Mocha Sheet Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    492

This Mocha Sheet Cake is a delicious treat that combines the flavours of chocolate and coffee. This one tin cake is baked in a large rectangular pan, resulting in a moist layer of chocolate cake. It is then topped with a smooth and creamy coffee frosting, which creates a perfect balance of sweetness and bitterness. This sharing cake is a popular choice for gatherings, parties, or any occasion where a crowd can enjoy. Store in sealed container for up to three days at room temperature.

recipe updated 18 Mar. 2026

Ingredients

  • Coffee icon
    Coffee
    225 g
  • Unsalted butter icon
    Unsalted butter
    240 g
  • Plain flour icon
    Plain flour
    250 g
  • Cocoa powder icon
    Cocoa powder
    75 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Bicarbonate of soda icon
    Bicarbonate of soda
    2 teaspoons
  • Egg icon
    Egg
    2
  • Vegetable oil icon
    Vegetable oil
    100 g
  • Sour cream icon
    Sour cream
    225 g
  • Salt icon
    Salt
    ½ teaspoon
  • Light brown sugar icon
    Light brown sugar
    300 g
  • Egg white icon
    Egg white
    2
  • Caster sugar icon
    Caster sugar
    150 g
  • Instant coffee icon
    Instant coffee
    1 teaspoon
  • Chocolate shavings icon
    Chocolate shavings
    as needed

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Large mixing bowl
  • kCook icon Rectangular pan - 13x9" (33x23 cm)

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease a tin and line with parchment paper overlapping the edges
  4. Sift the ingredients into a large bowl
  5. Fit the Knife Blade
  6. Add the ingredients into the appliance bowl
  7. Then add the flour mixture, attach the lid without the filler cap
  8. Mix until smooth - 3 minutes, speed 6
  9. Transfer the mixture into the tin
  10. Bake until a skewer inserted comes out clean - 25-30 minutes, 180ºC
  11. Remove from the oven and let cool in the tin - 20 minutes
  12. Lift the overhanging parchment paper and transfer the cake to a cooling rack to cool completely
  13. Making the coffee frosting:
  14. Clean the appliance bowl and fit the Whisk Tool
  15. Add the ingredients into appliance bowl, attach the lid without the filler cap
  16. Whisk until foamy - 1 minute, 60ºC, speed 6
  17. Whisk until thick and glossy - 4 minutes, 60ºC, speed 5
  18. Then add coffee
  19. Whisk until combined - 1 minute, speed 6
  20. Then add butter
  21. Whisk until smooth and fully incorporated - 10 minutes, speed 8
  22. Chill in the fridge until completely cold
  23. Whisk until fluffy - 2 minutes, speed 6
  24. Spread the frosting evenly over the top of the cake
  25. Garnish, if desired
  26. Serve
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