The Ultimate Homemade Churro Cake Recipe: A Fiesta of Flavors!
Prepare to fall in love with a dessert that’s both incredibly easy to make and utterly irresistible: our homemade Churro Cake! Inspired by the beloved classic fairground treat, this recipe transforms the familiar crispy, cinnamon-sugar goodness of churros into a show-stopping layered cake. You’ll delight in a moist and tender cinnamon vanilla cake, generously filled with rich dulce de leche caramel, crowned with a crunchy cinnamon sugar coating, and enveloped in a dreamy cream cheese buttercream frosting. It’s the perfect celebration of flavor and texture, all in one glorious slice!
Here at Cambrea Bakes, we believe in exciting and unforgettable flavors, and this churro cake is no exception! It’s truly a churro reimagined in a magnificent cake form. My inspiration for creating this unique recipe struck during a serious churro craving – a craving I wanted to satisfy without the fuss and mess of deep-frying. So, I set out to capture all the iconic flavors and textures of a classic churro and transform them into this delightful dessert. Every single bite delivers a harmonious blend of warm vanilla and cinnamon, a decadent layer of smooth dulce de leche caramel, and a generous slather of tangy-sweet cream cheese frosting. This churro cake is incredibly versatile and perfect for any gathering, from a casual birthday celebration to a festive Cinco de Mayo party, or simply as a special treat to brighten your day!
Table of Contents
Why You Will Adore This Churro Cake
- A Truly Delicious Dessert: This isn’t just any cake; it’s a symphony of flavors and textures. Each layer of moist, tender cinnamon vanilla cake is perfectly complemented by the rich, gooey dulce de leche caramel filling and a generous slather of smooth, tangy cream cheese buttercream. The vibrant cinnamon sugar coating on the cake layers adds an extra dimension of authentic churro crunch, making every forkful an experience to savor. It’s a sophisticated yet comforting dessert that will impress everyone!
- Satisfies All Your Churro Cravings (Without the Fryer!): Love churros but dread the deep-frying process? This cake is your dream come true! It captures all the beloved elements of classic churros – the warm cinnamon, the sweet sugar, the rich caramel – in an easy-to-make cake format. You get that authentic taste and feel without any of the mess or hassle, making it a perfect alternative for a stress-free dessert.
- Perfect for Any Occasion: Whether you’re celebrating a birthday, hosting a vibrant Cinco de Mayo gathering, planning a potluck, or simply looking for a special weekend treat, this churro cake fits right in. Its unique flavor profile and festive presentation make it a showstopper at any event. It’s a crowd-pleaser that adds a touch of fun and indulgence, guaranteed to leave your guests asking for the recipe!
- Simple & Accessible Baking: Despite its impressive appearance, this churro cake recipe is designed to be straightforward and accessible for bakers of all skill levels. With clear instructions and readily available ingredients, you can confidently create a bakery-worthy dessert right in your own kitchen.
Key Ingredients and Smart Substitutions
Dulce de leche: This luscious caramel-like sauce is a star in our churro cake, providing a deep, sweet, and creamy layer. While you can certainly make your own dulce de leche from scratch for an extra personal touch, store-bought versions are widely available and work perfectly for convenience. Look for it in the international aisle or near sweetened condensed milk in your grocery store.
Sour cream: The addition of sour cream is crucial for achieving an incredibly moist and tender cake crumb. Its acidity helps tenderize the gluten, and its fat content contributes to richness. If you don’t have sour cream on hand, a full-fat Greek yogurt makes an excellent substitute, offering similar moisture and a slight tang.
Buttermilk: Full-fat buttermilk is highly recommended for this recipe. Its acidity reacts with the baking soda, creating a lighter, more tender cake, while its fat content ensures supreme moistness. We advise against making your own buttermilk substitute (milk + lemon juice/vinegar) for this particular recipe, as the fat in real buttermilk is key to achieving the desired super moist texture that sets this cake apart.
