Rich Cinnamon Cocoa Fudge Cake

Rich Cinnamon Cocoa Fudge Cake


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Prepare a classic decadent chocolate cake with a bit of a holiday twist. With ground cinnamon and vanilla extract, this cake is transformed into the perfect fall dessert.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12-15 servings


  • 2 sticks butter, divided
  • ½ C. shortening
  • 9 T. cocoa, divided
  • 1 C. water
  • 2 C. flour
  • 2 C. sugar
  • ½ C. + 6 T. half-and-half, divided
  • 2 tsp. vinegar
  • 2 eggs
  • 1 tsp. baking soda
  • 3 tsp. vanilla extract, divided
  • 1 T. cinnamon
  • 4 C. powdered sugar

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Preheat oven to 400 degrees. In a saucepan, melt 1 stick of butter and whisk in shortening, 5 tablespoon of cocoa, and water; bring to a boil and remove from heat to set for 5 minutes. Transfer to bowl and use an electric mixer to add in flour and baking soda until combined. Mix in ½ cup of half-and-half, vanilla, vinegar, and cinnamon; beat in one egg at a time until evenly incorporated and transfer batter into a greased cake pan. Bake for 20 minutes until an inserted toothpick comes out clean. Prepare fudge frosting by combining 1 stick of butter, remaining half-and-half, and remaining cocoa in a saucepan. Bring to a boil and whisk in powdered sugar until smooth. Stir in vanilla and spread over cooled cake.

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