Last Updated on September 12, 2023 by My Back Kitchen
Indulge your sweet tooth with our irresistible cinnamon chocolate cake recipe, a dessert that is sure to satisfy any chocolate lover’s cravings. This classic cake is known for its rich, moist chocolate base, topped with a luscious fudgy pecan frosting. Perfect for gatherings, potlucks, or simply treating yourself to a delightful treat, this cinnamon chocolate cake is guaranteed to become a favorite in your recipe collection. Get ready to dive into a world of chocolatey bliss!
The Chocolate Cake Base: The foundation of our cinnamon chocolate cake is a deeply chocolatey cake that is moist and tender. Combining the richness of cocoa powder and the smoothness of melted butter, this cake delivers an intense chocolate flavor. To achieve the perfect texture, we add buttermilk, eggs, and a touch of vanilla extract. The batter is poured into a large sheet pan, ensuring a thin and even layer of cake that bakes to perfection.
The Fudgy Pecan Frosting: What makes our cinnamon chocolate cake truly irresistible is the decadent fudgy pecan frosting that crowns the cake. Made with a combination of butter, cocoa powder, milk, and powdered sugar, this velvety frosting adds a smooth and indulgent layer of sweetness. To take it up a notch, we fold in chopped pecans, giving the cake a delightful nutty crunch that perfectly complements the rich chocolate flavors.
Bringing it All Together: Once the chocolate cake is baked and hot out of the oven, it’s time to spread that luscious fudgy pecan frosting over the top. The frosting will slowly melt and envelop the cake, creating a velvety smooth layer of chocolatey goodness.
Make Ahead and Storage Tips: If you want to plan ahead, this cake can be made a day in advance and stored at room temperature. The flavors will meld together, and the cake will become even more moist and delicious. Simply cover it tightly with plastic wrap or transfer it to an airtight container. Leftovers can be stored in the refrigerator for up to 3-4 days, but we doubt it will last that long! Enjoy!
-MBK
Cinnamon Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 stick butter
- 1/4 cup shortening (70 grams)
- 4 Tbsp. Cocoa (30 grams)
- 1 cup water or brewed coffee
- 1/2 cup buttermilk
- 2 whole eggs slightly beaten
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
Frosting:
- 1 stick butter
- 4 Tbsp. cocoa
- 6 Tbsp. milk
- 16 oz. powdered sugar
- 1 tsp. vanilla extract
- 2 cups chopped pecans
Instructions
For Cake:
- Preheat oven to 400 degrees. Prepare 9×13 cake pan by greasing it well.
- Mix the flour and sugar together in a large bowl. Melt together butter, shortening, cocoa, and water/coffee. Once melted, pour over flour mixture and stir until combined. Add buttermilk, eggs, baking soda, cinnamon, and vanilla.
- Pour mixture into prepared cake pan and bake for 30 minutes. 5 minutes before cake is done, start preparing the frosting.
For Chocolate Fudge Frosting:
- Start making the frosting 5 minutes before cake is done. Melt together the butter, cocoa, and milk. Bring to a boil and remove from heat.
- Add the powdered sugar, vanilla, and pecans. Stir until combined. Pour dollops of frosting over warm cake while still in pan and spread evenly. If frosting has begun to harden prior to pouring on cake, you can add a splash of milk to it to loosen it back up. Enjoy!