There’s something undeniably magical about the aroma of cinnamon and sugar wafting through the kitchen. It immediately transports me back to childhood memories of fairs and festivals, where churros were the ultimate treat. Today, I’m sharing my absolute favorite dessert creation: Churro Cake. This delightful confection captures all the warm, comforting flavors of traditional churros but in a show-stopping cake format that will have your guests begging for the recipe.
What Makes This Churro Cake Special
My journey to perfecting this recipe started three years ago when I was craving both churros and cake. Instead of choosing between the two, I thought, “Why not combine them?” The result was better than I could have imagined. This churro cake features:
- Tender vanilla cake layers infused with cinnamon
- Crunchy cinnamon-sugar coating reminiscent of authentic churros
- Velvety cream cheese frosting with hints of vanilla and cinnamon
- Rich dulce de leche filling and drizzle
- A spectacular presentation that looks like you spent hours (but I’ll share my shortcuts!)
The beauty of this recipe is that it captures the essence of fried churros—that irresistible cinnamon-sugar coating—but in a more approachable, less messy format. Plus, you can make it ahead of time, which is perfect for entertaining.
The History Behind Churros and Their Cake Transformation
Churros have a fascinating history that spans continents. These ridged, fried pastries originated in Spain but quickly found their way to Latin America, where they became a beloved staple. Traditional churros are made by piping choux pastry through a star-shaped nozzle into hot oil, then rolling the fried dough in cinnamon sugar.
The exact origins of churros are debated—some food historians believe Spanish shepherds created them as an easily cookable food in the mountains, while others suggest they were brought to Europe by Portuguese sailors who discovered similar fried dough treats in China.
What’s undeniable is their global appeal. From Spanish chocolate con churros to Mexican churros filled with dulce de leche or cajeta, these treats have evolved differently across cultures.
My churro cake pays homage to this rich culinary tradition while transforming it into something new. Instead of frying dough, we’re baking cake layers that capture the same warm, comforting flavors. It’s a fusion that respects tradition while embracing innovation—exactly the kind of baking I love most.
Essential Ingredients for Authentic Churro Flavor
Creating the perfect churro cake requires quality ingredients that capture that authentic churro experience. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Provides structure; measure properly by spooning into measuring cup and leveling off |
| Granulated sugar | 2 cups | For cake batter and cinnamon-sugar coating |
| Light brown sugar | 1/2 cup | Adds moisture and caramel notes |
| Unsalted butter | 1 cup (2 sticks) | Room temperature; European-style butter has higher fat content for richer results |
| Eggs | 4 large | Room temperature for better emulsification |
| Whole milk | 1 cup | Provides tenderness and moisture |
| Sour cream | 1/2 cup | The secret to an ultra-moist cake texture |
| Ground cinnamon | 3 tablespoons | Divided between batter, coating, and frosting |
| Pure vanilla extract | 1 tablespoon | Use real vanilla, not imitation, for best flavor |
| Baking powder | 1 tablespoon | For proper rise |
| Salt | 1 teaspoon | Enhances all flavors |
| Cream cheese | 16 oz (2 blocks) | Full-fat, for frosting |
| Powdered sugar | 4 cups | For silky frosting texture |
| Dulce de leche | 1 cup | Store-bought or homemade |
The beauty of these ingredients is that most are pantry staples. The only specialized ingredient—dulce de leche—can be purchased ready-made or easily created by simmering a can of sweetened condensed milk (though that requires advance planning).
Equipment You’ll Need
Having the right tools makes this recipe much easier to execute:
- Three 8-inch round cake pans (or two 9-inch pans for a slightly shorter cake)
- Stand mixer or hand mixer
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Offset spatula for frosting
- Cake turntable (helpful but optional)
- Pastry brush for applying butter to the cake exterior
- Cooling racks
- Parchment paper
- Piping bag with star tip (for decorative frosting and authentic churro look)
Step-by-Step Churro Cake Recipe
For the Cinnamon Cake Layers:
- Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans, line with parchment paper circles, then grease the parchment too.
- In a medium bowl, whisk together the flour, baking powder, 1 tablespoon cinnamon, and salt.
- In your stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
- Add vanilla extract and mix to combine.
- Combine milk and sour cream in a measuring cup.
- Alternate adding the dry ingredients and wet ingredients to the butter-sugar mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix just until combined after each addition.
- Divide batter evenly among the prepared pans. Smooth the tops with an offset spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
For the Cinnamon-Sugar Coating:
- Mix 1 cup granulated sugar with 2 tablespoons ground cinnamon in a shallow dish.
- Melt 1/2 cup butter in a small bowl.
- Once cakes are completely cool, brush the outsides (not the tops) with melted butter.
