Sheet Pan Tiramisu Cake is a delightful twist on the traditional Italian dessert. It combines the classic flavors of tiramisu with the simplicity of a sheet cake, making it easy to serve for gatherings and parties. The layers of coffee-soaked cake and rich chocolate cream create a delicious treat that everyone will love.
Why Make This Recipe
Making Sheet Pan Tiramisu Cake is a great choice for anyone wanting to bring dessert to a gathering. It’s simple to prepare and can feed a crowd. Not only is it delicious, but it also looks impressive when presented. Plus, the combination of coffee and cocoa gives it that authentic tiramisu flavor that fans of this dessert will appreciate.
How to Make Sheet Pan Tiramisu Cake
Ingredients
- 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
- 1 quart heavy whipping cream
- 1/2 cup cocoa powder
- 14 ounce can sweetened condensed milk
- 8 oz mascarpone cheese
- Pinch of salt
- 1/2 cup coffee liqueur syrup
- 1/3 cup unsweetened cocoa powder (I used Hershey’s Brand)
Directions
Prepare the Mixture: In a heavy-duty mixer with the whisk attachment, beat together the 3 cups of sugar and 6 eggs on high speed for about 20 minutes.
Preheat and Line Pans: While mixing, preheat the oven to 350°F (175°C) and line two 18×13 sheet pans with parchment paper.
Combine Ingredients: Once the egg mixture is thickened, lower the speed and beat in the sour cream. Gradually add in the sunflower oil and vanilla extract.
Mix Dry Ingredients: Turn off the mixer and add the sifted flour and baking soda. Mix by hand in one direction until incorporated, then fold to scrape the sides of the bowl.
Bake: Divide the batter evenly between the two prepared pans. Bake for up to 20 minutes, or until the edges are golden and a toothpick comes out clean. Allow to cool completely before assembling.
Make the Chocolate Whipped Cream: In a bowl, mix together the heavy cream, cocoa powder, sweetened condensed milk, mascarpone cheese, and a pinch of salt. Beat until soft peaks form.
Assemble the Cake: Cut each sheet cake in half. Place one half on a serving platter (top down) and brush with coffee syrup. Spread a quarter of the chocolate whipped cream on top. Repeat with the remaining layers, sealing the sides with frosting.
Final Touch: Dust the top with cocoa powder and pipe any extra frosting for decoration. Serve immediately or refrigerate overnight for best flavor.
How to Serve Sheet Pan Tiramisu Cake
Serve Sheet Pan Tiramisu Cake chilled. It’s great on its own or paired with a cup of coffee or tea. You can slice it into squares for easy serving, making it ideal for parties or gatherings.
How to Store Sheet Pan Tiramisu Cake
To store Sheet Pan Tiramisu Cake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will keep for 3 to 5 days. For the best taste, try to enjoy it within a couple of days after making it.
Tips to Make Sheet Pan Tiramisu Cake
- Egg Beating: Make sure to beat the eggs and sugar for the full 20 minutes to achieve a fluffy texture.
- Sift Flour: Sift the flour and baking soda to remove any lumps and ensure a light cake.
- Coffee Substitute: If you don’t have coffee liqueur syrup, regular strong coffee can work well too.
Variation
You can add a layer of chocolate ganache on top of the cake for extra richness or sprinkle some chocolate shavings for added decoration.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make Sheet Pan Tiramisu Cake a day in advance. Just store it properly in the refrigerator.
2. What can I use instead of mascarpone cheese?
Cream cheese can be used as a substitute for mascarpone cheese, but the flavor will differ slightly.
3. Is there a gluten-free version of this cake?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Just make sure to check that all other ingredients are also gluten-free.
Sheet Pan Tiramisu Cake
Ingredients
For the Cake
- 6 pieces eggs
- 3 cups granulated sugar See notes
- 1.5 cups sour cream Daisy Brand recommended
- 1.5 cups sunflower oil
- 3 cups all-purpose flour Sifted
- 1 Tbsp baking soda Sifted
- 2 tsp vanilla extract
For the Filling and Topping
- 1 quart heavy whipping cream
- 0.5 cups cocoa powder
- 14 ounces sweetened condensed milk
- 8 ounces mascarpone cheese
- 1 pinch salt
- 0.5 cups coffee liqueur syrup
- ⅓ cup unsweetened cocoa powder Hershey’s Brand recommended
Instructions
Preparation
- In a heavy-duty mixer with the whisk attachment, beat together the 3 cups of sugar and 6 eggs on high speed for about 20 minutes.
- While mixing, preheat the oven to 350°F (175°C) and line two 18×13 sheet pans with parchment paper.
- Once the egg mixture is thickened, lower the speed and beat in the sour cream. Gradually add in the sunflower oil and vanilla extract.
- Turn off the mixer and add the sifted flour and baking soda. Mix by hand in one direction until incorporated, then fold to scrape the sides of the bowl.
Baking
- Divide the batter evenly between the two prepared pans. Bake for up to 20 minutes, or until the edges are golden and a toothpick comes out clean. Allow to cool completely before assembling.
Making the Filling
- In a bowl, mix together the heavy cream, cocoa powder, sweetened condensed milk, mascarpone cheese, and a pinch of salt. Beat until soft peaks form.
Assembling the Cake
- Cut each sheet cake in half. Place one half on a serving platter (top down) and brush with coffee syrup.
- Spread a quarter of the chocolate whipped cream on top. Repeat with the remaining layers, sealing the sides with frosting.
- Dust the top with cocoa powder and pipe any extra frosting for decoration.
Serving
- Serve immediately or refrigerate overnight for best flavor.
