It’s time to make my favorite “Grandma’s chocolate” cake — inspired by my beloved Grandma Hazel. This Chocolate Cinnamon Cake is warmly spiced, incredibly moist, and full of nostalgic flavor.
I share many cake recipes on my blog, but this one is extra special because it grew from my Grandma Hazel’s moist chocolate sheet cake. She was the most talented baker I knew, and she generously taught me her techniques and recipes. This Chocolate Cinnamon Cake combines a deep chocolate base with a gentle hint of cinnamon for a cozy, comforting dessert that everyone seems to fall in love with.
At Amycakes Bakery this chocolate cinnamon flavor quickly became a favorite—guests tried it once and kept coming back for more. The chocolate is rich but balanced by warm cinnamon, making it an excellent choice for cooler months, holiday gatherings, or any time you want a homestyle treat. Serve it with a spoonful of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
The cake is layered with a fudgy chocolate ganache filling and finished with fluffy chocolate buttercream and optional finely chopped pecans for added texture. If you prefer a version without cinnamon, consider my chocolate nut cake for a similar base without the spice.
🥣 Ingredients
- This cake uses chocolate instant pudding mix (dry) to help retain moisture and keep the crumb tender. If you haven’t used pudding in cake batter before, you’ll likely notice a big improvement in texture. You can substitute 2 tablespoons of instant Clearjel if desired.
- Unsweetened cocoa powder provides the chocolate backbone—Hershey’s is what I use most often, but any good-quality unsweetened cocoa will work.
- Finely chopped pecans are optional but add a lovely crunch and flavor contrast to the soft cake and fudgy ganache.
- Semi-sweet chocolate chips are used to make a straightforward, fudgy ganache that doubles as filling and a decorative drizzle.
📋 Instructions
This chocolate cinnamon cake follows a simple two-bowl method and can be mixed without an electric mixer. The process is straightforward, making it approachable for bakers at every level.
- Whisk your dry ingredients together in one bowl and your wet ingredients in another to ensure even distribution of leaveners and spices.
- Combine wet and dry ingredients, then whisk in melted salted butter until the batter is smooth and uniform.
- Bake at a slightly reduced temperature: start at 325°F for most of the bake time, then lower to 300°F near the end to prevent over-browning while ensuring an evenly baked interior.
- Layer the cooled cake with a fudgy chocolate ganache, add a thin layer of fluffy chocolate buttercream, and finish with a final coat of buttercream and optional pecans.
🎥 Step-by-Step Video
A quick video demonstrates the key steps for assembling and layering this cake. If you prefer learning visually, watching the process can be very helpful when cutting, stacking, and filling layers.
👩🏻🍳 Baking Tips for the Moistest Layer Cake
- Instant pudding mix contains modified cornstarch (Instant Clearjel), which helps cakes stay moist and soft for longer.
- Bake cakes on the middle or top oven rack for even cooking. The bottom rack can cause quicker browning and overcooked edges.
- Brush layers with simple syrup before freezing or refrigerating if you plan to store them for more than a day—this helps lock in moisture.
Layer this Cake using the Cut and Stack Method
I bake sheet cakes and cut the layers using cake rings. The method is simple: bake in a sheet pan, wrap and freeze, cut desired sizes with cake rings while frozen, stack and fill, crumb coat, then finish with the final frosting and decorations. This approach yields neat, even layers every time.
💭 Frequently Asked Questions
Insert a toothpick or paring knife into the center. If it comes out clean or with just a few moist crumbs (not wet batter), the cake is done. Check several spots for best results.
Yes. Wrap the cooled cake tightly in plastic wrap and freeze the unfrosted layers in the pan, or freeze the finished decorated cake. Thaw in the refrigerator overnight, then bring to room temperature before serving for the best texture.
Absolutely. Cinnamon adds a warm, spicy note that complements rich chocolate, creating a cozy flavor combination perfect for fall and winter—or any time you crave comfort.
Yes. This batter makes moist, flavorful cupcakes. Use a 2-oz (¼ cup) scoop to portion batter for about 16 standard cupcakes. Start baking at 350°F for 10 minutes, then reduce to 300°F and bake a few more minutes until a toothpick comes out clean.
🍪 Other Chocolately Cake Recipes
Try other moist chocolate recipes if you enjoy this one—there are many variations from triple chocolate ganache cakes to fudgy cupcakes.
