To begin, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.

Next, in a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water (or milk). Mix everything together until the batter is smooth and creamy with no lumps.

Once your batter is ready, pour it into the prepared baking dish and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Set the cake aside and allow it to cool completely.

While the cake cools, prepare the espresso syrup. In a small saucepan over low heat, stir together the brewed coffee, sweetened condensed milk, and vanilla extract. Once fully blended, remove it from the heat and let it cool to room temperature.

After the cake has cooled, use a fork or wooden skewer to poke small holes all over the surface of the cake. Slowly pour the espresso syrup across the entire cake, allowing it to soak deeply into the layers.

Meanwhile, prepare the whipped mascarpone frosting. In a separate mixing bowl, whip the cold heavy cream until soft peaks form. Add the mascarpone cheese and powdered sugar, then beat until the mixture becomes thick, smooth, and fluffy.

Now it’s time to frost. Spread the whipped mascarpone mixture evenly over the top of the soaked cake using a spatula or the back of a spoon.

For the finishing touch, generously dust the top of the cake with unsweetened cocoa powder.

Finally, cover and refrigerate the cake for at least 4 hours, or overnight for best flavor and texture. Slice chilled and serve cold for the ultimate creamy tiramisu experience.