Indulge in the irresistible magic of homemade churros but in cake form! Imagine sinking your fork into a moist, cinnamon-kissed vanilla cake, layered with creamy frosting and a crackly cinnamon sugar crust that tastes just like your favorite fairground treat. Whether you’re craving a showstopping birthday cake, a cozy dessert recipe to pair with coffee, or simply an easy churro cake that wows a crowd, this recipe delivers.
Why you’ll love it: ✨ Fluffy texture with a tender crumb (thanks to sour cream and room-temperature ingredients). ✨ Bold churro flavor—golden brown sugar, warm cinnamon, and a hint of vanilla. ✨ Customizable—pile on dulce de leche, dust with powdered sugar, or bake as cupcakes.
Ready to bake a cake that smells like a Mexican bakery? Let’s preheat that oven! 🍰🔥
Key Benefits & Why You’ll Love This Churro Cake Recipe
There’s a reason this churro cake disappears faster than a plate of fresh churros at a carnival—it’s that good. Here’s why it’s about to become your new favorite cake recipe:
✅ Tastes Like a Fried Churro—Without the Fuss
No deep fryer needed! This fluffy, moist cake captures all the warm cinnamon-sugar magic of churros in every bite, thanks to a cinnamon sugar mixture swirled into the batter and dusted on top.
✅ Foolproof & Reader-Approved
With simple steps (hello, one-bowl batter!) and pantry-friendly ingredients like sour cream and vanilla, even beginner bakers nail this recipe. Plus, it’s versatile—bake it as a layer cake, sheet cake, or even cupcakes.
✅ Customizable to Your Craving
Craving extra crunch? Press crushed churro pieces into the frosting.
Love dulce de leche? Swirl it between layers for a gooey surprise.
Short on time? Skip layering and bake as a snack cake with a simple dusting of powdered sugar.
Ingredients for the Perfect Churro Cake
Gather these simple, high-quality ingredients to create a moist, flavorful churro cake that’s sure to impress. Every component plays a special role in achieving that signature cinnamon-sugar churro taste and fluffy texture we love.
1½ cups (300g) granulated sugar – for balanced sweetness
2 tsp baking powder – helps the cake rise
½ tsp baking soda – for extra fluffiness
1½ tsp ground cinnamon – the star churro flavor
½ tsp salt – enhances all flavors
Wet Ingredients
¾ cup (180ml) sour cream (or Greek yogurt) – for moisture & tenderness
½ cup (120ml) buttermilk – creates a soft crumb (see FAQs for substitutes)
½ cup (115g) unsalted butter, room temperature – for richness
¼ cup (60ml) vegetable oil – keeps cake moist longer
3 large eggs, room temperature – binds the batter
2 tsp pure vanilla extract – adds depth
Cinnamon Sugar Coating
¼ cup (50g) granulated sugar
1 tbsp ground cinnamon
2 tbsp melted butter (for brushing)
Optional Add-Ins & Toppings
Dulce de leche or caramel sauce – for filling between layers
Vanilla buttercream or cream cheese frosting – for decorating
Powdered sugar – for a classic churro finish
Why These Ingredients Matter
Room-temperature eggs & butter blend smoothly for an even batter.
Sour cream + buttermilk = ultra-moist cake with a tender crumb.
Cinnamon sugar coating mimics that crispy churro exterior.
Pro Tip: For extra churro authenticity, add a pinch of nutmeg to the dry ingredients!
Step-by-Step Churro Cake Instructions
Follow these easy steps to create a perfectly moist, cinnamon-packed churro cake with that signature crispy-sweet crust. I’ve included all my pro tips to ensure your success!
1. Prep Work (10 mins)
🎯 Preheat oven to 350°F (175°C)
🧈 Grease & line two 8-inch round pans with parchment paper (or use a 9×13″ sheet pan)
✨ Make cinnamon sugar coating: Mix ¼ cup sugar + 1 tbsp cinnamon in a small bowl
2. Make the Batter (15 mins)
Dry Mix
1️⃣ In a large bowl, whisk together:
2½ cups flour
1½ cups sugar
2 tsp baking powder
½ tsp baking soda
1½ tsp cinnamon
½ tsp salt
Wet Mix
2️⃣ In another bowl, beat until light & fluffy:
½ cup softened butter
¼ cup oil Gradually add:
3 eggs (one at a time)
2 tsp vanilla
3️⃣ Alternate adding to wet mix:
Dry ingredients
¾ cup sour cream + ½ cup buttermilk → Mix until just combined (don’t overmix!)
3. Bake to Perfection (30-35 mins)
🥄 Divide batter between pans
⏲ Bake 30-35 mins until toothpick comes out clean
🔥 Immediately brush tops with melted butter and sprinkle generously with cinnamon sugar
4. Cool & Assemble (1 hour)
❄ Cool 10 mins in pans → transfer to wire rack
🧁 Frosting options:
Layer with dulce de leche and vanilla buttercream
Or keep it simple with just powdered sugar
Pro Timing Tip
For easiest frosting:
▸ Let cakes cool completely ▸ Chill 30 mins before assembling
Pro Tips & Expert Variations
Take your churro cake from great to extraordinary with these chef-approved tricks and creative twists:
🔝 5 Pro Baking Secrets
Temperature Matters
Use room-temperature dairy (sour cream, buttermilk) and eggs for smoother batter
Cold ingredients? Microwave dairy for 15 sec; place eggs in warm water for 5 mins
Flavor Boosters
Add ½ tsp nutmeg or cardamom to dry ingredients for warmth
For extra-moist cake: Substitute 1/4 cup mayonnaise for oil
Want lighter crumb? Sift dry ingredients twice
Cinnamon Sugar Hack
Mix sugar with vanilla bean powder or orange zest for complexity
Press mixture onto sides of frosted cake for maximum crunch
Baking Adjustments
High altitude? Reduce sugar by 2 tbsp and add 2 extra tbsp flour
Glass pans? Lower oven temp by 25°F and bake 5 mins longer
✨ 7 Delicious Variations
▸ Churro Cheesecake Cake
Add cheesecake layer between cake tiers
▸ Mexican Hot Chocolate Version
Add ¼ cup cocoa powder + ½ tsp cayenne to dry ingredients
▸ Churro Cupcakes
Bake 18-20 mins → dip tops in melted butter + cinnamon sugar
▸ Ice Cream Sandwich Cake
Skip frosting → layer with cinnamon ice cream
▸ Apple Churro Cake
Fold 1 cup diced apples into batter
▸ Vegan/Dairy-Free
Use plant-based butter + coconut yogurt
▸ Mini Bundt Cakes
Bake in mini pans → drizzle with cajeta (goat’s milk caramel)
Storage Tip Keep unfrosted cake layers wrapped in plastic at room temp for 2 days, or freeze for 1 month. Frosted cake lasts 3 days refrigerated (bring to room temp before serving).
