ounce pack)
- coffee-flavored liqueur (such as Kahlua®): 3 Tbsp
- heavy whipping cream: 1 cup
- unsweetened cocoa powder: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Mix cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
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Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth.
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Poke holes into cake using the large end of a chopstick or a similar tool. Pour poke drizzle over entire cake, smoothing with a spatula and ensuring the drizzle goes into the holes. Refrigerate for 2 hours.
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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 1/4 teaspoon salt; mix well.
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Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just mixed. Pour topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.
