Chocolate cinnamon cake
This Chocolate Cinnamon Cake blends rich dark chocolate with warm cinnamon for a decadent treat. It's a simple recipe perfect for any occasion, delivering moist, flavorful slices every time.
Cook time 40 min
Prep time 20 min
Ingredients:
1 cup butter1/2 cup brown sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour
1/3 cup dry cocoa powder
1 tsp cinnamon
1 tsp baking soda
1/2 cup buttermilk
1/2 cup dark chocolate
2 tbsp light sour cream
Chocolate and cinnamon make a wonderfully decadent and aromatic combination in this cake recipe. Perfect for any occasion—from birthday celebrations to cozy evenings at home—this Chocolate Cinnamon Cake is straightforward to put together and guarantees to satisfy your sweet tooth. With rich dark chocolate, creamy butter, and the subtle warmth of cinnamon, this cake is bound to become a favorite.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch (23cm) round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the vanilla extract and mix until well incorporated.
- Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully integrated into the butter-sugar mixture before adding the next.
- In a separate bowl, sift together the self-raising flour, cocoa powder, cinnamon, and baking soda.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and make the cake dense.
- Gently fold the melted dark chocolate and light sour cream into the batter using a spatula. Mix until just combined and the batter is smooth.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even bake.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should start to pull away from the sides of the pan, and the top should spring back when lightly pressed.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once completely cooled, you can frost the cake with your favorite frosting, sprinkle it with powdered sugar, or enjoy it plain. Slice and serve.
And there you have it—a deliciously moist and flavorful Chocolate Cinnamon Cake to spoil your taste buds and impress your guests. This recipe is a delightful twist on your traditional chocolate cake, offering a wonderful depth of flavor thanks to the cinnamon and dark chocolate. Enjoy your homemade treat with a glass of milk or a cup of coffee. Happy baking!
Chocolate cinnamon cake FAQ:
Use a 9-inch (23cm) round cake pan for this recipe. You can also use a different size, but baking time may vary.
The cake is done when a toothpick inserted into the center comes out clean, and the edges begin to pull away from the sides of the pan. The top should also spring back when lightly pressed.
Yes, you can store leftover cake. Cover it with plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
You can substitute buttermilk with a mixture of 1/2 cup milk and 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Yes, you can substitute dark chocolate with semi-sweet or milk chocolate if you prefer a sweeter flavor. Keep in mind it may change the overall taste of the cake.
Tips:
- Ensure your butter is at room temperature for easy mixing and a smoother batter.
- Sift the dry ingredients together to avoid lumps and ensure the baking soda and cinnamon are evenly distributed.
- Use good quality dark chocolate for a richer and more intense chocolate flavor.
- If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
- Don’t overmix the batter once you add the flour; overmixing can lead to a denser cake.
- Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
- Let the cake cool completely before icing or serving to allow the flavors to meld together.
Nutrition per serving
6 ServingsCalories 490kcal
Protein 9g
Carbohydrates 50g
Fiber 6g
Sugar 24g
Fat 44g
More recipes
Indian-style roasted chickpeas
Crispy Indian-style roasted chickpeas seasoned with spices.
20 Jan 2026Shrimp, leek & carrot risotto
Creamy shrimp risotto with leeks and carrots for a tasty twist.
15 Jan 2026Banana and walnut cake with sticky caramel
Delicious Banana and Walnut Cake topped with sticky caramel.
15 Dec 2025Burritos with black beans, cheese and salsa sauce
Quick burritos with black beans, cheese, and salsa sauce.
18 Dec 2025