Best Cinnamon Mocha Sheet Cake Recipes

CINNAMON MOCHA SHEET CAKE

Cinnamon Mocha Sheet Cake image

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!

Provided by hobbyzu

Categories Desserts Cakes Sheet Cake Recipes

Time 1h48m

Yield 32

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g

CINNAMON MOCHA SHEET CAKE

Cinnamon Mocha Sheet Cake image

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!

Provided by byZula

Categories Dessert

Time 33m

Yield 32 2 1/2 by 2-inch pieces

Number Of Ingredients 17

Ingredients

1 cup butter or 1 cup margarine
1/3 cup cocoa
1 cup water
2 tablespoons instant espresso powder (or granules) or 2 tablespoons regular instant coffee powder (or granules)
1 cup granulated sugar
1 cup brown sugar
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup milk
2 eggs
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons cocoa
3 tablespoons strong brewed coffee
1/2 teaspoon cinnamon
2 cups sifted powdered sugar

Steps:

Melt the butter in saucepan.
Stir in cocoa, water and coffee. Beat until smooth.
Combine granulated and brown sugars, flour, cinnamon and baking soda.
Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
Bake at 350 F for 18 minutes or until done.
Cool in pan.
Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
Mix until smooth.
Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
Cut into 32 pieces.