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Tiramisu Sheet Cake Recipe

Tiramisu Sheet Cake Recipe

Learn how to make this homemade Tiramisu Sheet Cake with the best coffee-soaked vanilla layers and creamy mascarpone frosting. This easy baking recipe transforms the classic Italian dessert into a crowd-pleasing sheet cake perfect for celebrations or weekend baking projects.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 cake (16 slices)
An overhead shot of the tiramisu sheet cake displays a perfectly rectangular dessert with a velvety mascarpone frosting swirled across the top, lightly dusted with cocoa powder creating an elegant contrast. A cross-section reveals moist coffee-soaked cake layers interspersed with creamy filling. The cake sits on a rustic wooden serving board alongside a vintage coffee cup and scattered coffee beans, with a few chocolate shavings artfully placed on top. Soft window light highlights the textural details of the frosting and the rich cocoa dusting, while a silver cake server rests nearby, ready to portion this Italian-inspired dessert.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Cake:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, room temperature</li> <li class="ingredients-single-item">300g granulated sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">180ml buttermilk (or whole milk with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">For the Coffee Soak:</li> <li class="ingredients-single-item">240ml strong brewed coffee, cooled</li> <li class="ingredients-single-item">60ml marsala wine (or dark rum)</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">For the Mascarpone Frosting:</li> <li class="ingredients-single-item">500g mascarpone cheese, room temperature</li> <li class="ingredients-single-item">250g powdered sugar</li> <li class="ingredients-single-item">300ml heavy cream, cold</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">For Garnish:</li> <li class="ingredients-single-item">3 tbsp cocoa powder</li> <li class="ingredients-single-item">50g dark chocolate, finely grated (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">33 x 23cm (13 x 9-inch) baking pan</li> <li class="equipment-single-item">Stand mixer or hand mixer</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Fine mesh sieve (for dusting cocoa)</li> <li class="equipment-single-item">Offset spatula</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C. Grease a 33 x 23cm baking pan and line with parchment paper, ensuring some overhang on the sides for easy removal later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together flour, baking powder, and salt. Set aside. This pre-mixing ensures even distribution of the leavening agents through the batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming incorporates air into the batter, creating a lighter cake texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract. Don't rush this step - proper incorporation of eggs creates structure in your cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined - overmixing develops gluten, resulting in a tougher cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the batter into the prepared baking pan, spreading it evenly. Smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake will be golden on top and should spring back lightly when touched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to carefully lift it out and transfer to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> While the cake cools, prepare the coffee soak by stirring together the cooled coffee, marsala wine (or rum), and sugar until the sugar dissolves completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the mascarpone frosting, in a large bowl, beat the mascarpone cheese and powdered sugar until smooth. In a separate bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until combined. Be careful not to overmix, which can cause the mixture to become grainy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once the cake is completely cool, place it back in the baking pan (or on a serving platter if your pan isn't deep enough). Using a toothpick or fork, poke holes all over the top of the cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Slowly pour the coffee soak evenly over the cake, allowing it to absorb into the holes. You want the cake moist but not soggy, so use about 3/4 of the mixture, reserving some for serving if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Spread the mascarpone frosting evenly over the soaked cake using an offset spatula. Create decorative swirls if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Refrigerate the cake for at least 4 hours or preferably overnight. This resting time allows the flavors to meld and the cake to fully absorb the coffee mixture, creating that classic tiramisu taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. If desired, sprinkle with grated dark chocolate for additional flavor and texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 16</h4> Slice into squares and serve chilled. For the cleanest cuts, wipe your knife with a warm, damp cloth between slices. This cake keeps well in the refrigerator for up to 3 days, with the flavors continuing to develop. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Tiramisu Sheet Cake Recipe?

This cake features all-purpose flour, baking powder, butter, eggs, and buttermilk for the base. The coffee soak includes strong brewed coffee, marsala wine (or rum), and sugar. The mascarpone frosting combines mascarpone cheese, powdered sugar, heavy cream, and vanilla, finished with cocoa powder.

How to cook Tiramisu Sheet Cake Recipe at home?

Learn how to cook Tiramisu Sheet Cake by first baking a vanilla cake, then soaking it with coffee and marsala mixture. Prepare a mascarpone frosting by folding whipped cream into sweetened mascarpone cheese, then spread over the soaked cake. After chilling for at least 4 hours, dust with cocoa powder before serving for that authentic tiramisu flavour.

Can I make this coffee-infused dessert alcohol-free?

Yes, you can easily make an alcohol-free version by omitting the marsala wine or rum and replacing it with additional coffee or coffee extract. For a family-friendly option, use 2 tablespoons of vanilla extract mixed with the coffee soak instead to maintain depth of flavour.

How long does mascarpone frosting last in the refrigerator?

Mascarpone frosting will keep well in the refrigerator for up to 5 days when properly stored in an airtight container. The frosting may firm up significantly when chilled, so allow it to sit at room temperature for 15-20 minutes before using if you're making it in advance.

What's the best way to achieve perfect coffee flavour in a tiramisu-inspired dessert?

For the best coffee flavour, use freshly brewed espresso or very strong coffee rather than instant coffee. Allow it to cool completely before adding to your soak mixture. For an even more pronounced coffee taste, add 1-2 teaspoons of coffee extract or a tablespoon of coffee liqueur.

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Gently fold the whipped cream into the mascarpone mixture until combined." }, { "@type": "HowToStep", "name": "Soak the Cake", "text": "Once the cake is completely cool, place it back in the baking pan. Using a toothpick or fork, poke holes all over the top of the cake. Slowly pour the coffee soak evenly over the cake, allowing it to absorb into the holes." }, { "@type": "HowToStep", "name": "Frost the Cake", "text": "Spread the mascarpone frosting evenly over the soaked cake using an offset spatula. Create decorative swirls if desired." }, { "@type": "HowToStep", "name": "Chill", "text": "Refrigerate the cake for at least 4 hours or preferably overnight. This resting time allows the flavors to meld and the cake to fully absorb the coffee mixture, creating that classic tiramisu taste." }, { "@type": "HowToStep", "name": "Garnish and Serve", "text": "Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. If desired, sprinkle with grated dark chocolate. Slice into squares and serve chilled." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Francesca Ricci", "datePublished": "2024-06-10", "reviewBody": "Perfect coffee flavor, not too sweet! The mascarpone frosting is perfectly balanced and the cake has just the right amount of coffee. My family begged me to make it again!", "name": "Authentic Italian Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Chen", "datePublished": "2024-06-08", "reviewBody": "Made this for office party—disappeared quickly! Everyone was asking for the recipe. The sheet cake format makes it so much easier to serve to a crowd than traditional tiramisu.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-06-05", "reviewBody": "Best tiramisu variation I've tried! The texture of the cake soaked in coffee is divine, and the mascarpone frosting is light but rich. Will definitely make again!", "name": "Outstanding Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Kowalski", "datePublished": "2024-06-02", "reviewBody": "Coffee lovers' dream dessert! I used espresso for an extra punch and it was fantastic. The overnight chill is absolutely worth it as the flavors really develop.", "name": "Perfect for Coffee Lovers", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-29", "reviewBody": "My Italian grandmother approved this! That's saying something, as she's very picky about Italian desserts. The mascarpone frosting is heavenly and the cake texture is perfect. Grazie for this recipe!", "name": "Grandma Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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