Oil: For the cake batter, a flavorless oil like canola or vegetable oil is best. Oil contributes to a consistently moist crumb and helps keep the cake tender over several days, unlike butter which can make cakes denser and drier when cold. Ensure your chosen oil is neutral in taste so it doesn’t interfere with the delightful cinnamon-vanilla flavors.
Other Key Ingredients: Don’t forget the essentials! All-purpose flour provides the cake’s structure, while baking powder and baking soda are essential leavening agents. Granulated sugar sweetens the cake and helps create that light, fluffy texture when creamed with butter. Unsalted butter and large eggs, both at room temperature, are vital for a smooth batter and even baking. Lastly, a generous amount of vanilla extract and cinnamon infuses the cake with its signature churro essence.
Full ingredient measurements and detailed instructions can be found in the comprehensive recipe card below!
Step-by-Step Churro Cake Recipe Instructions
Making the Moist Cinnamon Vanilla Cake Layers
Step 1: Prepare the Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and canola oil. Beat on medium speed for a full 3 minutes until the mixture is visibly lightened in color and wonderfully fluffy. This step incorporates air, which is crucial for a tender cake. Next, add the large eggs one at a time, mixing thoroughly after each addition until fully combined. Finish by mixing in the vanilla extract and room temperature sour cream until just incorporated. Scrape down the sides and bottom of the bowl frequently to ensure all ingredients are evenly mixed.
Step 2: Combine Wet and Dry Ingredients. With the mixer on low speed, begin adding the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in three alternating additions with the buttermilk. Start by adding one-third of the dry mixture and mix until just barely combined. Then, pour in half of the buttermilk and mix until nearly incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix until everything is just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
Step 3: Bake the Cake Layers. Prepare three 8-inch cake pans by lightly greasing them and lining the bottoms with parchment paper rounds. Evenly distribute the prepared cake batter among the three pans. For consistent layers, you can use a kitchen scale to measure about 471 grams of batter into each pan. Bake in a preheated oven at 350°F (180°C) for 18-20 minutes, or until a wooden skewer inserted into the center of each cake comes out clean.
Step 4: Cool and Coat with Cinnamon Sugar. Once baked, allow the cakes to cool in their pans on a wire rack for about 15 minutes. This helps them firm up slightly before handling. Then, carefully invert them onto the wire rack to cool completely. While the cakes are cooling, prepare your signature churro coating by combining cinnamon and granulated sugar in a large, shallow bowl. Once the cake layers are completely cool, use a serrated knife to carefully trim off any domed tops to create flat, even layers. Then, gently roll the sides of each cake layer in the cinnamon sugar mixture until well coated. If the sugar isn’t sticking well, you can lightly brush the sides of the cake with a little melted butter or a simple syrup before rolling to help it adhere.
Crafting the Cream Cheese Buttercream Frosting
Step 5: Prepare the Cream Cheese Frosting. In a clean stand mixer bowl, beat the cold full-fat cream cheese on medium speed until it is smooth and lump-free. Then, add the softened unsalted butter and continue mixing until both are fully combined and creamy. Gradually add the powdered sugar, about half a cup at a time, mixing on low speed after each addition until incorporated. Once all the sugar is in, pour in the milk and vanilla extract. Increase the mixer speed to medium and beat for an additional 30 seconds until the frosting is light and fluffy, yet still wonderfully thick. It’s crucial not to overmix cream cheese frosting, as it can quickly become too thin and loose, making it difficult to pipe and hold its shape.
Assembling Your Magnificent Churro Cake
Step 6: Prepare Layers for Filling. Place your first cinnamon-sugar-coated cake layer onto your serving platter or cake stand. Spread about 1/4 cup of the rich dulce de leche evenly over the top of this layer, being sure to leave a half-inch border clean around the edge. This border will act as a dam for your frosting.
Step 7: Pipe the Frosting Border. Fill a large piping bag fitted with a large round piping tip with your prepared cream cheese frosting. Carefully pipe a sturdy, one-inch tall border of frosting around the very edge of the cake layer, enclosing the dulce de leche. This border is essential for containing the caramel and providing structural support for the layers above.
