This sheet pan tiramisu cake turns the flavors of the Italian dessert into a tall, gathering sized layer cake built from two thin sponge cakes. Coffee syrup, chocolate and mascarpone cream do the work that ladyfingers usually do.
It feeds a crowd, it looks impressive, and it tastes even better after a night in the refrigerator. If you have ever wanted tiramisu that slices cleanly and travels well, this is the cake to bake.
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Why This Sheet Pan Tiramisu Cake Recipe Works
Beating six eggs with three cups of sugar for a full 20 minutes builds a thick, pale foam that lifts the cake with very little leavening. That long whip is why the sponge stays soft and airy even though it bakes in a thin layer.
Sunflower oil and sour cream keep the crumb moist for days, which matters because every layer gets brushed with coffee syrup. The chocolate mascarpone cream is firm enough to stack and slice cleanly, but still light on the fork.
Ingredients for Sheet Pan Tiramisu Cake
- 6 large eggs
- 3 cups granulated sugar
- 1 1/2 cups sour cream
- 1 1/2 cups sunflower oil
- 3 cups all purpose flour, sifted
- 1 1/2 tsp baking soda, sifted
- 2 tsp vanilla extract
- 1 quart (4 cups) cold heavy whipping cream
- 1/2 cup cocoa powder
- 14 oz sweetened condensed milk
- 8 oz mascarpone cheese
- 1 pinch salt
- 1/2 cup coffee liqueur syrup
- 1/3 cup unsweetened cocoa powder, for dusting
Eggs and sugar. The long whipping time is the leavening in this cake, so do not cut it short. The mixture should look thick, pale and ribbony.
Sour cream and oil. Together they keep the sponge tender and moist. Use full fat sour cream for the ideal texture.
Mascarpone. It gives the cream a rich, slightly tangy body. Keep it cold and beat only until soft peaks form so it does not turn grainy.
Coffee liqueur syrup. It flavors and moistens each layer. Strong brewed coffee works well if you prefer a version without alcohol.
How to Make Sheet Pan Tiramisu Cake
1. Whip the eggs. In a heavy duty stand mixer fitted with the whisk, beat the eggs and 3 cups of sugar on high speed for about 20 minutes, until thick and pale.
2. Prep the pans. While the mixer runs, heat the oven to 350 degrees F and line two 18×13 inch sheet pans with parchment paper.
3. Add the wet ingredients. Lower the speed and beat in the sour cream. Gradually stream in the sunflower oil and the vanilla.
4. Fold in the dry ingredients. Turn off the mixer, add the sifted flour and baking soda, and mix by hand in one direction until combined. Scrape the sides of the bowl and fold once more.
5. Bake the sponge. Divide the batter evenly between the two pans and bake for up to 20 minutes, until the edges are golden and a toothpick comes out clean. Cool completely before assembling.
6. Make the cream. Beat the cold heavy cream, 1/2 cup cocoa powder, condensed milk, mascarpone and a pinch of salt until soft peaks form.
7. Layer the cake. Cut each sheet cake in half to make four layers. Place one layer top side down on a platter, brush with coffee syrup, and spread with about a quarter of the cream. Repeat with the remaining layers.
8. Finish and chill. Frost the sides with the remaining cream, dust the top with cocoa powder and pipe any extra cream for decoration. Serve right away or chill overnight for the ideal flavor.
How to Serve Sheet Pan Tiramisu Cake
Slice into squares with a sharp knife dipped in hot water and wiped dry. A cup of espresso is the classic partner. If you enjoy creamy layered desserts, try lemon mascarpone tiramisu or Greek yogurt apple cake. For something simpler after dinner, Classic butter cake and strawberry cheesecake nachos are easy to share.
How to Store and Reheat Sheet Pan Tiramisu Cake
Keep the assembled cake covered in the refrigerator for 3 to 4 days. Cream filled desserts should not sit out for more than 2 hours, so take out only what you plan to serve. Slice only what you need so the cut edges stay moist.
Tips and Variations for Sheet Pan Tiramisu Cake
Do not rush the whip. Set a timer for the full 20 minutes. A short whip gives a dense cake.
Sift the flour and baking soda. Sifting removes lumps and keeps the sponge light.
Cool the cakes completely. Warm sponge melts the cream and makes the layers slide.
Chill the bowl. Cold cream whips faster and holds its shape longer. Beat only to soft peaks once the mascarpone is in.
Brush, do not pour. Apply the syrup with a pastry brush so the layers are moist but not soggy.
Replace the liqueur. Strong coffee works well if you want to skip alcohol. Let it cool before brushing.
Plan ahead. The flavor improves after a night in the refrigerator, so this cake is ideal for making the day before a gathering. Storage guidance from University of Minnesota Extension recommends eating refrigerated leftovers within 3 to 4 days.
Decorate simply. Pipe the leftover cream in rosettes and finish with a generous dusting of cocoa powder.
Frequently Asked Questions About Sheet Pan Tiramisu Cake
Can I make a sheet pan tiramisu cake ahead of time?
Yes. Assemble it the day before and keep it covered in the refrigerator. The coffee syrup has time to soak in and the flavor improves.
Why do you beat the eggs for 20 minutes in a sheet pan tiramisu cake?
The long whip builds a stable foam that lifts the sponge. Without it the thin layers would turn out dense instead of soft and airy.
Can I use something other than coffee liqueur syrup?
Yes. Strong brewed coffee sweetened lightly is a good alcohol free option.
What size pans do I need?
Two 18×13 inch sheet pans lined with parchment. Each sheet cake is then cut in half to make four layers.
How do I get clean slices?
Chill the cake well, then use a long sharp knife dipped in hot water and wiped dry between cuts.
Sheet Pan Tiramisu Cake
Equipment
- Stand mixer
- 18×13 inch sheet pans
- Parchment paper
- Pastry brush
- piping bag
Ingredients
Main Ingredients
- 6 large eggs
- 3 cup granulated sugar
- 1 ½ cup sour cream
- 1 ½ cup sunflower oil
- 3 cup all purpose flour sifted
- 1 ½ tsp baking soda sifted
- 2 tsp vanilla extract
- 4 cup cold heavy whipping cream 1 quart
- ½ cup cocoa powder
- 14 oz sweetened condensed milk 1 can
- 8 oz mascarpone cheese
- 1 pinch salt
- ½ cup coffee liqueur syrup for brushing
- ⅓ cup unsweetened cocoa powder for dusting
Instructions
Cooking
- Whip. Beat the eggs and sugar on high speed in a stand mixer for 20 minutes, until pale, thick and ribbony. Mix. Heat the oven to 350 degrees F. On low speed add the sour cream, then stream in the oil and vanilla.
- Fold. Off the mixer, fold in the sifted flour and baking soda by hand in one direction until no streaks remain.
- Bake. Divide between two parchment lined 18×13 inch pans and bake up to 20 minutes, until golden at the edges and a toothpick comes out clean. Cool completely.
- Cream. Beat the cold cream, cocoa, condensed milk, mascarpone and salt to soft peaks.
- Layer. Halve each cake, brush each layer with syrup and spread with cream. Frost the sides and dust with cocoa.
- Chill. Serve right away or chill overnight to let the flavors meld.
