Cinnamon Mocha Sheet Cake Recipe

Name: Cinnamon Mocha Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

1661

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup butter, 1/3 cup unsweetened cocoa powder, 1 cup water, 2 tablespoons instant espresso powder, and more.

Yes, Cinnamon Mocha Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Mocha Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions