Churro Cake
A soft, fluffy cinnamon-sugar cake that captures the flavor of classic Mexican churros — sweet, buttery, and irresistibly spiced with cinnamon.
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Servings: 12 slices
Calories: 410kcal
Cost: $8–$10
Equipment
- 1 9x13 inch baking pan or bundt pan Greased
- 1 Electric or stand mixer For creaming butter and sugar
- 2–3 Mixing bowls For batter and dry ingredients
- 1 Pastry brush For butter application
- 1 Wire cooling rack To cool the cake evenly
- 1 Offset spatula For spreading frosting
- 1 Sifter For even cinnamon sugar coating
Ingredients
- 2 ½ cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Brown sugar Light or dark
- 1 cup Unsalted butter Softened
- 3 large Eggs Room temperature
- 1 cup Whole milk
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 2 tablespoon Ground cinnamon For batter and topping
- 8 oz Cream cheese For frosting (optional)
- 1 ½ cups Powdered sugar For frosting
- 2 tablespoon Heavy cream To thin frosting
- 3 tablespoon Caramel sauce Optional drizzle
Instructions
- Cream butter and sugar; mix in eggs and vanilla. Combine dry ingredients separately.
- Alternate adding dry mix and milk to butter mixture.
- Pour half batter, add cinnamon sugar, swirl with knife, top with more batter.
- Bake until toothpick comes out clean.
- Let cake cool for 10 minutes.
- Brush with melted butter and coat with cinnamon sugar.
- Add cream cheese frosting or caramel drizzle if desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 410kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 240mg | Potassium: 120mg | Fiber: 1g | Sugar: 34g | Vitamin A: 650IU | Calcium: 85mg | Iron: 1.4mg