Recipe Background
Tiramisu, the classic Italian dessert, just got even better thanks to Tiramisu Sheet Cake! Rich and fluffy cake layers are infused with hot coffee syrup. A creamy mascarpone frosting tops it all off, dusted with cocoa powder for an extra touch of elegance. This dessert is perfect for feeding a crowd, and it's easy to make in advance for a stress-free dessert option. Elevate your dessert game with this Tiramisu Sheet Cake and impress your guests without having to spend hours in the kitchen!
Tiramisu, the classic Italian dessert, just got even better thanks to Tiramisu Sheet Cake! Rich and fluffy cake layers are infused with hot coffee syrup. A creamy mascarpone frosting tops it all off, dusted with cocoa powder for an extra touch of elegance. This dessert is perfect for feeding a crowd, and it's easy to make in advance for a stress-free dessert option. Elevate your dessert game with this Tiramisu Sheet Cake and impress your guests without having to spend hours in the kitchen!
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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