This Easy Churro Cake recipe with Cinnamon Sugar filling is a simple cake anyone can make at home. It has a soft crumb, a cinnamon swirl, and that classic churro flavor everyone loves.

If it’s your first time baking a Mexican churro cake, this one is very forgiving. You’ll mix everything in a large bowl, layer it, and bake until golden with a moist texture.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store. Each one helps build a soft cake batter and that classic churro flavor.

All-purpose flour: Gives structure to the cake layers and keeps the crumb soft when mixed properly as part of the flour mixture.
Baking powder: Helps the cake rise and stay light instead of dense.
Salt: Balances the sweetness and brings out the cinnamon flavor.
Granulated sugar: Sweetens the cake and helps create a tender texture when creamed with butter.
Unsalted butter: Adds richness and helps create a smooth cake batter when beaten at medium speed.
Eggs: Help bind everything together and give structure to the center of the cake.
Vanilla extract: Adds warmth and depth to the overall flavor.
Brown sugar: Adds moisture and a deeper flavor to the cinnamon swirl.
Ground cinnamon: Brings that classic churro taste you expect in a mexican cake.
All-purpose flour: Keeps the cinnamon sugar mixture from sinking to the bottom.
Granulated sugar: Creates that signature churro-style coating on top of the cake.
Ground cinnamon: Adds flavor and color to the final layer.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

This churro cake recipe is easy to adjust depending on what you have at home.

Add a drizzle of dulce de leche on top for an extra kick
Swap vanilla extract for a touch of almond extract for a slightly different flavor
Use a round cake form to make an inch cake or even a single-layer version
Serve with a scoop of vanilla ice cream for a simple dessert upgrade
Add chopped pecans or walnuts to the cinnamon sugar mixture for texture
If you don’t have brown sugar, use all granulated sugar in the filling

How to Make this Churro Cake

Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper, leaving extra on the sides. Grease and flour the sides of the pan so nothing sticks.

In a medium bowl, whisk together your dry ingredients: flour, baking powder, and salt. This step helps everything bake evenly later.

In a large bowl, beat the butter and sugar at medium speed for about 2 minutes. You’re looking for a light and fluffy texture. Scrape the sides of the bowl so everything mixes evenly.

Add the eggs one at a time, then the egg white and vanilla. Mix until smooth and fully combined. The batter should look creamy at this stage.

Slowly add the flour mixture into the wet ingredients, mixing on low speed. Stop as soon as you don’t see dry streaks. Overmixing here can affect the moist texture.

In a small bowl, mix the cinnamon sugar mixture for the filling. This will create that classic churro-style cinnamon swirl in the center of the cake.

Spread half of the cake batter into your prepared pan. This becomes your first cake layer. Sprinkle the filling evenly all the way to the edges.

Add the remaining batter on top and gently spread it out. Don’t worry if it’s not perfect. It will even out as it bakes.

Cake batter layer of churro cake in baking pan

Bake for 25–30 minutes. Check the center of the cake with a toothpick. You want moist crumbs, not wet batter.

Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment. While it’s still warm, brush melted butter over the top of the cake and sprinkle the cinnamon sugar topping.

Let it cool completely before slicing so the layers stay clean and set properly.

Expert Tips

Overmixing the batter can make the cake dense instead of soft. Once the flour is added, mix just until everything is combined and no dry streaks remain.
Swirling the cinnamon sugar layer will blur it into the batter and make it disappear. If you want a clearly visible layer when the cake is sliced, skip the swirl entirely.
Skipping the flour in the cinnamon sugar layer causes the sugar to melt and sink during baking. The tablespoon of flour helps the layer stay in place and remain visible.
Applying the cinnamon sugar topping too early or too late affects how well it sticks. The cake should be warm but set when brushing with butter and sprinkling the sugar.
Cutting the cake before it has fully cooled can cause the cinnamon layer to smear and the slices to fall apart. Let the cake cool completely for clean, defined layers.
The cinnamon layer can make a toothpick look slightly sticky even when the cake is baked through. Look for moist crumbs rather than wet batter when checking for doneness.
Forgetting to line the pan with parchment overhang can make the cake difficult to remove cleanly. Leaving parchment on 2 sides allows the cake to lift out easily.

Frequently Asked Questions

How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if your kitchen is warm.

Can I make this recipe ahead of time?

Yes, you can bake it a day in advance. Keep it covered, then add any toppings before serving for the best texture.

Can I freeze this cake?

Yes, wrap the fully cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Can I turn this into a layered cake?

You can divide the cake batter into two pans to create cake layers. Add dulce de leche between the first cake layer and the top for a churro layer cake version.