Cinnamon Chocolate Sheet Cake
A rich, moist cinnamon chocolate sheet cake with a deep cocoa flavor and warm cinnamon aroma, perfect for gatherings and chocolate lovers seeking a flavorful dessert.
Ingredients
Instructions
- Sift together flour, sugar, cocoa, baking soda, and salt. Set aside.
- Heat butter, oil, and water; bring to a boil and add to the dry mixture.
- Whisk together eggs, buttermilk, cinnamon, and vanilla.
- Add the whisked mixture to the primary mixture and mix well.
- Pour batter into an 11 x 18-inch pan lined with aluminum foil.
- Bake at 375°F for 20 minutes or until the cake is done.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you're out of buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. Ensure your ingredients are at room temperature for better mixing. This cake can also be made as cupcakes; just adjust the baking time accordingly.
Serving Suggestions
This Cinnamon Chocolate Sheet Cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it with a scoop of vanilla ice cream for a decadent dessert. It also pairs beautifully with De Pepe Salad (Frog Eye Salad) for a well-rounded meal at gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for 15-20 seconds or enjoy it cold. The flavors often deepen after a day or two, making it even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Chocolate Sheet Cake contains roughly 580 calories, with 6g protein, 34g carbohydrates, and 48g fat. It is a good source of dietary fiber (15% of the Daily Value), iron (14% of the Daily Value), and protein (12% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 substitute the eggs in this recipe?
Yes, you can replace the eggs with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). This will keep the cake moist while still allowing it to rise.
What can I do if I don't have an 11 x 18-inch pan?
If you don't have an 11 x 18-inch pan, you can use two 9 x 13-inch pans instead. Just divide the batter evenly between the two pans and adjust the baking time accordingly, checking for doneness a few minutes earlier.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, the cake is ready. If there's wet batter on the toothpick, give it a few more minutes in the oven.
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).