Chocolate Cake with Coffee and Cinnamon
Prep time
Cook time
Total time
a rich delicious chocolate cake, perfect for every occasion, the frosting is a whipped pudding frosting that is light and delicious without being sugary sweet like buttercream
Recipe type: cake, dessert, chocolate
Cuisine: American
Serves: 10+ servings
  • 1 cup unsweetened cocoa
  • 2 cups boiling water or coffee
  • 2 3/4 cups sifted flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup butter
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 2 teaspoons cinnamon
  • 4 teaspoons instant coffee (you can omit this is using coffee above)
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. (you'll be using 3 bowls, one with the mixer, and 2 smaller bowls)
  3. In a small/medium bowl combine cocoa with water mixing with wire whisk until smooth.
  4. Cool completely.
  5. In another small/medium bowl whisk flour with baking soda, salt, and baking powder so there are no lumps.
  6. In a large bowl of a mixer, beat on high the butter and sugar.
  7. Add in the eggs, and vanilla, cinnamon, and instant coffee (if using) until light and whipped about 5 minutes.
  8. On low-speed mix in flour mixture and cocoa mixture.
  9. Do not overbeat.
  10. 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.
  11. Divide the batter evenly in the 3 pans.
  12. Bake for 25-30 minutes or until a toothpick comes out clean.
  13. Cool cake in the pan, then turn the cake out on a cooling rack to be sure they are completely cooled. I refrigerate my cake so it's cold when the frosting goes on. A couple of hours or overnight.
  14. Prepare frosting right before you are ready to use it.
  15. Whip cream, milk, and pudding on high until fluffy.
  16. Place about 1 cup of frosting in between the layers of cake and smooth it out with a spatula.
  17. Place the remaining frosting on the top and sides of the cake and smooth nicely.
  18. Dust top with cinnamon and coffee through a sifter. Then add sprinkles before icing sets up.
  19. Place cake in the refrigerator to set up. Remove cake 30 minutes before serving so it's easy to slice and not too cold.
Recipe by Created by Diane at