Cinnamon Chocolate Cake

    45 minutes

    A chocolate cake with cinnamon. A good cake to make for a lot of people as its easy to serve in squares. You can use orange juice instead of milk.

    83 people made this

    Serves: 36 

    • 2 cups (250g) plain flour
    • 1/4 cup cocoa powder
    • 2 cups white sugar
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 125g butter or margarine, softened
    • 1/2 cup vegetable oil
    • 1 cup (250ml) water
    • 1/2 cup milk
    • 2 eggs
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease and flour a lamington tin - approx 25x20cm.
    2. In a large bowl, stir together the flour, cocoa, sugar, bicarb soda and cinnamon. Add the butter or margarine, oil, water, milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
    3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

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    Reviews in English (88)


    This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM!  -  22 Nov 2006  (Review from Allrecipes USA and Canada)


    COOKGIRL is not easy to impress. But this is a very good cake recipe. I made a few revisions and modifications- for example:- I used regular milk instead of soured milk. Almond milk would make an interesting substitution....? Brown sugar and cane sugar in equal amounts give this recipe a richer flavor than boring processed white sugar. Also, I added 1/8 tsp of ground cloves, 1/2 tsp. of ground cardamon, 1/2 tsp. of slightly crushed anise seeds to the mixture. The use of Mexican cocoa mix from the import store gave this cake a really spicy flavor in place of regular cocoa powder. (I made adjustments with the amount of sugar used.) After removing the cake from the oven, sprinkle with powdered sugar for an appealing presentation. This cake earns COOKGIRL'S seal of approval or an A++...take your pick.  -  31 Dec 2001  (Review from Allrecipes USA and Canada)


    This cake is so easy to prepare. It has a wonderful flavor. I used 1/2 c. OJ for the milk like one reviewer suggested. Turned out SO GOOD! Everyone loved it. I did make a choc. buttercream frosting to put on top. A real thin layer.  -  16 Dec 2002  (Review from Allrecipes USA and Canada)