Cinnamon Mocha Sheet Cake
Ingredients
- Servings: 1
- 1 cup butter
- 1/3 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 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 eggs, lightly beaten
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons strong brewed coffee
- 1/2 teaspoon ground cinnamon
- 1 tablespoon milk, or more as needed
- 2 cups sifted confectioners' sugar
Recipe
Preparation Time: 30 mins
Cook Time: 18 mins
Ready Time: 1 hr 48 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jelly roll pan.
- melt 1 cup butter in a saucepan over medium heat. whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
- 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
- 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.
- 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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