Can I make churro cake ahead of time?

Yes, you can make churro cake ahead of time. Bake the cake layers in advance, wrap them tightly, and store them in the refrigerator for up to 2 days or freeze them for up to 2 months. Assemble and frost the cake the day you plan to serve it for best results.

What is the secret to a moist churro cake?

The secret to a moist churro cake is using both butter and oil in the batter for richness and moisture. Creaming the butter and sugar properly and not overmixing the batter also help maintain a soft, fluffy texture.

Can I make this churro cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your churros and all other ingredients are gluten-free as well.

How long does churro cake last in the fridge?

Churro cake will last up to 4 days in the refrigerator when stored in an airtight container. Let it come to room temperature before serving for the best flavor and texture.

What can I use to decorate churro cake?

You can decorate churro cake with mini churros, cinnamon sugar cereal crumbs, a dusting of cinnamon sugar, and piped swirls of cinnamon buttercream for a stunning bakery-style look.

Churro Cake: 3-Layer Heavenly Treat for Dessert Lovers

Description

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.

Prep Time: 1 hour 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 946
Sugar: 106.7 g
Sodium: 164.4 mg
Fat: 48.3 g
Saturated Fat: 29 g
Unsaturated Fat: 17 g
Trans Fat: 1.3 g
Carbohydrates: 127.1 g
Fiber: 0.8 g
Protein: 5.3 g
Cholesterol: 166.9 mg