Heather Pruitt
@pruittinspireheather
Cinnamon Mocha Delight Sheet Cake
Indulge in the rich flavors of this Cinnamon Mocha Delight Sheet Cake, a perfect blend of chocolate and coffee with a hint of cinnamon. This moist and decadent cake is ideal for gatherings, celebrations, or simply satisfying your sweet tooth. Easy to make and even easier to enjoy!
Details
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:18
- Views:1
Recipe Information
- Prep time35 min.
- Cook time18 min.
- Total time53 min.
- Servings32
Ingredients
- 1 cup
- 1/3 cup
- 1 cup
- 2 tablespoons
- 1 cup
- 1 cup
- 2 cups
- 1 1/2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 1/2 cup
- 2, lightly beaten
- 1/4 cup
- 3 tablespoons
- 3 tablespoons
- 1/2 teaspoon
- 1 tablespoon, or more as needed
- 2 cups, sifted
Cooking Instructions
Follow our step-by-step guide on how to make Cinnamon Mocha Delight Sheet Cake.
Step 1
Start by preheating your oven to 350°F (175°C). Grab a 10x15-inch jelly roll pan and grease it well to ensure your cake comes out easily later on.
Step 2
In a saucepan over medium heat, melt 1 cup of unsalted butter. Once melted, whisk in 1/3 cup of cocoa powder, 1 cup of water, and 2 tablespoons of instant espresso powder until the mixture is smooth and well combined. This will be the rich base of your cake.
Step 3
In a large mixing bowl, combine 1 cup of granulated sugar, 1 cup of brown sugar, 2 cups of all-purpose flour, 1 1/2 teaspoons of ground cinnamon, and 1 teaspoon of baking soda. Stir these dry ingredients together until they are evenly mixed.
Step 4
Pour the warm butter-cocoa mixture into the bowl with the dry ingredients. Add in 1 teaspoon of vanilla extract, 1/2 cup of milk, and the 2 lightly beaten eggs. Mix everything together until you have a smooth batter, making sure there are no lumps.
Step 5
Pour the batter into your prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for about 18 minutes, or until the cake springs back when lightly touched. Once done, let it cool in the pan on a wire rack.
Step 6
While the cake is cooling, prepare the icing. Melt 1/4 cup of unsalted butter in a saucepan or microwave. Transfer the melted butter to a mixing bowl and whisk in 3 tablespoons of cocoa powder, 3 tablespoons of strong brewed coffee, 1/2 teaspoon of ground cinnamon, and 1 tablespoon of milk. Mix until smooth.
Step 7
Gradually add in 2 cups of sifted confectioners' sugar, beating until the icing is smooth and creamy. If the icing is too thick, add a little more milk until you reach your desired consistency.
Step 8
Once the cake is completely cool, spread the icing generously over the top. For easier serving, score the icing lightly with a knife to create 32 pieces as a guide for cutting. Enjoy your delicious Cinnamon Mocha Delight Sheet Cake!