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Mama's Mexican Chocolate Sheet Cake

I grew up eating this cake for every birthday. It was my Grandmother's specialty and nothing beats it. She called it Mexican chocolate cake because it has a touch of cinnamon in it, however you can omit it if you choose. She would also use vanilla from Mexico, which makes it even more delicious. This cake is easy to make, and you may already have most of the ingredients in your pantry. This no fuss cake will have your guests raving, with little effort on your part. No messing with frosting spatulas or piping bags with this recipe, the warm icing just pours over and soaks into the moist cake a little bit, making for a scrumptious and comforting dessert for any occasion.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24

Ingredients

For the cake

  • 2 cups flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup water
  • 1 cup salted butter (2 sticks)
  • 6 tbsp unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract

For the icing

  • 6 tbsp milk
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup butter
  • 3 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 3/4 cup pecans chopped finely
  • 1 pinch salt

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a large, rimmed 12x18-inch half sheet pan.
  • In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Set aside.
  • In a saucepan over medium heat, combine the water, butter, and cocoa powder and bring to a boil, stirring to make sure there are no lumps.
  • Pour the chocolate mixture over the dry ingredients and stir until combined. 
  • Add the buttermilk, eggs, and vanilla, and mix until combined.
  • Pour the batter into the prepared pan and spread in an even layer. Bake for 18-20 minutes until the cake springs back lightly to the touch and has barely started to pull away from the sides of the pan.
  • When the cake is almost done baking, start to make the icing. In a medium saucepan over medium heat, combine the butter, cocoa powder, milk, and salt. Heat, stirring constantly, just until the mixture comes to a simmer.
  • Immediately remove from heat and add the vanilla, then whisk in the powdered sugar until the icing is smooth. Stir in the chopped nuts. If the cake isn't ready yet, keep the icing warm and stir it every so often so it doesn't harden on top.
  • Let the cake cool for 10-12 minutes, then pour the hot icing over the warm cake and spread it evenly with a spatula. Let the frosting set for 20 minutes before cutting the cake into squares. The frosting will completely set after 1-2 hours.
  • Serve the cake warm or at room temperature.