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Tiramisu Sheet Cake is a delightful blend of coffee and cream layers.
Tiramisu Sheet Cake combines the effortless charm of a classic sponge with the rich, layered flavors of coffee-drenched tiramisu. Picture this: a light vanilla base, soaked in strong coffee, gives each bite a bold, bittersweet edge. It’s all smoothed over by a velvety blanket of mascarpone and cream cheese, enriched with just a hint of sour cream for balance. As it comes together, the deep aroma of brewed coffee mingles with the delicate sweetness of vanilla and cocoa. Once you cut into the sheet cake, you reveal a harmonious blend of textures that can make a coffee lover’s heartbeat skip.
Crafting this cake is straightforward, yet the results feel special. While pouring the hot coffee syrup over the warm sponge, a small technique tip can make a big difference—use a skewer to create holes, ensuring the syrup saturates every bite evenly. The mingling of coffee with soft cake creates a luscious base that stands up to its creamy topping without overwhelming it. Visually inviting, the cake is finished with a snow-like dusting of cocoa and scattered chocolate curls, offering an elegant touch.
When it’s finally time to slice and share, the cake’s appeal doesn’t stop at taste. Its appearance invites anyone near to gather round and savor each moment. It’s perfect for when friends drop by or as a sweet ending to a cozy dinner with family. Simple assembly, but undeniably satisfying in every aspect.
Ingredients
For the cake:
- 1 box vanilla cake mix
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
For the icing:
- 1 1/2 cups strong hot coffee brewed
- 1 1/2 tablespoons sugar
- 8 ounces mascarpone cheese room temperature
- 8 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 1 (8-ounce) container whipped topping
- unsweetened cocoa to taste
- chocolate curls to taste
Directions
- Preheat the oven to 350 degrees F.
- Grease and flour a half sheet pan.
- In a medium-sized mixing bowl, add the cake mix, the water, the milk, the oil, and the eggs and beat them together with an electric mixer on medium speed until combined, about 2-3 minutes.
- Evenly spread the cake batter onto the prepared sheet. Lightly tap the bottom of the sheet pan on the counter to remove any air bubbles.
- Bake the cake until it is golden-brown on top and lightly springs back when touched, about 15 minutes.
- Combine the hot coffee and the sugar and stir until the sugar has dissolved.
- Carefully transfer the cake from oven, and while it is still hot, use a large fork or skewer and poke holes all throughout the surface of the cake.
- Pour the hot coffee syrup mixture over the cake.
- Allow the cake to soak and cool to room temperature.
- In another bowl, beat the mascarpone, the cream cheese, the sour cream, the vanilla extract, and the powdered sugar together.
- Fold the whipped topping into the frosting mixture.
- Spread the frosting evenly over the cooled cake.
- Sift the cocoa over the top of the cake and sprinkle with the chocolate curls.
- Refrigerate the cake until it's time to serve.
- Slice and serve.
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