Cinnamon cake with chocolate fudge frosting – Salted caramel topping

I can’t believe I’m about to say it, but, it’s been a long time since I’ve posted a recipe on my blog! I know, Shocker!! Considering my current obsession with baking I thought I would never say it, but yes I finally got around posting something different than cakes… Until now of course! I have been so busy with studying that I honestly couldn’t find the time to bake. However, two days ago I finally had an excuse. My roommate got a job in France! Whoohooo! So, I had to celebrate this amazing achievement with something special. As always, I checked Linda Lomelino’s blog and she posted a new recipe that made my mouth water. She made the most beautiful almond cake with chocolate fudge frosting. As you may notice my cake was a tiny bit different. In the recipe she used almond flour but, since I couldn’t find it anywhere (thanks Milan for that -.-), I’ve decided to add cinnamon to my batter to make a cinnamon cake instead. Trust me the result was just as good. This cake is super soft, and the fudge frosting is to die for. But what really intrigued me was the salted caramel topping. I mean have you ever tried chocolate and caramel together? Is heaven on earth.

This cake is really simple to make. You can find the recipe for my salted caramel sauce on my Apple cake with salted caramel sauce post, since I’ve used the exact same recipe. But now let’s get to the recipe. I hope you enjoy it!


For the cake

  • 175 gr flour
  •  1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla powder
  • 4 large eggs, separated into yolks and whites
  • 1 tsp lemon juice
  • 110 gr granulated sugar, divided into 55 gr and 55 gr


Preheat oven to 175°C. Grease a 20 cm springform pan and put a round piece of baking paper on the bottom of the pan.
In a large bowl, lightly beat the yolks together with 55 gr of sugar. In another bowl, mix the flour, baking powder, salt and vanilla. Add the flour mixture to the yolks and stir to combine.
In a large, clean and dry bowl, whip the egg whites until bubbles appear. Add the lemon juice, and sprinkle in the remaining 55 gr of sugar. Beat until soft peaks form.
With a spatula, carefully fold in spoonfuls of egg white mixture into the flour mixture. Fold until combined.
Scoop the batter into the prepared pan and bake for 35-38 minutes. Let cool in the pan.

For the Chocolate fudge frosting:

  • 125 g softened butter
  • 50 gr powdered sugar
  • 2 tbsp cocoa powder
  • 50 g dark chocolate (70%)
  • 1 tsp marsala wine, optional


Beat the butter and powdered sugar until light and fluffy. Add the cocoa powder and beat until smooth.
Add the melted chocolate and beat until smooth. Beat in the marsala wine.
Spread a layer of frosting over the cake. Drizzle some caramel on top.

Processed with VSCOcam with hb1 preset




7 thoughts on “Cinnamon cake with chocolate fudge frosting – Salted caramel topping

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