Introduction

Churro Cake is a delightful twist on a classic, combining the warm flavors of cinnamon and sugar with a moist, tender crumb. Layers of rich buttercream and dulce de leche make this cake irresistibly creamy and perfect for any celebration or cozy treat.

A three-layer slice of light yellow cake sits on a white speckled plate, each layer separated by creamy light caramel filling. The cake appears soft and moist with a slightly crumbly texture. A silver fork rests on the plate, with a small piece of cake on its tines. The scene is set on a white marbled surface with a glass of caramel-colored drink nearby, showing a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
¾ cup unsalted butter, room temperature
¼ cup canola oil
1 ½ cups granulated sugar
3 large eggs, room temperature
¼ cup sour cream or Greek yogurt, room temperature
1 tablespoon vanilla extract
1 ¼ cups buttermilk, room temperature
1 cup unsalted butter, room temperature (for frosting)
4 oz cold full-fat cream cheese
2 cups powdered sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract (for frosting)
1 can dulce de leche (store bought or homemade)
½ cup granulated sugar (for cinnamon sugar)
1 teaspoon cinnamon (for cinnamon sugar)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease the bottom of three 8-inch cake pans and line the bottoms with parchment paper rounds.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: In a stand mixer bowl, cream the butter, sugar, and canola oil together on medium-high speed for 3 minutes until white and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure even mixing.
Step 5: Mix in the vanilla extract and sour cream until combined.
Step 6: Add one-third of the dry ingredients and mix until almost combined, then pour in half of the buttermilk. Alternate adding dry ingredients and buttermilk until fully incorporated, scraping down the bowl as needed.
Step 7: Divide the batter evenly among the prepared pans (about 471 grams each). Bake on the middle oven rack for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans on a wire rack for 15 minutes, then run a spatula around the edges and turn them out onto the rack to cool completely.
Step 9: To make the buttercream, beat the cream cheese in a stand mixer on medium until smooth. Add the butter and mix until combined.
Step 10: Gradually add the powdered sugar, half a cup at a time, mixing on low speed. Add the milk and vanilla extract, then increase speed to medium and beat for 30 seconds until fluffy but thick. Refrigerate until ready to use. When using, briefly remix for 20-30 seconds until smooth but not wet.
Step 11: Mix the cinnamon and granulated sugar in a large bowl for the cinnamon sugar coating. Set aside.
Step 12: Using a serrated knife, carefully trim the skins off each cake layer to expose the crumb.
Step 13: Brush the sides of each layer lightly with melted butter or simple syrup if needed, then roll them in the cinnamon sugar until coated.
Step 14: Place one layer on a cake stand, platter, or cardboard round. Spread ¼ cup of dulce de leche evenly over the top, leaving a ½ inch border.
Step 15: Fill a piping bag fitted with a large round tip with the buttercream. Pipe a 1-inch tall ring around the edge of the cake layer, then pipe a light zigzag layer of frosting over the dulce de leche inside the ring.
Step 16: Smooth the frosting in the center with a spatula, taking care not to disturb the piped border.
Step 17: Repeat layering with the remaining cake layers, topping the final layer with frosting dollops around half of the top edge.
Step 18: Chill the assembled cake in the freezer for at least 20 minutes to set the frosting before serving. Enjoy!

Tips & Variations

If the cinnamon sugar won’t stick to the cake layers, brushing them with melted butter or a simple syrup helps the coating adhere better.
Use Greek yogurt instead of sour cream for a slightly tangier flavor and a lighter texture.
For homemade dulce de leche, simmer a can of sweetened condensed milk in a water bath for 2-3 hours, ensuring the can stays covered with water.
To enhance the churro flavor, add a pinch of nutmeg alongside the cinnamon in the dry ingredients.

Storage

Store the churro cake covered in the refrigerator for up to 4 days. Bring the cake to room temperature before serving to enjoy the frosting’s smooth texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A three-layer cake sits on a white marble cake stand with a wooden base, each layer made of light brown sponge with smooth white cream filling in between. The top layer has small dollops of white frosting evenly spaced around the edge, and golden caramel sauce drips down the side from the top. In front of the stand is a glass with caramel sauce inside and a spoon, alongside a white cloth casually folded on a white marbled surface. The background is a soft beige color, and the scene is softly lit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can cream the butter and sugar using a hand mixer or even by hand with a whisk, though it will take more effort to achieve a light, fluffy texture.

How do I prevent the cake layers from drying out?

Make sure to not overbake the layers, and consider wrapping baked layers in plastic wrap once cooled. Also, brushing layers with simple syrup before frosting helps keep them moist.