Tiramisu Sheet Cake
Espresso and vanilla infused sheet cake is brushed with a kahlua coffee simple syrup, and then topped with a creamy mascarpone whipped cream, and a liberal dusting of dutch processed cocoa powder in this Tiramisu Sheet Cake
Equipment
- Stand mixer
Ingredients
Sheet Cake
- 2 ¾ cups All Purpose Flour, measured correctly †
- 2 ½ tsp Espresso Powder
- 1 ½ tsp Baking Powder
- 1/2 tsp Salt
- 1 ½ cup Sugar
- 1 Large Eggs
- 3 Egg Whites
- 1 tsp Vanilla
- 3/4 cup Vegetable Oil
- 1 cup Whole Milk
Coffee Kahlua Simple Syrup
- 1/3 cup White Sugar
- 1/3 cup Water
- 2 tbsp Kahlua
- 1 tbsp Espresso Powder
Mascarpone Whipped Cream
- 2 cups Heavy Cream, chilled
- 3/4 cup Confectioners Sugar, sifted
- 1 tsp Vanilla
- 13 oz (370g) Mascarpone
- 3-4 tbsp Dutch Processed Cocoa Powder (for dusting on top)
Instructions
Sheet Cake
- Preheat oven to 350°F, and prepare a 9x13” cake pan with oil and parchment paper. In a medium to large sized mixing bowl, add the flour, baking powder, espresso powder, and salt, then whisk together to combine.
- In a stand mixer fitted with paddle attachment, add whole eggs, egg whites, sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the milk in between. Beat only until the batter becomes smooth. Add the batter to the prepared cake pan, then bake in the oven for around 35-40 minutes, or until a toothpick comes out clean. Allow cake to cool completely before adding simple syrup and topping.
Coffee Kahlua Simple Syrup
- Add all ingredients to a small saucepan over high heat. Once the sugar dissolves and the mixture begins to boil, remove from heat and place into the fridge to cool completely.
- After the cake has cooled and the simple syrup is cooled, use a cake leveler or a knife to level the top of the cake. Then, using a pastry brush, brush the coffee Kahlua syrup over the top of the cake, repeating in layers until all the syrup is gone. Place the cake in the fridge to absorb the syrup for a few hours.
Mascarpone Whipped Cream
- Add heavy cream, confectioners sugar, and vanilla to a large bowl, beat with an electric mixer until stiff peaks have formed. Add mascarpone and continue to beat, just until smooth and well incorporated. Be careful not to overbeat.
- Spread the mascarpone whipped cream across the top of the cake (or alternatively, pipe little dots across the cake). Dust the cocoa powder and serve immediately or keep in the fridge until ready to serve.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)