Step 8: Fill and Stack. Pipe a small amount of frosting directly on top of the dulce de leche within the piped border. Using a small offset spatula, gently smooth this inner frosting layer to fully cover and seal in the caramel. Carefully place the next cake layer on top, aligning it perfectly without pressing down too firmly, which could cause the buttercream and caramel to squeeze out. Repeat this process for the remaining layers. For the very top layer, spread the dulce de leche as before, then pipe decorative dollops of the remaining frosting around half of the cake’s top edge. For the best presentation and stability, place the assembled cake in the freezer to chill for at least 20 minutes, or until the frosting is nicely set. This firming-up period makes slicing much cleaner. Once chilled, slice and enjoy your spectacular churro cake!
Expert Baking Tips for Churro Cake Success
Use a kitchen scale for precision. Baking is a science, and precise measurements are key to consistent results. Using a kitchen scale is far more accurate than cup measurements, especially for flour. Even a slight variation in flour can drastically change your cake’s texture. To easily convert this recipe to metric, look for the “metric” button next to the ingredients title on the recipe card. If you don’t own a scale, be sure to fluff your flour with a spoon before gently spooning it into your measuring cup and leveling it off without packing.
Ensure all ingredients are at room temperature. This tip is paramount for any successful baking endeavor, especially for cakes and buttercreams. Room temperature ingredients (butter, eggs, sour cream, buttermilk) emulsify much more easily, creating a smooth, homogenous batter or frosting. This leads to a perfectly uniform texture and ensures your cake bakes evenly and rises beautifully.
Consider making your own dulce de leche for enhanced flavor. While store-bought dulce de leche is perfectly acceptable and convenient, making your own from scratch can deepen the flavor and adds a wonderful homemade touch. It’s surprisingly easy to do, often involving just a can of sweetened condensed milk slowly simmered or baked. However, if time is short, a high-quality store-bought brand will still deliver delicious results.
Do not overwhip your cream cheese frosting. Cream cheese frosting is famously delicate. Overmixing it can cause the cream cheese to break down, resulting in a runny, wet, and often curdled-looking frosting that won’t hold its shape. Mix only until the ingredients are just combined and fluffy. Aim for a thick consistency that is firm enough to pipe and support the cake layers, as it should be noticeably thicker than a regular buttercream to prevent oozing between layers.
Trim cake domes for a level cake. Once your cake layers are completely cool, use a serrated knife or a cake leveler to gently slice off any domed tops. This creates flat, even layers that stack beautifully, preventing a leaning or unstable cake. The trimmed cake scraps are also a delightful baker’s treat!
Parchment paper is your best friend. Always line the bottom of your cake pans with parchment paper. This extra step guarantees that your cakes will release cleanly from the pans every time, preventing sticking and broken layers, and saving you a lot of frustration.
Storage and Freezing Your Churro Cake
- Fridge Storage: This churro cake, with its cream cheese frosting and dulce de leche, is best stored in the refrigerator. Place the entire cake or individual slices in an airtight container to prevent it from drying out or absorbing other odors from the fridge. Stored properly, the cake will remain fresh, moist, and delicious for up to 5 days. For best flavor and texture, allow slices to come to room temperature for about 20-30 minutes before serving.
- Freezer Storage: For longer preservation, this cake freezes beautifully! You can freeze either the whole cake or individual slices. To freeze a whole cake, first chill it uncovered in the freezer for about an hour until the frosting is firm. Then, tightly wrap the entire cake in several layers of plastic wrap, followed by a layer of aluminum foil. For individual slices, wrap each slice tightly in plastic wrap and then foil. Frozen cake can be stored for up to one month. To thaw, transfer the wrapped cake (whole or slices) to the refrigerator overnight, then bring to room temperature before serving.
Frequently Asked Questions (FAQs) about Churro Cake
Dulce de leche is becoming increasingly popular and can often be found in the baking aisle of most major grocery stores, usually located near the sweetened condensed milk. You might also find it in the international foods section or at specialty Latin American markets.
While some cake recipes allow for buttermilk substitutes, for this churro cake, I highly recommend using genuine full-fat buttermilk. The specific combination of its acidity and fat content is what gives this cake its signature super moist, tender, and light crumb. Using regular milk or a homemade substitute might result in a denser or drier cake, missing out on the unique texture this recipe aims for.
I have not personally tested this churro cake recipe with gluten-free flour blends. Baking with gluten-free flours can sometimes require specific adjustments to liquid content or other ingredients, depending on the blend. If you do attempt it with a 1:1 gluten-free baking flour, I would love to hear how it turns out!
Cream cheese frosting can become runny if overmixed or if the cream cheese was too warm. If your frosting is too loose, try chilling it in the refrigerator for 20-30 minutes. Once chilled, re-whip it briefly, just until it reaches a spreadable consistency. Avoid overmixing again!
Absolutely! To prepare ahead, bake the cake layers as directed and allow them to cool completely. Once cool, wrap each layer tightly in plastic wrap and store them at room temperature for up to 1 day, or in the refrigerator for up to 3 days. For longer storage, freeze the wrapped layers for up to a month. Thaw in the refrigerator before assembling.
Explore More Delicious Cake Recipes
- Mango Mousse Cake
- Cookie Butter Cake
- Lemon Blueberry Cake
- Decadent Chocolate Lava Cake
If you tried this churro cake or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Churro Cake
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Equipment
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3 8 inch cake pans
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large piping bag
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Large round piping tip
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Small offset spatula
Ingredients
For the Cake
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- 1 teaspoon salt
- 2 tsp cinnamon
- ¾ cup unsalted butter room temperature
- ¼ cup canola oil
- 1 ½ cups granulated sugar
- 3 Large eggs room temperature
- ¼ cup sour cream or greek yogurt room temperature
- 1 tablespoon vanilla
- 1 ¼ cup Buttermilk room temperature
For the Filling & Frosting
- 1 cup unsalted butter, room temperature
- 4 oz cold full-fat cream cheese
- 2 cups powdered sugar
- 1 tbsp 2 % milk
- 1 tsp vanilla extract
- 1 can dulce de leche, store bought or homemade
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
To Make the Cake
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Preheat your oven to 350°F (180°C). Lightly grease the bottoms of three 8-inch cake pans and line them with a round of parchment paper. This ensures easy release.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined. Set this dry mixture aside.3 ½ cups (420 g) all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons baking soda, 1 teaspoon salt, 2 tsp cinnamon
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In a stand mixing bowl, cream the room temperature unsalted butter, granulated sugar, and canola oil together for 3 minutes on medium speed until the mixture is light in color and fluffy. This aerates the batter for a tender cake.¾ cup (170 g) unsalted butter room temperature, ¼ cup (50 g) canola oil, 1 ½ cups (300 g) granulated sugar
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Add the large eggs, one at a time, mixing thoroughly after each addition until fully incorporated. Scrape down the bottom and sides of the bowl to ensure everything is well mixed.3 (150 g) Large eggs room temperature
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Next, mix in the vanilla extract and room temperature sour cream (or Greek yogurt) until just combined.1 tablespoon vanilla, ¼ cup (60 g) sour cream or greek yogurt room temperature
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Alternately add the dry ingredients and buttermilk to the wet mixture. Start by adding one-third of the dry ingredients and mix on low until almost combined. Then, pour in half of the buttermilk and mix. Continue alternating with the remaining dry ingredients and buttermilk until everything is just combined. Be careful not to overmix, as this can develop gluten and make the cake tough. Scrape down the sides and bottom of the bowl one last time to ensure uniformity.1 ¼ cup (285 g) Buttermilk room temperature
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Evenly distribute the cake batter into the three prepared cake pans. For precise layers, aim for about 471 grams of batter in each pan.
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Bake the cakes on the middle rack of your preheated oven for 18-20 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.
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Allow the cakes to cool in their pans on a wire rack for 15 minutes. This helps them set. Then, run a small spatula or knife around the edges of the pans, invert the cakes onto the wire rack, and let them cool completely before frosting.
