Indulge in the Best Tiramisu Sheet Cake: An Effortlessly Elegant Coffee Dessert Recipe
Prepare to delight every coffee and dessert enthusiast with this incredible Tiramisu Sheet Cake! This recipe transforms the classic Italian delight into a convenient and crowd-pleasing sheet cake format, perfect for any gathering. It begins with a tender, espresso-infused vanilla sheet cake that forms the perfect foundation. This light and airy cake is then generously brushed, not once but several times, with a potent Coffee and Kahlua simple syrup, ensuring every bite carries that unmistakable, deep tiramisu flavor. The coffee-soaked cake is then crowned with a luscious, homemade mascarpone whipped cream that is wonderfully smooth and rich, providing a beautiful contrast to the coffee notes. Finally, a lavish dusting of Dutch-processed cocoa powder adds a final touch of chocolatey bitterness and visual appeal. This Tiramisu Sheet Cake offers the quintessential balance of robust coffee, velvety cream, and decadent chocolate in every forkful, making it a truly irresistible treat.
Why This Tiramisu Sheet Cake Will Be Your New Favorite Dessert
There are countless reasons to fall in love with this easy tiramisu sheet cake. While traditional tiramisu often involves individual portions and a delicate construction, this sheet cake version simplifies the process without compromising on flavor or elegance. It’s an ideal dessert for entertaining, potlucks, or family celebrations because it feeds a crowd effortlessly and slices beautifully. The combination of a moist cake base, rich coffee liqueur syrup, and a stable mascarpone cream makes for a dessert that’s not only delicious but also remarkably easy to transport and serve. Plus, the distinct layers of flavor – from the sweet vanilla and espresso cake to the intense coffee-Kahlua syrup and the cloud-like mascarpone frosting – come together to create a truly authentic Italian coffee dessert experience, all from your kitchen!
Crafting the Perfect Vanilla Espresso Sheet Cake Base
The foundation of this exquisite tiramisu sheet cake is a light, tender vanilla sheet cake infused with the subtle warmth of espresso. Creating this base is a straightforward process, but a few key steps ensure a moist and flavorful result:
1. Whip Eggs and Sugar to Perfection: Begin by combining the large whole egg, egg whites, vanilla extract, and granulated sugar in the bowl of your stand mixer. Using a whisk attachment, beat these ingredients together on high speed for approximately 3-4 minutes. The goal is to incorporate a significant amount of air, transforming the mixture into a pale, fluffy, and voluminous batter. You’ll know it’s ready when it has roughly tripled in volume and appears thick and ribbon-like when the whisk is lifted. This aeration is crucial for a light and tender cake texture.
2. Gently Incorporate the Oil: Reduce the stand mixer speed to medium-low. Slowly and steadily drizzle the vegetable oil into the egg and sugar mixture. It’s important to add the oil gradually to allow it to emulsify properly with the other ingredients, preventing the mixture from deflating. Once all the oil has been added, continue beating for another 30 seconds to ensure it is fully integrated and the batter remains smooth and consistent.
3. Prepare the Dry Ingredients: In a separate medium-sized mixing bowl, combine the all-purpose flour (measured correctly, see notes), baking powder, espresso powder, and a pinch of salt. Whisk these dry ingredients together thoroughly. This step ensures that the leavening agent (baking powder) and the espresso powder are evenly distributed throughout the flour, preventing pockets of unmixed ingredients and guaranteeing a uniform rise and flavor in your sheet cake.
4. Alternating Wet and Dry Additions: With your stand mixer on its lowest speed, begin to incorporate the dry ingredients into the wet mixture in three additions, alternating with the whole milk. Start by adding 1/3 of the dry mixture and beat just until it’s combined and no dry streaks remain. Then, add 1/2 of the whole milk and beat until just incorporated. Continue this pattern, finishing with the last 1/3 of the dry ingredients. Be careful not to overmix the batter once the flour is added, as this can develop the gluten and lead to a tough cake. Mix only until the batter is smooth and well-combined.
5. Bake to Golden Perfection: Carefully pour the tiramisu cake batter into your prepared 9×13-inch rectangular cake pan. Ensure the pan is properly greased and floured or lined with parchment paper for easy release. Place the cake pan into a preheated 350°F (175°C) oven and bake for approximately 35-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before proceeding to brush it with the simple syrup. A fully cooled cake is crucial for optimal syrup absorption.
