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Churro Cake

Churro cake with chocolate ganache drip and cinnamon sugar layers on gold cake stand
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Imagine your favorite cinnamon-sugar churro dipped in rich chocolate… but as a stunning layer cake! This recipe features tender cinnamon cake layers, a fudgy chocolate ganache filling, and a silky, not-too-sweet ermine buttercream. It’s a showstopper dessert that’s worth every minute.

Ingredients

Scale

For the Cinnamon Swirl:

  • 3 Tbsp Brown Sugar
  • 1 Tbsp All-Purpose Flour
  • 1 tsp Ground Cinnamon

For the Tender Cinnamon Cake:

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1/4 cup Vegetable Oil
  • 2 large Eggs, room temperature
  • 1/2 cup Sour Cream, room temperature
  • 1 Tbsp Vanilla Extract
  • 1/2 cup Milk, room temperature

For the Chocolate Ganache:

  • 4 oz (113g) Dark Chocolate (60%+ cacao), chopped
  • 4 oz (1/2 cup) Heavy Cream

For the Cinnamon Ermine Buttercream:

  • 1 cup Milk
  • 1/4 cup All-Purpose Flour
  • 3/4 cup Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 cup (2 sticks) Unsalted Butter, softened but still cool
  • 1 tsp Vanilla Extract

For the Coating:

  • 1/4 cup Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions

  1. Make the Buttercream Base: In a saucepan, whisk the buttercream’s flour, brown sugar, cinnamon, and salt. Slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 3-5 minutes). Pour into a shallow bowl, press plastic wrap directly onto the surface, and let it cool completely to room temperature.
  2. Prep for Baking: Preheat oven to 350°F (177°C). Grease and line three 6-inch cake pans. In a small bowl, mix the ingredients for the Cinnamon Swirl and set aside.
  3. Mix the Cake Batter: In a large bowl, whisk the flour, baking powder, and salt. In a separate bowl with a mixer, beat the butter and sugar until combined. Stream in the oil and beat on high until light and fluffy (2 mins). Add eggs one at a time, followed by the sour cream and vanilla. With the mixer on low, alternate adding the dry ingredients and the milk, beginning and ending with the dry. Mix just until combined—don’t overdo it!
  4. Layer and Bake: Spread half the batter evenly among the three pans. Sprinkle the cinnamon swirl mixture over the batter. Top with the remaining batter and gently swirl with a knife. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Finish the Buttercream: Once the pudding base is fully cool, beat the softened butter in your mixer on high speed for 5 minutes until very pale and fluffy. With the mixer running on medium, add the cooled pudding one spoonful at a time. Once combined, add the vanilla and whip until smooth.
  6. Make the Ganache: Place chopped chocolate in a heat-safe bowl. Heat the cream until it just simmers, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth. Let it cool and thicken slightly.
  7. Assemble the Cake: Once the cakes are cool, mix the coating sugar and cinnamon. Gently roll the sides of each chilled cake layer in the mixture. Place the first layer on a stand, top with a thin layer of ganache, then a layer of buttercream. Repeat with the second layer. Place the third layer on top. Chill the cake for 30 minutes to set.
  8. Add the Drips: Gently warm the leftover ganache for 5-10 seconds. Use a spoon to create drips down the sides of the chilled cake. Slice and enjoy!

Notes

  • Tips & Tricks: For an extra moist cake, wrap the warm cake layers tightly in plastic wrap and chill them in the freezer. This traps the steam and moisture. Also, using room temperature eggs, butter, and milk is key for a smooth, even batter.
  • Serving Suggestions: This cake is rich! It pairs perfectly with a strong cup of black coffee or a cold glass of milk. For the best taste and texture, let slices sit at room temperature for about 20 minutes before serving to allow the buttercream to soften.
  • Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully—either whole or by the slice—for up to 2 months. Thaw in the fridge overnight.

Find it online: https://recipesh.com/churro-cake/