This Grandma’s Chocolate Cinnamon Cake is inspired by my sweet Grandma Hazel. It is rich, soft, deeply chocolatey, and warmed with just the right touch of cinnamon.
I share many cake recipes, but this chocolate cinnamon cake is especially meaningful to me. It is inspired by my Grandma Hazel’s moist chocolate sheet cake, the kind of cake that feels comforting from the first bite. She was one of the best bakers I have ever known, and so many of my favorite baking memories come from learning in her kitchen.
This cake combines rich chocolate flavor with warm cinnamon, creating a cozy dessert that is perfect for winter gatherings, family celebrations, birthdays, holidays, or any day when you want a homemade cake that tastes nostalgic and special. The crumb is soft and moist, the chocolate ganache filling is fudgy, and the fluffy chocolate buttercream gives every slice a bakery-style finish.
One of the best things about this chocolate cinnamon layer cake is that it tastes impressive without being complicated. The batter is made with a simple two-bowl method, so you do not need a stand mixer for the cake itself. The ingredients work together to create a tender texture, while the cinnamon adds warmth without overpowering the chocolate.
If you grew up loving a family chocolate cake, this recipe may bring back a few sweet memories. It is the kind of dessert that looks beautiful on a cake stand, slices cleanly when chilled, and tastes best once it has had time to come back to room temperature before serving.
🥣 Ingredients
- Chocolate instant pudding mix helps make this cake extra moist and soft. Instant Clearjel may also be used as noted in the recipe, because it helps cakes retain moisture and improves the texture.
- Unsweetened cocoa powder gives the cake its chocolate flavor. Hershey’s cocoa is used in this version, but any unsweetened cocoa powder may be used.
- Cinnamon adds warmth and depth. It does not turn the cake into a spice cake; it simply enhances the chocolate and makes the flavor feel cozy.
- Finely chopped pecans are optional, but they add texture and pair beautifully with the fudgy ganache filling. If you do not enjoy pecans, you can leave them out.
- Semi-sweet chocolate chips are used to make an easy chocolate ganache for both the filling and the drizzle.
- Fluffy chocolate buttercream finishes the cake and creates a smooth, rich layer between the cake and the ganache.
📋 Instructions
This chocolate cinnamon layer cake is made using a quick two-bowl method. The dry ingredients are whisked together in one bowl, the wet ingredients are whisked in another, and then everything is combined with melted salted butter. The method is simple, reliable, and great for producing a moist cake with very little fuss.
- Whisk the dry ingredients together until evenly blended.
- Whisk the wet ingredients in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients, add apple cider vinegar, and whisk until combined.
- Add the melted salted butter and whisk until the batter is smooth and lump-free.
- Bake at 325 degrees first, then lower the oven temperature to 300 degrees near the end of baking to help prevent over-browning.
- Cool and freeze the cake in the pan before layering for the cleanest results.
- Fill the layers with fudgy chocolate pecan ganache and fluffy chocolate buttercream.
- Decorate with chocolate ganache drizzle, buttercream rosettes, and pecans if desired.
🎥 Step-by-Step Video
A step-by-step recipe video can be used as a helpful visual guide when making the batter, preparing the ganache, layering the cake, and decorating the finished chocolate cinnamon cake.
👩🏻🍳 Baking Tips for the Moistest Layer Cake
- Use instant pudding mix or Instant Clearjel as directed. Both help create a moist, tender crumb.
- Measure ingredients carefully. For the most accurate results, use gram measurements with a kitchen scale.
- Bake the cake on the middle or top rack. Avoid the bottom rack, which can cause the edges or base to brown too quickly.
- Watch the cake closely near the end of baking. A toothpick or paring knife should come out clean or with a few moist crumbs, but not wet batter.
- Freeze the cake in the pan before layering. A cold or frozen cake is much easier to cut, stack, and frost neatly.
- Allow the finished cake to come to room temperature before serving for the best flavor and texture.
Layer this Cake using the Cut and Stack Method
This cake is baked in a sheet pan, then cut into layers with cake rings. The cut and stack method creates a neat three-layer cake and makes it easier to build a bakery-style dessert at home.
1. Bake the cake in a sheet pan.
2. Wrap and freeze the cake in the pan.
3. Cut the desired cake size with cake rings while the cake is cold or frozen.
4. Fill and crumb coat the cake.
5. Add the final frosting, decorate, and serve.
💭 Frequently Asked Questions
Insert a toothpick or paring knife into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is done. Check more than one area to make sure it has baked evenly.
Yes. This cake freezes well. Wrap the unfrosted cake tightly in plastic wrap and freeze it in the pan before layering. You can also freeze the decorated cake, then thaw it slowly in the refrigerator overnight before serving.
Yes. Cinnamon adds a warm, lightly spiced note that pairs beautifully with rich chocolate. It is especially comforting in fall and winter, but this cake can be enjoyed any time of year.
Yes. A 1x batch makes about 16 standard cupcakes. Use about ¼ cup of batter per cupcake. Bake at 350 degrees for 10 minutes, then reduce the oven to 300 degrees and bake for another 3 to 5 minutes, or until they pass the toothpick test.
