Chocolate Cinnamon Cake
Quick, moist chocolate cinnamon cake with pecan frosting. Bakes 30-35 min (10x15) or 40-50 min (9x13). Great to make ahead.
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town.
Submitted by: The Junior League of Chicago from Chicago, IL, USA
Yield: 18-24 servings
- Simple one-bowl cake: boil butter, cocoa and water, then mix with dry ingredients and eggs.
- Bake 30–35 minutes in a 10x15 pan or 40–50 minutes in a 9x13 pan at 400°F. Test with a toothpick.
- Frosting is poured over the hot cake so it soaks in; stir in pecans or skip for a nut-free version.
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Preparation Instructions:
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Frequently Asked Questions
Can I use regular ground cinnamon instead of Saigon cinnamon?
Yes. Saigon cinnamon is more aromatic and stronger. If you only have regular cinnamon, use the same amount and taste the batter. Add up to 1/2 teaspoon more if you want a stronger cinnamon flavor.
Do I have to use butter or can I use oil or margarine?
Butter gives the best flavor and texture in both cake and frosting. You can swap the cake butter for an equal amount of neutral oil for moistness, but the frosting needs butter for the right consistency and shine.
Can I make this cake ahead or freeze it?
Yes. Cool the cake completely before wrapping tightly. Freeze unfrosted for up to 2 months. You can also freeze a frosted cake, but wrap it well to protect the frosting. Thaw in the refrigerator overnight.
Should I spread the frosting on a hot or cooled cake?
The recipe directs spreading the frosting over a hot cake so it sinks in and creates a gooey finish. If you prefer thicker frosting, let the cake cool for 15 to 30 minutes before spreading so the icing sits on top.
What pan size and bake time should I use?
Use a greased and floured 10x15-inch pan and bake at 400°F for 30 to 35 minutes. If you use a 9x13-inch pan, bake at 400°F for 40 to 50 minutes. Start checking with a toothpick a few minutes before the shorter time ends.
How do I make a buttermilk substitute?
For 1 cup buttermilk, place 1 tablespoon white vinegar or lemon juice in a measuring cup and add milk to fill 1 cup. Let it sit 5 to 10 minutes until it thickens slightly, then use as directed.
Can I leave out the pecans or use another topping?
Yes. Omit pecans for a nut-free cake. You can swap them for chopped walnuts, toasted coconut, or leave the frosting plain. For nut allergies, avoid cross contact and use a different crunchy topping like toasted oats.
Can I use regular ground cinnamon instead of Saigon cinnamon?
Yes. Saigon cinnamon is more aromatic and stronger. If you only have regular cinnamon, use the same amount and taste the batter. Add up to 1/2 teaspoon more if you want a stronger cinnamon flavor.
Do I have to use butter or can I use oil or margarine?
Butter gives the best flavor and texture in both cake and frosting. You can swap the cake butter for an equal amount of neutral oil for moistness, but the frosting needs butter for the right consistency and shine.
Can I make this cake ahead or freeze it?
Yes. Cool the cake completely before wrapping tightly. Freeze unfrosted for up to 2 months. You can also freeze a frosted cake, but wrap it well to protect the frosting. Thaw in the refrigerator overnight.
Should I spread the frosting on a hot or cooled cake?
The recipe directs spreading the frosting over a hot cake so it sinks in and creates a gooey finish. If you prefer thicker frosting, let the cake cool for 15 to 30 minutes before spreading so the icing sits on top.
What pan size and bake time should I use?
Use a greased and floured 10x15-inch pan and bake at 400°F for 30 to 35 minutes. If you use a 9x13-inch pan, bake at 400°F for 40 to 50 minutes. Start checking with a toothpick a few minutes before the shorter time ends.
How do I make a buttermilk substitute?
For 1 cup buttermilk, place 1 tablespoon white vinegar or lemon juice in a measuring cup and add milk to fill 1 cup. Let it sit 5 to 10 minutes until it thickens slightly, then use as directed.
Can I leave out the pecans or use another topping?
Yes. Omit pecans for a nut-free cake. You can swap them for chopped walnuts, toasted coconut, or leave the frosting plain. For nut allergies, avoid cross contact and use a different crunchy topping like toasted oats.
This cake is a family favorite and makes wonderful little muffin sized cupcakes for individual servings….or gifts.
1. Mix flour sugar into sauce pan on stove.
2. Add two tbsp of concentrated coffee to frosting, then milk as required.
3. Increase cocoa in frosting to taste.
This is a recipe my mother has made for the last 30 years – in Forked Deer Tennessee ( 10mls south of Nutbush)