- Immediately press the buttered sides into the cinnamon-sugar mixture to coat.
For the Cream Cheese Frosting:
- In your stand mixer with the paddle attachment, beat cream cheese and 1/2 cup butter until smooth and creamy.
- Add powdered sugar one cup at a time, mixing on low until incorporated, then beating on medium until fluffy.
- Mix in 1 teaspoon cinnamon and 1 teaspoon vanilla extract.
- If frosting is too thick, add 1-2 tablespoons of milk. If too thin, add more powdered sugar.
Assembling the Churro Cake:
- Place first cake layer on a serving plate or cake stand.
- Pipe a dam of cream cheese frosting around the edge to contain the filling.
- Spread 1/3 cup of dulce de leche inside the dam.
- Top with a thin layer of cream cheese frosting.
- Repeat with the second layer.
- Add the final cake layer on top.
- Apply a thin crumb coat of frosting to the entire cake and chill for 20 minutes.
- Finish frosting the cake, leaving the sides with minimal frosting to showcase the cinnamon-sugar coating.
- Pipe decorative swirls on top with remaining frosting using a star tip to mimic churros.
- Warm the remaining dulce de leche slightly and drizzle over the top, allowing it to drip down the sides.
- Sprinkle additional cinnamon-sugar mixture on top for the finishing touch.
Common Mistakes to Avoid When Making Churro Cake
Even experienced bakers can run into issues when trying a new recipe. Here are some pitfalls to avoid:
| Mistake | Consequence | How to Avoid |
|---|---|---|
| Using cold ingredients | Uneven texture and poor rise | Bring butter, eggs, milk, and sour cream to room temperature before starting |
| Overmixing the batter | Tough, dense cake | Mix just until ingredients are combined; stop once no dry flour is visible |
| Opening the oven door too early | Cake sinking in the center | Wait until at least 20 minutes into baking before checking |
| Frosting a warm cake | Melting frosting and sliding layers | Allow cake to cool completely before frosting; refrigerate layers if needed |
| Applying cinnamon-sugar to dry cake | Coating won’t stick properly | Ensure the sides are brushed with enough melted butter first |
| Rushing the assembly | Unstable layers and filling seepage | Chill the cake between steps and use a proper frosting dam for fillings |
| Skipping the crumb coat | Crumbs in final frosting layer | Always apply a thin layer of frosting first, chill, then apply the final coat |
Taking your time and following each step carefully will help you achieve a stunning cake that tastes as good as it looks.
Variations and Creative Twists
Once you’ve mastered the basic churro cake, you might want to experiment with these delicious variations:
Chocolate Churro Cake
Add 1/2 cup cocoa powder to the cake batter and reduce flour by 1/2 cup. Use chocolate cream cheese frosting and add a chocolate ganache drip for an indulgent twist.
Mini Churro Cupcakes
Adapt the recipe to make cupcakes. After baking, dip the tops in melted butter and cinnamon sugar. Pipe frosting in a circular pattern to mimic a churro’s ridges.
Churro Cake Pops
Crumble cake scraps, mix with frosting, form into balls, then coat with melted butter and cinnamon sugar for bite-sized churro treats.
Gluten-Free Option
Substitute a quality cup-for-cup gluten-free flour blend. The texture may be slightly different, but the flavor will still be delicious.
Vegan Adaptation
Use plant-based butter, flax eggs, and plant-based milk and cream cheese. For the dulce de leche, try a coconut milk-based caramel.
Make-Ahead and Storage Tips
This cake actually benefits from a bit of resting time, as the flavors meld together beautifully. Here’s how to plan ahead:
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Cake layers | Up to 2 days | Wrap tightly in plastic wrap at room temperature | Can also be frozen for up to 1 month |
| Frosting | Up to 3 days | Refrigerate in airtight container | Bring to room temperature and re-whip before using |
| Assembled cake | Up to 24 hours | Refrigerate loosely covered | Let stand at room temperature 1-2 hours before serving |
| Leftovers | Up to 5 days | Refrigerate in airtight container | The cinnamon-sugar coating may soften over time |
For best results when serving, I like to take the cake out of the refrigerator about 1-2 hours before cutting. This allows the frosting to soften slightly and the flavors to shine.
