“This Churro Cake Recipe is super simple, like really, really easy. It’s also a yummy, soft-crumbed cake with cinnamon swirls and a crispy cinnamon sugar topping.”
Churro Cake Recipe
A Churro Cake recipe is a delightful and easy-to-make dessert inspired by the beloved churros. Those twisted sticks of fried dough coated in cinnamon sugar.
This cake version captures the essence of churros with its fluffy and moist vanilla layers swirled with cinnamon sugar. It’s a one-of-a-kind treat that doesn’t require frosting on the outside.
What makes this recipe for Churro Cake special is the cinnamon sugar swirls baked into the layers, creating a sweet and fragrant experience. The cake is further enhanced with a brown sugar cinnamon ermine buttercream and layers of dark chocolate ganache, offering a perfect balance of flavors. The addition of a crisp cinnamon sugar-coated topping adds an extra layer of texture, making it an irresistible dessert.
This easy-to-follow recipe ensures a spongy cake with the essence of churros, making it suitable for various occasions, from birthdays to holidays. You can easily switch ingredients in the cinnamon cake recipe to fit different diets and preferences.
Whether you’re a churro lover or just discovering the joy of these treats, the Churro Cake recipe is a quick and enjoyable way to treat yourself in the delightful combination of cinnamon and sweetness. With its simple preparation and rich flavor profile, this cake is sure to satisfy every churro-loving sweet tooth.
Churro Cake Recipe Ingredients
For the Cake:
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 cups buttermilk, room temperature
For the Buttercream:
- 2 cups unsalted butter, slightly cold
- 6 cups of sifted powdered sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 3 tablespoons heavy cream
For the Ganache:
- 1 cup cinnamon chips
- 1/4 cup heavy cream
Additional Notes
- Flour: Use all-purpose flour and consider using a digital scale for accuracy.
- Baking Powder: Use only baking powder, or use 1 tsp of baking soda if that’s the only option.
- Sugar: Granulated sugar is used in the cake and for the cinnamon sugar coating.
- Butter: Salted or unsalted butter works for the cake and buttercream.
- Oil: Choose a neutral oil like sunflower or canola.
- Eggs: Use room temperature, large eggs.
- Milk: Whole or 2% milk is recommended for richness.
- Vanilla: Vanilla bean paste in the buttercream and pure vanilla extract in the cake.
- Cinnamon: Ground cinnamon for both the cake and the topping.
- Chocolate: Dark chocolate or semi-sweet chocolate for the ganache.
- Cream: Use heavy or whipping cream for the ganache
Churro Cake Recipe Instructions
For the Cake:
- Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and place parchment rounds in each pan. Set aside.
- In a small bowl, mix 3/4 cup brown sugar and 2 teaspoons ground cinnamon. Set aside.
- In a large bowl, combine flour, baking powder, salt, and additional cinnamon. Set aside.
- In a stand mixer, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then add vanilla.
- With the mixer on medium-low, alternate adding flour and buttermilk, starting and ending with the flour mixture. Pour batter into pans, sprinkle with cinnamon sugar, and bake for 28-30 minutes.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Buttercream:
- In a mixer, beat butter until fluffy. Gradually add powdered sugar, then mix in vanilla, cinnamon, and heavy cream. Beat for about 5 minutes until smooth.
For the Ganache:
- Microwave cinnamon chips and cream in 15-second intervals, stirring until smooth. Let it cool to room temperature.
“Enjoy your delightful Churro Cake.”
Tips for Churro Cake Recipe Success
- Creaming 101: Cream butter, sugar, oil, and vanilla for 2-3 minutes until lighter for airier cake texture.
- Mixing Moderation: Avoid overmixing, especially after adding flour, to prevent a denser cake.
- Frosting Expertise: If you need help frosting, check out tutorials for a smooth cake finish.
“Now, armed with these tips and insights, embark on your churro cake journey and enjoy the sweet rewards.”
Assembly
- Once cooled, wrap each cake layer and chill for at least 30 minutes.
- Spread a layer of chocolate ganache on the first layer, then pipe buttercream poofs on top. Add the second layer and repeat. Top with the third layer.
- Refrigerate or freeze the cake for 15-30 minutes to set.
Why You’ll Adore This Simple and Delicious Churro Cake Recipe
You’ll fall in love with this delightful Churro Cake recipe for several fantastic reasons:
- Effortless Elegance: No need for the hassle of frosting the outside.
