Sheet Pan Tiramisu Cake
The perfect tiramisu cake for gatherings and Holidays! This is my twist to the classic Italian Tiramisu dessert, only it's baked in a sheet pan to create multi-layers the easy way. These are the most airy and moist, sponge cake layers, soaked in a non-alcoholic coffee liqueur, then finished off with a rich mascarpone and cocoa cream frosting! It's kid-friendly and simply scrumptious!
Equipment
- 1 icing spatula and bowl for mixing icing
Ingredients
Sponge Cake Layers:
- 6 eggs
- 3 cups granulated sugar, (see notes)
- 1 1/2 cups sour cream, (I love Daisy Brand)
- 1 1/2 cups sunflower oil
- 3 cups all-purpose flour, (sifted)
- 1 Tbsp baking soda, (sifted)
- 2 tsp vanilla extract
Chocolate Whipped Cream:
- 1 quart heavy whipping cream
- 1/2 cup cocoa powder
- 14 ounce can sweetened condensed milk
- 8 oz mascarpone cheese
- pinch of salt
For The Non-Alcoholic Syrup:
- 1/2 cup coffee liqueur syrup, (see notes for substitute)
Topping:
- 1/3 cup unsweetened cocoa powder, (I used Hershey's Brand)
Instructions
- In a heavy duty mixer using the whisk attachment, beat 3 cups of sugar and 6 eggs over high speed for 20 minutes. Meanwhile line two 18x13 sheet pans with parchemnt paper and preheat the oven to 350°F.
- Once the eggs have increased in volume and looks thicker beat in 1 1/2 cups of sour cream over low speed. Then gradullay beat in 1 1/2 cups of oil and 2 tsp of vanilla extract.
- Turn off the mixer and add 3 cups of sifted all-purpose flour and 1 Tbsp of sifted baking soda. Move the wire whisk in one direction with your hand until all the flour is incorporated. For the final touch, fold in the batter to scrape off the sides of the bowl.
- Evenly divide the batter between the two prepared pans and bake upto 20 minutes. The edges should be golden brown and a toothpick should come out clean when inserted. Don't overbake. Cool completly before assembling.
- To make the chocolate whipped cream, combine all of the cream ingredients (4 cups heavy cream, 1/2 cup cocoa powder, 14 oz can of condensed milk, 8 oz mascarpone cheese, and a pinch of salt). Beat until soft peaks form.
- To assemble the cake: cut each sheetcake in half.
- Place one half of the sponge cake onto a serving platter (top down) and brush with 2 Tbsp of coffee syrup (or 4 Tbsp of strong coffee if not using syrup). Frost with one fourth of the frosting and repeat with all the layers, finishing and sealing the sides with frosting.
- Dust the top with a single layer of cocoa powder, then pipe additional frosting (see notes below). The extra frosting is optional and serves only as a decoration. Serve immediately or let it sit overnight in the fridge. Enjoy!
Notes
- Optional: for final touches, beat 1 8-ounce package of Cool Whip Topping with 2 Tbsp cocoa powder to pipe a more defined icing pattern that creates a wavy swirl. I used the 1E large piping tip around the borders of the cake.
- The cream frosting is enough to fill and frost the entire cake, which is why I beat additional frosting for piping. Add a generous amount of frosting between each layer to use it up.
- Syrup Substitute: You could use 1 cup of strongly brewed coffee (or espresso) if you don't have coffee liqueur syrup.
- Sugar: I tested this recipe with white refined sugar and organic cane sugar; the layers are more fluffier using the white sugar.
- Coffee is not as concentrated and sweet as syrup, so you can scale the coffee up. I wouldn't scale up on the syrup, as the cake can be too sweet. If you want the best of both flavors mix 1/2 cup of the coffee syrup with 1/2 cup of strongly brewed coffee.
- Sift the dry ingredients to prevent clumps in the batter.
- Use a kitchen towel to loosely cover the bowl when beating the cream frosting. This prevents it from splattering.
Nutrition Facts
Sheet Pan Tiramisu Cake
Serving Size
1 serving
Amount per Serving
Calories
458
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
13
g
Cholesterol
87
mg
29
%
Sodium
162
mg
7
%
Potassium
158
mg
5
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
31
g
34
%
Protein
6
g
12
%
Vitamin A
724
IU
14
%
Vitamin C
1
mg
1
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
