Soft Cinnamon Marble Cake that melts in your mouth 🤎 Easy Quick Recipes

October 9, 2026 #CinnamonCake #MarbleCake #ChocolateCake
Soft Cinnamon Marble Cake that melts in your mouth! 🤎🍫

This easy cinnamon marble cake is soft, buttery and swirled with a rich chocolate-cinnamon batter, then finished with a smooth chocolate ganache.

The combination of brown sugar, cinnamon and cocoa gives the marble layer a warm, slightly caramelised flavour, while the buttery vanilla cake stays soft and tender. 🤎🍫

Perfect with coffee or tea, for dessert, afternoon tea or an easy weekend bake.

🤎🍫

Chocolate Cinnamon Swirl Cake with Ganache


Ingredients

For the Cake

Salted Butter – 200g (¾ cup + 2 tablespoons)
Sugar – 150g (¾ cup)
Eggs – 4
Plain flour – 225g (1½ cups)
Baking powder – 1½ teaspoons
Vanilla extract – 1 teaspoon
Milk – 80ml (⅓ cup)

I use salted butter. If using unsalted butter, simply add a small pinch of salt.


For the Chocolate Cinnamon Swirl

Brown sugar – 50g (¼ cup)
Ground cinnamon – 2 teaspoons
Cocoa powder – 1 tablespoon


For the Chocolate Ganache

Chocolate – 150g
Heavy cream – 80ml (⅓ cup), hot


Equipment

Measuring cup size: 240ml
Baking pan: 20×20cm (8×8 inches)

Bake in a preheated oven at 170°C (350°F) for approximately 30–40 minutes.


Method


Make the Cake Batter

Add the softened butter, sugar and vanilla extract to a large mixing bowl.
Whisk for about 3–4 minutes, until light and creamy.
Add the eggs and whisk for another 2 minutes, scraping down the sides of the bowl as needed.
Sift in plain flour and baking powder.
Gently fold the dry ingredients into the mixture by hand until partially combined.

Add the milk and mix gently.
Whisk on low speed for about 15 seconds, then give the batter a final gentle mix by hand.
Avoid overmixing.


Make the Chocolate Cinnamon Batter

Transfer approximately one-third of the cake batter to a separate bowl.
Add the brown sugar, cocoa powder and ground cinnamon.
Mix gently until evenly combined.

Create the Swirl

Spoon the plain batter and chocolate cinnamon batter alternately into a lined 20 × 20cm (8 × 8 inch) baking pan.

Run a skewer or knife gently through the batter to create a swirl.
Avoid over-swirling if you want the two colors to remain clearly visible.


Bake

Bake in a preheated oven at 170°C (350°F) for approximately 30–40 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.


Make the Chocolate Ganache

While the cake is baking, place the chopped chocolate in a heatproof bowl.
Pour the hot heavy cream over the chocolate.
Cover and let it sit for about 5 minutes.
Stir until completely smooth and glossy.


Finish the Cake

Once the cake is baked, remove it from the oven.

Pour the chocolate ganache over the cake while it is still slightly warm.
Spread it evenly over the surface.

Let the ganache set for about 10 minutes, or longer if you prefer a firmer topping.

Serve warm for a softer, more indulgent texture, or allow the cake to cool completely before slicing.

Enjoy your Chocolate Cinnamon Swirl Cake with Ganache! 🍫🤎🍰


📦 Shelf Life

Because this cake is topped with a ganache made with heavy cream, I'd store it refrigerated once cooled.

Refrigerator
Keep in an airtight container for around 3–4 days.

Room temperature
For serving, around 2 hours is reasonable.

Freezer
Freeze individual well-wrapped slices for around 1–2 months for best quality.

For the best texture, bring refrigerated slices back toward room temperature before eating.





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Easy Quick Recipes demonstrate how to create a rich, indulgent glaze to elevate this buttery dessert. By alternating between plain and spiced chocolate batters, one can achieve a beautiful marbled effect that adds both visual appeal and depth of flavor to each slice.
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Easy Quick Recipes
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