Chocolate Cinnamon Madeira Cake is one of my most requested recipes. It has a lovely milk chocolate flavored icing and is a mild chocolate and spice cake that is reminiscent of fall weather.

I love Madeira cakes as they are easy to mix by hand and require no special equipment. I do recommend a whisk to avoid fatigue, but you can use an ordinary fork in a pinch. This is an oil-based Madeira cake, but you can use butter or margarine in place of the oil. However, I recommend trying the oil-based version at least once, especially for chocolate cakes as it makes them more moist and tender.

We are always creating different flavor combinations to match the seasons. Other times, it’s I’ll look in the pantry and see what’s available to determine the flavor. Given these cakes only take about 10 minutes from prep to oven, they are also a simple dessert to whip up anytime.

If you love this chocolate cinnamon madeira cake, check out our gingerbread recipe next. It’s less sweet, but in a pleasant way and has a kick of spice to it. Perfect for those crisp fall days with a nice of hot cocoa. Happy baking!

Chocolate Cinnamon Cake

A chocolate spice cake with chocolate drizzle.

Print Recipe

Prep Time10 minutes minutes

Cook Time50 minutes minutes

Total Time1 hour hour

Servings12

Calories 215.8

Ingredients

• 1 cup (150g) flour
• ¾ cup (150g) sugar
• ⅔ cup (160mL) oil
• 3 large (150g) eggs
• ½ cup (40g) cocoa powder
• 1 ½ tsp (6g) baking powder
• 1 ½ tsp (3g) cinnamon
• 1 tsp (5mL) vanilla
• ½ tsp (2g) salt

Chocolate Glaze

• 1 cup (125g) powdered sugar
• 2 tbs (30-45mL) milk
• 2 tbs (10g) cocoa powder

Instructions

• Preheat oven to 325F (160C.)
• Grease and flour or line a 9×5 (23x13cm) loaf pan.
• Combine flour, baking powder, cinnamon, cocoa and salt in small bowl.  Set aside.
• In a large bowl, beat eggs, oil, and vanilla until smooth.  Beat in sugar.  Add flour mixture and beat until you no longer see lumps, about 1 minute.  Pour into prepared pan.
• Bake 40-50 minutes or until a toothpick inserted comes out clean. Center should read between 190F (88C) and 210F (99C.)
• Cool in pan for 10 minutes; remove to wire rack to finish cooling. Cool completely before icing cake.

Chocolate Glaze

• Sift together powdered sugar and cocoa in a medium bowl. Add milk one teaspoon at a time until smooth and glaze ribbons off of the spoon.
• Drizzle on top of the cake and allow to drip off the sides. Serve or store after 15 minutes to allow glaze to harden.

Notes

Do not over bake. Chocolate cakes will dry out if cooked too long.

If using a darker pan, reduce temperature to 325°F (160°C) and increasing baking time if necessary to avoid over-baking and excessive browning.  Over-baking this style of cake will lead to a dry texture due to the lower amount of fat and sugars.

You can substitute all-purpose flour with self-rising flour.  Just omit the salt and baking powder from the recipe.

The type of cocoa powder will change the color and flavor. Dutch processed cocoa will have a darker appearance and is ideal as it will give a moist rich flavor due to the fat content. If using a cocoa powder without any fat, you may wish to decrease the flour to 3/4 cup (112.5grams.) Fat-free cocoa powder absorbs a lot of moisture and can lead to a drier cake.

Nutrition Facts

Chocolate Cinnamon Cake

Serving Size

 

1 slice

Amount per Serving

Calories

215.8

% Daily Value*

Fat

 

13.8

g

21

%

Saturated Fat

 

2.2

g

14

%

Polyunsaturated Fat

 

1.8

g

Monounsaturated Fat

 

8.9

g

Sodium

 

64.7

mg

3

%

Carbohydrates

 

22.5

g

8

%

Protein

 

2.8

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.