Serving & Pairing Suggestions
Turn your churro cake into a memorable dessert experience with these inspired serving ideas:
🍽️ Presentation Perfection
• Dust liberally with powdered sugar through a fine-mesh sieve for that authentic churro cart look • Drizzle art with dulce de leche or chocolate sauce using a squeeze bottle • Garnish plate with:
Cinnamon stick “straws”
Mini churro pieces
Gold leaf flakes (for special occasions)
☕ Dreamy Pairings
Hot Beverages:
▸ Mexican hot chocolate (add a pinch of cayenne) ▸ Spiced coffee with cinnamon whipped cream ▸ Horchata latte
Cold Companions:
▸ Vanilla bean ice cream (melts beautifully on warm cake) ▸ Café de olla milkshake ▸ Mango sorbet (for tropical contrast)
▸ Use extra frosting or dulce de leche between layers
🌋 Cake Sinks in Middle?
Why It Happens:
Opened oven door too early
Underbaked (toothpick should have few moist crumbs)
Too much leavener
Pro Prevention:
Bake until internal temp reaches 210°F
Place pans in oven center rack (no crowding)
🍰 Frosting Won’t Stick?
Quick Fixes:
Chill cake layers 30 mins before frosting
Apply crumb coat (thin base layer) first
Use bench scraper dipped in hot water for smooth finish
🔍 Other Common Issues
Problem
Solution
Burnt edges
Wrap pan with wet cake strips
Dense texture
Check expiration dates on baking powder/soda
Cinnamon sinking
Toss with 1 tsp flour before adding to batter
Cracked top
Lower oven temp by 25°F next time
🛠️ Salvage Solutions
Ugly cake? Transform into churro cake trifle with whipped cream
Overbaked? Make cake pops dipped in cinnamon chocolate
Stuck to pan? Run dental floss under cooled cake
Golden Rule: Most “failures” still taste amazing with coffee!
Churro Cake FAQs – Expert Answers
Get ready to bake with confidence! Here are solutions to the most common churro cake questions:
🧁 Ingredient Substitutions
Q: Can I make this without sour cream?
A: Absolutely! Use an equal amount of:
• Greek yogurt • Buttermilk + 1 tbsp lemon juice • Applesauce (for less tang)
Q: What’s the best egg substitute?
A: For vegan options:
• ¼ cup unsweetened applesauce per egg • Commercial egg replacer (like Bob’s Red Mill)
⏳ Storage & Freshness
Q: How long does it stay fresh?
A:
• Room temp (frosted): 2 days in airtight container • Fridge: 5 days (bring to room temp before serving) • Freezer: Wrap layers in plastic + foil for up to 3 months
Q: Can I make it ahead?
A: Yes! Bake layers 1 day early:
Cool completely
Wrap in plastic + store at room temp
Frost day-of for freshest taste
🍫 Flavor Twists
Q: Can I add chocolate?
A: Try these mix-ins:
• ½ cup mini chocolate chips (toss in flour first) • Cocoa powder in frosting • Chocolate ganache drizzle
Indulge in this delicious churro cake, a moist vanilla cake with fluffy cinnamon sugar layers, creamy frosting, and a crunchy top, perfect for any sweet occasion!
Ingredients
Scale
Dry Ingredients:
2½ cups (300g) all-purpose flour
1½ cups (300g) granulated sugar
2 tsp baking powder
1½ tsp cinnamon
½ tsp salt
Wet Ingredients:
¾ cup sour cream
½ cup buttermilk
½ cup unsalted butter (softened)
¼ cup vegetable oil
3 large eggs
2 tsp vanilla extract
Cinnamon Sugar Topping:
¼ cup sugar + 1 tbsp cinnamon
2 tbsp melted butter
Instructions
1️⃣ Prep:
Preheat oven to 350°F (175°C). Grease two 8-inch round pans.
Make cinnamon sugar mix; set aside.
2️⃣ Batter:
Whisk dry ingredients in one bowl.
Beat butter, oil, and sugar until fluffy. Add eggs one at a time.
Alternate adding dry mix and sour cream/buttermilk.
3️⃣ Bake:
Divide batter between pans. Bake 30-35 mins.
Brush warm cakes with melted butter; sprinkle cinnamon sugar.
4️⃣ Assemble:
Cool completely. Frost with vanilla buttercream or dulce de leche.
Notes
For extra moisture: Substitute ¼ cup mayonnaise for oil
Make ahead: Unfrosted layers freeze well for 1 month
Gluten-free: Use 1:1 GF flour + ½ tsp xanthan gum
Serving hack: Warm slices 10 sec in microwave before serving
