Sharing a seriously fun love for food

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Chocolate Cinnamon Cake

Chocolate Cinnamon Cake

It’s hard to find anything better than a great chocolate cake. A soft tender crumb with deep, rich chocolate flavors and a touch of cinnamon. Then it’s topped with a thin coating of chocolate icing, One of the simplest cakes to make and truly one of the best.

I originally shared this recipe in the summer of 2017. And for one very good reason I’m sharing it again. Food does an amazing job of stimulating memories in most everyone. This chocolate cake is a family favorite and has been for generations. My Dad was born and raised on the Powell family ranch, reared by his parents, his Aunt Mary and Uncle Claude and his great grandparents. He often told the story about being a little boy and having his Grandfather pose the question’ “Don, don’t you think we need a chocolate cake?” And what little boy wouldn’t want a chocolate cake! So off he would go to find his Grandmother. She would always drop whatever she was doing and bake her grandson a cake.

My Dad, about age 5 with his parents, James Lewis and Grace Pearl and his Great Grandparents, M.T. and Maude Olive.

If you grew up in the South, chances are your Mom or Grandmother made the same cake. It’s light and fluffy, just sweet enough and that touch of cinnamon enhances those chocolate tones. All that’s needed to assemble is a whisk and a wooden spoon.

Buttermilk added to the batter makes the cake super moist and gives it that tender bite. A good dose of pure vanilla extract boosts the beautiful flavors. If possible, it’s even better the next day.

Whenever this cake was on the kitchen counter it wasn’t unusual to walk by and see a fork resting in the cake pan, just waiting to tempt you for just one quick bite. This is the first cake I learned to make, and the first one I taught Emily to make. It’s a simple recipe making it a quick, last-minute dessert to pull together for family or friends.

Older versions of this recipe refer to this cake as a Chocolate Sheet Cake or Chocolate Sheath Cake, as the directions call for the cake to be baked in a large, shallow sheet pan. I bake it in a large cake or baking pan (13″ x 9″ x 2″) but either will work. My Grandmother added 1 cup of chopped pecans to the icing. And if it was a special occasion, she would top the cake with pecan halves and maraschino cherries! This is not the most gorgeous cake, but it is one of the most delicious chocolate cakes you’ll ever eat!

So here’s the reason I’m sharing it again. This week we welcomed a precious new member to our family and this darling grandson will always have chocolate cake!

Chocolate Cinnamon Cake

2 cups sugar

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon kosher salt

½ cup butter (1 stick butter)

½ cup shortening

½ cup water

4 tablespoons cocoa powder

2 extra large eggs

½ cup buttermilk

1 teaspoon vanilla extract

Combine the butter, shortening, water and the cocoa powder in a medium saucepan and cook over medium heat until the butter and shortening have melted.

Stir frequently to keep the chocolate from scorching. Set aside to cool slightly.

In a large mixing bowl whisk together the sugar, flour, cinnamon, baking soda and salt.

Combine the eggs, buttermilk and vanilla then stir into the chocolate mixture. Add to the dry ingredients, whisking until the mixture is blended and smooth.

Pour the batter into a 13” x 9” baking pan that has been lightly greased or sprayed with a cooking spray.

Bake at 400 degrees for 20-25 minutes or until the cake tests done.

While cake bakes, make the icing:

¼ cup butter

4 tablespoons half and half

2 tablespoons cocoa

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

In a small saucepan add the butter, half and half and cocoa, then cook over medium heat until the butter has melted.

Remove from the heat and add the powdered sugar, about ½ cup at a time, whisking into the chocolate mixture. Add the vanilla, whisk until the icing is smooth.

Pour over warm cake, spread to cover evenly. Allow to cool slightly before cutting.

Serves 8 to 10.

Chocolate Cinnamon Cake, courtesy of Preserving Good Stock

November 30, 2018
: Serves 8 to 10.

It's hard to find anything better than a great chocolate cake. A soft tender crumb with deep, rich chocolate flavors and a touch of cinnamon. Then it's topped with a thin coating of chocolate icing, One of the simplest cakes to make and truly one of the best.

By:

Ingredients
  • For the cake:
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup butter (1 stick butter)
  • ½ cup shortening
  • ½ cup water
  • 4 tablespoons cocoa powder
  • 2 extra large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • For the icing:
  • ¼ cup butter
  • 4 tablespoons half and half
  • 2 tablespoons cocoa
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
Directions
  • Step 1 For the cake:
  • Step 2 Combine the butter, shortening, water and the cocoa powder in a medium saucepan and cook over medium heat until the butter and shortening have melted. Stir frequently to keep the chocolate from scorching. Set aside to cool slightly.
  • Step 3 In a large mixing bowl whisk together the sugar, flour, cinnamon, baking soda and salt.
  • Step 4 Combine the eggs, buttermilk and vanilla then stir into the chocolate mixture. Add to the dry ingredients, whisking until the mixture is blended and smooth.
  • Step 5 Pour the batter into a 13” x 9” baking pan, lightly greased or sprayed with a cooking spray. Bake at 400 degrees for 20-25 minutes or until the cake tests done.
  • Step 6 While cake bakes, make the icing.
  • Step 7 For the icing:
  • Step 8 In a small saucepan add the butter, half and half and cocoa and cook over low medium heat until the butter has melted.
  • Step 9 Remove from the heat and the powdered sugar, about ½ cup at a time, whisking into the chocolate mixture. Add the vanilla, whisk until the icing is smooth.
  • Step 10 Pour over the warm cake and spread to cover evenly. Allow to cool slightly before cutting.