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Churro Cake Recipe

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★★★★★

4.8 from 150 reviews

This delectable Churro Cake is a delightful twist on classic churros, featuring layers of moist cinnamon-infused cake, rich dulce de leche, and creamy cinnamon buttercream frosting. Perfectly spiced and frosted, this cake brings the beloved churro flavors into a stunning and indulgent dessert ideal for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon 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

Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • 4 oz cold full-fat cream cheese
  • 2 cups powdered sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract

Assembly and Topping

  • 1 can dulce de leche (store-bought or homemade)
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Lightly grease the bottoms of three 8-inch cake pans and line them with parchment paper rounds to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside to incorporate later.
  3. Cream Butter, Sugar, and Oil: In a stand mixer bowl, cream the room temperature butter, granulated sugar, and canola oil on medium speed for about 3 minutes until the mixture turns white and fluffy, creating a light cake base.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure full integration. Scrape down the bowl edges. Then mix in the vanilla extract and sour cream until smooth.
  5. Combine Wet and Dry Ingredients: Alternately add one-third of the dry ingredient mixture and half of the buttermilk to the batter, starting and ending with the dry ingredients. Mix gently after each addition until just combined, carefully scraping the sides and bottom for even mixing.
  6. Divide and Bake: Evenly distribute the batter among the prepared cake pans, about 471 grams per pan. Bake on the middle rack for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake Layers: Allow the cakes to cool in the pans for 15 minutes on a wire rack, then run a spatula around the edges and invert the cakes to cool completely on the rack.
  8. Prepare the Buttercream Frosting: Beat the cold cream cheese in a stand mixer on medium speed until smooth. Add the butter and blend until combined. Gradually add powdered sugar in half-cup increments, mixing on low speed after each addition. Stir in the milk and vanilla extract. Increase mixer speed to medium and whip for 30 seconds until fluffy yet thick. Chill the frosting until ready to use, then briefly whip again before assembly to reach a spreadable consistency.
  9. Make Cinnamon Sugar: Combine the granulated sugar and cinnamon in a large bowl to create the cinnamon sugar coating.
  10. Trim and Coat Cake Layers: Using a serrated knife, carefully slice off the top crust of each cake layer to expose the crumb for better adhesion. Lightly brush the sides with melted butter or simple syrup if the sugar doesn’t stick, then roll the sides in the cinnamon sugar mixture until thoroughly coated.
  11. Assemble the Cake – Layer One: Place one cake layer on your serving plate or cake stand. Spread 1/4 cup of dulce de leche evenly over the top, leaving a 1/2-inch border free of filling.
  12. Pipe Frosting Border and Fill: Fill a piping bag fitted with a large round tip with the cinnamon buttercream. Pipe a 1-inch tall ring around the edge of the cake layer to create a dam. Fill the center with a zigzag layer of frosting and smooth it with a spatula, covering the dulce de leche while preserving the piped ring.
  13. Add Remaining Layers: Place the next cake layer gently on top without pressing down to avoid squeezing out the filling. Repeat the layering process until all layers are stacked, topping the final layer with dollops of buttercream around half of the edge.
  14. Chill to Set: Place the assembled cake in the freezer for at least 20 minutes or until the frosting firms up enough for serving.
  15. Serve and Enjoy: Remove from the freezer, slice, and serve this luscious churro-inspired cake that combines cinnamon sugar, creamy dulce de leche, and rich buttercream frosting in every bite.

Notes

  • To make simple syrup, combine equal parts sugar and water in a saucepan and heat until sugar dissolves completely. Cool before using to brush cake layers.
  • If the cinnamon sugar does not stick well to the cake sides, lightly brushing with melted butter or simple syrup will help.
  • Ensure all wet ingredients are at room temperature for a smooth batter and even mixing.
  • Cold cream cheese ensures a thicker frosting that holds its shape while still being creamy and smooth.
  • You can prepare the cake layers and frosting in advance and assemble the cake shortly before serving.

Keywords: Churro Cake, cinnamon cake, dulce de leche cake, cinnamon sugar frosting, layered cake, dessert recipe

Find it online: https://platedbyemma.com/churro-cake-recipe/