Infusing Flavor: The Coffee Kahlua Simple Syrup
The quintessential, intense coffee flavor that defines a true tiramisu is meticulously introduced into this sheet cake through a concentrated coffee and Kahlua simple syrup. This step is where much of the magic happens, transforming a delicious vanilla espresso cake into an authentic tiramisu experience. Preparing this syrup is incredibly straightforward:
Simply combine all the syrup ingredients – white sugar, water, Kahlua, and espresso powder – in a small saucepan. Heat the mixture over medium-high heat, stirring occasionally, until the sugar has completely dissolved and the mixture just begins to simmer. Once the sugar is fully incorporated and the syrup is uniform, remove it from the heat. It is absolutely vital to allow this coffee Kahlua simple syrup to cool completely before applying it to the cake. Using warm or hot syrup on a cooled cake can result in a soggy texture rather than a perfectly moist one.
Once both the sheet cake and the simple syrup are thoroughly cooled, prepare the cake for absorption. You can lightly level the top of the cake with a cake leveler or a sharp serrated knife if needed. Then, take a bamboo skewer or a fork and gently poke numerous small holes across the entire surface of the cake. These tiny perforations act as channels, allowing the syrup to penetrate deeply and evenly into the cake crumb. Next, using a pastry brush, generously brush the coffee Kahlua syrup over the entire surface of the cake. The key here is to apply an even coat; avoid oversaturating one area while leaving others dry. Continue brushing on layers of syrup until every last drop has been absorbed by the cake. This ensures maximum flavor infusion. After all the syrup has been applied, place the cake into the refrigerator for at least a few hours, or ideally overnight. This chilling time allows the tiramisu sheet cake to fully absorb and distribute all of that delicious coffee simple syrup, resulting in a wonderfully moist and flavorful cake base that truly captures the essence of tiramisu.
Understanding Dutch-Processed Cocoa Powder for Tiramisu
This tiramisu sheet cake recipe specifically calls for Dutch-processed cocoa powder to be dusted over the top of the piped mascarpone whipped cream. But what exactly is Dutch-processed cocoa, and why is it preferred here? Dutch-processed cocoa powder undergoes an alkalization process, where it’s treated with an alkaline solution (like potassium carbonate) to raise its pH level, typically to a neutral 7. This chemical alteration serves to neutralize the natural acidity found in raw cocoa beans.
The impact of this process on the cocoa powder’s flavor and appearance is significant. By stripping away the acidic properties, Dutch-processed cocoa becomes much milder, less astringent, and noticeably darker in color compared to natural cocoa powder. Its flavor profile is often described as smooth, mellow, and deeply chocolatey, allowing the pure chocolate taste to shine through without any sharp, bitter notes. This creates the wonderful illusion that it tastes “more chocolatey” because the acidity isn’t competing with the rich cocoa solids. For a dessert like tiramisu, where the cocoa powder provides a finishing touch and a subtle flavor counterpoint to the sweet cream and coffee, this smoother, richer chocolate essence is exactly what we desire. It provides a beautiful, dark visual contrast and a sophisticated flavor contribution that elevates the entire tiramisu sheet cake experience.
Storage and Serving: Keeping Your Tiramisu Sheet Cake Perfect
As a crucial final note regarding this delightful tiramisu sheet cake, it is imperative that the cake be kept refrigerated until it is ready to be served. The primary reason for this strict refrigeration requirement lies with the mascarpone whipped cream frosting. Whipped cream, by its very nature, is an emulsion that creates a delicate foam. As you might know, foams and emulsions have a natural tendency to destabilize and melt fairly quickly when exposed to warmer temperatures.
While the addition of mascarpone cheese certainly helps to stabilize the whipped cream, lending it a richer texture and greater resilience than plain whipped cream, it will nonetheless begin to soften and lose its beautiful piped or spread shape if left at room temperature for an extended period. Prolonged exposure to heat will cause the cream to weep and potentially collapse, ruining both the appearance and the texture of your meticulously prepared tiramisu sheet cake. Therefore, for optimal enjoyment and to maintain the pristine presentation of the piped mascarpone whipped cream, always store the cake in the refrigerator. Remove it only just before serving, allowing guests to savor each perfectly chilled, creamy, and coffee-infused slice. Any leftover cake should also be promptly returned to the fridge, where it can be stored in an airtight container for up to 3-4 days, ensuring every serving is as fresh and delicious as the first.
