The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Tiramisu Poke Cake

by | 44 Comments

Jump to Recipe Print Recipe

tiramisu poke cake sitting on white plate with a fork and coffee in backgroundSometimes I wish I was someone else. Like a Zooey Deschanel type who had thick black glasses, a long mane of natural hair, and wore clothes that came from ModCloth. It seems like everyone always likes that type of girl, ya know?

Any time I go to a coffee shop, I see that girl there. She’s face-deep in The Great Gatsby and drinking plain black coffee with her lips painted red. She probably listens to folk music from indie bands I’ve never even heard of and wears clothes expertly extracted from high-end vintage stores. And all the guys flock to her because she’s good-quirky and has an innocent dose of spunk and is generally attracted to guys who play guitar, and it’s practically a requirement that all guys play guitar. Her boyfriends are guys who wear loafers and think argyle sweaters are trendy. They coif their mustaches and wear newsboy caps and Wayfarers. They may or may not have a couple of wrist tattoos, likely of something artsy. You know the type. If you don’t, just inhabit your nearest Peet’s and you’ll see a whole lot of them drinking loose-leaf teas and pondering philosophy.

tiramisu poke cake on white plate with fork sticking out of itBut then I realize, I don’t want to be a girl like Zooey. I like my tutus smothered in glitter, and I hate black coffee. Also, can you imagine me with natural hair? Subway rats have better highlights than my natural hair does, so that’s off the table completely. And dating a guy who uses mustache gel? Isn’t that a little strange? Like, I don’t mind waiting if he wants to comb his hair, but waiting for him to perfectly spiralize his mustache seems a little much. And don’t get me started on his artfully-placed Catcher in the Rye wrist tattoo. Blech.

I think, after all, I’d rather be me. Because I lead a pretty badass life, have a ginormous closet bursting with Betsey Johnson tutus, and I make a mean Tiramisu Poke Cake that has just the right amount of coffee — perfect for me. It’s high time I embrace who I am and eat an entire cake. Or, well, at least the former.

tiramisu poke cake on white plate with forkPsst – you guys have to try this cake! It’s amazing.

a forkful of tiramisu poke cake on a white plate

Print Recipe
5 from 4 votes

Tiramisu Poke Cake

This Tiramisu Poke Cake is rich and velvety, bursting with coffee flavor and Kahlua and coated in a thick and creamy whipped topping.
Prep Time8 hrs
Cook Time23 mins
Total Time8 hrs 23 mins
Course: Cakes/Cupcakes
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box chocolate cake mix plus ingredients on back of box
  • 1 Tbsp espresso powder
  • 1 tsp ground cinnamon
  • 1 (6 oz carton) cafe au lait yogurt (I used Yoplait Greek)
  • 1 (14 oz) can sweetened condensed milk
  • 1/4 cup Kahlua
  • 1 (8 oz) container Cool Whip thawed
  • Cocoa powder and powdered sugar for dusting

Instructions

  • First, prepare your cake: Preheat oven to 350 degrees F. and liberally grease a 13x9" baking pan with cooking spray; set pan aside. Prepare your cake mix according to package directions. Stir in the espresso powder and the cinnamon to combine.
  • Pour the cake batter into the prepared pan and bake for approx. 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Once cake has cooled, poke holes in it using the handle of a wooden spoon, careful not to completely penetrate the cake all the way through.
  • In a small bowl, whisk together the yogurt, condensed milk and Kahlua until blended. Pour the mixture evenly over the top of the cake, careful to fill the holes as best as you can. Allow the cake to sit in the fridge for about 20 minutes, then spread the Cool Whip on top in an even layer.
  • Refrigerate the cake for about 4 hours, or overnight, to settle and allow the flavors to combine and absorb into the cake. Cut into squares and serve! Store leftovers covered in the fridge for about 3 days.

tiramisu poke cake on white plate with a bite missing and a forkThis cake is full of the flavors of a classic tiramisu – rich chocolate, smooth coffee, and delicate whipped cream that make for a memorable and marvelous dessert! This poke cake marinates overnight in the delicious flavors of Kahlua and cream, making it moist and irresistible. I love the added dusting of cocoa on top for a pretty appearance and a little extra chocolate 🙂

tiramisu poke cake collage

Have a sweet day!!

xo, Hayley

 

Print Friendly, PDF & Email

Comments

  2. Tiramisu is a grand treat for me. I hardly find it on any restaurant menus, but when I go to Boston I always try to find a bakery that has it. Now, I can make it at home. YUM! One thing I’ve learned over the years is to just be yourself. I spent my high school years trying to fit in, but then I realized it was easier to just be me. I have to admit that I do shop at Goodwill and Salvation Army and will read almost anything that’s suggested to me (except Fifty Shades of Grey). When you accept yourself (tutus and all), you’ll be a happier and healthier person. 😀

    Reply

    • Erin, this message is so touching – thank you for that! You’re totally right; I cannot agree more with you! xoxo.