Serving Suggestions
A slice of churro cake is delightful on its own, but here are some serving ideas to make your dessert experience even more special:
- Serve with a scoop of vanilla bean ice cream for the ultimate contrast of warm spices and cool creaminess
- Add fresh berries on the side—strawberries or raspberries pair beautifully with the cinnamon flavors
- Offer additional warm dulce de leche sauce for guests to drizzle as desired
- Serve with Mexican hot chocolate for an authentic pairing
- Garnish with fresh mint leaves for a pop of color and refreshing contrast
- For a cozy fall dessert, serve with spiced apple cider
The Science Behind the Perfect Texture
Understanding the science behind baking helps create the perfect churro cake texture. Here’s what’s happening in this recipe:
The combination of butter and sugar creates air pockets during the creaming process, which expand during baking for a light texture. Eggs provide structure and fat, while sour cream’s acidity tenderizes the gluten in the flour, resulting in a cake that’s sturdy enough to layer but still tender to the fork.
The cinnamon-sugar coating creates a textural contrast similar to real churros—slightly crunchy exterior giving way to a soft, tender cake interior. Meanwhile, the butter that helps the coating adhere also adds moisture to the cake’s exterior, preventing it from drying out.
The cream cheese frosting provides tanginess that balances the sweet cinnamon-sugar, while its fat content melts slowly on the palate, creating a luxurious mouthfeel that complements the cake.
Nutritional Information
While this is definitely an indulgent dessert meant for special occasions, here’s the approximate nutritional breakdown per serving (assuming the cake serves 12):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 |
| Total Fat | 32g |
| Saturated Fat | 19g |
| Cholesterol | 145mg |
| Sodium | 380mg |
| Total Carbohydrates | 85g |
| Dietary Fiber | 1g |
| Sugars | 65g |
| Protein | 7g |
Remember, dessert is about enjoyment and celebration. This cake is perfect for birthdays, holidays, and special gatherings where a bit of indulgence is welcome!
Frequently Asked Questions
Q: Can I make this cake in advance for a party?
A: Absolutely! The assembled cake can be made up to 24 hours in advance and refrigerated. For longer preparation, you can make the components separately (cake layers, frosting) and assemble the day of your event. Just remember to bring the cake to room temperature for 1-2 hours before serving for the best flavor and texture.
Q: My frosting seems too runny. How can I fix it?
A: This usually happens if your cream cheese or butter was too warm. Pop the frosting in the refrigerator for 15-20 minutes, then beat again. If it’s still too soft, gradually add more powdered sugar, 1/4 cup at a time, until you reach the desired consistency.
Q: Can I use cake mix as a shortcut?
A: While homemade yields the best results, you can use a vanilla cake mix as a base. Enhance it by adding 1 tablespoon of cinnamon and substituting some of the water with sour cream. The cinnamon-sugar coating and cream cheese frosting are what really give this cake its churro character, so don’t skip those steps!
Q: How do I prevent my cake layers from sticking to the pan?
A: Be thorough with your pan preparation: grease the pans with butter or cooking spray, line the bottoms with parchment paper circles, then grease the parchment too. After baking, let the cakes cool in the pans for exactly 10 minutes before turning out onto cooling racks.
Q: My cinnamon-sugar coating isn’t sticking well. What am I doing wrong?
A: Make sure you’re applying enough melted butter to the sides of the cake, and that the butter hasn’t cooled too much before pressing the cake into the cinnamon-sugar mixture. The sides should feel quite moist with butter before coating.
Q: Can I make my own dulce de leche instead of using store-bought?
A: Yes! Place an unopened can of sweetened condensed milk in a pot of water (ensuring it’s completely submerged), bring to a simmer, and cook for 2-3 hours, adding water as needed to keep the can submerged. Let cool completely before opening. Alternatively, pour the sweetened condensed milk into a baking dish, cover with foil, place in a water bath, and bake at 425°F for about 1.5 hours until golden brown.
Q: My cake layers came out uneven. How can I get a level cake?
A: You can trim the tops of your cake layers with a serrated knife to make them even. For future bakes, try using cake strips around your pans (you can make them with wet paper towels wrapped in foil) to help the cake bake more evenly.
Conclusion
Creating a churro cake is more than just baking—it’s crafting an experience that brings together the beloved flavors of a classic street food in an elegant, shareable format. The warm cinnamon, sweet sugar coating, tangy cream cheese, and luscious dulce de leche combine to create something truly special.
What I love most about this recipe is how it bridges cultures and memories. It respects the traditional churro while transforming it into something new that can be shared around a table with friends and family. Each component plays a crucial role in recreating that magical churro experience—from the subtle crunch of the cinnamon-sugar coating to the soft, tender cake interior.
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something spectacular, this churro cake delivers both impressive presentation and incredible flavor. It’s the kind of dessert that creates new memories while honoring traditions.
So heat up your oven, gather your ingredients, and prepare for a baking adventure that will fill your kitchen with the irresistible aroma of cinnamon and sugar. Your efforts will be rewarded with a showstopping dessert that captures the heart and soul of the beloved churro in each delicious bite.
