This Chocolate Cinnamon Cake is irresistible. A tender chocolate loaf cake is topped with a crackly cinnamon-sugar crust. Grab a cup of tea or coffee and treat yourself to a slice of cake. It’ll be awesome.
Have you come to appreciate how much you’ve taken your local coffee shop for granted? For so many people, the neighborhood cafe had become a crucial third space. Between the never-ending caffeine drip and the reliable wifi, you could practically move in. They provided a quiet place to get some work done, or connect with friends. I definitely miss the opportunity to just sit down and relax with a hot drink and a bit of something sweet.
Though if I’m being 100% honest, the cakes and pastries at a lot of cafes tend to be a little bit disappointing. Especially for those of us who bake at home, things are often not as good as you could make them yourself. Particularly at those big chain coffee shops where things are shipped in pre-made from a factory. It’s just one more reason why you should bake at home.
This Chocolate Cinnamon Cake is remeniscent of something from the world’s most ubiquitous coffee chain, but I can pretty much guarantee that the homemade version will be better. This cake is unbelievably tender and deeply chocolaty. But for sure the best part is the thin and flaky crust that’s created on top with a layer of cinnamon and spice-laden sugar that gets scattered on top before it goes in the oven.
It took all my willpower to not eat this entire cake in one day. It’s not heavy or overly sweet. It’s also not complicated or fussy, so it’s as easy to make as it is to eat.
How to make Chocolate Cinnamon Cake
This cake is made with a simple creaming method. We mix together butter and sugar until light and fluffy, then mix in the eggs. We combine all our dry ingredients in one bowl, and some buttermilk, vanilla, and a little water in another container. Then alternate adding dry and wet ingredients to the butter mixture in about three batches. Mix until fully combined. That’s cake making, kids.
Before it goes in the oven, mix together your sugar and spices, then sprinkle them over the top of the cake batter, after it’s been transferred to the loaf pan, of course. This cake needs to bake for at least 45 minutes. Mine took 55 this time. Use a toothpick or a cake tester to check it, let it cool in the pan for a while, and be extra gentle when you’re unmolding it. It’s a tender cake, but that’s what makes it so awesome.
The Queen said we’ll gather together again someday, and I don’t think she’s allowed to lie. Until then, we’ll make our own coffee and bake our own cakes, and it will be truly awesome.
Looking for another lovely loaf cake? Try this Lemon Loaf Cake with your afternoon tea.Print
Chocolate Cinnamon Cake
Chocolate Cinnamon Cake is a deeply indulgent loaf cake with a crackly cinnamon crust.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch cake 1x
- Category: Cake
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Dash of ground ginger
- Dash of ground clove
- 1 cup all-purpose or plain flour
- 6 tablespoons cocoa powder
- 1–1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (1-1/2 sticks or 6 ounces) unsalted butter, softened
- 1–1/2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/8 cup water
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 F (175C) and line a 9-inch loaf pan with parchment paper. Leave some hanging over each edge for easy cake removal later.
- In a small dish, stir together all the ingredients for the topping and set aside.
- In a small mixing bowl, sift together flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Stir for about 30 seconds to incorporate all the dry ingredients.
- In a large mixing bowl, use an electric mixer on medium to beat together the butter and sugar for about two minutes. It will become pale and fluffy. Beat in eggs one at a time until well combined. Scrape down the sides of the bowl.
- In a cup or other small container, stir together buttermilk, water, and vanilla.
- With your mixer on it’s lowest setting, add a third of the dry ingredients followed by a third of the buttermilk mixture. Continue adding alternating the wet and dry ingredients, mixing completely after each addition. You’ll add a third of the mixture each time. Scrape down the bowl and give it one more quick stir.
- Transfer the cake batter to your waiting pan and smooth out the top. Sprinkle the sugar topping evenly over the cake batter.
- Bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out with a few crumbs. Don’t overbake.
- Allow the cake to cool in the pan for about five minutes, then use your parchment paper sling to lift the cake out and cool on a wire rack.
Keywords: Cake, Chocolate, Cinnamon
Recipe adapted from Table for Two.