🍪 Other Chocolately Cake Recipes
If you love rich chocolate cakes, these recipes are also worth trying.
-
Extra Moist Triple Chocolate Ganache Cake
-
Moist Golden Chocolate Cake with Chocolate Frosting
-
Ultra-Moist Double Chocolate Layer Cake
-
Moist and Fudgy Chocolate Cupcakes
A cake that tastes as beautiful as it looks is easier to make than you might think. This three-layer chocolate cinnamon drip cake is full of warm flavor, soft texture, and sweet memories. Whether you make it for a special occasion or simply because you are craving a rich homemade dessert, this recipe is a wonderful way to create new memories around the table.
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Grandma’s Chocolate Cinnamon Cake
A 1x batch yields one 6-inch three-layer cake. A 2x batch yields one 8-inch three-layer cake when cut with cake rings using the cut and stack method.
👩🍳 For the most accurate baking results, use the gram measurements with a kitchen scale.
Equipment
Ingredients
Dry Ingredients
- 177 grams (1 ¼ cups + 1 Tablespoon) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 43 grams (¼ cup) chocolate instant pudding mix, dry mix, or 2 Tablespoons instant Clearjel
- 15 grams (3 Tablespoons) unsweetened cocoa powder
- 100 grams (½ cup) sugar
- 142 grams (½ cup + 2 Tablespoons packed) brown sugar
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup water
- ¼ cup + 3 Tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
Other Cake Ingredients
- 1 teaspoon apple cider vinegar
- ¾ stick (3 ounces) salted butter, melted
Ganache Filling, Cake Decorations, and Frosting
- 129 grams (¾ cup) semi-sweet chocolate chips
- ¼ cup + 2 Tablespoons heavy cream
- 1 cup finely chopped pecans
- 1 batch prepared fluffy chocolate buttercream
Instructions
Bake the Chocolate Cinnamon Cake
- Preheat the oven to 325 degrees. Line a 1-inch-tall ¼ sheet pan with parchment paper. Lightly spray the parchment and the sides of the pan with nonstick cooking spray.
- Sift the dry ingredients into a large bowl, then whisk until evenly combined. In a separate large bowl, whisk the wet ingredients until smooth.
- Pour the wet ingredients over the dry ingredients. Before stirring, add the apple cider vinegar. Whisk the mixture together; it may bubble slightly as the vinegar reacts with the other ingredients.
- Add the melted salted butter and whisk until the batter is smooth, even, and free of lumps.
- Pour the batter into the prepared pan and smooth it into an even layer.
- Bake on the middle or top rack at 325 degrees for 18 minutes. Reduce the oven temperature to 300 degrees and bake for another 3 to 8 minutes, or until a toothpick or paring knife comes out mostly clean with a few moist crumbs.
- Let the cake cool. Wrap the cake in the pan with plastic wrap and freeze for at least 2 hours, or up to 2 weeks. If freezing for more than a couple of days, brush with simple syrup as noted below.
Make the Fudgy Pecan Ganache Filling and Drizzle
- Combine the heavy cream and semi-sweet chocolate chips in a medium microwave-safe bowl. Microwave in 30-second increments, whisking well between each heat, until the chocolate is melted and smooth.
- Reserve ¼ cup of the smooth ganache for the drizzle. Refrigerate the reserved ganache until decorating time.
- Stir the finely chopped pecans into the remaining ganache to create a fudgy pecan filling. Chill the filling until thick and spreadable.
- If the ganache becomes too firm, warm it briefly in 5 to 10 second increments and stir until it reaches the right consistency.
Layer, Decorate, and Serve
- For the easiest layering, cut and stack the cake while it is frozen. If serving the cake the same day, use chilled cake layers instead of fully frozen layers.
- Cut the cake layers with cake rings. Place the bottom layer on a cake board or serving surface.
- Spread half of the prepared ganache filling over the bottom cake layer. Add a ¼-inch layer of fluffy chocolate buttercream over the ganache. Repeat with the second layer.
- Add the final cake layer. Apply a thin crumb coat of buttercream around the outside of the cake to seal in crumbs. Chill or freeze briefly until firm.
- Apply the final coat of chocolate buttercream. Add finely chopped pecans if desired.
- Warm the reserved ganache until pourable, then drizzle it down the sides of the cake with a spoon or squeeze bottle.
- Let the cake set in the refrigerator, then remove it 2 to 3 hours before serving so it can return to room temperature. The texture is best when the cake is not served cold.
Notes
Notes for 2x batches: Some conversions may not be needed if you are using gram measurements. 3 teaspoons equal 1 Tablespoon, and 4 Tablespoons equal ¼ cup.
- Instant pudding mix and Instant Clearjel help stabilize the batter and create a softer, moister cake. Use only instant products. Cook-type pudding and original Clearjel do not work the same way.
- Simple syrup is optional, but it helps seal in moisture for cakes that will be refrigerated or frozen. To make a small amount, combine 1 Tablespoon water and 1 Tablespoon sugar in a microwave-safe bowl. Microwave for 20 to 30 seconds, then whisk until dissolved. Use about half of this amount for a 1x batch.
Calories are estimated using a nutrition calculator. Additional linked or related recipes may contain calories that are not included in this estimate.