Cinnamon Mocha Sheet Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10x15-inch jelly roll pan. (5 minutes)

Recipe View In a saucepan over medium heat, melt 1 cup butter. Whisk in 1/3 cup cocoa powder, water, and espresso powder until smooth. Remove from heat. (5 minutes)

Recipe View In a large mixing bowl, combine granulated sugar, brown sugar, flour, 1 1/2 teaspoons cinnamon, and baking soda. (2 minutes)

Recipe View Pour the butter-cocoa mixture into the dry ingredients, then add vanilla extract, 1/2 cup milk, and eggs. Mix until just fully incorporated. Be careful not to overmix. (3 minutes)

Recipe View Pour the batter into the prepared baking sheet and spread evenly. (1 minute)

Recipe View Bake in the preheated oven until the cake springs back when touched lightly with a finger, approximately 18-20 minutes. (20 minutes)

Recipe View Cool the cake completely in the pan on a wire rack. (30 minutes)

Recipe View To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. (3 minutes)

Recipe View Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. (2 minutes)

Recipe View Gradually mix in the sifted confectioners' sugar and beat until smooth. Add milk as needed, 1 teaspoon at a time, to reach your desired consistency. (5 minutes)

Recipe View Spread the icing evenly over the cooled cake. (2 minutes)

Recipe View 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. (2 minutes)