Extra Moist Triple Chocolate Ganache Cake-
Moist Golden Chocolate Cake (Yellow Cake with Chocolate Frosting)
-
Ultra-Moist Double Chocolate Layer Cake
-
Moist and Fudgy Chocolate Cupcakes
A cake that tastes as wonderful as it looks is easier to make than you might think. This three-layer drip cake is one I return to because it carries so many happy memories. I hope you make this Chocolate Cinnamon Cake and create delicious new memories with it.
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Grandma’s Chocolate Cinnamon Cake
Note: For the most consistent results, weigh ingredients using a kitchen scale.
Servings
8 servings (adjustable)
Times
Prep: 20 mins • Cook: 22 mins • Layering: 25 mins
Ingredients (1x batch)
Dry Ingredients
- 177 g (1 1/4 cups + 1 Tbsp) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 43 g (1/4 cup) chocolate instant pudding mix (dry) or 2 Tbsp instant Clearjel
- 15 g (3 Tbsp) unsweetened cocoa powder
- 100 g (1/2 cup) granulated sugar
- 142 g (1/2 cup + 2 Tbsp packed) brown sugar
Wet Ingredients
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup water
- 1/4 cup + 3 Tbsp vegetable oil
- 1 1/2 tsp vanilla extract
Other Cake Ingredients
- 1 tsp apple cider vinegar
- 3 oz (3/4 stick) salted butter, melted
Ganache, Decorations & Frosting
- 129 g (3/4 cup) semi-sweet chocolate chips
- 1/4 cup + 2 Tbsp heavy cream
- 1 cup finely chopped pecans (optional)
- Prepared fluffy chocolate buttercream (batch size per linked recipe)
Instructions
Bake the Chocolate Cinnamon Cake
- Preheat the oven to 325°F. Line a 1″ tall 1/4 sheet pan with parchment and lightly spray the parchment and pan sides with nonstick spray.
- Sift the dry ingredients into a large bowl and whisk to combine. In a separate bowl, whisk the wet ingredients until smooth.
- Pour the wet ingredients into the dry ingredients, then add the apple cider vinegar and whisk. The vinegar will bubble slightly. Stir in the melted butter and whisk until the batter is smooth and lump-free.
- Pour the batter into the prepared sheet pan and smooth the top with an offset spatula.
- Bake on the middle or top rack for 18 minutes at 325°F, then reduce the oven temperature to 300°F and bake an additional 3–8 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Watch closely near the end of baking. Cooling times will vary by oven and batch size.
- Allow the cake to cool. For easiest cutting and layering, wrap the cooled cake tightly in plastic and freeze for at least 2 hours. If freezing longer than a couple of days, brush layers with simple syrup before wrapping.
Make the Fudgy Pecan Ganache Filling
- Combine heavy cream and semi-sweet chips in a microwave-safe bowl. Heat in 30-second intervals, whisking between each interval, until smooth and glossy.
- Reserve 1/4 cup of ganache for a decorative drizzle. Stir ground pecans into the remaining ganache and chill until it reaches a thick, spreadable consistency.
- If the ganache becomes too firm, rewarm gently in the microwave in 5–10 second bursts, stirring frequently, until spreadable.
Layer, Decorate, and Serve
- Cut cake layers from frozen using cake rings. Layer from frozen for best stability—if assembling the same day, use well-chilled layers.
- Spread half of the pecan ganache onto the bottom layer, then add a thin 1/4″ layer of chocolate buttercream on top. Repeat for the second layer.
- Apply a thin crumb coat of buttercream to the outside, chill briefly until firm, then add a final coat of buttercream. Press additional ground pecans onto the sides if desired.
- Warm the reserved ganache until pourable and drizzle around the top edge to create a drip effect. Use remaining buttercream to pipe rosettes if you like.
- Refrigerate to set if needed, but bring the cake to room temperature 2–3 hours before serving for the best texture and flavor.
Notes
- Instant pudding mix or instant Clearjel helps stabilize the batter and retain moisture. Ensure you use the INSTANT type — other forms do not behave the same way in this recipe.
- Simple syrup (equal parts sugar and water) is optional but useful for sealing in moisture if you plan to refrigerate or freeze layers. For a small batch, dissolve 1 Tbsp sugar in 1 Tbsp water.
Calories: Estimated at 1190 kcal for the full cake (estimate may vary depending on frosting and portion size).
Tried this recipe? Share your result or tag @amycakesbakes on social media — I’d love to see your cake!
Related Web Stories:
Chocolate Cinnamon Cake Web Story