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Cinnamon Chocolate Cake Recipe
Cinnamon Chocolate Cake Recipe photo by Taste of Home

Cinnamon Chocolate Cake Recipe

Read Reviews (10)
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The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. —Rosemary Woodrow, Sparks, Nevada
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:24-30 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 24-30 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/2 cup butter, cubed
  • 1/3 cup heavy whipping cream
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 260 calories, 14 g fat (5 g saturated fat), 34 mg cholesterol, 133 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
  3. Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely. Yield: 24-30 servings.
Originally published as Cinnamon Chocolate Cake in Taste of Home August/September 1997, p33

Nutritional Facts

1 serving (1 piece) equals 260 calories, 14 g fat (5 g saturated fat), 34 mg cholesterol, 133 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cinnamon Chocolate Cake(10)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 1, 2014

I had prepared this recipe when it was first featured in Taste of Home-in fact, I'd contributed it

to a Ladie's meeting at our chapel back in 1998 & was asked for the recipe! I made adjustments on the recipe by adding 1 tsp. salt to the dry ingredients. Instead of whipping cream, I'd used 1/3 cup half and half when preparing the frosting. I baked for 20 minutes

and I'd greased and floured the 15x10x1" baking pan. I admit that I prefer to grease AND flour my baking pans-for me, it helps to get the cake out of the pan-in THIS case, cut the iced cake and having it easily served without the cake sticking to the pan! RosemaryWoodrow, thank you for sharing this recipe! DELowenstein

MY REVIEW
Reviewed Jun. 15, 2012

I make this all the time. It is fast and amazing!

MY REVIEW
Reviewed Dec. 12, 2011

This is the most scrumptious chocolate cake I have ever eaten. Anywhere I take it there is hardly none leftover. It's awesome! Thanks, homemaker27 :)

MY REVIEW
Reviewed Mar. 13, 2009

This is the chocolate cake my mom always made to. Couldn't be better. Very moist. Wouldn't try it as a layer cake though, it's so tender it falls apart. I like to put the icing on the hot cake so that it soaks in. DELICIOUS!!

MY REVIEW
Reviewed May. 3, 2008

The kids in my family call this "Grandma's Chocolate Cake." She added her own touch to this cake by topping it with the coconut and pecan icing usually reserved for German Chocolate Cake. Pour it over the hot cake and then let it cool. If I serve it with the chocolate icing for a change the whole family complains.

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