Tiramisu Sheet Cake – The Perfect Dessert for Any Occasion
If you love the classic Italian dessert tiramisu but want an easier, crowd-friendly version, this tiramisu sheet cake is the answer. It combines everything you adore—fluffy sponge cake, rich mascarpone cream, coffee-soaked layers, and a dusting of cocoa powder—into a simple sheet pan format.
Unlike the traditional layered tiramisu, this version is baked as a light sponge cake and topped with a creamy mascarpone frosting. It’s elegant, easy to slice, and perfect for parties, potlucks, or holidays. Every bite is moist, rich, and infused with the signature flavors of coffee and cocoa.
Ingredients (Serves 12–15)
For the Cake:
- 1 cup all-purpose flour (120 g)
- 1 cup granulated sugar (200 g)
- 4 large eggs (room temperature)
- ½ cup unsalted butter, melted (113 g)
- ½ cup whole milk (120 ml)
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the Coffee Syrup:
- 1 cup strong brewed coffee, cooled
- 2 tbsp sugar
- 2 tbsp coffee liqueur (optional, e.g., Kahlua or Marsala wine)
For the Mascarpone Cream:
- 1 cup mascarpone cheese (room temperature, 225 g)
- 1 cup heavy whipping cream (240 ml)
- ½ cup powdered sugar (60 g)
- 1 tsp vanilla extract
For Topping:
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Step by Step Cooking Guide
- Preheat oven – Set oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Make the cake batter – In a bowl, whisk together eggs and sugar until pale and fluffy. Add melted butter, milk, vanilla, and salt. Gradually fold in flour and baking powder until smooth.
- Bake the cake – Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Prepare the coffee syrup – In a small bowl, mix brewed coffee, sugar, and optional liqueur. Stir until sugar dissolves.
- Make mascarpone cream – Beat heavy cream and powdered sugar until soft peaks form. Add mascarpone and vanilla, then whip until smooth and fluffy.
- Assemble the cake – Poke small holes in the cooled cake with a fork. Drizzle coffee syrup evenly over the top, letting it soak in.
- Frost with mascarpone cream – Spread the mascarpone mixture evenly over the cake.
- Finish with cocoa powder – Dust generously with cocoa powder and add chocolate shavings if desired.
- Chill & serve – Refrigerate for at least 2 hours before slicing to allow flavors to develop.
Cooking Time & Serving Size
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: ~3 hours
- Serving Size: 12–15 slices
Tips & Variations
- Boozy Twist: Add amaretto, Marsala, or Kahlua to the coffee syrup for authentic Italian flair.
- Kid-Friendly: Skip the alcohol and stick with plain brewed coffee.
- Extra Rich: Add a layer of shaved chocolate or cocoa nibs between cake and frosting.
- Quick Version: Use a boxed vanilla cake mix as the base.
Nutrition Info (Per Serving – Approximate, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 5 g |
| Carbohydrates | 32 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 20 g |
Healthy Alternatives
- Gluten-Free: Substitute flour with a gluten-free 1:1 baking mix.
- Sugar-Free: Use a sugar substitute like erythritol in both cake and cream.
- Low-Fat: Replace mascarpone with Greek yogurt (texture will be lighter).
- Dairy-Free: Use coconut cream and vegan cream cheese instead of mascarpone and heavy cream.
Serving Suggestions
This tiramisu sheet cake is best served chilled, dusted with extra cocoa, and paired with a cup of espresso or cappuccino. It’s an elegant dessert that works for casual gatherings and fancy dinner parties alike.
Once you try this easy, sliceable twist on tiramisu, it’s bound to become your go-to dessert recipe for feeding a crowd.
FAQ’s
Q1: Can I make tiramisu sheet cake ahead of time?
Yes! It’s even better the next day as the coffee and cream flavors deepen.
Q2: How long can I store it?
Keep refrigerated for up to 4 days in an airtight container.
Q3: Can I freeze tiramisu sheet cake?
Yes. Wrap tightly in plastic and foil, freeze for up to 2 months, and thaw overnight in the fridge.
Q4: Do I need mascarpone cheese?
Mascarpone gives authentic flavor, but cream cheese or Greek yogurt can be used as substitutes.
Q5: Can I make this recipe without coffee?
Yes! Try hot chocolate or a mixture of cocoa and milk for a caffeine-free version.
