Cinnamon Mocha Sheet Cake
Indulge your senses with this rich and aromatic Cinnamon Mocha Sheet Cake, a delightful fusion of warm spices, bold coffee, and decadent cocoa. Perfect for parties or everyday desserts, this crowd-pleasing treat is baked in a 9x13-inch pan, making it easy to serve and share. The moist, tender cake is infused with the comforting flavors of cinnamon and freshly brewed coffee, while a luscious mocha frosting adds a silky, chocolatey sweetness to every bite. Ready in under an hour with simple pantry staples, this recipe is ideal for both beginner bakers and seasoned pros. Whether you're hosting a gathering or craving something sweet, this cinnamon mocha cake guarantees rave reviews and second helpings!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.333 cup unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1 cup strong brewed coffee
- 0.5 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.25 cup strong brewed coffee (for frosting)
- 0.5 cup unsalted butter (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan with butter or nonstick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, cinnamon, baking soda, and salt until well combined.
In a medium saucepan, melt the butter over medium heat. Add the brewed coffee and stir until smooth. Remove from heat and allow to cool slightly.
Pour the butter and coffee mixture into the dry ingredients and stir until combined.
In a small bowl, whisk together the milk, eggs, and vanilla extract. Gradually incorporate this wet mixture into the batter and stir until smooth.
Pour the batter into the prepared sheet pan and spread evenly.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
While the cake cools, prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and brewed coffee and heat until smooth. Remove from heat and let it cool slightly.
In a large bowl, whisk together the powdered sugar, melted butter mixture, milk, and vanilla extract until creamy and smooth. Add more milk if needed to reach a spreadable consistency.
Once the cake is completely cooled, spread the frosting evenly over the top.
Slice into squares or rectangular pieces, serve, and enjoy!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 64.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
