Linus' Blanket Cake
A rich, moist chocolate cake with warm cinnamon and vanilla notes, perfect for comforting gatherings and satisfying chocolate cravings with a tender crumb.
Ingredients
Instructions
- Mix flour and sugar in a large bowl and set aside.
- Put oleo, cocoa and water in a pan and bring to a boil.
- Pour the boiling mixture over the flour and sugar mixture and mix well.
- Add buttermilk, eggs, soda, cinnamon and vanilla to the mixture.
- Beat until smooth.
Tips & Substitutions
To achieve a moist cake, be careful not to overmix after adding the wet ingredients. If you don’t have buttermilk, you can substitute it with regular milk by adding 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. For a richer flavor, consider adding a pinch of salt to enhance the chocolate notes.
Serving Suggestions
Serve Linus' Blanket Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a fun twist, try topping it with the Foolproof Caramel Icing for added sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat that brings out the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Linus' Blanket Cake contains roughly 609 calories, with 12g protein, 94g carbohydrates, and 17g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 490mg per serving (21% 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 make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap to keep it moist. It will taste just as delicious the next day, making it great for parties or gatherings.
What can I substitute for oleo?
If you don't have oleo, you can use unsalted butter or margarine as a substitute. The flavor may vary slightly, but it will still yield a delicious cake. Just remember to use the same amount as specified in the recipe for best results.
Is this cake suitable for special diets?
This recipe contains eggs and dairy, making it unsuitable for strict vegan diets. However, you can make it vegan by substituting the eggs with flaxseed meal mixed with water and using a plant-based milk instead of buttermilk. This makes it a great option for many dietary needs.
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).