Chocolate Cake with Coffee and Cinnamon

Chocolate Cake with Coffee and Cinnamon @createdbydiane

Coffee and Cinnamon are right smack in the middle of this chocolate cake and believe me that is exactly where they belong!

I took my favorite chocolate cake recipe that my mom has made me for so many birthdays, it’s hard to keep track.

The addition of coffee and cinnamon will now be a permanent addition to this amazing chocolate cake recipe I’ve been making for years.

Chocolate Cake Recipe with  Coffee and cinnamon

The frosting on this cake is light and creamy and one of my favorites. I recall my mom making this frosting on cakes since I was a kid. My family loves it.

To me this is the perfect cake.

Rich and delicious, but you are able to slice a BIG piece and enjoy it!

5.0 from 2 reviews
Chocolate Cake with Coffee and Cinnamon
  • 1 cup unsweetened cocoa
  • 2 cups boiling water
  • 2¾ cups sifted flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 cup butter
  • 2½ cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 2 teaspoons cinnamon
  • 4 teaspoons instant coffee
Chocolate Pudding Frosting
  • 2 3.4 oz boxes chocolate instant pudding
  • 16 oz. heavy cream
  • 16 oz. milk
  • 1 teaspoon cinnamon
  • 1 teaspoon instant coffee
  • sprinkles
  1. Preheat oven 350 degrees
  2. In medium bowl combine cocoa with water mixing with wire whisk until smooth.
  3. Cool completely.
  4. Whisk flour with baking soda, salt, and baking powder so there are no lumps.
  5. In large bowl beat on high, butter, sugar, eggs, and vanilla, cinnamon and coffee until light about 5 minutes.
  6. On low speed beat in flour mixture and cocoa mixture.
  7. Do not over beat.
  8. Prepare 3 8" baking pans with parchment on the bottom and baking spray on the sides for easy removal of cake after it's baked.
  9. Divide the batter evenly in the 3 pans.
  10. Bake for 25-30 minutes or until a toothpick comes out clean.
  11. Cool cake in pan, then turn cake out on cooling rack to be sure they are completely cooled. I refrigerate my cake so it's cold when the frosting goes on. A couple hours or overnight.
  12. Prepare frosting right before you are ready to use it.
  13. Whip cream, milk and pudding on high until fluffy.
  14. Place about 1 cup of frosting in between the layers of cake and smooth it out with a spatula.
  15. Place the remaining frosting on the top and sides of cake and smooth nicely.
  16. Dust top with cinnamon and coffee through a sifter. Then add sprinkles before icing sets up.
  17. Place cake in refrigerator to set up. Remove cake 30 minutes before serving so it's easy to slice and not too cold.

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    • 2

      Diane says

      yeah I’m with you on the scared of cake thing too, but really this one is worth it and it’s funny I put off making it for years and would just BEG my mom to make it for me :) you won’t regret trying this one. If you don’t want to make a layer cake and have a 16″ pan just bake it in that, it turnes out fabulous in there too and that does take the pressure off.

  1. 3


    This cake is just beautiful, Diane!!

    My favorite coffee cake has cinnamon and cocoa in it….such a great flavor combination. And that frosting — I”ll take a bowl of it, please!!

  2. 8

    Katrina @ In Katrina's Kitchen says

    That is one of my favorite frostings ever :) The cake looks perfect and I love the sprinkles!

  3. 23


    The cake looks wonderful. The layers are so perfect and even. That may sound goofy but my layers are never even. Consequently I avoid layer cakes. :) However, I don’t plan on avoiding this one. Something magic happens when you mix coffee, chocolate, and cinnamon. Thanks!

    • 24

      Diane says

      I used to avoid layer cakes too, I wrap wet towels around the sides of the pans, and they bake really evenly. They do sell things to wrap also. I made a coffee, choc, cinnamon 14″ round cake the other day. Photo is on my Facebook page if you want a different idea, with no layers :)

  4. 25

    Monica says

    This looks amazing. I have a question about the frosting.. Do you just throw the milk, heavy cream & pudding and mix for how long? Until light & fluffy? I am just curious. Is this like a mousse consistency? Thanks again. Can’t wait to make this cake!!!

    • 26

      Diane says

      oops sorry about that. Somehow I must have deleted that part of the instructions. In a mixer add the heavy cream, milk and pudding and beat until fluffy. Chilling the bowl helps keep the liquid cold and it whips easily that way I find. Yes it have a mousse consistency.
      Happy baking!
      I adjusted the recipe to reflect the additional instruction. Thanks!


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