Chocolate Cinnamon Cake
A rich and moist chocolate cinnamon cake with a deep cocoa flavor complemented by warm cinnamon notes. Perfect for chocolate lovers and ideal for casual gatherings or special occasions, this cake offers a delightful combination of sweetness and spice in every bite.
Ingredients
Instructions
- Mix together flour and sugar and set aside.
- Melt margarine, cocoa, shortening, and water together.
- Mix together buttermilk, eggs, cinnamon, baking soda, and vanilla.
- Alternately add the flour and sugar mixture and the cocoa mixture to the buttermilk mixture, mixing well after each addition.
- Pour the batter into a cookie sheet pan with 1/2-inch sides.
- Bake in a 350°F oven for 20 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with unsweetened applesauce or yogurt. If you don't have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. To enhance the chocolate flavor, try adding a pinch of espresso powder to the batter. This cake also pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the cake dusted with powdered sugar or a drizzle of chocolate glaze for an elegant touch. It pairs well with fresh berries or whipped cream. For a delightful twist, try serving it alongside a scoop of vanilla ice cream or a slice of Sour Cream Pound Cake for a delicious dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, simply microwave a slice for about 10-15 seconds until warm, or enjoy it cold. You can also freeze the cake for up to three months; wrap it tightly in plastic wrap before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cinnamon Cake contains roughly 272 calories, with 4g protein, 31g carbohydrates, and 13g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 549mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, you can use all-purpose flour in this recipe without any issues. It will provide a similar texture and flavor. Just make sure to measure it properly by spooning it into the measuring cup and leveling it off for the best results.
What if I don't have Crisco shortening?
If you don't have Crisco shortening, you can replace it with an equal amount of unsalted butter or coconut oil. This will add a slightly different flavor but will still yield a moist and delicious cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it towards the end of the baking time to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).