      Reply

  3. I’m still thinking about the loafers and argyle sweater–both a major no in my book. Oh, and pink shirts. I’m not a fan of a guy in a pink shirt. Just, no. I’ve been highlighting my hair since I was 14. I couldn’t imagine having natural hair. I don’t even know what my natural hair looks like. Confession: I’ve never had or make a poke cake. I feel like that’s a sin… A sin that needs to be rectified. Pinned.

    Reply

    • Jennie, your comment had me dying with laughter. Loafers – UGH. I cannot deal with loafers. No bueno! Thanks for pinning! xoxo.

      Reply

  4. Haha, “pondering philosophy” — I die. Also, I feel like lots of these guys are trying to make suspenders a thing again, and I just don’t know I feel about it. Unless you’re Humphrey Bogart or Cary Grant, I just don’t think you can pull it off. But this cake. This cake looks like gold!

    Reply

    • Michelle – you’re SO RIGHT. No to the suspenders. It’s just… it works for Cary Grant and those heartthrobs of the past, and it works for old men who use them to hold up their long-johns. Otherwise, suspenders are totally out 😀 Glad we can agree on this, haha!

      Reply

  13. This looked and sounded amazing until I got to the ingredients list – I just don’t like the flavor of raw sweetened condensed milk. I’ve noticed several of your recipes lately have included it. I haven’t had much of a problem passing them up, but this one is difficult. I’m going to have to find a substitute for this one.

    Reply

  14. Hi, just wondering about the cocoa powder and powder sugar? Do you mix them together then dust the cake and if so how much of each?

    Thanks,
    Eddy

    Reply

  16. I’m so tired of anxiously trying to get to an advertised recipe, but have to first scroll through the author’s long discourse on topics that’s hardly ever releva nt to the subject! Just get to the damn recipe already! If i wanted to read– I’d get a book!

    Reply

    • Maria, I’m sorry that scrolling is hard for you. Good news though, I did write a book! Enjoy 🙂

      Reply

    • Blogs, like life, are all about the journey – not just the destination. So take a deep breath, a long sip of your preferred beverage, and enjoy the journey to the recipe! This one looks like it will be well worth the trip.

      Reply

  18. 5 stars
    I tried making this tiramisu poke cake last night… It was burnt, like bad. I’m trying to figure out what I did wrong? They also were dry. This is the first recipe I’ve ever had difficulty with. :-/

    Reply

    • Hi Kara, I’m sorry you had issues with the cake! Did you use a glass pan? Sometimes I find glass pans or dark metal pans cook faster and more unevenly than a light metal pan. It sounds like it was over-baked as well.

      Reply

  20. 5 stars
    Tried this and it came out amazing, thank you! Coffee flavored yogurt was hard to find, but found tiramisu flavored yogurt. I also added a little Baileys with my kahlua and made the whipped cream. It was a hit!! Thanks again for the great recipe, I never would have thought that up on my own.

    Reply

  21. I just read this recipe so haven’t tried it.

    I’m a bit confused by the final sentence of the instructions: “Store leftovers covered in the fridge for about 3 days.’ When was the last time you had leftovers 3 days after you cut this cake?

    Also I have no access to Cool Whip. I wonder what would happen if one beat cream to stiff peaks, then folded it into Mascarpone (laced with Kahlua or Amaretto), skipping the joghurt and sweetened condensed milk entirely?

    Reply

    • Hi Sara, you can absolutely beat heavy cream to stiff peaks and gently fold it into a slightly beaten/whipped Mascarpone mixture. That would be lovely.

      Reply

  22. 5 stars
    I made this with a chocolate gluten free cake mix – and it was wonderful! This problem for is greek yogurt. I don’t like the taste of it. I used vanilla yogurt and added instant coffee powder. THAT work perfectly!

    Reply

Trackbacks

Leave a Reply to Eddy Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Archives

Categories