Why You’ll Love This Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

Frosting / Glaze (optional)

Preheat your oven to 175 °C (≈ 350 °F). Grease and flour your cake pans (or line with parchment paper).
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, whisk together eggs, milk (or buttermilk), oil, and vanilla.
Add the wet ingredients to the dry ingredients and stir until just combined.
Carefully stir in hot coffee or hot water (just enough to loosen the batter), mixing until smooth.
Divide the batter evenly between your prepared pans (if using layers) or pour into your baking pan.
Bake for 30–35 minutes (or whatever your pan size requires), or until a toothpick or skewer inserted in the center comes out clean (or with just a few moist crumbs).
Remove from the oven and let the cake layers cool in the pans for 10–15 minutes, then turn out onto wire racks to cool completely.
Meanwhile, prepare the frosting: beat softened butter until smooth, sift in powdered sugar and cocoa, then add milk/cream and vanilla (and a pinch of cinnamon). Mix until the frosting is creamy and spreadable.
Once the cake is fully cooled, spread frosting between layers and all around the cake.

Use buttermilk instead of milk for tang and tenderness.
Add a pinch of cayenne pepper or chili powder for a subtle spicy kick.
Use part whole wheat flour for a more rustic texture.
Frost with cream cheese frosting or ganache instead of chocolate buttercream.
Make as cupcakes — reduce baking time and watch closely.
Bake as a sheet cake or bundt version — adjust timing accordingly.

Storage: Store in an airtight container at room temperature for 2 days, or refrigerate (especially if frosting contains dairy) for up to 4 days.
Freezing: You can freeze unfrosted cake layers or individual slices (wrapped well) for up to 2 months. Thaw in refrigerator before frosting/serving.
Reheating: Warm slices gently in a low oven (≈ 150 °C / 300 °F) for 5–10 minutes to refresh softness.

Yes — without it, you’ll have a classic chocolate cake. But cinnamon adds warmth and depth.

Hot liquid “blooms” the cocoa, intensifying chocolate flavor and ensuring a moister crumb.

Yes — use a 1:1 gluten-free all-purpose flour blend. You may need to adjust liquid slightly.

Don’t overbake. Also, don’t skip oil or hot liquid — they help retain moisture.

Yes — bake in advance, wrap well, and frost when ready to serve.

A classic chocolate buttercream works wonderfully. You can also use ganache, cream cheese frosting, or even a cinnamon cream cheese swirl.

You can reduce sugar by 10–15% cautiously, though it will affect texture and sweetness.

Possibly overmixing, too much flour, or baking powder/soda too old. Use accurate measurements.

Both work. Two-layer cakes are elegant; sheet cakes are simpler for casual serving.

Use a sharp, warm knife, wiping between cuts for neat slices.

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