Best Mexican Churro Cake Recipe You Must Try

This Churro Cake recipe is a one-layer vanilla delight, with cinnamon swirls, a crunchy top, and brown sugar-cinnamon ermine frosting.

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Prep Time 30

Cook Time 50

Total Time 1 20

Course Cake, Dessert

Cuisine American, Mexican

Servings 10 Peoples

Calories 837 kcal

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.

Notes

Nutrition Facts

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Keyword Churro Cake, Churro Cake Recipe, cinnamon cake recipe