Intensely chocolatey with a hint of spice this soft, fudgy Cinnamon Chocolate Cake pairs so well with the piquant, mellow sweetness that is salted honey buttercream. This layer cake is hard to resist anytime of year but is so perfectly in tune with the cooler months.
I am a sucker for a layer cake. Especially when it involves chocolate and buttercream. So to celebrate my birthday a few weeks ago I baked this Cinnamon Chocolate Cake. It’s been on the cards for a while and I think I’ve shown remarkable restraint right through January by impatiently waiting for February to roll around along with a good excuse to bake it.
Now the waiting is over I’m jumping straight in to the details, beginning with the Salted Honey Buttercream…. gasp.
Without a doubt, this is the finest buttercream I’ve ever made. Sweet it most definitely is, but it’s also mellow, thanks to the honey. And there’s a slight twang of saltiness to give it a savoury edge. Bundled up with the chocolate and cinnamon spice it is a grown-up topping that is sure please.
The actual Cinnamon Chocolate Cake teams it’s headline flavours up with dark muscovado sugar and buttermilk. The result is a dark, soft and fudgy sponge cake with an intense chocolate flavour and a hint of warming spice.
It pairs with the salty-sweet buttercream perfectly.
This Cinnamon Chocolate Cake is a marvellous option for winter bakes. All of the flavours it includes are homely, comforting and deeply enticing. Cut yourself a slice and snuggle up with a cosy blanket, a mug of steaming tea and a good book.
Just a quick word of warning about muscovado sugar. It has an annoying tendency to harden and form lumps when stored. Do make sure you remove any clumps of sugar. If you leave those lumps in, your sponge cake will be prone to sugary holes (but it will still taste amazing). The Kitchn has some good advice for dealing with these lumps – I went with apple slices in the container and it worked well.
Now go enjoy this Cinnamon Chocolate Cake smothered in salted honey buttercream before the weather warms up.
- 180 g/ 3/4 cup butter - softened
- 180 g/ 1 cup dark muscovado sugar (lump free - see tips in main text)
- 180 g/ 1 1/2 cups plain (all purpose) flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 3 tbsp cocoa powder
- 3 eggs
- 6 tbsp buttermilk
- 3 tbsp whole milk
- 1 1/2 tsp vanilla extract
- 125 g/ 1 cup dark chocolate - roughly chopped (I used 65% cocoa solids)
- 300 g butter/ 1 1/3 cup butter - softened
- 240 g / 2 1/8 cup icing (confectionary) sugar - sieved
- 3 tbsp runny honey
- 1/4 tsp seasalt
- Ground cinnamon
- Cinnamon sticks (optional)
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Grease and line 3 x 6 inch baking tins with baking parchment
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Preheat oven 175C/ 325F/ GM3
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Weigh the flour, cocoa, baking powder & cinnamon into a bowl
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Put the chocolate into a small heatproof bowl and gently melt the chocolate in the microwave (or over a bain marie) and set aside
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In another bowl cream the butter and sugar together using electric beaters until fluffy and paler in colour
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Beat in the egss, one at a time
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Sieve half of the flour mixture into the batter and blend
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Add the buttermilk, milk and vanilla extract and mix
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Sieve in the remaining flour and mix until just combined
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Take a heaped tablespoon of the cake batter and quickly mix it into the melted chocolate then quickly blend this mixture back into the rest of the cake batter
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Divide the batter between the 3 cake tins, level slightly and bake for 22-25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
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Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack
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Use a pestle and mortar to crush the sea salt to a powder
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Using electric beaters whip the butter and icing sugar together - add the icing sugar 1 tbsp at a time
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Beat in the honey, followed by the powdered salt
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Taste - add a little more powdered salt to suit tastes
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Lay one chocolate sponge cake onto a board and spread 1/4 of the icing on top
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Place another layer of cake carefully on top of the layer of icing and top with another 1/4 of the icing, spread it out and top with the final layer of cake
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Spread another 1/4 icing on top of the cake and use the remaining icing to pipe rosettes on the top of the cake
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Dust with a little ground cinnamon and decorate with cinnamon sticks if desired
If you wish to use standard 8.5 inch tins, my suggestion is to simply double the recipe. In an ideal world, you would scale up the recipe to bake it using 5 eggs, but that leads to some fiddly measurements. Making double is far easier - just ensure you do not fill your sandwich tins more than 2/3 full with the batter and use the leftover batter to make a few cupcakes (freezable). You perhaps will not need to double the buttercream though - I'd suggest making 1.5 times that stated in the recipe.
Erren
Too stunning for words, some brilliant flavours and I bet it tastes like heaven!
Jane Saunders
Thankyou Erren – heaven indeed 😉
debi at Life Currents
What a lovely & flavorful spice cake. And the pictures are so pretty. Maybe I’ll ask for this cake for my birthday!
Jane Saunders
Thanks so much Debi – hope somebody bakes it for you.
Kristen
my gawd! this looks really good!
Jane Saunders
Thanks Kristen
Matthew Cetta
OMG That cake looks sinful!
