Chocolate Cinnamon Sheet Cake Recipe

1. Preheat oven to 350°F.
2. In a medium-size bowl, whisk together the sugar and oil for 2 – 3 minutes until combined. Add eggs and continue to cream until the mixture becomes a light yellow color and no traces of egg remain.
3. Slowly stir in milk.
4. Sift the flour, cocoa powder, and baking soda into the wet ingredients and gently stir to combine.
5. Add the coffee and carefully mix to combine.
6. Pour batter into an 8×8 pan lined with parchment paper and greased with Baker’s Joy® non-stick spray (my favorite!).
7. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
8. Let cool completely before frosting.

Browned Butter Cinnamon Frosting

1. Make browned butter. This takes a little bit of time and some patience – be sure to stay close to the stove. Add butter to a heavy bottomed pan (use a light colored pan so you can more easily discern when the butter is ready) and let melt on medium heat, stirring with a spatula or swirling the pan constantly. Let the butter cook for 8-10 minutes — it will deepen into a light, golden brown, and you’ll see specks dark brown accumulate – these are milk solids that are toasting up. A warm, buttery, nutty aroma will fill the room. Pour the browned butter into a heat-proof bowl and let cool to room temperature until it re-solidifies into softened butter.
2. Add the cooled browned butter and cream cheese to the bowl of a stand mixer. Cream on high for 2-3 minutes.
3. Turn off the mixer, scrape down the sides of the bowl with a spatula, and add the spices and powdered sugar. Mix on low until no traces of dry ingredients remain, then mix on high speed for 3-4 minutes.
4. Turn off the mixer, scrape down the sides of the bowl again, and add heavy cream.
5. Mix until combined.
6. Use immediately or store in an air-tight container in the refrigerator for up to a week.