Cinnamon Sheet Cake – Recipe for a large, moist, and fluffy cinnamon cake with coffee icing, baked in a sheet pan. This cinnamon cake with buttermilk and coffee icing is absolutely delicious and stays soft and moist for several days.
Cinnamon sheet cake
Ingredients
Cinnamon cakeInstructions
Cinnamon cake
Preheat the oven to 180°C (fan).
Whisk the butter and sugar until light and fluffy. Add the egg yolks one at a time while whisking. Dissolve the baking soda in the buttermilk. Sift the flour, cocoa, and cinnamon into the batter alternately with the buttermilk mixture. Whisk the egg whites until stiff and gently fold them into the batter. Don’t worry if the batter looks slightly grainy — it will turn out perfectly once baked.
Line a deep baking tray (mine is about 37×45 cm) with parchment paper, pour in the batter, and bake for about 40–45 minutes. Let the cake cool completely.
Icing
Place all the ingredients in a saucepan and melt together over low heat, stirring until smooth and even. Remove from heat.
Poke small holes in the cooled cake with a fork and spread the icing evenly over the top. Chill the cake until the icing sets. Enjoy!
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