rich, chocolatey, and moist, with a cinnamon-and-espresso coffee flavor. When I made it for the first time at the age of 14, it vanished quickly! Still a household favorite!
| Prep Time: | 30 mins |
| Cook Time: | 18 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 48 mins |
| Servings: | 32 |
| Yield: | 1 10×15-inch cake |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15-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 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 99 mg |
| Sugars | 21 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was a hit! Everyone loved it as it says in the recipe!
L love, love, love!
Batter tastes good…it’s in the oven right now. Went together very easy..except…did anyone else see the variance in ingredients? The ingredient list is different than what is listed in the directions. Very confused. I made it according to directions. Looks like it is taking g a little longer to cook ??
This cake tastes great! I made it into two layered 9in cake. I baked it for 25 mins. I used brewed coffee and removed the water from the recipe because I didn’t have instant. The frosting was JUST enough to ice it. Working with hot coffee and hot cocoa can be interesting. I think it’s best to wait for those ingredients to cool down before using them. Incorporating them while hot effects the texture of the cake. Over all family loved it and it had great flavor!
I’ve make this a number of times and it has become one of our favorites combining our chocolate and coffee cravings.
SO YuMmY!!!
This is the cake I get the most compliments on. At potlucks it’s the first to bee gone
I made this in a 9 x 13 pan and it took about 40 minutes to bake. I ended up adding about 1/4 cup more powdered sugar for the icing and added chopped pecans on top of the cake.
YUMMMMMMM
This was terrible need more sugar
You go girl! God bless you for sharing your ahhhh – mazing. recipe
I followed the recipe perfectly other than I didn’t make a sheet cake. I made a double layer 9 inch round cake. Turned out fabulous!!!
Made it exactly. My family couldn’t get out of it! I do believe I have created a tradition with this one. I love that it is casual yet, I could dress it up to make for a special occasion.
The cake was delicious, even though I made a substitution: I used 8 oz. of strong coffee to substitute for the cup of water and espresso powder. I used the icing from Texas Sheet Cake V recipe, which is like fudge.
Had this recipe years & years agobut lost it, could not find one even close! Thank you, my family loved it!
This is one of the best cakes I’ve ever tried! The coffee and cinnamon add an incredible depth of flavor to both cake and frosting!
This is HEAVEN. Very moist, and the coffee and cinnamon flavour just brings out the chocolate even more. It didn’t last very long in our house, let me tell you!
Mine came out dry so next time I will try taking out of the oven a little early to see if that helps
Really didn’t care for this. The old man thought it was good, but for me it lacking something. Will probably not make again.
Great flavored moist delicious cinnamon mocha cake! Both the cake and the frosting were easy to make!
This was a hit at the house. I made it earlier today and cut into it about an hour ago already two rows are gone. I followed the recipe exactly as written with the only exception that I kept in the oven an additional 5 minutes because the middle was quite jiggly. Will make again and again..