Spicy Mexican Chocolate Sheet Cake
70% authentic · Tex-Mex
A flavorful twist on the classic Texas Sheet Cake, this version incorporates cinnamon and a hint of cayenne pepper for a warm, subtly spicy Mexican chocolate profile, topped with a cinnamon-infused chocolate frosting.
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Ingredients
- all-purpose flour2 cups
- granulated sugar2 cups
- unsweetened cocoa powder1 cup
- ground cinnamon2 teaspoons
- cayenne pepper1/4 teaspoon (or to taste)
- baking soda1 teaspoon
- salt1/2 teaspoon
- unsalted butter1 cup
- water1 cup
- buttermilk1 cup
- eggs2 large
- vanilla extract1 teaspoon
- powdered sugar3 cups
- additional ground cinnamon for frosting1 teaspoon
- chopped toasted almonds or pecans (optional)1 cup
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 13x18 inch baking pan.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, cinnamon, cayenne pepper, baking soda, and salt.
- 3
In a saucepan, melt butter over medium heat. Add water and bring to a boil. Pour the hot liquid over the dry ingredients and mix until just combined.
- 4
In a separate small bowl, whisk together buttermilk, eggs, and vanilla extract. Add to the batter and mix until smooth.
- 5
Pour batter into the prepared baking pan and spread evenly.
- 6
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7
While the cake is baking, prepare the frosting: In a medium saucepan, melt butter over medium heat. Stir in cocoa powder and remove from heat. Add milk, vanilla extract, additional cinnamon, and powdered sugar. Beat until smooth and spreadable. Stir in chopped nuts if using.
- 8
Pour the warm frosting over the hot cake immediately after removing it from the oven. Spread evenly. Let the cake cool completely in the pan before cutting.