- Cinnamon Bliss: Experience the joy of cinnamon running through every layer of the cake, sugar coating, and buttercream.
- Sweet Harmony: The perfect balance of sweetness with a delectable dark chocolate sauce.
- Flexible and Inclusive: A forgiving recipe that warmly welcomes substitutions and caters to various dietary restrictions.
Storage and freezing advice for Churro Cake Recipe
Storage:
- If there’s no creamy stuff inside (like cream or custard), leave it on the counter for a day or two, covering it with plastic or putting it in a closed container.
- For a bit longer (up to a week), pop it in the fridge. Wrap it well in plastic or put it in a sealed container to stop it from drying out.
- Make sure the cake is totally cool before storing it. Wetness can make a mold or mess with how the cake feels.
Freezing:
- For a long time in the freezer, cover the whole cake tightly in plastic and then foil. Write the date on it.
- You can also cut the cake into pieces before freezing. Separate them with parchment paper and store them in a sealed container or freezer bag.
- If there’s frosting, it’s often better to freeze it without the frosting. Add it later when you thaw the cake to keep it nice.
Thawing:
- The best way is to move the frozen cake or slices to the fridge and let them thaw slowly overnight. This helps keep the cake moist.
- If you’re in a hurry, you can leave slices at room temperature for a few hours. Once thawed, eat it up quickly.
- Don’t unwrap the cake until it’s fully thawed to avoid extra moisture that can change how it feels.
FAQs about for Churro Cake Recipe
Are Churros Sweet Dough Spirals?
Yes, churros are like sweet dough spirals. They’re a type of fried pastry, often shaped like spirals or sticks, made from a sweetened dough.
How to Make a Churro Cake Fluffy?
To make a fluffy Churro Cake:
- Use room temperature ingredients.
- Incorporate oil instead of butter for a lighter texture.
- Follow the recipe precisely, avoiding overmixing after adding the flour.
What to Do with Churros?
Enjoy churros by dipping them in chocolate sauce, caramel, or dulce de leche. They’re a delightful treat on their own or paired with your favorite hot beverage.
Do Churros Contain Eggs?
The churro cake recipe provided doesn’t mention eggs, so it seems to be egg-free. However, traditional churros may contain eggs; recipes can vary.
What Are the 5 Types of Cakes?
The five types of cakes mentioned are Churro Cake, Pineapple Pound Cake, Faidley’s Crab Cake, Christmas Tree Cake, and Italian Hangover Cake, Vegan Pound Cake. These cakes offer a variety of flavors and textures for different tastes.
If you tried making this Fluffy Churro Cake recipe, please share your thoughts with 5-star rating and comment below. Your feedback helps others decide if they want to try it too. Share your baking success on social media and tag me at “acrispycookies” on Instagram, Facebook, Pinterest, and Twitter. Excited to see your yummy creations.
Happy Baking! 🍰😊
Best Churro Cake Recipe: Mouthwatering Cinnamon Delight
Ingredients
For the Cake:
- ¾ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ cups unsalted butter room temperature
- 2 ½ cups granulated sugar
- 5 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ cups buttermilk room temperature
For the Buttercream:
- 2 cups unsalted butter slightly cold
- 6 cups of sifted powdered sugar
- 1 ½ teaspoons vanilla
- 2 teaspoons ground cinnamon
- 3 tablespoons heavy cream
For the Ganache:
- 1 cup cinnamon chips
- ¼ cup heavy cream
Instructions
For the Cake:
- Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and place parchment rounds in each pan. Set aside.
- In a small bowl, mix 3/4 cup brown sugar and 2 teaspoons ground cinnamon. Set aside.
- In a large bowl, combine flour, baking powder, salt, and additional cinnamon. Set aside.
- In a stand mixer, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then add vanilla.
- With the mixer on medium-low, alternate adding flour and buttermilk, starting and ending with the flour mixture. Pour batter into pans, sprinkle with cinnamon sugar, and bake for 28-30 minutes.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Buttercream:
- In a mixer, beat butter until fluffy. Gradually add powdered sugar, then mix in vanilla, cinnamon, and heavy cream. Beat for about 5 minutes until smooth.
For the Ganache:
- Microwave cinnamon chips and cream in 15-second intervals, stirring until smooth. Let it cool to room temperature.
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