Ingredients

The following ingredients have 2 Servings
  • 2 cups granulated sugar
  • 1 cup warm water
  • 1/2 cup canola oil
  • 1/2 cup whole buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 1/3 cup whole milk
  • 4 cups (1 pound) powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup finely chopped toasted pecans

Instruction

  • Preheat oven to 400 degrees F. Butter and flour a 15x10-inch jelly roll pan.
  • In a large bowl, whisk together the sugar, water, oil, buttermilk, melted butter, eggs, and vanilla until blended and smooth.
  • In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt. Gradually add flour mixture to sugar mixture, whisking until combined and smooth. Pour batter into prepare pan.
  • Bake until edges of cake pull away from the pan and the cake springs back when lightly touched in the center, about 18-20 minutes.
  •  Let cool in pan for 8-10 minutes. 
  • During the last few minutes of the cake cooling, make the frosting (don’t do this in advance, because the frosting will harden.) In a large bowl, whisk together the melted butter and milk. Add in the powdered sugar until combined. Whisk in the cocoa powder, vanilla, salt, and cinnamon, until fully incorporated. Immediately pour over the warm cake and spread evenly with an offset spatula. Sprinkle with the pecans.
  • Let cool completely. 
  • Slice, serve, and enjoy!