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 buttercream frosting!
If you haven’t noticed, there are no boring cake flavors on Cambrea Bakes!
This churro cake is basically a churro in cake form!
I had the inspiration to make this recipe after having a serious churro craving but I didn’t want to go through the process of frying them.
Instead, I decided to combine the flavors you would get in the classic fair dessert and turn it into this fun treat. Each bite is full of warm vanilla and cinnamon flavor, a thin layer of caramel sauce, and cream cheese frosting. This recipe is perfect for any occasion, birthday, Cinco de Mayo, and beyond!
Table of Contents
Why We Love Churro Cake
- Delicious dessert: This cake is layered with moist and tender cinnamon vanilla cake, filled with dulce de leche caramel and cream cheese buttercream.
- Churro cravings: You can get all the same flavors of the classic churro in every bite of this cake!
- Perfect for any occasion, birthday, Cinco de Mayo, and beyond.
Ingredient Notes and Substitutions
Dulce de leche: You can make your own dulce de leche, or you can buy it premade from the store!
Sour cream: You can also substitute full-fat Greek yogurt instead of sour cream.
Buttermilk: Full-fat buttermilk is preferred but low-fat works as well. I don’t recommend making your own, as the fat in real buttermilk gives this cake its super moist texture!
Oil: I recommend a flavorless oil like canola or vegetable.
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
Step 1: In a stand mixing bowl, cream together the unsalted butter, granulated sugar, and canola oil for 3 minutes until light and fluffy. Add the eggs and vanilla extract into the bowl, mixing well after each addition until fully combined. Then mix in the sour cream.
Step 2: Scrape down the bowl and add one-third of the all-purpose flour, baking powder, baking soda, and salt. Mix until almost combined, then pour in half the buttermilk and mix. Continue adding the buttermilk and dry ingredients until fully combined.
Step 3: Line three 8-inch cake pans with a round of parchment on the bottom, then evenly distribute the batter into them. Bake the cakes at 350 F/180 C for 18-20 minutes.
Step 4: Let them cool for 15 minutes on a wire rack, then knock them out of the pans and let them cool completely. Once cool, combine the cinnamon and sugar in a large bowl and roll the sides of each cake layer in the sugar. If the sugar doesn’t stick, brush them lightly with some melted butter or simple syrup.
Step 5: Then make the cream cheese frosting. Cream the unsalted butter and cream cheese in a mixing bowl until smooth, then mix in the powdered sugar. When all of the sugar has been added, pour in the milk and vanilla extract. Mix everything one more time on medium speed until fluffy. Do not overmix it or the cream cheese will start to look wet and loose.
Step 6: Use a serrated knife to thinly slice the skin off the top of each layer to expose the cake crumb. Spread about 1/4 cup of the dulce de leche on top, leaving a half-inch border on the edge.
Step 7: Fill a piping bag with a large round piping tip and the frosting. Pipe a one-inch tall border of frosting around the edge of the cake.
Step 8: Pipe a small amount of frosting on top of the dulce de leche and use a spatula to smooth it on top and seal in the caramel. Set the next layer gently on top without pressing it down too much to keep the buttercream from squeezing out. For the top layer, spread the dulce de leche, then pipe dollops of the rest of the frosting around half of the border of the cake. Place in the freezer to chill for at least 20 minutes or until the frosting is set. Slice and enjoy!
Expert Baking Tips
Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
Make your own dulce de leche: Dulce de leche is incredibly easy to make from scratch! You can also buy your own can from the store.
Don’t overwhip the frosting: Cream cheese has the tendency to get liquidy if mixed too much. It should be thicker than regular frosting so that it holds up in between the layers!
Storage and Freezing
- Fridge: This cake will keep for up to 5 days if stored in a sealed container in the fridge.
- Freezer: You can freeze both the whole cake and individual slices wrapped in plastic wrap!
FAQs
You can find it in the baking aisle near the sweetened condensed milk!
I don’t recommend making this cake with regular milk, as the buttermilk is what keeps the cake super moist and tender!
I have not tested this recipe with gluten-free flour but would love to hear how it turns out if you do!
More Fun Cake Recipes
If you tried this 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
Equipment
- Large round piping tip
- 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
- 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
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon and set aside.3 ½ cups (420 g) all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons baking soda, 1 teaspoon salt, 2 tsp cinnamon
- In a stand mixing bowl, cream the butter, sugar, and oil together for 3 minutes until white and fluffy.¾ cup (170 g) unsalted butter room temperature, ¼ cup (50 g) canola oil, 1 ½ cups (300 g) granulated sugar
- 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.3 (150 g) Large eggs room temperature
- Mix in the vanilla and sour cream.1 tablespoon vanilla, ¼ cup (60 g) sour cream or greek yogurt room temperature
- 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.1 ¼ cup (285 g) Buttermilk room temperature
- Evenly distribute the batter into all three cake pans. (About 471 grams in each)
- Bake the cakes directly on the middle rack for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
To Make the Buttercream
- In a stand mixing bowl, mix the cream cheese on medium until smooth, then add the butter and mix to combine.4 oz cold full-fat cream cheese, 1 cup (226 g) unsalted butter
- Add the powdered sugar a half cup at a time, mixing on low after each addition.2 cups (200 g) powdered sugar
- Add the milk and vanilla and mix to combine.1 tbsp 2 % milk, 1 tsp vanilla extract
- 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).
Assembly
- Mix together the cinnamon and sugar in a large bowl and set it aside.1 tsp cinnamon, 1/2 cup (100 g) granulated sugar
- Use a serrated knife to thinly cut off the skin of each layer to expose the crumb.
- 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.
- Place one layer on a cake stand, platter, or cardboard round.
- 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.1 can dulce de leche
- 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.
- Use the spatula to smooth just the center frosting to cover the dulce de leche. Do not smooth the tire ring border!
- 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.
- Place the whole cake in the freezer and chill for at least 20 minutes, or until the frosting is set. Then serve and enjoy!
Notes
- Step by step process photos are provided above, in the body of this post.
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Make your own dulce de leche: Dulce de leche is incredibly easy to make from scratch! You can also buy your own can from the store.
- Don’t over whip the frosting: Cream cheese has the tendency to get liquid-y if mixed too much. It should be thicker than regular frosting so that it holds up in between the layers!
- To Store: Keep in the fridge in a sealed container or individually wrapped in the fridge for 5 days or freezer for up to one month!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Can I bake cakes the night before? If so how should I store them and I guess I should do cinnamon sugar dusting the next day too? Thanks in advance!
You can make them the night before and keep them at room temperature. I would do the cinnamon sugar the day you are going to assemble the cake!
Thank you! 25th b-day cake for son tomorrow and love to be able to keep stress to minimum with the prep ha!
I LOVE this cake! Your instructions were thorough yet simple. The flavor is fabulous! It was perfect for our Tex Mex birthday party!
Would baking this as one sheet pan cake and then cutting out three 8-inch rounds work? If so, do you have any idea how long would it need to bake for?
Hi Sarah, you can bake it as a sheet cake but you won’t have enough cake to cut out 3 cake rounds.
Super delicious and churro-y. I had to bake my layers for an extra 8 minutes beyond the suggested 18-20 which had me a little worried but it turned out perfectly. It was a big hit. Would definitely make again.
Yay! So happy to hear that Becca! 🙂
Can you split this between two cake pans if you don’t have three??
Hi Kelly! I don’t recommend splitting it in two otherwise they will likely overflow when baking. I recommend baking the first two, then after removing them from the pans washing one and baking the rest of the batter in the clean pan. Hope that is helpful! 🙂