20 February, 2020
Tiramisu Poke Cake – White Cake Infused With Coffee
This recipe is a great option to making a regular tiramisu cake. When I wanted to make a traditional tiramisu, I could not find the ingredients I needed. To this day, I have never seen lady fingers and mascarpone cheese in the store, two of the main ingredients needed. I know there is an easy way to make the mascarpone cheese with heavy cream and lemon juice, but I needed to make this for a crowd and I still could not find the Biscotti Savoiardi biscuits (lady fingers) and was not adventurous enough to try to make them myself.
I needed a good dessert recipe for a Valentine dinner we were having at our church. The dinner was an Italian theme and tiramisu for dessert would work great for it! Since I could not find the ingredients, I had to look for something different and the recipe had to be adaptable to make for 30 – 50 people without spending a fortune.
I came across this Tiramisu poke cake recipe that is very simple. Plus, I was able to triple the recipe to be able to make it in a half sheet cake pan. Everyone loved it! The only complaint was that it needed more coffee into the holes and I agreed. The next time I made the cake, I did a regular 10 x 13 cake pan and I doubled the coffee syrup. I used all of it but about 1/4 of a cup. I think I could have used the rest of it without the cake getting too soggy.
This Tiramisu poke cake calls for a white cake mix from a box. When I tripled the recipe for the Valentine party, I did use the boxed cake mix. The next time I made it, I used a white cake mix from scratch. I think the cake mix in a box makes less cake than a cake mix from scratch. So if you opt to do a cake from scratch, you will definitely need more of the coffee syrup.
Tiramisu Poke Cake
Choose only one of these two ways to make your cake – either with a boxed cake mix or by scratch.
- 1- 16.26 ounce White cake mix – I used Betty Crocker Super Moist
- 1 cup water
- 1/3 cup vegetable oil
- 1/4 cup brandy
- 3 egg whites
- Heat oven to 350 degrees. With cooking spray, spray a 10 x 13 inch baking pan.
- Combine all ingredients in a bowl of a kitchen aid stand mixer on low for 30 seconds.
- Turn mixer up to medium and beat for 2 minutes.
- Pour batter into prepared pan and bake for 30 minutes or until cake tester comes out clean.
- Immediately poke holes in cake and pour coffee into holes and on top and sides of cake.
- Let cool completely before putting on the topping.
Feel free to increase the amount of this coffee and corn syrup mixture.
- 3/4 cup hot – strong dark coffee
- 2 tablespoons corn syrup
Dissolve corn syrup into the coffee. Set aside till cake is baked and holes poked into cake. Then slowly pour coffee mixture into the holes, and around the sides of the cake till all the syrup is used.
- 1 – 8 ounce package cream cheese – softened
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream
- 1 tablespoon unsweetened baking cocoa
- In a bowl of a Kitchen Aid Stand mixer – beat softened cream cheese and powdered sugar until it is smooth.
- Add in heavy whipping cream and beat on high speed for 2 minutes or until stiff peaks form.
- Spread topping on top of completely cooled cake.
- Sprinkle top with cocoa.
What Did You Choose?
Did you have the chance to make this cake? Did you increase the coffee syrup? I would love to hear about your experience as well as any comments, suggestions or questions you may have. Feel free to put them in the comment section below.
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