Dessertscambreabakes5.0
Churro Cake
This churro cake is so easy to make and completely irresistible! Inspired by the classic fair dessert, it features moist cinnamon vanilla cake, dulce de leche caramel, crunchy cinnamon sugar, and cream cheese frosting!
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- mixing bowl
- spatula
- knife
📝 Preparation Steps
1
To Make the Cake
2
Preheat the oven to 350 F/180 C. Lightly grease the bottom of three 8-inch cake pans and line the bottoms with a round of parchment paper.
3
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon and set aside.
baking powder2 teaspoonssalt1 teaspoon¾ cup unsalted butter room temperatureunsalted butter (room temperature)1 cupcinnamon1 tsp
4
In a stand mixing bowl, cream the butter, sugar, and oil together for ⏱️ 3 minutes until white and fluffy.
5
Mix in the eggs one at a time, mixing very well after each addition until completely combined. Scrape down the bottom and sides of the bowl.
6
Mix in the vanilla and sour cream.
vanilla1 tablespoonvanilla extract1 tsp
7
Add a third of the dry ingredients and mix until almost combined, then pour in half of the buttermilk. Continue alternating the buttermilk and dry ingredients until everything is combined. Scrape down the sides and bottom of the bowl to make sure everything is well combined.
8
Evenly distribute the batter into all three cake pans. (About 471 grams in each)
9
Bake the cakes directly on the middle rack for ⏱️ 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10
Let them cool on a wire rack for ⏱️ 15 minutes, then run a spatula around the sides of the pans and turn them out onto the rack to finish cooling completely.
11
To Make the Buttercream
12
In a stand mixing bowl, mix the cream cheese on medium until smooth, then add the butter and mix to combine.
13
Add the powdered sugar a half cup at a time, mixing on low after each addition.
powdered sugar2 cups
14
Add the milk and vanilla and mix to combine.
vanilla1 tablespoonvanilla extract1 tsp
15
Increase the speed to medium for ⏱️ 30 seconds until it looks fluffy, but is still thick. Cover and keep the bowl in the fridge until ready to use. When you are ready to use it, mix the frosting briefly in a mixing bowl for ⏱️ 20-30 seconds, until it's just soft enough to work with but doesn't look wet (which is a sign it's over-mixed).
16
Assembly
17
Mix together the cinnamon and sugar in a large bowl and set it aside.
cinnamon1 tsp
18
Use a serrated knife to thinly cut off the skin of each layer to expose the crumb.
19
Roll the sides of each layer in the cinnamon sugar. If the sugar isn't sticking, lightly brush the sides with melted butter or a simple syrup (recipe in notes) then roll them until coated.
cinnamon1 tsp
20
Place one layer on a cake stand, platter, or cardboard round.
21
Use an offset spatula to evenly spread 1/4 cup of the dulce de leche on top, leaving a 1/2 inch border on the edge clean.
dulce de leche (store bought or homemade)1 can
22
Fill a large piping bag with a large round tip with the frosting. Pipe a tire ring that is about 1 inch tall around the edge of the cake, then pipe a light zig zag layer of the frosting on top of the dulce de leche.
dulce de leche (store bought or homemade)1 can
23
Use the spatula to smooth just the center frosting to cover the dulce de leche. Do not smooth the tire ring border!
dulce de leche (store bought or homemade)1 can
24
Set the next cake layer on top. Do not press it down or the frosting will push out the sides. Continue assembling the cake, topping the final layer with dollops of frosting around half of the top edge.
25
Place the whole cake in the freezer and chill for at least ⏱️ 20 minutes, or until the frosting is set. Then serve and enjoy!
Nutrition Facts
calories
837 kcal
fat Content
46 g
serving Size
1 serving
fiber Content
2 g
sugar Content
66 g
sodium Content
494 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
153 mg
carbohydrate Content
101 g
saturated Fat Content
25 g
unsaturated Fat Content
17 g
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