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A thick slice of chocolate cinnamon bundt cake on a white plate with a fork in the foreground and another slice of cake deep in the background

Chocolate Cinnamon Bundt Cake

Layla @ Poppy Trail Table
Tender cake with deep cocoa and cinnamon flavor intensified with espresso. Chocolate Cinnamon Bundt Cake is a dressed up twist on a Texas sheet cake perfect for any occasion.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 399 kcal

Ingredients
  

Cake

  • 2 cups granulated white sugar
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup water, hot
  • ½ cup buttermilk
  • 2 eggs
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon Diamond Crystal Kosher salt

Icing

  • 1 stick butter
  • 3 tablespoons cocoa powder
  • 4 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • ½ cup pecans, chopped

Instructions
 

Cake

  • Preheat oven to 350° and prepare cake pan with room temperature butter and cocoa powder. Coat the pan using about 2 tablespoons of butter using a pastry brush. Then dust the pan with 2 to 3 tablespoons of cocoa powder by tilting, tapping and turning the pan until evenly coated.
  • Bring water, butter, cocoa powder and espresso powder to a boil, whisking until combined. Turn off and remove from heat.
  • In a large mixing bow, whisk together flour, sugar, baking soda and salt.
  • In a separate mixing bowl mix together buttermilk (or sour cream), eggs and vanilla.
  • Mix the buttermilk and egg mixture into the dry ingredients then pour in the saucepan of warm chocolate mixture.
  • Whisk together until there are no lumps.
  • Pour the batter into the pan and bake for 45 minutes or until a toothpick comes out clean.
  • Allow the cake pan to cool on a wire rack for ten minutes. Then place a towel on the countertop and use another around the pan to hold it. Tap the pan on the countertop every few inches all the way around the pan. Place the wire rack on top of the pan and invert. If the cake doesn't release immediately, give it another few taps on the countertop until it releases. While the cake cools, prepare the icing.

Icing

  • Melt butter in a small saucepan.
  • Whisk in cocoa powder, milk, vanilla, confectioner sugar, and pecans *optional, sprinkle pecans over the cake instead of stirring them into the icing.
  • Let the icing cool slightly, whisking every few minutes until the temperature is warm but no longer hot. Pour over the cake.

Nutrition

Calories: 399kcalCarbohydrates: 63gProtein: 6gFat: 15gCholesterol: 32mgSodium: 304mgPotassium: 130mgFiber: 2gSugar: 49g
Nutrition Facts
Chocolate Cinnamon Bundt Cake
Amount per Serving
Calories
399
% Daily Value*
Fat
 
15
g
23
%
Cholesterol
 
32
mg
11
%
Sodium
 
304
mg
13
%
Potassium
 
130
mg
4
%
Carbohydrates
 
63
g
21
%
Fiber
 
2
g
8
%
Sugar
 
49
g
54
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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