Churro Cake Recipe
If you are a churro lover you need to try this Churro Cake Recipe! It is everything I love about churros but in cake form! It doesn’t get much better than that.. but wait it does! Filling it with my Nutella Pudding was an absolute game changer! Seriously it’s sooo GOOD!!
I shared a full recipe post on my Nutella Pudding last week so you would have it ready when I shared this delicious Churro Cake! You also got a little peek at my churro cake in last weeks post already but today I am sharing the full recipe for it so I hope you guys will try it out! I know you are going to love it! I can’t wait to see how it turns out for all of you!
Make ahead
This cake recipe works great to make ahead. What you want to do is, after you have baked your cakes, let them cool off slightly and wrap them in plastic wrap. Leave them out until they have fully cooled off to room temperature then store the cake layers in the freezer for up to 2 weeks.
Whenever you are ready to assemble and decorate your cake, take the cake layers out of the freezer. Unwrap them and let them out to thaw completely and they are ready to decorate.
Churro Cake Assembly
To assemble your cake have the cake layers and Nutella Pudding ready. Next whip up your non dairy cream. Watch this video to see which creams I use and how I prepare them.
Add a little pudding on a cake board to help stick the cake to the board. Then place one of the churro cake layers on the board. Pipe a whipped cream dam around the cake to make sure that the filling will not squeeze out the sides of the cake later. Fill the center with Nutella Pudding and smooth it out. Place another churro cake layer on top. (If you use three 6″ cake layers do that one more time.)
Next you want to cover the entire cake with whipped cream. I like to use Wiltons cake Icing Tip No. 789 for that. It makes it so much easier. Then either smooth out your cake or you can make a textured side, like I did with a ‘swipe and release’ motion using a small spatula.
I did a chocolate drip for my cake to add just a bit more flavor and texture! I share all the details on making the ganache in the video below so make sure to watch it for my tips.
For the beautiful rope border I used the beloved 1M Tip from wilton. I have it linked in my Amazon Shop Page, along with many more of my other favorite cake tools.
To finish the cake, top it with either store-bought or homemade churros. Whichever you have available!
This cake will be a hit and show stopper wherever you bring it! It is everything you could wish for in a churro cake!
So let’s get baking!
Churro Cake Recipe
Ingredients
- ⅔ cup sour cream room temp.
- ½ cup milk room temp.
- ½ cup buttermilk room temp.
- ⅓ cup vegetable oil
- 3 eggs room temp.
- 2 tspn ground cinnamon
- 1 Tbsp vanilla
- 1 box Betty Crocker Vanilla Cake Mix
- ½ cup brown sugar
- 1 ½ tspn ground cinnamon
Instructions
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In a small bowl, mix together ½ cup brown sugar and 1 ½ teaspoons ground cinnamon. Set aside.
- In the bowl of a stand mixer whisk together all the wet ingredients until well combined.
- Sift in the vanilla cake mix and 2 teaspoons ground cinnamon. Mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide about half of the batter between your prepared cake pans. Divide the brown sugar and cinnamon mixture between the cakes, sprinkling evenly over the batter, then top with the remaining batter.
- Bake for 23-26 minutes. When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.