Cinnamon Fudge Birthday Cake
30 min
1 hr 30 min



2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 3/4 cups sugar

1/2 cup Land O Lakes® Butter, softened

1/3 cup vegetable oil

1 large Land O Lakes® Egg

1 tablespoon vanilla

1 cup buttermilk  

3/4 cup hot coffee

Filling & Frosting

4 (1-ounce) squares semi-sweet baking chocolate

1 pint (2 cups) Land O Lakes® Heavy Whipping Cream

1 tablespoon Land O Lakes® Butter

1 tablespoon light corn syrup

1/4 cup powdered sugar

1/4 teaspoon ground cinnamon


 *Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 2 (9-inch) cake pans; line bottom of pans with parchment or waxed paper; set aside.

  2. STEP 2

    Combine flour, cocoa, baking soda, salt and 1/2 teaspoon cinnamon in bowl; set aside.

  3. STEP 3

    Combine sugar, 1/2 cup butter and oil in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding egg and vanilla, until well mixed. Gradually add flour mixture alternately with buttermilk and coffee, beating at low speed until well mixed.

  4. STEP 4

    Spoon batter evenly into prepared pans. Bake 30-32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Remove parchment paper.

  5. STEP 5

    Combine chocolate, 1/2 cup whipping cream, 1 tablespoon butter and corn syrup in saucepan. Cook over medium heat until chocolate is melted. Refrigerate 1 hour or until thickened.

  6. STEP 6

    Beat remaining 1 1/2 cups whipping cream in bowl at high speed until soft peaks form. Add powdered sugar and 1/4 teaspoon cinnamon; continue beating until stiff peaks form.

  7. STEP 7

    Place 1 cake layer on serving plate. Spread chocolate mixture over cake layer. Spread 1 cup whipped cream mixture over chocolate mixture. Top with remaining cake layer; frost with remaining whipped cream mixture. Store refrigerated.

Tip #1

- For easier slicing, refrigerate cake about 20 minutes after it’s assembled.


34Fat (mg)
95Cholesterol (mg)
320Sodium (mg)
58Carbohydrates (g)
3Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  February 03, 2011

I absolutely loved this cake! I made it for my husbands surprise birthday dinner in December. I wanted a cake that was special and better than the traditional heavy icing boring cake. The whipped icing was so light with a hint of cinnamon. The "fudge" poured on the inner layer gave it a rich flavor. The cake itself was moist and perfect. He loved it! My son loved it! I just can't say enough good things about this recipe! If you ever have an itch to try something new, this is the one to try!

— says Krystal M.
  April 17, 2009

This is a fabulous recipe. For even more decadence, I doubled the filling ingredients, cut each layer into two more layers, and spread the chocolate mixture between the two extra layers, using the whipping cream only between the middle and the very top.

— says Freyja
  April 04, 2009

Was looking for something different than the usual chocolate frosted cake for my wife's birthday. It was very good. Everyone loved it, even the chocolate frosting loving kids. It has a nice variety of flavors, from the cinnamon/coffee of the cake, to the chocolate center layer and the light whipped cream.

— says Bill
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