This is one of those cakes that I’ve baked many times and have never published on The Rose Table. Why? I’m not sure! I baked these as cupcakes for my cookbook a couple of years ago and everyone raved about them and I thought, I need to blog this! Better late than never, right?
This recipe starts with my favorite dark chocolate cake, which is incredibly moist and not too sweet. (Note, I baked this as three layers but you could certainly do a two layer cake.) The cake is then topped with an incredibly cinnamon frosting. I used to use a little less but yesterday I used two teaspoons of cinnamon and my guests loved it. You could always taste it after a teaspoon and teaspoon and a half and make sure you the same level of cinnamon.
I’m very proud of how many people tell me they don’t like cake and/or frosting and they love my cakes. The texture of this cake is just amazing and isn’t doesn’t have stick-to-your-teeth sweetness at all thanks to the dark cocoa powder. (It’s a MUST.) I’m picky about frosting too. I don’t like frosting that too sweet or too heavy. I use twice the amount of milk as most bakers and the result is a light, almost whipped frosting that complements the cake perfectly. I really consider cake the thing I’m the best at in the kitchen so you can always count on The Rose Table for excellent cake recipes. I hope you love this one as much as my friends do!
Chocolate Cinnamon Cake
For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Special Dark cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup 1% milk
1/2 cup vegetable oil
1/2 Tbsp vanilla extract
1 cup boiling water
For the frosting:
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 tsp Mexican vanilla
2 tsp ground cinnamon
4 Tbsp milk
To bake the cake:
- Preheat oven to 350°F. Grease three 8″ cake pans. Coat with cocoa powder the way you would typically flour pans.
- Whisk together sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla extract all at once and beat on medium speed of mixer about two minutes, stopped once to scrape down the sides of the bowl. Gently stir in the boiling water. Divide batter into prepared pans.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost with cinnamon frosting and enjoy!
To make the Cinnamon Frosting:
- Cream together powdered sugar and softened butter with an electric mixer. Start with two cups of powdered sugar and slowly beat in the milk and remaining powdered sugar alternatively, ending with the milk.
- Slowly incorporate vanilla extract and cinnamon. Beat until smooth.
Note: if you prefer to use two 9″ pans, bake the cake for 28-30 minutes.
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