Sheet Pan Tiramisu Cake
A delightful twist on the traditional Italian tiramisu, this sheet pan cake combines coffee-soaked layers and rich chocolate cream, perfect for gatherings.
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.
Notes
Make sure to beat the eggs and sugar for the full 20 minutes to achieve a fluffy texture. Sift the flour and baking soda to remove any lumps and ensure a light cake. If you don’t have coffee liqueur syrup, regular strong coffee can work well too.