To Make the Buttercream
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In a stand mixing bowl fitted with the paddle attachment, beat the cold full-fat cream cheese on medium speed until it is completely smooth and lump-free. Then, add the room temperature unsalted butter and mix until fully combined and creamy.4 oz cold full-fat cream cheese, 1 cup (226 g) unsalted butter
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With the mixer on low speed, gradually add the powdered sugar, about half a cup at a time. Mix well after each addition until all the sugar is incorporated and the frosting thickens.2 cups (200 g) powdered sugar
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Pour in the milk and vanilla extract. Mix on low speed until combined.1 tbsp 2 % milk, 1 tsp vanilla extract
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Increase the mixer speed to medium and beat for about 30 seconds until the frosting looks light and fluffy, but still retains a thick, pipeable consistency. Be careful not to overmix, as cream cheese frosting can become runny. Cover the bowl and refrigerate until ready to use. When you are ready to assemble, give the frosting a brief whip (20-30 seconds) in the mixing bowl until it’s just soft enough to work with, but not wet.
Assembly
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In a large, shallow bowl, combine the granulated sugar and cinnamon for the coating. Set aside.1 tsp cinnamon, 1/2 cup (100 g) granulated sugar
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Using a serrated knife, carefully trim off the very top, thinly sliced “skin” of each cooled cake layer to expose the soft cake crumb. This creates a fresh surface for the sugar to adhere to.
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Roll the sides of each cake layer in the prepared cinnamon sugar mixture, ensuring a generous and even coating. If the sugar isn’t sticking well, lightly brush the sides of the cake with a little melted butter or a simple syrup (recipe in notes below) before rolling them.
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Place your first cinnamon-sugar-coated cake layer onto your chosen cake stand, serving platter, or cardboard cake round.
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Using a small offset spatula, evenly spread about 1/4 cup of the luscious dulce de leche over the top of the cake layer. Make sure to leave a half-inch border clean around the edge.1 can dulce de leche
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Fill a large piping bag fitted with a large round tip with your chilled cream cheese frosting. Pipe a sturdy, approximately 1-inch tall border (a ‘tire ring’) around the outer edge of the cake layer, enclosing the dulce de leche. Then, pipe a light zig-zag pattern of frosting directly on top of the dulce de leche in the center.
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Using your small offset spatula, gently smooth just the center frosting to cover and seal in the dulce de leche completely. Be careful not to disturb the piped border.
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Carefully place the next cake layer on top of the frosted layer, aligning it perfectly. Do not press down too much, as this could cause the frosting and caramel to squeeze out the sides. Repeat the dulce de leche, piping border, and frosting steps for the next layer. For the very top layer, spread the dulce de leche, then pipe decorative dollops or swirls of the remaining frosting around half of the top edge of the cake for an elegant finish.
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For best results and cleaner slices, place the assembled churro cake in the freezer to chill for at least 20 minutes, or until the frosting has fully set. Then, it’s ready to slice, serve, and enjoy!
Notes
- Step-by-step process photos are provided above, in the body of this post, for visual guidance.
- Use a kitchen scale: Baking with a scale offers unmatched precision, leading to consistently perfect results every time. It’s faster, easier, and eliminates guesswork compared to volumetric measurements.
- Use room temperature ingredients: Allowing your butter, eggs, sour cream, and buttermilk to come to room temperature is essential. This creates a smooth, fully blended batter and a stable frosting, which in turn results in a uniform cake texture and even baking.
- Make your own dulce de leche: For an extra layer of homemade goodness, consider making your own dulce de leche from a can of sweetened condensed milk. It’s incredibly easy! Alternatively, a good quality store-bought can works just fine.
- Don’t overwhip the frosting: Cream cheese is sensitive and can become runny if mixed too much. Beat only until it’s smooth and fluffy. The frosting should be noticeably thick to ensure it holds up beautifully between the cake layers without squeezing out.
- To Store: Keep the finished churro cake in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze individual slices or the whole cake, tightly wrapped in plastic wrap and then foil, for up to one month. Thaw overnight in the fridge before serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate and should be used as a general guide. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients and preparation methods.