I’ve simplified my best Tiramisu Cake into an easy single-layer version: a light biscuit sponge brushed with strong coffee, covered in a silky mascarpone cream, and finished with a dusting of cocoa powder.
A few years ago I shared a larger layered Tiramisu Cake that readers loved. This version pares everything down to a single sheet so it’s faster to make and much easier to slice and serve. The same approach works for the chocolate variation if you’d like a richer option baked in one large layer.
Step-by-Step Photos
This sheet tiramisu begins with a classic Pan di Spagna-style biscuit sponge — the same basic batter used for ladyfingers but baked as a single layer, so it needs a soak to stay moist. I use a slightly sweetened strong coffee (espresso or a concentrated brew) to soak the sponge. The cake is then topped with an egg-free mascarpone cream that’s stable enough to pipe and holds its shape well. Finally, I finish it with an ample dusting of cocoa powder.
Sponge Cake
- Separate the eggs. Place the whites in a clean, dry bowl and keep the yolks aside.
- Whip the egg whites with sugar until very thick and glossy and they form stiff peaks.
- Add the yolks and vanilla, mixing briefly at medium-high speed until combined.
- Sift in the dry ingredients (flour, baking powder and salt) and mix on low until just incorporated. Finish folding gently with a spatula if needed.
- Spread the batter evenly in the prepared pan and bake until golden and springy to the touch.
Coffee Soak
- Prepare the coffee soak by dissolving the sugar into hot, strong coffee or espresso.
- Poke holes in the cooled cake and use a spoon or pastry brush to drizzle the coffee evenly over the surface. It may look like a lot, but the sponge needs the moisture to stay tender and flavorful.
Mascarpone Cream
- Beat the cold mascarpone with powdered sugar until smooth, then add vanilla bean paste and a tiny pinch of salt and beat briefly to combine.
- Gradually add the cold heavy cream in three to four additions, stopping to scrape the bowl between additions so everything mixes evenly.
- Once combined, increase the mixer speed briefly until the cream holds soft peaks. Be careful not to overbeat — stop once the mixture is stable and spreadable.
- Pipe or spread the mascarpone on the soaked cake and finish with a generous dusting of unsweetened cocoa powder.
How to store this cake
This cake must be refrigerated and is best served chilled. Keep it in the refrigerator for up to one week. For longer storage, you can freeze it for one to two months.
To freeze slices: place individual slices in an airtight container, then put the container into a freezer bag and remove as much air as possible. Thaw slices in the refrigerator overnight before serving. Serve cold or slightly chilled for the best texture and flavor.
If there are other tiramisu formats you’d like me to try, tell me in the comments. Questions posted below are usually answered faster than messages by email or social media, so don’t hesitate to ask.
If you make this cake, a star rating or a short review is always appreciated.
Happy baking and have a blessed day!
Love, B
Sheet Cakes
Tiramisu Sheet Cake Recipe
2
Equipment
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1 stand mixer or hand mixer (whisk attachment recommended)
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1 whisk or whisk attachment
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1 sieve for flour
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1 rubber spatula
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1 9×13″ baking pan or 10″ square pan
Ingredients
Sponge Cake
- 6 large eggs, 55–60 g each, separated
- 150 grams (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
- 120 grams (1 cup) all-purpose flour, spooned and leveled
- 1/2 teaspoon fine sea salt
- 1 tsp baking powder
Coffee Soak**
- 240 mL (1 cup) strong coffee, (I used 4 shots espresso plus cold brew to make 1 cup)
- 25 grams (2 Tbsp) granulated sugar
Mascarpone Cream
- 8 ounces (1 small tub) mascarpone cheese, cold, (Belgioioso recommended)
- 120 grams (1 cup) powdered sugar
- 240 mL (1 cup) heavy whipping cream, cold
- 1 teaspoon vanilla bean paste
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tiny pinch of fine sea salt
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Cocoa powder for dustingI used Dutch-process
Method
Sponge Cake
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Preheat the oven to 350°F (177°C) with convection, or 325°F (163°C) for conventional ovens. Grease and line a 9×13″ pan or a 10″ square pan with baking spray and parchment paper.
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Place the egg whites in the mixer bowl and whisk at full speed until frothy.
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With the mixer on medium speed, stream in the granulated sugar. Increase to full speed and beat until stiff peaks form (a glossy meringue).
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Add the egg yolks and vanilla; mix briefly at medium-high until just combined.
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Sift in the flour, salt, and baking powder. Mix on low until the dry ingredients are incorporated. Use a spatula to fold a few times so the batter is uniform.
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Scrape the bowl and spread the batter evenly in the prepared pan. Bake about 15–20 minutes until the cake is golden and springs back when pressed gently. Allow to cool completely.
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Once cool, poke holes across the surface with a fork to help the coffee soak in.
Coffee Soak
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Stir the hot coffee and granulated sugar until the sugar dissolves fully.
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Use a spoon or pastry brush to drizzle the coffee soak evenly over the cake, allowing it to absorb. Work methodically so the entire surface is moistened but not soggy.
Mascarpone Cream
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Place cold mascarpone, powdered sugar, and a pinch of salt in the mixer bowl. Beat on low until smooth, then increase speed briefly to ensure everything is combined.
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Add vanilla bean paste and begin adding the cold heavy cream in 3–4 additions, mixing well between each. Scrape the bowl as needed.
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After all cream is added, turn the mixer up to full speed for 1–2 minutes until the mixture holds soft peaks. Watch carefully to avoid overbeating.
Assemble
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Spread or pipe the mascarpone cream evenly over the soaked cake. Using a fine sieve, dust a generous layer of unsweetened cocoa powder across the top.
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Refrigerate the cake for 1–2 hours to allow the cream to set before slicing and serving.