Jane Saunders
Just a teeny-tiny bit naughty 😉
Veena Azmanov
Oh sounds so yum.. Love cinnamon and chocolate combination. this would be bliss.
Jane Saunders
Thanks Veena
Karen
I’m not able to get that particular sugar ,,, can you sub it out for dark brown sugar?
Jane Saunders
Hi Karen, I haven’t tried it with any other sugar. I chose dark muscovado to enhance the colour, flavour and fudgy nature of the cake. I’d guess that substituting in soft brown sugar would work but the colour, flavour and texture will change slightly.
Jennie Durren
This sounds amazing right now – it’s cold again after being quite warm here for a while! The second photo, of the buttercream in a bowl, is perfection. Completely gorgeous.
Jane Saunders
Ah Jennie, thankyou so much. You have made my day with your comment – thanks for taking the time to write.
Gail
Where to you buy muscovado sugar ?
Also not clear on the chocolate is it the chocolate you use to make candy please specify. Would love to try this.
Jane Saunders
Hi Gail. Muscovado sugar should be avaiable from the supermarket. And the chocolate is regular dark chocolate not cooking/ candy making chocolate (mine is 65% cocoa solids)
Gail
Ty
Michelle - Giraffes Can Bake
This cake is so gorgeous, and that salted honey buttercream is just calling my name!
Jane Saunders
Thanks Michelle. I can hear the buttercream calling you – you’d better get baking
Crystal Green
This looks stunning!! It would be perfect to use this cake at some elegant event.
Thank you for sharing this with us.
Jane Saunders
A pleasure Crystal.
Eden Passante
Salted honey buttercream?!! Sign me up!! Looks incredible!
Crystall
Can I use this recipe for cupcakes as well??
Jane Saunders
I’ve not made cupcakes with the batter, but I think it would be fine. As I’ve not made it into cupcakes I’m not sure how many you’ll get or if the measures for the buttercream with be enough/ too much for your requirements. Hope they turn out well.
Gil
I tried this for the first time and my cake turned out dry. I had time extend the baking time as the probe came out with batter on it. I doubled the recipe because I have the larger 9″ cake pans. Maybe I over filled them and the over baked?
The taste was great and the frosting wonderful! I’m not sure what I should focus on to improve the moistness of the cake.
Jane Saunders
Hi Gil. Thanks for getting in touch. I would always expect to bake a little longer for larger cake tins to ensure the centre is cooked. However, if you put the entire amount of batter into the tin after doubling the recipe this is most likely the cause of the cake being a little dry. With too much batter in the tin overall the cake will dry out while waiting for the centre to be cooked. I’d advise filling the tins no more than 2/3 full and using any remaining batter to make a few cupcakes (freezable). I hope this helps for the future – the result should be a slightly dense, slightly fudgy cake that pairs with the rich buttercream very well.
Gil
Thank you very much Jane! I look forward to my next attempt.
Eileen Strom
This sounds absolutely wonderful!! And the frosting sounds to good for words. I can’t wait to try it!
Hoewever, as I do not have 6″ pans, let alone 3 of them, I will have to go with 8″ pans.
Can this recipe, as is, not doubled, be put into a 9×13 pan? And if so, what would the recommended cook time be?
Jane Saunders
Hi Eileen, I’ve just been googling the volume in cups of the various cake pans and, working on what I’ve found, I think that the recipe as stated should work in the 9×13 inch cake pan. But I re-iterate that I think it will work – I have not cooked the recipe in this size tin before. Just ensure that you do not overfill or underfill the tin – around 2/3 full is ideal to prevent the batter either overflowing during baking or resulting in a thin cake. I’d guess around 40-50 minutes cook time, but I would keep a close eye on it from 30 minutes onwards, and although I typically would resist opening the oven door, if you think the top of the cake is in danger of burning, lay a piece of baking parchment over it to help prevent this. Good luck – I hope you enjoy it.
Eileen Strom
Thanks!
Eileen Strom
Well….
Good news and bad news…
Cake batter tasted great, and filled the pan perfectly. The bummer was the timing. I should have started with 20 mins and checked from there. Probably @23 mins would have been perfect. At 30 mins, it was already over cooked. Not burned, but dried out.
I continued to cool it and divide it into thirds though.
The buttercream is fantastic!!
I assembled my 3 layers and gave it a slice…totally dry. You could tell the flavor was nice, but the texture was the pits. The frosting helped…
It looked nice all assembled.
I will give it a try again soon, but I will use the frosting on lots of things!
Jane Saunders
Wow – I can’t believe it cooked so quickly – what a shame. However, I’m glad you like the taste and the buttercream and I hope that next time you catch it before it overcooks. When cooked properly the cake is dense, but not dry – a bit like a pound cake. And yes, the buttercream – I could eat that everyday and never tire of it.
Colleen
This sounds AMAZING! Cinnamon is such a wonderful spice and can add such a nice flavor. I don’t think I’ve ever added it to my chocolate cakes before. And that buttercream?! Sounds delicious! It’s a nice unique flavor for when you feel like changing things up a bit. This recipe looks amazing and I’ll just have to try it!