Dessert
Kylie Coffee Poke Cake
1 hServes 12Nutri-Score D€€
D
1 h
1 hKylie Coffee Poke Cake
what you need
Ingredients
white cake mix (1 box, plus the ingredients listed on the box instructions)Bakery432 g
waterBeverages120 ml- instant coffee (tablespoons)Pantry2 pieces
sweetened condensed milk (1 can)Dairy397 g- whipped topping (thawed)Dairy227 g
- instant cheesecake pudding mix (about three quarters of a 3.4 oz box)Pantry48 g
milk (a splash, to thin the topping)Dairy30 ml- caramel sauce (for drizzling)Pantry120 ml
per serving
Nutrition
215kcal
- Carbs
- 40 g
- Proteins
- 3 g
- Fat
- 5 g
what you’ll use
Tools
Oven
Baking dish
Mixing bowl
Whisk
Spatula
step by step
Method
- Step 1
Bake the cake
- Prepare the white cake mix per the package instructions.
- Pour the batter into a greased baking dish and bake per the package instructions.
- Let the cake cool completely.
- Step 2
Make the coffee filling
- Combine the sweetened condensed milk, instant coffee and water.
- Mix slowly until the mixture comes together; it will stay thin.
- Step 3
Poke and soak the cake
- Poke holes all over the cooled cake with a straw.
- Pour the coffee mixture evenly over the cake until well saturated.
- Refrigerate the cake while preparing the topping.
- Step 4
Make the topping
- Combine the thawed whipped topping with the instant cheesecake pudding mix.
- Add a splash of milk to thin it slightly for easier spreading.
- Step 5
Assemble and chill
- Spread the topping over the cake in an even layer.
- Drizzle caramel sauce generously over the top.
- Refrigerate for at least 4 hours before serving.