Traditional recipes

Chocolate-Cinnamon Coffee Cake

Chocolate-Cinnamon Coffee Cake

If you like, serve this chocolate-cinnamon recipe with whipped cream or an extra dollop of yogurt—or, of course, a cup of coffee.


  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
  • ½ cup blanched hazelnuts, chopped
  • 2 ounces bittersweet chocolate, chopped
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup plain whole Greek yogurt

Recipe Preparation


  • Preheat oven to 350°. Butter 8” square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and ¼ cup sugar in a bowl.

  • Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.

  • Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.

  • DO AHEAD: Cake can be made 1 day ahead. Store airtight at room temperature.

,Photos by We Are The Rhoads

Nutritional Content

Calories (kcal) 250 Fat (g) 14 Saturated Fat (g) 7 Cholesterol (mg) 60 Carbohydrates (g) 31 Dietary Fiber (g) 1 Total Sugars (g) 16 Protein (g) 5 Sodium (mg) 150Reviews Section

Chocolate-Cinnamon Coffee Cake - Recipes

I love coffee cake. Coffee cake is a cake you can have any time and not feel bad about it. It is a legitimate breakfast. Besides breakfast it is a great dessert or snack. A typical coffee cake contains cinnamon. This coffee cake is made from a cake mix and combines the delicious spice of cinnamon with chocolate. These are two ingredients I cannot get enough of. I think we can all agree that chocolate makes everything better! There are so many fabulous recipes made with a cake mix. This recipe is so easy to make and the cake is surprisingly moist and delicious.

Chocolate Cinnamon Coffee Cake

• 1 package yellow cake mix
• 2 packages instant vanilla pudding mix
• 4 eggs
• 1 cup water
• 1 cup vegetable oil
• 1/2 cup of semi-sweet chocolate chips
• 1 cup packed white sugar
• 1/4 cup ground cinnamon

1. Preheat oven to 350 degrees F.
2. Grease a Bundt pan.
3. In a large bowl combine the cake mix and vanilla pudding mixes.
4. Beat in the eggs, oil and water. Beat with a hand mixer until it is well combined and there are no lumps.
5. In a separate bowl, stir together the sugar and cinnamon.
6. Pour half of the batter into the pan, spread evenly.
7. Sprinkle with half of the cinnamon mixture and all of the chocolate chips.
8. Cover with the rest of the batter, and sprinkle with the rest of the cinnamon mixture.
9. Bake for 20 minutes in the preheated oven.
10. Turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 40-45 minutes.
11. Allow to cool.
12. Remove from pan by flipping over onto a serving dish.
13. Optional, drizzle with chocolate glaze.

1/2 cup powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon water
1 tablespoon vanilla

1. Combine the powdered sugar and cocoa in a small bowl.
2. Add water and vanilla and mix until combined and smooth.
3. Play with the ingredients to reach desired consistency for easy spreading. Add more water to thin out and more sugar to thicken.

Enjoy and sweeten the soul with chocolate!

Content copyright © 2021 by Michelle Matile. All rights reserved.
This content was written by Michelle Matile. If you wish to use this content in any manner, you need written permission. Contact Brandii Lacey for details.

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

I toyed with the idea of having this be the shortest description of a recipe I&rsquove ever written by simply writing: This is the best coffee cake ever. But, I thought maybe you&rsquod want to know why this is the best coffee cake ever.

One of the reasons for that declaration is the texture of the cake. It is so amazingly soft and light. It&rsquos one of the most easy-to-eat cakes I&rsquove ever had.

Of course, there&rsquos the flavor. That gets a little more complicated, as it gets flavor from three different components. The cake itself is sweet, but not too sweet. The sour cream gives it that little bit of kick that really makes it interesting.

Then, there are the layers of chocolate and cinnamon. The chocolate is not overstated at all, and it mixes perfectly well with the cinnamon. Topping all of that off is a very fine crumb that&rsquos buttery, sweet, nutty, and salty all at the same time.

I first made this coffee cake for a brunch with friends. The eight of us nearly devoured the entire thing. I made it again just to prove to myself that it was really as good as I thought it was the first time. As I sit here thoroughly enjoying a slice of it, I can tell you that it most definitely is.

Recipe Summary

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Recipe Summary

  • ¾ cup butter, room temperature
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup chopped walnuts
  • 1 tablespoon ground cinnamon
  • ¼ cup white sugar

Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.

Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.

Mix the remaining 1/4 cup of white sugar with the cinnamon.

Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.

Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Creating this chocolate chip coffee cake

Today was one of those days where I woke up and knew I wanted that cinnamon chocolate chip coffee cake. But because I posted it back in 2011, I also knew I needed to do something differently. This cake is similar to the original recipe, except:

-I doubled the recipe, for the most part

-I used fewer eggs, less sugar, and slightly less yogurt

-I substituted oil for the butter

-I used baking powder in addition to baking soda

The biggest difference is the texture of the cake. The oil and baking powder make this version slightly wetter and more cakey, while the original version is a little denser and gooier (as long as it’s not overcooked!). But even so, they’re very similar. You really can’t go wrong with either! And if you end up making this version of my mom’s homemade coffee cake, you can easily do half a recipe if you don’t want a giant cake. Use 2 eggs, and divide the rest of the ingredients in half.

Oh! And why is it called Six Pound Cinnamon Chocolate Chip Coffee Cake? Well, because it is exactly that. I got on the scale and weighed myself solo, then got on the scale with the cake, and there was a solid six pound difference. So there’s that.

Please, please go make a version of this cake the next time you can. It’s one for the books.

5 Minute Chocolate Cinnamon Mug Cake from Dine & Dish

I wanted to start off this post by thanking everyone so far with all of the guest posts that have been circulating around here for the past couple of weeks. It has helped me out tremendously so that I can put my attention on my family. The latest on my mom’s condition is unknown. Right now we have some doctors that are saying the brain tumor is growing and another that is saying its dead cells from her proton radiation treatment. We are all just holding on for some hope at the moment.

Today I have Kristen, one of my all time favorite bloggers, guest posting for me today. She has a lovely blog called Dine and Dish. Kristen is always sharing fun recipes that all families can enjoy. Shaun and I personally loved her buttery beer bread recipe and check out this cake. I highly recommend you go check out her site.

Take it away Kristen…..

Hi all! I’m Kristen from the blog Dine & Dish. I’m so happy to be over in Meagan’s beautiful space and am happy to meet you all.

If any of you follow Dine & Dish at all, it is fairly evident that I’m a bit of a Starbuck’s addict. You can especially tell from my Instagram account that I have a tendency to run through the Starbucks drive thru for my #ShotofCoffee on a regular basis.

I had never really ventured beyond coffee at Starbucks, but recently they had a menu item I just couldn’t pass up… Chocolate Cinnamon Loaf. There is just something about the combination of chocolate and cinnamon that does me in…I can’t resist it!

However, I knew pretty quickly that my hips and my wallet couldn’t make Chocolate Cinnamon Loaf a habit…spending what I do on lattes in a week was bad enough!

So, what does a food blogger do when they want something bad enough, but don’t want to pay for it? Well, they make a version they can enjoy at home! And what does a blogger do who isn’t interested in having an entire cake sitting around her house, because she knows she’ll eat the entire thing? She figures out a way to turn what she wants into a single serving mug cake. The best part? It takes 5 minutes… in the amount of time I spent in the drive thru, I can have a hot, chocolate cinnamon mug cake all my own!

Chocolate-Cinnamon Coffee Cake

No one tells you being an adult is going to be fun. You see all the big kid pictures, the rock, the home, the countless hours spent climbing the ladder to put food on the table, and everyone seems to forget to tell you how fun it is going to be. They don&rsquot warn you that asparagus, coffee and beets are going to make your pee stink and that one day you are going to learn all about ingrown hairs all on your own. But no one really talks about how being an adult is just&hellip. fun.

It&rsquos Tuesday night happy hour because you can and you have someone to drive you home. It&rsquos hanging out with people you choose to hang out with, not just people who are alphabetically near you and trapped in the same classroom. It&rsquos learning what really drives you and that sometimes, work is downright fun. That you will build relationships and bonds that are going to be thicker than blood with people you never imagined knowing. That you are going to go further than you can even dream at 15. No one talks about the joy in the little things. The day to day. The comfort of clean dishes and your bed. No one talks about the days that you voluntarily tuck yourself in at 9:30 like a boss because you earned it. Those accomplishments that you tack on as an adult are bigger and better every year. It&rsquos eating a giant bowl of ice cream for dinner and a ham sandwich for breakfast from time to time. Being an adult is awesome when you choose it to be.

There are days when it sucks. Days when the bills are too great and the time too short. Days when things really come to a halt and your world is rocked. There are the mountains you will climb and the dark alleys you will have to look down.

But if I had known at 15 where I would be today&hellip. if I had even thought it possible&hellip. who know&rsquos what I would have done differently. My adult-self is more confident, smarter, sassier and just more fun to be around than that 15 year old awkward girl could have ever known. And I am happy that I take the time to acknowledge it. To see it. And to really bask in it.

