This easy churro cake is a fun twist on a classic treat that is irresistibly delicious! Made with moist layers of cinnamon cake layered with a cinnamon dulce de leche buttercream frosting and filled with finely chopped chocolate, this cake tastes just like churros. For added deliciousness, the cake is finished with a rich chocolate ganache drip and, of course, churros!
Why Will Love This Cake Recipe
- Moist, melt in your mouth cinnamon cake consisting of the perfect amount of cinnamon flavor without being overwhelming
- Flavorful cinnamon dulce de leche buttercream that is seriously delicious and complements the cinnamon cake beautifully
- Delicious bites of finely chopped dark chocolate between the layers of cake which provides great texture and helps to balance the overall sweetness of the cake
- Rich and decadent chocolate ganache drip that literally melts in your mouth
What is a Churro Cake?
A churro cake can literally be any interpretation of churros, a fried dough dessert, commonly seen in Spanish and Mexican cuisine. When I think of churros, the flavors of cinnamon, chocolate and dulce de leche immediately come to mind. This is mainly because churros are typically coated in cinnamon sugar and served with a rich chocolate sauce and/or dulce de leche (a thick and milky, caramel-like sauce made from condensed milk).
How to Make Churro Cake Recipe
This cake recipe consists of three main components which complement each other beautifully and perfectly capture the flavor of classic churros. These components consist of a cinnamon flavored cake, a cinnamon dulce de leche buttercream, and a chocolate ganache drip. For an added texture and chocolate flavor, the cake is filled with finely chopped dark chocolate.
To make recipe, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Ground Cinnamon
- Salt
- Eggs
- Whole Milk
- Unsalted Butter
- Neutral Flavored Oil – Vegetable or Avocado Oil
- Granulated Sugar
- Vanilla Extract
- Dark Chocolate
- Dulce De Leche – I prefer this brand.
- Confectioners’ (Powdered) Sugar
- Heavy Whipping Cream
How to Assemble Layer Cake
- Level – the domed tops of cakes with a serrated knife or cake leveler. This will allow for an even, flat surface to stack the layers of cakes.
- Spread – some of the buttercream in an even layer on top of the first cake layer before sprinkling with finely chopped chocolate. Repeat this step one more time before topping with the final layer of cake.
- Crumb Coat – using an offset spatula, apply a thin layer of the buttercream over the entire outer surface of the cake and refrigerate to set.
- Final Coat – using an offset spatula, apply the final layer of buttercream over the entire surface of the cake. Next, use a bench scraper to smooth out the buttercream. Refrigerate frosted cake to set.
- Drip – with a small spoon or plastic bottle, drip the chocolate ganache along the sides and center of the cake.
- Decorate – the top of cake with homemade churros (optional). I used this recipe to make the churros.
How to Store
Churro cake is best eaten the day it is prepared. Leftover cake that is sliced into individual slices and stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. Alternatively, sliced cake may be tightly wrapped in plastic wrap before being stored either in the fridge or freezer. When ready to serve frozen cake, thaw in the fridge overnight to restore soft texture.
Frequently Asked Questions
Can Cake be Made as an 8 Inch Cake?
Yes, cake can be made as a two-layer 8-inch cake. I would double the chocolate ganache recipe to allow for enough ganache to drip over the increased surface area of the cake. Any leftover ganache stored in an airtight container will keep for 5-6 days in the fridge.
Can Recipe be Made Gluten Free?
Yes, most certainly! Simply, substitute regular gluten flour with your preferred 1 to1 all-purpose gluten free flour. Just make sure that the gluten free flour you use contains xanthan gum as a listed ingredient. Xanthan gum provides structure in gluten free bakes.
Can Cake be Made in Advance?
Yes, in fact, I find it best to bake the cakes in advance like the day before and assemble the cake the next day. Once cakes have completely cooled to room temperature, tightly wrap in plastic wrap and store in the fridge for immediate use or in the freezer if intending to use at a later date. Frozen cakes will last 1-3 months stored in the freezer.
Cinnamon dulce de leche buttercream may be made in advance as well. Simply store the buttercream in an airtight container and keep refrigerated for up to 1 week. Alternatively, buttercream will keep for 1-3 months stored in the freezer. When ready to use, allow the buttercream to thaw at room temperature until soft enough to re-whip into a smooth, spreadable consistency using a hand whisk or electric mixer.
Where Can I Purchase Dulce De Leche?
Dulce de leche is a sweet, caramel-like confection that is commonly used in Spanish and Mexican cuisines. It can be found in the Spanish/international aisle of your grocery store or any Latin American market. Alternatively, dulce de leche may be made from scratch by slow cooking condensed milk over a long timeframe (about 3-4 hours) or it can be purchased from Amazon.
Looking for More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintEasy Churro Cake
Made with moist layers of cinnamon cake layered with a cinnamon dulce de leche buttercream frosting and filled with finely chopped chocolate, this cake tastes just like churros. For added deliciousness, the cake is finished with a rich chocolate ganache drip and, of course, churros!
