Mexican Chocolate Sheet Cake

“A super easy no-fail chocolate sheet cake that is moist, rich made with a hint of Mexican inspired spices and gluten-Free! Topped with a fluffy layer of chocolate buttercream frosting. This cake will be a favourite for years to come guaranteed!”

- The Delicious Spoon

Chocolate

main ingredient:

Ingredients:

Mexican Chocolate Sheet Cake – 2 cups granulated sugar – 1 3/4 cups 1:1 gluten-free flour – 3/4 cup cocoa powder – 1 1/2 tsp gluten-free baking powder – 1 1/2 tsp baking soda – 1 tsp salt – 1 1/4 tsp cinnamon – 1/2 tsp nutmeg – 1/4 tsp cayenne pepper – 2 eggs – 1 cup milk – 1/2 cup vegetable oil – 2 tsp vanilla – 1 cup boiling water

Ingredients:

Chocolate Buttercream Frosting – 1/4 cup plus 1 tbsp of unsalted butter softened to room temperature – 2 cups powdered icing sugar – 4 tbsp milk – 3/4 tsp vanilla – 1/3 cup cocoa powder

Mexican Chocolate Sheet Cake 

Yield

15 Servings

Course

Dessert,  Treat

prep time

15 Minutes

Cuisine

American, Mexican

1. Preheat oven to 350F. Grease and flour a 9" X 13" cake pan and set aside.

Instructions:

2. In a large bowl add 2 cups sugar, 1 3/4 cups of 1:1 gluten-free flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 1 1/4 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp cayenne pepper. Mix well to combine.

Instructions:

3. Add in 2 2ggs, 1 cup milk, 1/2 cup vegetable oil, 2 tsp vanilla and beat on medium-high speed with a handheld mixer for 2 minutes. Add in 1 cup of boiling water and mix well to combine.

Instructions:

4.  Pour the cake batter into the prepared 9" X 13" cake pan. Baked for 30-35 minutes. Cake is done when a toothpick inserted into the centre of the cake comes out clean. Remove from heat and place on a cooling rack to cool in the pan for about 1 hour.

Instructions:

1.  In a medium mixing bowl add 1/4 cup plus 1 tbsp of butter softened to room temperature. Using a hand-mixer beat on high for about 2 minutes or until butter is light and fluffy and starts to look whiter in colour.

Chocolate Buttercream Frosting

2.  Gradually beat in 1 1/2 cups of icing sugar. Add in 4 tbsp of milk and 3/4 tsp vanilla. Continue to beat.

Chocolate Buttercream Frosting

3.  Add in 1/3 cup of cocoa powder and an additional 1/2 cup of icing sugar and continue to beat until well blended.

Chocolate Buttercream Frosting

4.  Using a spatula evenly spread frosting over top of the cake. Decorate with tiny candy-coated chocolate chips, sprinkles or coloured frosting as desired. Serve.

Chocolate Buttercream Frosting

Enjoy!

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