Chocolate-Cinnamon Sheet Cake with Almond Cream

Chocolate-Cinnamon Sheet Cake with Almond Cream

6 Reviews
From the EatingWell Kitchen

Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond “cream” made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add ¼ teaspoon almond extract.

Ingredients 1 serving

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  • 3 ounces unsweetened chocolate, chopped
  • ¾ cup cake flour, (see Ingredient note)
  • ¾ cup whole-wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, at room temperature, separated
  • ¾ cup granulated sugar, divided
  • ⅓ cup packed light brown sugar
  • 5 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup 1% milk
  • ⅓ cup heavy cream
  • 3 tablespoons confectioners' sugar
  • ⅓ cup reduced-fat sour cream
  • 1 tablespoon amaretto, or ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon


  • Active

  • Ready In

  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
  2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
  3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
  4. Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in ¼ cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
  5. Beat the remaining ½ cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
  6. Add ½ cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining ½ cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
  7. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
  8. To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.
  • Make Ahead Tip: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.
  • Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 202 calories; 10 g fat(4 g sat); 2 g fiber; 25 g carbohydrates; 4 g protein; 23 mcg folate; 40 mg cholesterol; 14 g sugars; 154 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 2 mg iron; 152 mg sodium; 106 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrates, 1½ fat

Reviews 6

May 07, 2017
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By: frogwitnessnews
This cake was much drier than expected. I didn't overbake it-- it was just dry. I think it needs more oil. It should have tasted like a chocolate chiffon cake. The flavor wasn't as good as I had hoped it would be. Another negative-- it used two mixer bowls and several other bowls and utensils. The one thing that saved it was the frosting I made-- full fat cream cheese, a stick of real butter, a tablespoon of Amaretto, vanilla extract, cinnamon, and confectioner's sugar. I don't know if I"ll ever try this recipe again.
June 02, 2014
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By: EatingWell User
Made for son's 4th b-day I haven't baked in a long time, so this was a bit more advanced than I though it would be. However, since I watch baking on tv so often, I felt I was really good at folding in the egg whites! I used a gluten free flour blend in place of the cake flour, because of that the cake was a bit dense. The dense-ness of it made it feel like a fudge cake (as one of my guests described!) The flavor combo of chocolate and cinnamon makes my knees buckle a little, it's so good! I could taste a slight bitterness that I think was the whole wheat pastry flour, next time maybe I will try all gluten free, or gluten free with cake flour and maybe it will be a bit fluffier. I made a cream cheese icing instead and used almond extract. Again, totally, super delish! Also, I did use coconut oil instead of canola, it is better for baking as it can withstand very high temps and not break down and it's tasty. Pros: The chocolate and cinnamon combo, so amazingly delish!! Cons: The kitchen was a mess.
December 23, 2013
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By: EatingWell User
Very good recipe It's so tasty and easy to do. Definitly will make again. Highly recommended.
July 12, 2013
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By: EatingWell User
Uses Canola Oil I am not sure why people think Canola Oil is healthy? Lack of research? Lazy? Trusting? But it is not healthy at all. Far from it actually. DO NOT USE CANOLA oil or any other processed oil for baking. There are 3 healthy oils that are good for us. Coconut oil, Grapeseed Oil and Olive Oil. However only Coconut Oil and Grapseed oil should EVER be used in cooking. Olive oil is good as is not to be used in cooking. It changes it at the molecular level and makes it dangerous to our bodies when heated. BTW, Canaola Oil is HEATED by the MFR. This heating makes this oil dangerous and should be avoided at all costs. There are some that are COLD PRESSED, if you can get cold pressed that is OK to use. Otherwise use Coconut Oil. It doesn't get altered by heat and is a wonderful cooking oil and an even better baking oil. Pros: Use Coconut oil instead, much healthier Cons: Canola Oil is unhealthy
November 07, 2010
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By: EatingWell User
I made this cake for my dad's 63rd birthday. Everyone was thrilled and said it was delicious. I made dream whip with almond extract and then added cherry's on top. A great hit. Will make again. Very yummy and not too sweet. I also omitted the brown sugar.
September 06, 2009
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By: EatingWell User
It will take care of your need for a chocolate fix. A nice, light, moist cake-good for a light dessert.
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