Easy Churro Cake Recipe with Cinnamon Sugar filling
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.
Servings: servings
Equipment
- 1 Electric mixer
- 1 8x8 inch baking pan
- 1 medium bowl
- 1 large bowl
- 1 Small bowl
Ingredients
Cake Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 large egg white room temperature
- 2 teaspoons vanilla extract
Cinnamon Sugar Filling
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C).
- Line the bottom of an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides. Grease and lightly flour the sides.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a large bowl using an electric mixer, beat the butter and granulated sugar in medium-high speed for about 2 minutes, until light and fluffy.1 cup granulated sugar, 3/4 cup unsalted butter
- Add the eggs, one at a time, followed by the egg white and vanilla extract. Mix until fully combined.2 large eggs, 2 teaspoons vanilla extract, 1 large egg white
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
- In a small bowl, mix together the brown sugar, cinnamon, and flour for the filling.1/4 cup packed brown sugar, 2 teaspoons ground cinnamon, 1 tablespoon all-purpose flour
- Spread half of the cake batter evenly into the prepared pan.
- Sprinkle the entire cinnamon sugar mixture evenly over the batter, reaching the edges.
- Dollop the remaining batter on top and gently spread to cover. It’s okay if it gets a bit messy.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (moist crumbs from the cinnamon layer are normal).
- In a small bowl, mix the cinnamon and sugar for the topping.1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- Let the cake cool in the pan for 10–15 minutes, then carefully remove it and transfer to a wire rack.
- While the cake is still warm, brush the top with melted butter and sprinkle evenly with the cinnamon sugar topping. Let cool completely.1 tablespoon unsalted butter
Notes
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 the dulce de leche and 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.Why is my cake dense?
This usually happens from overmixing or not using room temperature ingredients. Mixing at low speed once you add dry ingredients helps keep it soft.