Tiramisu Sheet Cake - vanilla sheet cake, soaked in coffee, and finished with a creamy mascarpone frosting - www.cloudykitchen.com #sheetcake #tiramisu

Hiiii! We have popped up to Hudson for a long weekend, which is the best thing ever. I don't like driving in the city / America in general unless I really have to - It's on the wrong side of the road for my little brain, and I find it all a bit stressful, so it's so nice having Mum here and being able to sneak away for a little bit!

I am just popping in quickly to share this recipe for Tiramisu Sheet Cake! Jase (Jase, hurry up and get your blog going!), whipped it up the first day we baked together, when we made these Creme egg macs. We were going to make lunch, but ended up making this sheet cake, which resulted in a delicious yet horrific sugar coma for the both of us.

This was my first sheet cake, and it definitely won't be my last! I've been wanting to make one for a while now after seeing all the beautiful ones Adriana makes. I'm also dying to make a 'snack cake' because I think that calling a cake a 'snack cake' just because it's square is the most hilarious thing ever.

We kept this one pretty simple - started with my fave vanilla cake from the Ovenly cookbook, adapted slightly to fit in a 9"x13" dish, then just soaked it with strong coffee as soon as it came out, then once cool, loaded it up with a lush mascarpone frosting and dusted it with cooca. It was the perfect afternoon pick-me-up - so good that I had to ditch all the leftovers and leave with Jase because I certainly couldn't be trusted around them. Sheet Cakes for the Win.

This recipe is part of a super fun coffee blog collab, organised by the lovely Nate of Terminatetor Kitchen. You can check out all the other blogger's recipes in the links at the end of this post, or follow along on IG with the hashtag #VirtualCoffeeParty2018.

A few wee tips:

We didn't use enough coffee the first time around! I would recommend using approx a cup, maybe even a little more if you are super into coffee. It feels like all you are doing is making the cake really yuck and soggy, but I promise it is soaking in and becoming super yum! You can see in one of the side on photos - nowhere near enough of the coffee soaked in, so it definitely needs to be increased (i've included the increased amount in the recipe)
If you wanted to make this boozy, you could absolutely add a little alcohol to the coffee soak.
The Mascarpone frosting will seem like a huge amount, but it all spreads out nicely - the cake needs more than it looks to be nicely covered!
We actually flipped the cake upside down out of the tin, and soaked and frosted the bottom, so that we had a perfectly smooth surface to work with. You don't have to do this, but it worked well for us!
I use this pan for so many things - I love it so much, because it is super sturdy and the sides are perfectly straight.

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!