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Churro Cake: a mouthwatering recipe for a fluffy, cinnamon-flavored cake

Total time: 65 Min
Difficulty: Low
Serves: 8 people
By Cookist

If you're a fan of the irresistible cinnamon flavor of churros, get ready to fall in love with this easy-to-make churro cake. It's a beautiful dessert that's ideal for everything from birthday parties to anniversaries, and holidays.

Churro cake is ultra-light and fluffy, with a tender, moist crumb. Cinnamon is infused into both the cake and the rich, decadent buttercream. Serve it with a side of vanilla ice cream or a drizzle of chocolate ganache. Just one bite and your friends will be begging you for the recipe!



Use room-temperature ingredients to make your churro cake.

You can use water, milk, or plant-based milk instead of whole milk when baking the buttercream.

Use gluten-free flour to make a gluten-free churro cake.

How to Store Churro Cake

Store your churro cake in an airtight container at room temperature for up to one day or in the fridge for up to 3 days.

for the cake
All-purpose flour
2 1/2 cups
Baking powder
2 1/2 tsp
Ground cinnamon
1 tbsp
1/2 tsp
butter, softened
3/4 cup
Vegetable Oil
1/4 cup
White sugar
1 1/2 cups
pure vanilla extract
1 tbsp
Large eggs
Whole Milk
1 1/4 cups
for the buttercream
butter, softened
2 1/2 cups
Powdered sugar
10 cups
pure vanilla extract
2 1/2 tsp
Ground cinnamon
2 1/2 tsp
Heavy Cream
8 tbsp
1/4 tsp
churros, for decorating

How to Make Churro Cake

Preheat your oven to 350F. Line three cake pans with parchment paper, then spray with cooking spray. Set aside.

Whisk flour, baking powder, cinnamon, and salt in a bowl.

Cream butter, sugar, oil, and vanilla in a bowl until fluffy.

Beat the eggs into the butter mixture one at a time.

Beat half the flour mixture into the butter mixture.

Gradually beat in the milk.

Add in the remaining flour mixture.

Mix the batter but not too much. This will make your cake dense instead of fluffy.

Pour the cake batter evenly between the four pans.

Bake for 22 to 25 minutes. Your cakes are done baking when a toothpick inserted into the center comes out clean and crumb-free. Remove the cakes from the oven and leave for a few minutes before taking them out of the pans and setting them on a wire rack to cool to room temperature.

Cream the butter in a large bowl.

Beat in half the powdered sugar. Beat in the vanilla and cinnamon. Mix in half the cream.

Add enough remaining powdered sugar until the buttercream reaches your desired consistency.

Put one cake on a serving platter. Coat it in one cup of frosting.

Layer a second cake on top of the first. Spread another cup of frosting over it, then repeat with another layer. Top with the last cake.

Cover the entire cake in the remaining frosting.

Garnish the cake with churros and a dusting of cinnamon sugar, if desired.

Slice, serve and enjoy!

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