Chocolate-Cinnamon Sheath Cake with Chocolate Frosting

Both this cake and its icing are pretty simple and easy to put together. You'll be cutting this warm, moist, beautifully textured cake before you know it. This recipe comes from our article on no-hassle cakes.

  • 2-1/4 cups all-purpose flour
  • 3/4 cup cocoa
  • 1-1/2 teaspoons cinnamon
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup butter, at room temperature
  • 2 cups sugar
  • 3 large eggs plus 1 egg yolk (at room temperature)
  • 1/2 cup canola oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • Chocolate Icing (see below)
  1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
  2. Sift the flour, cocoa, cinnamon, baking powder and salt onto a piece of wax paper. Sift the mixture again onto another piece of wax paper. Set aside.
  3. Measure the buttermilk into a glass measuring cup and add the vanilla. Set aside.
  4. Put the butter into the bowl of an electric mixer and let it run, at medium speed, for about 3 minutes. Add all the sugar in a steady stream with the mixer running, and cream for 4 minutes, scraping the sides of the bowl once.
  5. With mixer running, add the eggs and yolk, one at a time, beating about 30 seconds after the addition of each. After all eggs are added, continue beating for 2 minutes. The mixture should look light and airy.
  6. Remove the bowl from the mixer, and stir in the oil, mixing well. Fold in half of the flour mixture with a rubber spatula, then add half the buttermilk-vanilla, and stir well. Repeat with the remaining half of the flour mixture and half of the buttermilk-vanilla.
  7. Pour the batter into your prepared pan and spread, leaving it just a shade higher around the edges than in the center. Bake in a preheated 350°F oven for 40 minutes. Cake is done when a cake tester inserted 1 inch from the center comes out clean.
  8. Spread icing on cake while it is still hot. Serve warm or at room temperature.

For the Icing

  • 1/4 cup plus 1 tablespoon milk
  • 1/4 cup cocoa
  • 1/2 cup butter
  • 3-1/2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Mix the milk and cocoa in a large saucepan, and stir until smooth. [Hint: Put the cocoa in first and gradually add the milk. Add the butter, and bring to a simmer over medium heat, stirring constantly until butter melts. Remove from heat, and stir in confectioners' sugar and vanilla. Beat until smooth. Stir in pecans, and spread over hot cake.

Note: The specific times given here for beating the butter, sugar and eggs are essential to the resulting velvety texture and lightness of this cake.

Ready in: 1 Hour 15 Min

Recipe editor Patricia Mitchell