Cinnamon and Chocolate Spread Sponge

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"This may sound unusual, but is in fact a pleasantly moist and very delicious cake. The marbled centre of chocolate spread adds a sinful surprise to your eating experience, and contrasts beautifully with the light, spongy consistency of the cake. This is a recipe of my own, but it was inspired Good Food magazine's 'Cinnamon Nutella Cake'."
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1 h 20 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan, or line with parchment paper.
  2. In a medium bowl, mix together the butter and sugar until smooth. Stir in the milk and beaten eggs until well blended. Combine the self-rising flour, baking powder and cinnamon; stir until the batter until smooth.
  3. Pour about three quarters of the batter into the prepared cake pan. Spoon in the chocolate hazelnut spread, and swirl into the batter using two fingers. Pour the rest of the batter into the pan, and carefully spread out to the sides. Sprinkle the white chocolate chips over the top.
  4. Bake for 1 hour in the preheated oven, until nicely browned and springy to the touch.



I think there's something missing from this recipe. I looked at it and thought, "Hm, this would make a nice scone." And it did - dense and crumbly, but definitely not a sponge. Sponge cakes gene...

Either I don't know what a "sponge" is or there is something missing from this recipe. The mixture was very think and not pourable at all. I baked it the required time and the result was dissap...

We have edited this recipe to include eggs.

I tried this recipe and the baking time is too long. It should only bake for about 30 minutes or 40 at the longest.

I remember this recipe from living in U.K, it was on the BBC food network. Never had much luck with this until now. Far easier instructions on here!!! My boys loved it! Think it would work great...

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