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:
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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)
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If you wanted to make this boozy, you could absolutely add a little alcohol to the coffee soak.
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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!
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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!
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I use this pan for so many things - I love it so much, because it is super sturdy and the sides are perfectly straight.
Tiramisu Sheet Cake
- Makes one 9"x13" cake - serves approx 12 -
Cake Recipe adapted from Ovenly
Vanilla Sheet Cake
375g (3 cups) cake flour (To make this, replace 2 Tbsp of each cup of flour with corn starch)
1 1/2 Tbsp (18g) Baking powder
1 tsp salt
1 1/8 cups (270ml) heavy cream, at room temperature
3/4 (180ml) greek yoghurt
1 1/2 tbsp vanilla bean paste
375g (1 1/2 cup plus 2 Tbsp) Sugar
3 sticks (340g) butter, at room temperature
5 large eggs, at room temperature
Coffee Soak
1 1/4 cups strongly brewed coffee, cool
Mascarpone Frosting
Three 225g (8oz) containers (675g total), mascarpone
170g 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 to dust
- PROCESS -
VANILLA CAKE
Preheat oven to 350f/180c. Grease and line a 9"x13 rectangular baking tin.
In a large bowl, sift together the cake flour, baking powder and salt. In a second bowl, combine the cream, yoghurt and vanilla paste.
In the bowl of a stand mixer fitted with the paddle attachment (if you have the attachment with the blade it is great for this) or using an electric hand mixer, beat the butter and sugar on high for 5 minutes until pale, light and fluffy. Add the eggs one at a time, scraping the bowl down well after each addition.
Turn the mixer off, and add a third of the flour mixture. Mix until just combined, then add half of the yoghurt/cream mixture. Mix on low. Add the second third of the flour mixture, followed by the remaining liquid, and finishing with the rest of the flour. Mix on low until just incorporated. Take care not to overmix.
Scrape the batter into the prepared tin. Bake for 40-45 minutes, or until a skewer comes out clean and the cake is golden brown.
Cool 20 minutes in the pan, then turn out upside down onto a baking rack. Poke lots of holes in the cake using a toothpick or skewer, then liberally brush the coffee over the cake, until you have used it all. Allow to cool completely.
FROSTING AND ASSEMBLY
Place the mascarpone, cream cheese, salt and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until well combined and creamy. Add the powdered sugar and mix well to incorporate.
Spread the frosting thickly onto the cake, using an offset spatula to create swoops in the frosting. Dust with cocoa powder.
Store leftovers in an airtight container in the fridge.
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