Mexican Chocolate Cinnamon Sheet Cake

Recipe Collection: Dessert

Mexican Chocolate Cinnamon Sheet Cake brings rich, aromatic flavors to your table with a moist chocolate base infused with warm cinnamon and vanilla. This vegetarian dessert is a perfect centerpiece for any gathering, offering a unique twist on traditional chocolate cake. With gluten, dairy, and egg allergies in mind, this cake is a harmonious blend of sweet and spicy, making it versatile for any occasion. Serve it as a dessert or a sweet snack, and impress your guests with its delightful Mexican-inspired taste.

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Overview

Indulge in the rich and aromatic flavors of this Spiced Mexican Chocolate Sheet Cake. Infused with a hint of cinnamon and vanilla, this cake offers a delightful twist on the classic chocolate cake. Perfect for gatherings, this moist and flavorful dessert is sure to impress your guests with its unique Mexican-inspired taste.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

Mexican

Serving Size: 36

Cooking Time: 45 minutes

Ingredients

• 2 Cups (cups) all-purpose flour
• 0.25 Cups (cups) unsweetened cocoa powder
• 2 Cups (cups) white sugar
• 1 Teaspoon (tsp) baking soda
• 1 Teaspoon (tsp) cinnamon, ground
• 0.5 Cups (cups) margarine, melted
• 0.5 Cups (cups) vegetable oil
• 1 Cup (cup) water
• 0.5 Cups (cups) sour milk
• 2 Whole eggs
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch baking pan to prevent sticking.
2. In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, white sugar, baking soda, and ground cinnamon. Stir until well mixed.
3. Add the melted margarine, vegetable oil, water, sour milk, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
4. Pour the batter evenly into the prepared baking pan, spreading it out with a spatula if necessary to ensure an even layer.
5. Bake in the preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
6. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack.
7. Optional: For an extra touch, top the cooled cake with a dusting of powdered sugar or a simple chocolate glaze before serving.

Enjoy this delightful Spiced Mexican Chocolate Sheet Cake as a sweet finale to any meal or as a special treat for your loved ones!