Get the Recipe:
Tiramisu Sheet Cake
Pin
Rate
Ingredients
Sheet Cake
- 2 ¾ cups All Purpose Flour,, measured correctly †
- 2 ½ tsp Espresso Powder
- 1 ½ tsp Baking Powder
- 1/2 tsp Salt
- 1 ½ cup Sugar
- 1 Large Egg
- 3 Egg Whites
- 1 tsp Vanilla Extract
- 3/4 cup Vegetable Oil
- 1 cup Whole Milk
Coffee Kahlua Simple Syrup
- 1/3 cup White Sugar
- 1/3 cup Water
- 2 tbsp Kahlua
- 1 tbsp Espresso Powder
Mascarpone Whipped Cream
- 2 cups Heavy Cream,, chilled
- 3/4 cup Confectioners Sugar,, sifted
- 1 tsp Vanilla Extract
- 13 oz (370g) Mascarpone Cheese
- 3-4 tbsp Dutch Processed Cocoa Powder, (for dusting on top)
Equipment
-
Stand mixer (or electric hand mixer)
-
9×13 inch rectangular cake pan
-
Small saucepan
-
Pastry brush
-
Bamboo skewer or fork
Instructions
Sheet Cake
-
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch rectangular cake pan by lightly greasing it with oil or butter, then dusting with flour, or lining it with parchment paper for easy removal. In a medium to large sized mixing bowl, combine the all-purpose flour, baking powder, espresso powder, and salt, then whisk them together thoroughly to ensure all ingredients are evenly distributed.
-
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), add the whole egg, egg whites, granulated sugar, and vanilla extract. Beat on high speed for approximately 5 minutes. The mixture should become thick, fluffy, and noticeably tripled in volume, forming a ribbon when the whisk is lifted. Then, with the mixer speed reduced to medium, slowly drizzle in the vegetable oil. After all the oil has been added, continue beating for an additional minute until fully incorporated.
-
Set the mixer to its lowest speed. Add the dry flour mixture to the stand mixer in 3 equal additions, alternating with the whole milk in between. Beat the batter only until it becomes smooth and just combined, being careful not to overmix, as this can lead to a tough cake. Pour the prepared batter evenly into the greased and lined cake pan. Bake in the preheated oven for around 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely on a wire rack before attempting to add the simple syrup or frosting.
Coffee Kahlua Simple Syrup
-
To prepare the simple syrup, add all the syrup ingredients (white sugar, water, Kahlua, and espresso powder) to a small saucepan. Place the saucepan over high heat. Stir continuously until the sugar completely dissolves and the mixture begins to boil. Once it reaches a boil, remove it from the heat and immediately transfer the syrup to a heat-safe bowl or container. Place it into the fridge to cool completely. The syrup must be cold before use.
-
Once the cake has fully cooled and the simple syrup is completely chilled, you can optionally use a cake leveler or a sharp knife to carefully level the top of the cake if it has domed. Then, using a bamboo skewer or the tines of a fork, poke numerous small holes evenly across the entire surface of the cake. Next, take a pastry brush and generously brush the cooled coffee Kahlua syrup over the top of the cake, repeating this in layers until all of the syrup has been absorbed. Ensure an even application to avoid overly moist or dry spots. Place the syruped cake back into the fridge to allow it to fully absorb the syrup for a few hours, or ideally overnight, for best flavor and texture.
Mascarpone Whipped Cream
-
In a large, chilled mixing bowl, combine the cold heavy cream, sifted confectioners sugar, and vanilla extract. Using an electric mixer (stand mixer with whisk attachment or handheld mixer), beat on high speed until stiff peaks have formed. Be careful not to overbeat, as the cream can quickly turn grainy. Once stiff peaks are achieved, add the mascarpone cheese to the whipped cream mixture. Continue to beat on low speed just until the mascarpone is smooth and well incorporated, and the mixture is uniform. Again, avoid overbeating to maintain the light and airy texture.
-
Carefully spread the prepared mascarpone whipped cream evenly across the top of the chilled, syrup-soaked cake. Alternatively, you can transfer the cream to a piping bag fitted with your desired tip and pipe decorative dots or swirls across the cake for a more elegant presentation. Once the cream is applied, generously dust the entire surface with Dutch-processed cocoa powder using a fine-mesh sieve. Serve the Tiramisu Sheet Cake immediately for the freshest taste, or keep it refrigerated until you are ready to serve.