Cinnamon Sheet Cake with Cider Frosting
Photo by Nico Schinco
MAKES
One 9 x 13 inch / 23 x 33 cm cake
TAKES
Prep time: 30 minutes
Cook time: 35 minutes
Total: 1 hour 5 minutes
✻ ABOUT THIS RECIPE
Cinnamon is often just an accompanying flavor, playing guest star to apple or pumpkin. But in this cake, it’s the main event: spiking this moist sheet cake with a boost of warm, spicy flavor. It’s finished with a creamy, easy to make frosting flavored with boiled cider—an absolute favorite ingredient of mine for fall. Get your own—or make it easily—just see the note below the recipe.
INGREDIENTS
Cinnamon Sheet Cake
115 g / ½ cup neutral oil, such as vegetable or canola
198 g / 1 cup granulated sugar
106 g / ½ cup light brown sugar
57 g / 4 tablespoons unsalted butter, melted
170 g / 3 large eggs
15 g / 1 tablespoon vanilla extract
300 g / 2 ½ cups all purpose flour
9 g / 1 tablespoon ground cinnamon
4 g / 1 teaspoon baking powder
3 g / ½ teaspoon baking soda
2 g / ½ teaspoon fine sea salt
115 g / ½ cup buttermilk, at room temperature
Cider Frosting
170 g / ¾ cup (6 ounces) unsalted butter, at room temperature
340 g / 3 cups powdered sugar
5 g / 1 teaspoon vanilla extract
pinch ground cinnamon
pinch fine sea salt
85 g / ¼ cup boiled cider (see Notes)
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METHOD
1. Preheat the oven to 350°F / 175°C. Grease a 9 x 13 inch / 23 x 33 cm baking pan.
2. Make the Cinnamon Sheet Cake: In a large bowl, whisk the oil, sugar, brown sugar and melted butter until well combined.
3. Add the eggs one at a time, whisking thoroughly to combine before adding the next. Whisk in the vanilla.
4. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
5. Add the dry mixture to the wet mixture, stirring with a rubber spatula to combine. Mix in the buttermilk and scrape the side of the bowl well to ensure the batter has no dry spots.
6. Pour the batter into the pan and spread it into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool completely.
7. Make the Cider Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar on medium speed until light and fluffy, about 4 minutes. Scrape the bowl well, then add the vanilla, cinnamon and salt; mix to combine.
8. With the mixer running on medium speed, add the boiled cider in a slow, steady stream. Mix until well incorporated.
9. Spread the frosting on top of the cooled cake. Serve immediately, or keep covered for up to one day at room temperature.
NOTES
You can make your own cider syrup by reducing 8 cups (2 quarts) / 1.9 L cider down to about 1 cup / 237 mL. Boil the cider in a heavy bottomed pot until it reaches a consistency similar to honey. Cool the syrup to room temperature, then store in the refrigerator for up to 6 months.
You can also buy boiled cider online—you can find it on my ingredient essentials list here, or from King Arthur Baking.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
