This quick and easy dessert is perfect for holiday gatherings or parties! Don’t underestimate the power of a boxed white cake mix—it’s my favorite, and everyone always loves it. Plus, it’s super convenient. You can make the cake the day before, then just add the whipped cream topping the next day. Simple, delicious, and sure to impress!
Ingredients
Cake
- 1 Box White Cake Mix
- 3 Eggs
- 1/2 cup Canola Oil
- 1 cup Milk
- 7 oz Sweetened Condensed Milk
- 3/4 cup Espresso
- 1/2 cup Sweet Marsala Wine
- 2-3 Tablespoons Cocoa Powder
Whipped Topping
- 1 1/2 cups Heavy Cream
- 8 ounces Mascarpone Cheese
- 1 teaspoon Vanilla Extract
- 1/2 cup Confectioner’s Sugar
- 2 teaspoons Cocoa Powder
Preparation
- Preheat the oven to 350℉.
- Add the white cake mix to a bowl, along with eggs, milk and oil. Mix on medium speed for 2 minutes.
- Butter a 9×13 inch pan and add 1 tablespoon of cocoa powder. Shake the pan to coat the butter into cocoa powder.
- Pour the batter in and spread it out carefully to fill the pan.
- Bake at 350℉ for 35 mins or until a knife comes out clean.
- While the cake is baking prepare the mixture to pour over the cake. Add sweetened condensed milk, espresso and marsala to a bowl and whisk together. Set aside.
- Using the handle of a wooden spoon, poke holes all over the cake. Pour the espresso mixture over the cake while it is hot. Cover and refrigerate overnight to at least six hours.
- Into a bowl, add heavy cream and confectioners sugar. Mix on low speed until combined. Add in mascarpone cheese and vanilla extract. Continue to mix on medium speed until it thickens.
- Sprinkle the top of the cake with cocoa powder. Then using a spatula add the whipped topping or you can use a piping bag with a star tip for a fancier look. Then sprinkle with more cocoa powder to finish. Keep refrigerated until serving.
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