Vanilla Sheet Cake with Chocolate Cinnamon Filling is a soft, moist and delicious homemade cake layered with a rich chocolate and cinnamon filling. The gentle vanilla flavor of the cake pairs beautifully with the warm spice of cinnamon and the deep chocolate taste, creating a comforting dessert that’s perfect for afternoon tea, celebrations, or family gatherings.
Ingredients
For the Vanilla Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk or plain milk
- ½ cup sour cream or plain yogurt
For the Chocolate Cinnamon Filling
- ½ cup brown sugar
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
- 3 tablespoons melted butter
- ½ cup chocolate chips or finely chopped chocolate
Optional Topping
- Powdered sugar for dusting
- Melted chocolate for drizzling
- Chopped nuts such as walnuts or pecans
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Pan
Preheat the oven to 175°C (350°F).
Grease a rectangular sheet cake pan, approximately 9 × 13 inches, and line the bottom with parchment paper.
Step 2: Prepare the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
Mix well and set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Step 4: Combine the Cake Batter
Add the dry ingredients gradually to the butter mixture, alternating with the buttermilk.
Add the sour cream or yogurt and mix gently until the batter is smooth.
Avoid overmixing, as this can make the cake dense.
Step 5: Prepare the Chocolate Cinnamon Filling
In a separate bowl, combine the brown sugar, cocoa powder, cinnamon, and flour.
Add the melted butter and mix until the ingredients form a crumbly chocolate-cinnamon mixture.
Stir in the chocolate chips or chopped chocolate.
Step 6: Assemble the Cake
Pour approximately half of the vanilla cake batter into the prepared baking pan and spread it evenly.
Sprinkle the chocolate cinnamon filling evenly over the batter.
Pour the remaining cake batter over the filling and gently spread it to cover the filling completely.
Step 7: Bake the Cake
Place the pan in the preheated oven.
Bake for approximately 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Do not overbake the cake.
Step 8: Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes.
Transfer it to a wire rack and allow it to cool completely before cutting.
Step 9: Add the Finishing Touches
Dust the cooled cake with powdered sugar, or drizzle melted chocolate over the top.
For additional texture and flavor, sprinkle chopped walnuts or pecans over the cake.
Cut into squares and serve.
Additional Details
Baking Tips
- Use room-temperature butter and eggs for a smoother cake batter.
- Do not overmix the batter after adding the flour.
- Make sure the chocolate cinnamon filling is distributed evenly.
- Allow the cake to cool before slicing so the filling has time to set.
- A toothpick test is useful for checking whether the cake is fully baked.
Variations
For extra flavor, you can add a small amount of instant coffee powder to the chocolate filling. Chopped walnuts, pecans, or almonds can also be added for a crunchy texture.
For a richer dessert, serve the cake with vanilla ice cream, whipped cream, or a light chocolate drizzle.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Allow refrigerated cake to come closer to room temperature before serving for the best texture and flavor.
Preparation & Cooking Time
- Preparation Time: 20 minutes
- Baking Time: 30–35 minutes
- Cooling Time: 20–30 minutes
- Total Time: Approximately 1 hour 15 minutes
- Servings: 12–16 pieces