Who says sheet cakes are boring? This Cinnamon Mocha Sheet Cake is anything but ordinary. Each slice is infused with a rich coffee and chocolate flavor, followed by a cinnamon spice kick that keeps you coming back for more. The cake is light and fluffy, with the perfect balance of sweetness and spice. Whether you’re entertaining guests or just need a quick dessert for the family, Cinnamon Mocha Sheet Cake is sure to impress!

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For the cake:

  • 1/4 cup butter
  • 1/12 cup cocoa
  • 1/4 cup water
  • 1/2 tablespoon instant coffee powder
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 3/8 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla
  • 1/8 cup milk
  • 1/2 egg

For the icing:

  • 1 tablespoon butter
  • 3/4 tablespoon cocoa
  • 3/4 tablespoon strong coffee, brewed
  • 1/8 teaspoon cinnamon
  • 1/2 cup milk
  • 1/2 cup powdered sugar, sifted


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a jelly roll pan.

Step 3 –Melt 1/4 cup of the butter in a saucepan.

Step 4 –Stir 1/12 cup of the cocoa, the water, and the instant coffee into the butter mixture and beat until it is smooth.

Step 5 –In a bowl, combine the granulated sugar, the brown sugar, the flour, 3/8 teaspoon of the cinnamon, and the baking soda together.

Step 6 –Add the cocoa mixture, the vanilla, 1/8 cup of the milk, and the 1/2 egg to the sugar mixture and mix until well blended.

Step 7 –Pour the mixture into the prepared pan.

Step 8 –Bake the cake until a toothpick inserted in the center comes out clean, about 18 minutes.

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Step 9 –Let the cake cool in the pan.

Step 10 –While the cake is cooling, melt the remaining butter in a saucepan.

Step 11 –Stir the remaining cocoa, the brewed coffee, the remaining cinnamon, and the remaining milk into the butter and mix until it is smooth.

Step 12 –Slowly beat the powdered sugar into the icing mixture and mix until smooth.

Step 13 –Ice the cake, then cut it into eight slices.

Step 14 –Serve.