Cinnamon Mocha Sheet Cake

Cinnamon Mocha Sheet Cake

12
hobbyzu 8

"Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!"

Ingredients

1 h 48 m {{adjustedServings}} servings 183 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
  2. Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
  3. Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
  4. Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
  5. To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.
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Reviews

12
  1. 12 Ratings

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A delish cake for mocha and cinnamon lovers. The mocha and cinnamon go great together and weren't overpowering. A very good cake, indeed. Just make sure to not over beat and over bake. The textu...

I followed the recipe perfectly other than I didn't make a sheet cake. I made a double layer 9 inch round cake. Turned out fabulous!!!

The cake was delicious, even though I made a substitution: I used 8 oz. of strong coffee to substitute for the cup of water and espresso powder. I used the icing from Texas Sheet Cake V recip...