Tiramisu Sheet Cake Recipe
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This Tiramisu Sheet Cake has all the familiar flavors of the classic dessert in a simple, easy-to-serve format. It combines coffee-soaked cake with a creamy topping, making it an excellent choice for gatherings. This version keeps the process straightforward while delivering the rich flavors everyone loves.
A Brief History of Tiramisu
Tiramisu originated in Italy, likely in the 1960s or 1970s. The name means “pick me up” in Italian, referring to the combination of coffee and sweet mascarpone. Traditional tiramisu is made with layers of espresso-soaked ladyfingers and a mascarpone mixture, finished with cocoa powder on top. Over time, different variations have emerged, including cakes, cupcakes, and even ice cream. (source)
Why We Like Tiramisu Sheet Cake Recipe
This sheet cake is easier to make than traditional tiramisu since there’s no layering or assembling. The sheet pan format makes it perfect for a crowd, and it’s simple to transport.
I describe this cake as ‘mildly coffee flavored.’ f you want a stronger coffee flavor, add extra espresso to the cake.
Tiramisu Sheet Cake Recipe Equipment
Here’s a list of equipment you’ll need to make this tiramisu cake
- 9×9-inch baking pan
- silicone spatula
- electric stand mixer
- measuring cups and spoons
- cake release
- cake thermometer
Tiramisu Sheet Cake Recipe Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Cake
- white cake mix or yellow
- water
- vegetable oil
- eggs
- espresso or strong coffee, room temperature
- all-purpose flour
Cake Soak – see notes
- granulated sugar
- heavy cream
- butter
- pure vanilla extract
Frosting
- unsweetened chocolate
- mascarpone or cream cheese, at room temp
- butter at room temp
- powdered sugar (aka confectioners) sifted then measured
- heavy whipping cream
- pure vanilla extract
- Cool Whip
Cooking Tips and Substitutions
Let the cake cool completely before adding the topping so it doesn’t become too soft. For a stronger coffee flavor, use espresso instead of regular coffee. If mascarpone is too expensive or unavailable, cream cheese works as a substitute, though the flavor will be slightly different. Cocoa powder on top gives the classic tiramisu finish, but shaved chocolate is a good alternative.
Tiramisu Sheet Cake FAQ
Can this cake be made ahead?
Yes, it actually gets better after a few hours in the fridge since the flavors blend together.
How do I store leftovers?
Keep the Tiramisu Sheet Cake covered in the refrigerator for up for three to five days.
Can I use decaf coffee?
Yes, decaf works fine if you want to reduce the caffeine.
Tiramisu Sheet Cake Conclusion
Tiramisu sheet cake offers the flavors of the classic dessert without the dipping and layering multiple times. It’s simple, easy to serve, and great for any occasion. The coffee, cream, and cocoa combination makes it a favorite, and with a few simple adjustments, you can make it just the way you like.
Equipment
- 9×9-inch baking pan 9×9 is correct
Ingredients
Cake
- 1 15.25 ounce package white cake mix or yellow
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 6 ounces espresso or strong coffee, room temperature
- 2 tablespoons all-purpose flour
Cake Soak – see notes
- 2 tablespoons granulated sugar
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
Frosting
- 8 ounces mascarpone or cream cheese, at room tem
- ½ cup butter at room temp
- 3 and ½ cups powdered sugar (aka confectioners) sifted then measured
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- 8 ounces Cool Whip
- 4 ounces unsweetened chocolate
Instructions
Cake
- Preheat your oven to 350℉. Prepare your baking pan with Wilton Cake Release.
- In the bowl of your electric mixer, add the cake mix, water, vegetable oil, and eggs. Mix on medium for 2 minutes.1 15.25 ounce package white cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Pour half of the cake batter into your prepared pan. To the remaining half of the batter, add all-purpose flour and espresso. Stir to combine.6 ounces espresso, 2 tablespoons all-purpose flour
- Spoon or pour over the batter in the pan. Some of the white cake will rise to the top and that's okay. Don't stir and be gentle transferring it to the oven.
- Bake for 27 to 30 minutes or the recommended time on the box of cake mix. Test for doneness with your cake thermometer or wooden pick.
- When done, remove from the oven and allow to cool on a wire rack on the counter.
- When the cake is cool
Cake Soak
- Add cake soak ingredients to a medium sauce pan. Heat to medium-high and whisk until the sugar dissolves.2 tablespoons granulated sugar, ½ cup heavy cream, 2 tablespoons butter, 1 teaspoon pure vanilla extract
- Poke holes in the cake with a skewer or toothpick. Spoon the cake soak mixture over the cake and allow it to absorb into the cake.
Frosting
- In the bowl of your electric mixer, cream butter and mascarpone (or cream cheese) until smooth.8 ounces mascarpone, ½ cup butter
- Slowly add the powdered sugar, heavy whipping cream, and vanilla. Beat until smooth.3 and ½ cups powdered sugar (aka confectioners), 2-3 tablespoons heavy whipping cream, 1 teaspoon pure vanilla extract
- Fold in the Cool Whip with a spatula.8 ounces Cool Whip
- Spread the frosting over the cake and grate the chocolate on top.4 ounces unsweetened chocolate
- Store in an airtight container in the refrigerator. This cake is best eat before 3 to 5 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.