Recipe By hobbyzu
Rating
Published Jun 19th
Cinnamon Mocha Sheet Cake
Prep 30m Cook 18m Additional 1h Ready In 1h 48m
Servings 1 10x15-inch cake Calories 183.2

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!

Recipe Ingredients

  • 1 cup butter
  • ⅓ cup unsweetened cocoa powder
  • 1 cup water
  • 2 tablespoons instant espresso powder
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 eggs, lightly beaten
  • ¼ cup butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons strong brewed coffee
  • ½ teaspoon ground cinnamon
  • 1 tablespoon milk, or more as needed
  • 2 cups sifted confectioners' sugar

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
  2. 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. 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. 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. 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.

Nutrition Facts

  • Calories 183.2
  • Carbohydrate 27.9 g
  • Cholesterol 29.6 mg
  • Fat 7.8 g
  • Fiber 0.8 g
  • Protein 1.7 g
  • Saturated Fat 4.8 g
  • Sodium 98.8 mg
  • Sugar 20.9 g

Reviews

  1. This was terrible need more sugar
  2. 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!!!
  3. 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 recipe, which is like fudge.
  4. Had this recipe years & years agobut lost it could not find one even close! Thank you my family loved it!
  5. This is one of the best cakes I've ever tried! The coffee and cinnamon add an incredible depth of flavor to both cake and frosting!
  6. Mine came out dry so next time I will try taking out of the oven a little early to see if that helps
  7. Great flavored moist delicious cinnamon mocha cake! Both the cake and the frosting were easy to make!
  8. This was a hit at the house. I made it earlier today and cut into it about an hour ago already two rows are gone. I followed the recipe exactly as written with the only exception that I kept in the oven an additional 5 minutes because the middle was quite jiggly. Will make again - Read more ...
  9. 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 texture of the cake is light and fluffy. I dare you to try it!