tiramisu sheet cake
…Good to Knows…
If you have a paddle attachment for your stand mixer with spatula/scraper edges, now's the time to use it. I use a KitchenAid Professional 600 and this is my favorite paddle with spatula edges.
If you don’t have cake flour in your pantry, you may make your own by combining all-purpose flour and corn starch. You'll need 2 Tbsp of corn starch per every cup of flour.
After the first go around with this recipe, we realized we didn’t use enough coffee. So we decided to double it. With that being said, coffee is such a personal preference so I gave you a range from bare minimum to what I think is the max amount. Please use your discretion and experiment with the level that’s best for you!
You may substitute some of the coffee concentrate for rum to give this cake a traditional boozy kick!
tiramisu sheet cake
…makes one 9"x13" cake…
…serves 12-15 people …
375g (3 cups) cake flour
18g (1 1/2 Tbsp) baking powder
1 tsp salt
270ml (1 1/8 cups) heavy cream, at room temperature
180ml (3/4) greek yogurt
1 1/2 tbsp vanilla bean paste
375g (1 1/2 cup plus 2 tbsp) granulated white sugar
340g (3 sticks) unsalted butter, at room temperature
5 large brown eggs, at room temperature
297g - 472g (1 1/4 - 2 cups) double strength brewed coffee, cooled
675g (24oz) mascarpone, three 225g (8oz) containers
170g (6oz) cream cheese, at room temperature
1/2 tsp salt
1 tsp vanilla bean paste
80g (1/2 cup plus 2 tbsp) powdered sugar, sifted
Cocoa powder for dusting
Place oven rack on the center position and preheat oven to 350˚f/180˚c. Spray a 9"x13 rectangular baking pan with non-stick cooking spray. Line the bottom with parchment paper.
As always, prepare all ingredients prior to mixing. In a large bowl sift together the cake flour, baking powder and salt. In a second bowl combine the room-temp cream, yoghurt and vanilla paste and whisk together.
In the bowl of your stand mixer (fitted with the paddle attachment, or a whisk will do in a pinch), cream the butter and sugar on high for 5 minutes until the color becomes a pale yellow, the consistency is light and fluffy and it has about doubled in size. Add your room-temp eggs, one at a time, making sure to scrape the walls of your bowl after each egg.
Now turn your mixer off and add a third of the flour mixture. Mix on low speed until just combined, then add half of the cream/yogurt mixture, and mix on low speed until incorporated. Repeat this step with another third of your flour mixture, followed by the remaining cream/yogurt mixture. Next, add the remaining third of your flour mixture and continue to mix on low until all clumps have disappeared. Be sure to work gently and productively so as not to overheat the batter.
Now pour the batter into your prepared baking pan. Tap pan on counter a few times to pop any air bubbles and place in your preheated oven. Bake for 40-45 minutes, or until a skewer/toothpick comes out clean and the top of the cake is golden brown.
Allow cake to cool in the pan for about 20 minutes, then turn cake out, upside down, onto a baking rack. If your cooling rack has wide openings, place the cake onto a piece of parchment and then onto the cooling rack. (You don't want the warm cake to stick or show any odd indentations or warping. I have had a few incidences where the cake fused with a rack and it tore as I was removing it.)
Poke many tiny holes into the cake using a skewer, toothpick or fork. Generously brush the coffee concentrate over the cake, until it is used up. Avoid pouring the concentrate as it may not evenly distribute over the cake and you may end up with overly saturated areas.
Allow the cake to now cool completely (1-3 hours) before frosting.
Place the mascarpone, cream cheese, salt and vanilla bean paste in the bowl of your stand mixer that is fitted with the whisk attachment. On high speed, beat mixture until well combined, fluffy and creamy. Then add the powdered sugar, in increments to avoid a massive sugar cloud, and mix on low to medium until it’s well incorporated.
Place cake on your chosen serving dish, board or platter. Generously spread the frosting onto the cake using an offset spatula and don’t be shy – you want this to be a very thick layer of frosting. Create waves on the surface of the frosting to allow more surface space for the cocoa powder. Dust top with cocoa powder.
If by chance there are any leftover slices of cake, you may store them in an airtight container in the refrigerator. But trust me, most likely there will be nothing remaining – this cake causes you to ask for seconds... enjoy!