Tiramisu Sheet Cake
Turned my BEST Tiramisu Cake into a simple single layer. One layer of a biscuit sponge soaked with espresso, frosted with mascarpone cream and dusted with cocoa powder.
A couple years ago I made this monster of a Tiramisu Cake. It’s definitely a family and reader favorite but I really wanted to take this recipe and simplify it down to one one layer so that it would be a million times easier to serve.
You can certainly also do the same with my Chocolate Tiramisu Cake if you wanted to bake that in one large layer as well!
Step-by-Step Photos
This tiramisu cake starts off with a simple biscuit sponge – it’s the same type of sponge that makes lady fingers but less flour since it’s baked as a whole layer. This type of sponge NEEDS a syrup/soak element so obviously we’re doing a slightly sweetened coffee.
& of course, she’s getting frosted with a simple mascarpone cream and a dusting of cocoa powder. I kept the cream without eggs (less traditional, I know) because the cake uses so many eggs and I like that this type of cream is more stable and pipe-able.
Sponge Cake
- Separate the egg yolks from the whites.
- Beat the egg whites with the sugar until it’s super thick and fluffy and holds stiff peaks.
- Add the egg yolks and vanilla and beat at medium-high speed until it’s combined.
- Sift in the flour, baking powder and salt and beat at medium-low speed, just until the flour is mixed in. Use a rubber spatula to fold the mixture a couple of times.
- Spread the batter evenly in the prepared pan and bake until it’s golden brown and springs back.
Coffee Soak
- Make the coffee soak by dissolving the sugar in the hot coffee.
- Poke holes into the cake and use a spoon or a pastry brush to drizzle the coffee into the cake – it seems like a lot but you’ll need it!
Mascarpone Cream
- Beat together the cold mascarpone with the powdered sugar until it’s completely smooth. Add the vanilla bean paste and turn the mixer to medium speed.
- Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
- Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t overbeat once you’ve reached this stage.
- Pipe the mascarpone cream on top of the cake and dust with cocoa powder.
How to store this cake
This cake has to be refrigerated and is best served chilled. Store it in the fridge for up to a week or freeze it for 1-2 months.
To freeze slices, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air.
Thaw in the fridge overnight before serving and serve cold or slightly chilled.
Let me know if there are any other forms of tiramisu you’d like to see!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
Tiramisu Sheet Cake Recipe
Super fluffy vanilla sponge cake soaked in strong coffee, frosted with a light and fluffy mascarpone cream and topped with a generous dusting of cocoa powder.
Equipment
- 1 stand mixer or hand mixer
- 1 Breville
- 1 Whisk
- 1 sieve
- 1 9×13 Baking Pan or 10" square
Ingredients
Sponge Cake
- 6 large eggs 55-60 grams each, separated
- 150 grams (3/4 cups) granulated sugar
- 1 teaspoon vanilla extract
- 120 grams (1 cup) all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt
- 1 tsp baking powder read blog post
Coffee Soak**
- 240 mL (1 cup) strong coffee (I used 4 shots espresso and added 1/2 cup cold brew to make 1 cup)
- 25 grams (2 Tbsp) granulated sugar
Mascarpone Cream
- 8 ounces (1 small tub) mascarpone cheese, cold (I recommend Belgioioso)***
- 120 grams (1 cup) powdered sugar
- 240 mL (1 cup) heavy whipping cream cold
- 1 teaspoon vanilla bean paste
- tiny pinch of fine sea salt
- Cocoa powder for dusting I used dutch
Instructions
Sponge Cake
- Preheat the oven to 350F (177C) convection (325F/163C conventional) and grease and line a 9×13" or a 10" square pan with baking spray and parchment paper.
- Place the egg whites in the bowl of the stand mixer and using the whisk attachment, at full speed, beat until they're frothy.6 large eggs
- With the mixer on medium speed, stream in the sugar. Turn the mixer up to full speed and beat just until the meringue reaches stiff peaks.150 grams (3/4 cups) granulated sugar
- Pour in the egg yolks and vanilla and turn the mixer to medium-high speed, mixing, a few seconds, just until they're fully combined.1 teaspoon vanilla extract
- Sift in the flour and salt (and baking powder if using) and turn the mixer up to medium-low speed, mixing just until the flour is incorporated.120 grams (1 cup) all-purpose flour, 1/2 teaspoon fine sea salt, 1 tsp baking powder
- Scrape the edge of the bowl well and spread the batter evenly into the prepared pan. Bake for about 15-20ish minutes, until the cake is golden and separates itself from the edge of the pan. It will also spring back when you press on it gently.
- Allow the cake to cool completely and then use a fork to poke holes all over it.
Coffee Soak
- Stir the coffee with the sugar until the sugar is dissolved.25 grams (2 Tbsp) granulated sugar, 240 mL (1 cup) strong coffee
- Use a pastry brush or a spoon to drizzle the coffee onto the cake, try to get it as evenly as possible.
Mascarpone Cream
- Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.8 ounces (1 small tub) mascarpone cheese, cold, 120 grams (1 cup) powdered sugar, tiny pinch of fine sea salt
- Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
- Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.240 mL (1 cup) heavy whipping cream, 1 teaspoon vanilla bean paste
- After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
Assemble
- Spread or pipe the mascarpone cream on top of the coffee soaked cake and dust with a generous amount of unsweetened cocoa powder.Cocoa powder for dusting
- Refrigerate the cake for 1-2 hours to set, before serving.
Notes
*I found the Belgioioso brand to taste the best and be most consistent in texture from all the brands in the grocery store. If you use another brand, make sure it tastes good before using it (I had a bad one) and make sure the texture is smooth and creamy and not at all curdled or wet. If it’s just a little wet on the bottom, just avoid adding that liquid when making the cream.
Nutrition
Calories: 239kcalCarbohydrates: 25gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 93mgSodium: 135mgPotassium: 46mgFiber: 0.2gSugar: 19gVitamin A: 509IUVitamin C: 0.1mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!