Now, I shall step down from my pulpit and eat a slice of cake&hellip because I can.

Warm Chocolate, Cinnamon, and Coffee Tart

  • Quick Glance
  • Quick Glance
  • 45 M
  • 3 H, 15 M
  • Serves 8 to 10

Special Equipment: 9-inch tart pan, preferably with removable bottom pie weights or dried beans


  • For the tart crust
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 10 tablespoons (5 ounces) unsalted butter, cut into 12 pieces and out of the refrigerator for 15 minutes
  • 1 tablespoon cold water, or more if needed
  • For the tart filling
  • 1/4 cup pine nuts
  • 4 ounces bittersweet chocolate, chopped
  • 3 tablespoons unsalted butter, cut into 8 pieces
  • 1/3 cup dark corn syrup
  • 2 tablespoons granulated sugar
  • 2 tablespoons Kahlua or brandy
  • 2 1/2 teaspoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract


In a food processor, mix the flour, sugar, and salt with a few pulses. Add the butter and pulse until the mixture resembles cornmeal. Add the water, adding a little more as needed, until the ingredients are blended and hold together if you press them. Gather the pastry dough into a ball, flatten it into a 6-inch disk, and wrap it in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 400°F (200°C).

Press the pastry dough evenly into the bottom and 1 inch up the sides of a 9-inch tart pan. Place the pastry-lined tart pan in the freezer for 30 minutes.

Line the pastry with parchment paper and scatter 1 cup dried beans or pie weights onto the parchment. Bake the tart crust until the top edges are light golden, 10 to 15 minutes. Remove the parchment and weights, reduce the oven temperature to 375°F (190°C), and continue to bake until the pastry is light golden, 10 to 15 minutes more. Let cool.

Preheat the oven to 350°F (175°C).

Place the pine nuts in a dry skillet and cook over medium heat, stirring, until golden, 1 to 2 minutes. Transfer to a plate to cool.

In a double boiler over medium-high heat, warm the chocolate and butter, stirring almost constantly, until melted and smooth.

In another saucepan over medium-high heat, stir together the corn syrup and granulated sugar and bring to a boil. Pour this into the melted chocolate mixture and stir to combine.

In a small bowl, whisk together the Kahlua, espresso powder, and cinnamon. Place the eggs in a large bowl and whisk until foamy. Add the Kahlua mixture and whisk until well combined. Add the chocolate mixture and whisk until thoroughly incorporated. Stir in the toasted pine nuts.

Pour the filling into the prebaked tart shell and bake until a tester inserted in the center comes out clean, 35 to 40 minutes. Let the tart cool on a wire rack for 15 to 20 minutes.

Meanwhile, whip the cream to soft peaks. Gently fold in 1 tablespoon confections’ sugar and vanilla.

Cut the tart into slices, dust with the remaining confectioners’ sugar, and serve with a dollop of whipped cream.

Recipe Testers' Reviews

I love chocolate and the flavors of Mexican chocolate. This recipe has a custard-like filling that comes together really quickly. I liked the flavor. The coffee isn't overwhelming and it's rather lovely with the pine nuts. As with any pie or tart, you need to make the dough first and then make the filling. The dough is easy to handle. You can initially roll the dough a bit before fitting it in to make things easier, and then press it into the pan. You can also take a flat small cup and press down all around to make sure it's even. Rather than using a double boiler, you could melt the chocolate and butter in the microwave. If I made this again, I would try almonds or pecans and maybe even throw in a pinch of chipotle chile powder.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

For the Crumb Topping:

  • 3/4 cup all purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut into 1 inch cubes

For the Chocolate Cinnamon Swirl:

For the Sour Cream Cake:

  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1 inch pieces
  • 2 1/4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1/2 teaspoons pure vanilla extract

Make the Crumb Topping:

Put the flour, sugar and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.

Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the fridge.

Make the Chocolate Cinnamon Swirl:

In a small bowl, whisk together the sugar, cocoa powder and cinnamon and set aside.

Make the Sour Cream Cake:

Preheat the oven to 350 degrees F. Butter a 9吉 baking pan, If you use a metal pan, the edges of the cake will be crispy. Sift the flour, baking powder, baking soda and salt together in a medium bowl.

In a bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.

Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.

Pour one third of the cake batter in the prepared pan. Using an offset spatula to spread the batter evenly.

Sprinkle half of the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture then the remaining batter and spread the batter evenly. Sprinkle the crumb topping over the top of the batter.

Bake in the center of the oven, rotating the pan three times during baking for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.