Description
This Churro Cake is an absolute must-try for anyone who has a soft spot for sweet, cinnamon-spiced desserts.
Ingredients
Scale
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) granulated sugar
- 1 tbsp vanilla extract
- 4 large 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 tsp vanilla extract (for frosting)
- 2 1/2 tsp ground cinnamon (for frosting)
- 8 tbsp (60–75ml) heavy cream or milk
- 1/4 tsp salt
- Churros and cinnamon sugar cereal crumbs for decorating
Instructions
- Start your baking journey by preheating your oven to 350°F (176°C). While the oven heats, prepare your three 8-inch cake pans. Cut parchment paper into circles to fit the bottom of each pan, then grease the pans lightly. This simple step prevents any sticky mishaps while allowing your cakes to come out perfectly shaped.
- In a separate bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt. Whisk them together thoroughly to ensure all the leavening agents are evenly distributed. This step is vital as it enhances the rise and texture of your cake, ensuring a delightful softness in the final product.
- In a large mixing bowl, begin beating the room-temperature unsalted butter with granulated sugar, vegetable oil, and vanilla extract. Use an electric mixer on medium speed for about 3–4 minutes until the mixture is light and fluffy. The air incorporated here is crucial for a light cake that rises beautifully.
- Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. This gradual mixing ensures that each egg is well combined, promoting a uniform texture in your batter.
- Next, take half of your pre-mixed dry ingredients and gently fold them into the wet mixture. Once combined, pour in the milk and continue mixing until well blended. Add the remaining dry ingredients and mix just until smooth; be careful not to overmix as this might affect the fluffiness of your cake.
- Once your batter is ready, evenly distribute it into the prepared cake pans. Place them in the preheated oven and bake for approximately 22–25 minutes or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in their pans for about 2–3 minutes before transferring them to a wire rack to cool completely. This cooling process is essential for proper frosting application!
- While your cakes cool, you can prepare the delicious frosting. Begin by beating the room-temperature butter until smooth and creamy. Gradually add half of the powdered sugar, mixing well until combined. Then, add vanilla extract, ground cinnamon, and half of the heavy cream or milk. Mix until the frosting achieves a smooth consistency. Continue adding the remaining powdered sugar and more cream as needed until you reach your desired texture for spreading.
- Once the cake layers are completely cool, it’s time to assemble! Start by trimming the tops of the cakes if necessary to ensure they are even. Place one layer on a serving plate and spread about one cup of frosting on top. Repeat this process for the second layer, and finally, place the third layer on top. Use the remaining frosting to frost the entire cake, making sure to cover all sides for a beautiful finish.
- To elevate your cake’s aesthetic, pipe some decorative swirls of frosting on top for added dimension. Finally, adorn your cake with crunchy churros and a sprinkle of cinnamon sugar cereal crumbs. This not only adds an appealing look but also an exciting texture that will surely delight anyone who takes a slice.
Notes
Make sure all ingredients are at room temperature for an easier mixing process and better cake texture. If you can, let the cakes cool completely before frosting them; this prevents the frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 550 kcal
- Sodium: 220 mg
- Protein: 6.2 g