This churro cake is a three-layer cinnamon-spiced dessert filled and frosted with creamy cinnamon sugar buttercream. Perfect for cinnamon lovers, it’s soft, moist, and topped with crunchy churros and cinnamon cereal crumbs for a bakery-style finish.
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
Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment paper and grease.
In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat butter, sugar, oil, and vanilla extract until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing after each addition.
Add half the dry ingredients and mix until combined. Add milk and mix again.
Add remaining dry ingredients and mix until smooth. Do not overmix.
Divide batter evenly into prepared pans and bake for 22–25 minutes.
Cool cakes for 2–3 minutes in the pans, then transfer to a wire rack to cool completely.
For the frosting, beat butter until smooth. Add half the powdered sugar and mix well.
Add vanilla, cinnamon, salt, and half of the cream or milk; mix until smooth.
Add remaining powdered sugar and mix. Add more cream as needed for consistency.
Trim cake layers. Place the first layer on a plate, spread 1 cup frosting on top.
Add second layer, repeat with frosting, then add final layer and frost entire cake.
Pipe frosting swirls on top and decorate with churros and cereal crumbs.
Notes
For extra texture, add crushed cinnamon cereal between layers.
To reduce sweetness, decrease powdered sugar slightly and use more cream.
Chill cake layers before assembling for easier frosting.
Use high-quality cinnamon for the best flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
