Tiramisu Sheet Cake Recipe

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This tiramisu sheet cake has classic flavors in a simple, easy-to-serve format. It’s creamy, coffee-infused, and perfect for any occasion.

Course Dessert

Cuisine American

Keyword cake, Tiramisu

Prep Time 10

Cook Time 27

Servings servings

Calories 343kcal

Author Paula

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

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.

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.

*The cake soak is optional but I find it gives this cake more of a true tiramisu 'wet' texture.