Tiramisu Sheet Cake Recipe

<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>

<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>

<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>