• Grilled Chicken and Strawberry Cobb Salad
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Vanilla Sheet Cake with Chocolate Cinnamon Filling

This is definitely not your ordinary sheet cake.

INGREDIENTS:

  • Baking spray, for pan
  • 3 c. all-purpose flour, spooned and leveled
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 2 4-ounce bars of bittersweet chocolate, chopped
  • 1 c. crispy rice cereal
  • 1 teaspoon ground cinnamon
  • 1/4 c. packed light brown sugar
  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste
  • Rich Chocolate Frosting (recipe link below)
  • 1 c. whole milk, at room temperature

METHOD:

  • Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch baking pan.
  • Whisk together flour, baking powder, and salt in a bowl.
  • Pulse chocolate, cereal, cinnamon, and brown sugar in a food processor until chocolate is finely chopped, 10 to 12 times.
  • Beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
  • Add eggs, one at a time, beating to incorporate after each addition.
  • Beat in vanilla bean paste. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated.
  • Pour half of batter into prepared pan. Sprinkle chocolate mixture evenly over batter and top with remaining batter.
  • Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  • Cool completely in pan on a wire rack.
  • Frost cake with Rich Chocolate Frosting.

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