Churro Cake: Heavenly Treat for Dessert Lovers

What is Churro Cake?

Are you a devoted fan of cinnamon sugar, those magical flavors that transport you to childhood fairs and cozy kitchens? If the mere thought of a warm, sweet aroma gets your taste buds tingling, then you’re probably wondering: how can I infuse that beloved churro flavor into a show-stopping dessert? Enter the Churro Cake – a three-layer marvel that takes the iconic street food and elevates it into a truly heavenly treat for dessert lovers. This isn’t just any cake; it’s a symphony of soft, moist, cinnamon-spiced cake layers, generously filled and frosted with a luxuriously creamy cinnamon sugar buttercream. Imagine biting into that tender crumb, followed by the sweet, buttery embrace of the frosting, all while being reminded of your favorite fried dough treat. We’ve even taken it a step further by topping this masterpiece with crunchy churro pieces and fine cinnamon cereal crumbs for an authentic, bakery-style crunch that truly seals the deal. Get ready to experience cinnamon like never before!

Ingredients

For the Cake

• Flour: 2 ¾ cups all-purpose flour (provides structure). For a slightly lighter cake, you can substitute 1/4 cup with cornstarch.
• Sugar: 1 ½ cups granulated sugar (sweetness and moisture). Fine caster sugar would dissolve more readily.
• Cinnamon: 2 tablespoons ground cinnamon (the star flavor!). Use good quality cinnamon for the best aroma and taste.
• Baking Powder: 1 tablespoon (for lift and tenderness). Ensure it’s fresh.
• Salt: ½ teaspoon (enhances flavors).
• Butter: ½ cup (1 stick) unsalted butter, softened to room temperature (richness and moisture).
• Eggs: 3 large eggs, at room temperature (binding and structure).
• Vanilla Extract: 1 teaspoon (enhances sweet notes).
• Milk: 1 cup whole milk, at room temperature (moisture and tenderizing). Buttermilk can also be used for an extra tangy richness.
• Sour Cream: ½ cup sour cream, at room temperature (adds incredible moisture and a slight tang). Full-fat Greek yogurt is a great substitute.

For the Cinnamon Sugar Buttercream

• Butter: 1 ½ cups (3 sticks) unsalted butter, softened (the creamy base).
• Powdered Sugar: 4-5 cups powdered sugar, sifted (for sweetness and structure). Sift to avoid lumps. Start with 4 and add more if a stiffer consistency is desired.
• Cinnamon: 2 tablespoons ground cinnamon (double your cake’s joy!).
• Milk or Cream: 2-4 tablespoons milk or heavy cream (for smooth consistency).
• Vanilla Extract: 1 teaspoon (a classic pairing with cinnamon).
• Pinch of Salt (to balance sweetness).
• For Topping: Crushed churros, cinnamon cereal crumbs (e.g., cinnamon toast crunch), or cinnamon sugar for sprinkling.

Timing Your Bake

Compared to an average three-layer cake recipe that might require more complex steps or longer baking times, this Churro Cake is quite efficient. The preparation is straightforward, and the baking time is standard for a cake of this size. The “total time” is a bit fluid as cake cooling and frosting are crucial and can take an additional hour or more depending on your environment.

Step-by-Step Instructions

1. Preheat Your Oven and Prepare Pans

First things first, let’s get our baking station ready! Preheat your oven to 350°F (175°C). This ensures the oven is at the perfect temperature from the moment your cake batter goes in. Next, grab three 8-inch round cake pans. Grease them well with butter or non-stick baking spray, then dust them with flour. For an extra layer of protection against sticking (and to enhance that lovely cinnamon flavor!), you can dust with cinnamon sugar instead of plain flour. Line the bottoms with parchment paper rounds – this is a baker’s best friend for ensuring cakes release beautifully every time.

2. Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, and salt. Give it a good whisk to ensure everything is evenly distributed. This simple step helps to ensure all the leavening agents and spices are spread throughout the batter, leading to a consistent rise and flavor in every bite. Think of it as building the foundation for our delicious cake!