- Prep Time: 2 Hours 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 3 hours
- Yield: 6–8 Slices 1x
Ingredients
Cinnamon Cake
- 2 1/2 Cups (325 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup (200 g) Granulated Sugar
- 3 Large Eggs, Room Temperature
- 1 Cup (240 ml) Whole Milk, Room Temperature
- 1/2 Cup (113 g) Unsalted Butter, Room Temperature
- 1/4 Cup (60 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 2 Teaspoons Ground Cinnamon
- 1 1/2 Teaspoons Pure Vanilla Extract
Cinnamon Dulce De Leche Buttercream
- 1 Cup (226 g) Unsalted Butter, Room Temperature, Slightly Firm to Touch
- 2 1/2 Cups (300 g) Confectioners’(Powdered) Sugar, Sifted, Plus More as Needed
- 1/4 Cup (57 g) Dulce De Leche, Room Temperature
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Pure Vanilla Extract, Optional
- 1/2 Teaspoon Salt
- Heavy Whipping Cream, As Needed
Chocolate Ganache
- 2 Ounces (57 g) Semi-Sweet Chocolate Bar, Finely Chopped
- 1/4 Cup (60 ml) Heavy Whipping Cream
Assembly
- Homemade Churros (I used this recipe)
- 3 Ounces (85 g) Semi-Sweet or Dark Chocolate, Finely Chopped
Instructions
Cinnamon Cake
- Preheat the oven to 325F (165C). Grease and line the base of (3) 6 inch baking pans with circular parchment paper cutouts.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside until ready to use.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, Mix together the butter, oil and sugar at medium high speed until mixture appears pale yellow and fluffy in appearance, about 3-4 minutes.
- Beat the eggs one at a time into the creamed butter mixture followed by the vanilla extract.
- Reduce mixture to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry ingredients into the wet batter followed by all of the milk and ending with the remaining dry ingredients.
- Stop the mixer. With a rubber spatula, scrape the sides and base of the mixing bowl to catch any unmixed ingredients.
- Continue to mix cake batter at medium speed for 1 minute to ensure that you have a smooth cake batter.
- Equally divide the batter between the prepared baking pans and bake for 28-30 minutes or until a toothpick inserted into one of the cakes comes out clean.
- Cool cakes in baking pans for 10-12 minutes before transferring to a cooling rack to cool completely to room temperature.
Cinnamon Dulce De Leche Buttercream
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, cream the butter and salt at medium high speed until it is smooth and fluffy in appearance, about 2-3 minutes.
- Next, mix in the dulce de leche into the creamed butter to combine.
- Reduce the mixer speed to low and mix in 2 1/2 cups of the confectioners’ sugar and cinnamon into the creamed butter. Gradually increase the mixer speed back to medium.
- Once all of the sugar has been incorporated into the butter, mix in the vanilla extract (optional) into the buttercream.
- If buttercream appears too thick, mix in heavy cream 1/2 tablespoon at a time until the desired consistency (thick but spreadable) is reached. If buttercream appears to be too soft, mix in additional confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached.
- Increase mixer speed to medium high and mix the buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.
Assembly
- Level cooled cinnamon cakes with a serrated knife or cake leveler. This will allow cakes to be evenly stacked and assembled.
- Position the first cake layer faced up on a cake stand or serving plate of choice.
- Spoon about a 1/3 cup of the buttercream onto the cake and spread into an even layer using an offset (angled) spatula.
- Evenly sprinkle half of the chopped chocolate over the buttercream.
- Repeat this process once more with the second cake layer, buttercream and chopped chocolate.
- Place the final cake layer faced down on top of the second layer.Using an offset spatula, apply a thin layer of the buttercream over the entire surface of the cake starting at the top and working down to the sides of the cake.
- Smooth out the crumb coat using an offset spatula (top of cake) and bench scraper (sides of the cake).
- Place the cake in the refrigerator for at least 30 minutes to allow the crumb coat to firm up before applying the final coat of buttercream.
- Once chocolate ganache is cool to touch but still has a flowy consistency use a small spoon or plastic squeeze bottle to drip the ganache along the outer border and center of the frosted cake. Use an offset spatula to smooth out the top of the ganache as needed. Here is a helpful tutorial on making drip cakes.
- Top frosted, dripped cake with homemade churros (optional). I used this recipe to make churros.
Notes
- Churro cake can be made as a 2 layer 8-inch cake. I would double the chocolate ganache recipe to allow for enough ganache to drip over the increased surface area of the cake. Any leftover ganache stored in an airtight container will keep for 5-6 days in the fridge.
- Churro cake is best eaten the day it is prepared. Leftover cake that is sliced into individual slices and stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. Alternatively, sliced cake may be tightly wrapped in plastic wrap before being stored either in the fridge or freezer.
- Dulce de Leche can be found in the Spanish/international aisle of your grocery store or any Latin American market. Alternatively, it can be purchased on Amazon.
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