Classic sponge cake with the scent of home
We all have a recipe that reminds us of home – for me it’s definitely a sponge cake. In this version, I decided to combine a classic with the aroma and taste of cinnamon, which simply belongs to dry days. It’s soft, supple and looks beautiful thanks to the two-tone pastry. And that cinnamon icing on top? That’s the icing on the cake. This cake is quick to prepare, but it looks like it came from a pastry shop.
Two-tone dough for a beautiful marble effect
The base of this cake is a simple dough, which I divided into two parts after whipping. To one part I added cinnamon and a little cocoa to create a contrasting darker layer. This created a beautiful marble effect that will provide a wow moment with every cut. When layering, I poured the dough into the mold alternately - one spoon of light, then dark and so on, until the mold was full
Dough preparation – the basis for success
I started the classic way – I whipped the egg yolks with the sugar until creamy, then added the eggs one at a time to incorporate them nicely. I also added milk and a little vanilla paste to the dough for a pleasant aroma. I mixed the flour with baking powder and added it gradually to the dough. When everything was combined, I divided the dough into two bowls and mixed ground cinnamon and cocoa into one – just a little was enough to keep the color natural, but visible.
How to properly layer in a cake pan
To get the marbled look, it is important to layer the dough patiently. I alternately poured a spoonful of light dough and a spoonful of dark dough into a greased and floured mold. The layers spread beautifully and create soft waves. I used a toothpick to create the marble effect, but it is not necessary, the effect will also be created during baking. Bake at 175 °C for approximately 35–45 minutes, depending on the size of the mold. At the end, I did a test with a skewer – if it came out dry, the cake was ready.
Let the cake cool, then the magic of the frosting will come
After baking, I let the cake rest in the pan for 10 minutes, then carefully turned it out onto a wire rack. While it was cooling, I made a simple cinnamon icing. Just mix together powdered sugar, milk, and good quality ground cinnamon – the icing should be smooth, shiny, and slightly thick so it sticks to the cake and doesn’t run off too quickly. I poured the icing over the cooled cake and, while it was still damp, sprinkled it lightly with cinnamon for an even more dramatic effect and aroma.
The taste of autumn in every bite
This sponge cake is an ideal choice for autumn weekends, when it's raining outside, the leaves rustle underfoot, and the house smells of cinnamon and butter. The dough is soft, not too sweet, with a pronounced cinnamon flavor that complements the cocoa note beautifully. The icing adds a sweet finish, and its subtle spiciness enhances the overall impression of the dessert. The marbled layers are not only aesthetically pleasing, but also interesting in taste - every bite is a little different.
What is this cake best suited for?
It tastes best with coffee – espresso, cappuccino or chai latte will complement it beautifully. Enjoy it as a sweet spot after lunch, for Sunday breakfast or serve it as a dessert for guests. You can even bake it the day before – the dough will stay soft and the aromas will develop even more. And if you want to take it one step further, serve it with a scoop of whipped cream or vanilla ice cream. Trust me – there won’t be a crumb left.
Tips, tricks and variations
If you like a stronger flavor, add a little ground cloves or cardamom to the darker layer.
You can also use plant-based milk (e.g. almond or oat) for the topping if you want a lactose-free version.
Want a version without frosting? Just dust the cake with powdered sugar after it cools.
You can also make mini muffins from this cake - just reduce the baking time to about 20 minutes.
For Christmas, you can decorate it with dried fruit, sugar stars, or use Christmas chai syrup.
Cinnamon roll
Ingredients:
- 4 eggs
- 100 g Brown sugar
- 50 ml Oil
- 50 ml milk
- 1 package baking-powder
- 25 g chai syrup
- vanilla paste
- cinnamon and cocoa to ½ dough
- cinnamon
- milk
- powdered sugar
Approach:
- Beat the egg whites with 50g of brown sugar until stiff.
- Beat the egg yolks with the sugar until thick, add the vanilla paste, and then add the oil and milk.
- Add flour mixed with baking powder and mix well.
- Finally, add the egg whites and mix gently. Add a little cocoa and cinnamon to ½ of the dough. Pour the dough into the mold alternately. Start with the light dough, then the dark dough, and repeat the process until there is no dough left.
- Bake the dough in an oven preheated to 180°C for approximately 35 minutes. It depends on the size of the pan.
- After baking, let it cool and then pour the glaze over it.
- Icing: Season the powdered sugar with cinnamon and add a little milk. Add the sugar gradually to make a thick icing. The amount also depends on the thickness of the milk. To make a thicker icing, add more sugar. Then pour it over the cooled cake and sprinkle with cinnamon. Enjoy!
Conclusion: A simple cake with a big impact
Cinnamon bun with two-tone dough and icing is proof that even an ordinary cake can be extraordinary. It doesn't require complicated ingredients or a lot of time – but the result is always spectacular. The aroma of cinnamon, the softness of the dough, the delicious icing and the marble effect make it a dessert that everyone will lick their lips after. Bake it this Sunday – and have it with coffee, a blanket and a good mood.