3. Cream Butter and Sugar

In a separate, larger bowl (or the bowl of your stand mixer), cream together the softened unsalted butter and granulated sugar. Beat them together on medium-high speed until the mixture is pale, light, and fluffy – this usually takes about 3-5 minutes. This creaming process incorporates air into the batter, which is crucial for a light and tender cake texture. Scrape down the sides of the bowl as needed to ensure all the butter and sugar are incorporated.

4. Combine Wet and Dry Ingredients

Now, let’s bring it all together! Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Stir in the vanilla extract. Then, you’ll alternate adding the dry ingredients and the wet ingredients (milk and sour cream) to the butter mixture. Start by adding about one-third of the dry ingredients and mix on low speed until just combined. Follow with half of the milk and sour cream mixture, mixing until just combined. Repeat with another third of the dry ingredients, then the remaining milk/sour cream, and finally the last of the dry ingredients. Be careful not to overmix; mix only until the flour streaks disappear. Overmixing can develop gluten, leading to a tough cake.

5. Bake the Cake Layers

Divide the cake batter evenly among the three prepared cake pans. You can eyeball this or, for precision, weigh each pan. Smooth the tops with a spatula. Place the pans in the preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The edges should be slightly pulled away from the sides of the pans.

6. Cool the Cake Layers

Once baked, carefully remove the cake pans from the oven. Let them cool in their pans on a wire rack for about 10-15 minutes. This allows the cakes to firm up slightly before you attempt to remove them. After the initial cooling, invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely. Patience here is key! Trying to frost a warm cake is a recipe for disaster – your buttercream will melt right off.

7. Make the Cinnamon Sugar Buttercream

While the cakes are cooling, let’s whip up that dreamy frosting! In a large bowl (or mixer bowl), beat the softened butter on medium speed until creamy and smooth. Gradually add the sifted powdered sugar, about a cup at a time, alternating with the milk or cream. Start with 2 tablespoons of liquid and add more as needed to reach your desired consistency. Add the ground cinnamon, vanilla extract, and a pinch of salt. Beat on medium-high speed for an additional 2-3 minutes until the buttercream is light, fluffy, and perfectly smooth. Taste and adjust cinnamon or sweetness as needed.

8. Assemble the Churro Cake

Once your cake layers are completely cool, it’s time for the fun part – assembly! Place one cake layer on your serving plate or cake stand. Spread a generous layer of cinnamon sugar buttercream evenly over the top. Carefully place the second cake layer on top and repeat with another generous layer of frosting. Finally, place the third cake layer on top. You’ll want to leave a thin “crumb coat” of frosting around the entire cake at this stage – this locks in loose crumbs and creates a smooth surface for your final frosting layer.

9. Decorate the Cake

Now for the glorious finishing touches! Apply a final, thicker layer of buttercream to the top and sides of the cake, smoothing it with an offset spatula or creating swirls. For that signature churro crunch, generously sprinkle crushed churros and/or cinnamon cereal crumbs around the top edge and over the top of the cake. You can also pipe decorative borders if you like. The goal is to make it look as tempting as it tastes!

Nutritional Information

• Calories: Approximately 450-550 per slice (this can vary greatly based on exact ingredient amounts and frosting consistency).
• Fat: 25-35g
• Carbohydrates: 55-70g
• Protein: 4-6g
• Sugar: 40-55g

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

While this cake is a decadent treat, here are some ways to make it slightly lighter without sacrificing too much flavor:

• Reduced Sugar: Gradually decrease the sugar in both the cake and buttercream. You might need applesauce or mashed banana for moisture if reducing sugar significantly in the cake.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.
• Greek Yogurt: Use full-fat Greek yogurt as a direct substitute for sour cream to boost protein and reduce fat slightly.
• Lighter Frosting: Consider a cream cheese frosting base with cinnamon and a touch less sugar, or a whipped cream frosting.
• Oatmeal or Almond Flour Crumble: Instead of cereal crumbs, create a topping with oats, a little flour, cinnamon, and a touch of sweetener, baked until crunchy.

Serving Suggestions

This Churro Cake is a star on its own, but here are a few ways to make it even more special:

• Serve with a dollop of whipped cream or a small scoop of vanilla bean ice cream.
• A drizzle of dulce de leche or caramel sauce is a divine addition.
• Pair with a warm cup of milk or coffee, especially perfect for dipping!
• For a party, serve alongside actual mini churros for a “churro bar” experience.

