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Spongy cinnamon cake with coffee frosting

A spongy cinnamon cake with coffee frosting. An easy sheet-pan cake that tastes great. The cake consists of a spongy cake base with cinnamon and marzipan topped with a lovely frosting of coffee and cocoa. This cake can easily be baked the day before, and it you can freeze it, too. Cinnamon cake always reminds me of elementary school, as cinnamon cake was often served. Try out these easy sheet-pan cakes, too: “You-know-what” cakeGrandad’s beard cakedream cake  and macaroon cake with apple. Enjoy!

Kage for 14-16 persons
Preperation 20 min. / Cooking 20 min. / Total 1 t.

Cinnamon cake (serves 14-16)

100 g butter

200 ml cream

4 eggs

300 g cane sugar

125 g grated marzipan

335 g all-purpose flour

2 tsp. vanilla sugar

2 tbsp. cinnamon

2 tsp. baking powder

Coffee frosting

250 g butter, softened

350 g confectioner’s sugar

3 tbsp. cocoa

2-3 tbsp. strong coffee


Cinnamon cake

Heat the oven to 200 C convection.

Melt the butter in a saucepan and add the cream and set aside. Whisk the eggs and sugar lightly together. Add the grated marzipan. Mix the flour, vanilla sugar, cinnamon and baking powder in a bowl and whisk it into the batter alternately with the butter/cream mixture. Put the batter in a mold (mine was 25 × 30 cm) lined with baking paper and bake the cake for about 20 minutes. Let the cake cool.

Coffee frosting

Put all the ingredients in a bowl and whisk them to an even soft frosting.

Spread the frosting over the cooled cake. Refrigerate until you’re ready to serve or serve the cake immediately. Enjoy!

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