Cinnamon Texas Sheet Cake! Can you believe we have NEVER made a sheet cake before? We have been loving the cinnamon flavor and decided to take a twist on the regular chocolate cake. I must admit this cake was perfect for me. I am not a cake person, but the cake to frosting ratio was just the right for my liking. The simplicity of frosting this cake is better than a regular cake. It is so fast and easy! Why have I not tried making this type of cake before?
For this recipe it is easier to have all the ingredients measured out before beginning. It makes the timing so much easier to follow. In a small saucepan melt the butter on low, add the water and cocoa. When it comes to a boil remove it from the heat and let it cool slightly.
While that is cooling, we can combine the dry ingredients. We like to sift as well to make it a smooth batter without clumps of flour. Little Chef H has been SUPER excited to help make any recipe. She is my little shadow. If she ever sees me at the kitchen counter she immediately is moving a stool around to be right by me. “I want to help!” It is so cute she has this desire so early. I am loving it!
Now, to beat in the sour cream and eggs. We always crack our eggs in a separate bowl just in case any shells happen to escape those little hands.
Stir cocoa mixture into the egg mixture until well blended. Pour batter into a pan and bake for about 20 minutes. It is always important to check with a toothpick just to be sure. You may need to bake it a few more minutes. We did, which is one reason I do not have another picture! The icing is easy. When there are 10 minutes left to bake begin the icing. In a large saucepan combine the milk, cocoa and butter. Bring to a boil, then remove from the heat. Stir in the confectioners’ sugar, cinnamon and vanilla. Spread the icing over the warm cake. If your icing started to harden a little like ours did because we needed to bake the cake a few more minutes, that’s ok. The warmth of the cake will melt the icing a bit to make it even more spreadable.
Our cake went way up to the top of the pan. We had to be very careful when spreading the icing so that it would not fall over the edge. But of course it did anyway! That’s ok, we still ate the cake and enjoyed every last piece. The cinnamon flavor is different. I would not choose Cinnamon Texas Sheet Cake every day, but for a fun different flavored cake this is exceptional. Sometimes I get tired of the same few flavors. This is a great alternative!
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- 2 3/4 cups all-purpose flour
- 2 3/4 cups white sugar
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup sour cream
- 3 eggs
- 1 1/3 cup butter
- 1 1/3 cup water
- 1/4 cup unsweetened cocoa powder, mounding
- 5 1/2 cups confectioners' sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 2/3 cup butter
- 1 teaspoon cinnamon
- 1 1/4 teaspoon vanilla extract
- 1 1/3 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F. Grease and flour a 17x12 inch pan.
- Sift together flour, sugar, baking soda, salt and cinnamon. Beat in the sour cream and eggs. Set aside.
- Melt the butter on low in a saucepan, add the water and mounding 1/4 cup cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: Measure out the confectioners' sugar, sift and set aside. When you have 10 minutes of baking time left, combine the milk, remaining 1/4 cup cocoa and 2/3 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar, cinnamon and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.