Common Mistakes to Avoid

• Overmixing the Batter: This results in a tough, dense cake. Mix dry and wet ingredients until just combined.
• Not Using Room Temperature Ingredients: Cold butter and eggs don’t emulsify well, leading to a less tender cake.
• Opening the Oven Door Too Soon: This can cause your cakes to sink. Wait until the baking time is nearly up.
• Frosting a Warm Cake: As mentioned, this will lead to a melted mess. Ensure cakes are completely cool.
• Under-baking: A toothpick test is essential! A moist crumb is good, but wet batter is not.

Storing Your Churro Cake

Store any leftover Churro Cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if you used cream cheese in your frosting (which isn’t typical for this recipe but good to know), refrigerate it. When serving refrigerated cake, let it sit at room temperature for about 20-30 minutes for the best texture and flavor.

Why You’ll Love This Churro Cake

This Churro Cake isn’t just a dessert; it’s an experience. It captures the essence of your favorite cinnamon-sugar delight in every moist bite and is topped with the textures that make churros so undeniably craveable. Whether you’re celebrating a special occasion or simply craving a taste of pure joy, this cake is guaranteed to impress. It’s a showstopper that’s deceptively easy to make, proving that bakery-quality treats can be achieved right in your own kitchen. So, preheat your ovens, gather your ingredients, and get ready to bake a cake that’s truly heavenly! Don’t wait to treat yourself – bake this Churro Cake today and discover your new favorite dessert!

Frequently Asked Questions

Churro Cake: Heavenly Treat for Dessert Lovers

Print Recipe

Pin Recipe

This churro cake is a three-layer cinnamon-spiced dessert filled and frosted with creamy cinnamon sugar buttercream. Perfect for cinnamon lovers, it’s soft, moist, and topped with crunchy churros and cinnamon cereal crumbs for a bakery-style finish.

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• 2 1/2 cups(325g) all-purpose flour
• 2 1/2 tspbaking powder
• 1 tbspground cinnamon
• 1/2 tspsalt
• 3/4 cup(168g) unsalted butter, room temperature
• 1/4 cupvegetable oil
• 1 1/2 cups(310g) granulated sugar
• 1 tbspvanilla extract
• 4large eggs
• 1 1/4 cups(300ml) 2% milk
• 2 1/2 cups(560g) unsalted butter (for frosting), room temperature
• 10 cups(1150g) powdered sugar
• 2 1/2 tspvanilla extract (for frosting)
• 2 1/2 tspground cinnamon (for frosting)
• 8 tbsp(60–75ml) heavy cream or milk
• 1/4 tspsalt
• Churros and cinnamon sugar cereal crumbs for decorating

Instructions

1. Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment paper and grease.
2. In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, beat butter, sugar, oil, and vanilla extract until light and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing after each addition.
5. Add half the dry ingredients and mix until combined. Add milk and mix again.
6. Add remaining dry ingredients and mix until smooth. Do not overmix.
7. Divide batter evenly into prepared pans and bake for 22–25 minutes.
8. Cool cakes for 2–3 minutes in the pans, then transfer to a wire rack to cool completely.
9. For the frosting, beat butter until smooth. Add half the powdered sugar and mix well.
10. Add vanilla, cinnamon, salt, and half of the cream or milk; mix until smooth.
11. Add remaining powdered sugar and mix. Add more cream as needed for consistency.
12. Trim cake layers. Place the first layer on a plate, spread 1 cup frosting on top.
13. Add second layer, repeat with frosting, then add final layer and frost entire cake.
14. Pipe frosting swirls on top and decorate with churros and cereal crumbs.

Notes

For extra texture, add crushed cinnamon cereal between layers.
To reduce sweetness, decrease powdered sugar slightly and use more cream.
Chill cake layers before assembling for easier frosting.
Use high-quality cinnamon for the best flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

• Calories: 946
• Sugar: 106.7 g
• Fat: 48.3 g
• Carbohydrates: 127.1 g
• Protein: 5.3 g