Jump to Recipe Jump to Video Print Recipe

Hello, everyone! I am so excited to finally have a chance to share my Easy Churro Cake Recipe. Although this recipe is named “Easy Churro Cake,” you won’t find any traditional churros in the mix. Instead, the cake captures the essence of the churro’s flavors (cinnamon flavors, creamy dulce de leche, and dusting of icing sugar), transformed into a cake format.

It’s a perfect treat for any occasion, whether you’re a seasoned baker or a novice in the kitchen. It is so perfect and doesn’t take a lot of time to make. And since we’re all about celebrating the food-fueled memories here at Tasty Recollections, it is about time I finally spill the beans on this secret recipe. I am sure that after just one bite you will join the chorus of admires.

From the very beginning of this blog, it’s been one of the MOST REQUESTED recipes. Now this isn’t any cake recipe. Nope. This is THE CAKE RECIPE that is practically the VIP guest at all my gatherings. Friends and family? They don’t ask about me; they ask about the Churro Cake. I hope it will become a cherished addition to your special recipe binder, and becomes a creation that you will eagerly share with family and friends. So let’s begin!

Equipment:

Blender: I am using a blender here, but, if you want you can just use a bowl and a whisk.
Cake Pans: Here I chose two 9-inch round cake pans with a depth of 3 inches. While you can get away with a shallower pan, know that this Churros Cake tends to rise quite a bit during baking, and using shallower pans might lead to overflow issues. I’ve learned from experience, so trust me on this one! Investing in slightly deeper pans will help you avoid awkwardly shaped cakes and messy oven situations. If you prefer to use a single pan, that is also possible, just make sure it is not a shallow pan to avoid the overflowing issues I have previously mentioned.

Ingredients:

Cake:

4 eggs
1 ½ cups of white sugar
½ cup of vegetable oil: I used grapeseed oil, but you can use any other flavorless oil you prefer like canola oil or something else.
1 cup of whole milk
2 cups of all-purpose flour
1 teaspoon of ground cinnamon
1 tablespoon of baking powder
1 Teaspoon of ground cinnamon

Filling:

Homemade or High-quality store-bought dulce de leche – 395g: See my recipe for Dulce de Leche in 15 min.
395g of sweetened condensed milk
200g of heavy cream

To Dust the Cake:

1/4 cup of powdered sugar (confectioners’ sugar)
1 tablespoon of ground cinnamon + a teaspoon

Directions:

Making the Cake:

Preheat your oven to 350 degrees Fahrenheit.
Prepare your cake pans by greasing them, lining them with parchment paper, and dusting them with flour.

3. In a blender, blend the eggs, sugar, vegetable oil, and milk.

mixing flour and pouring wet ingredients into bowl

4. Transfer the mixture to a large bowl and add the all-purpose flour, 1 teaspoon of cinnamon, and baking powder.

cake pans with cake batter ready for oven

5. Pour the batter into a greased and floured round cake pan. Bake in a preheated oven at 350 degrees Fahrenheit for 40 minutes

6. The cake will be close to being done when your whole kitchen starts to smell like cinnamon. At that point, watch like a hawk, and it will be done when you can insert a toothpick in the center of the cake, and it comes out clean.

Making the Filling:

all ingredients for the filling in a pot being mixed with red spatula

Combine all ingredients in a medium-sized pot over medium heat.
Stir constantly. After a few minutes, you will observe the filling starting to bubble.
Reduce the heat to low at this point. Be cautious, as it might splatter a bit. Use a larger pot to prevent splattering on yourself.

4. Continue stirring, and you will notice that the filling is ready when you can scoop up some of it. When dropped back into the pan, it falls on top of the rest without immediately mixing in. (For a clearer understanding, refer to the video, as it’s easier to see this process in action than to explain it.) (Video will be posted soon!)

5. Store your filling in your fridge until it cools down and until you are ready to assemble your cake.

Note: Your filling should be firm enough for piping onto the cake. If you desire a cascading effect, mix the filling with a bit of extra whipping cream until you reach your desired consistency ( You can use a stand mixer or a whisk and a bowl for this). However, please be aware that I do not recommend this if you plan take this cake anywhere, as it may cause the layers to slide. If you’re taking the cake anywhere, it’s best to stick to the original recipe as written.

To Assemble the Cake:

Transfer the filling to a piping bag and set aside.
In a little bowl, mix the powdered sugar with ground cinnamon. Set aside.
Pipe the filling on top of one of your cakes, stack the second cake on top.
Sprinkle the powdered cinnamon sugar mixture on top using a sieve.

Serving Suggestions:

Celebrations and Birthdays:
- It is an easy cake to make, easy to decorate and make it look pretty. I think it is a beautiful cake for a birthday. Even if you are not very good at decorating things like myself.
Informal Gatherings:
- The simplicity of preparation makes this cake an excellent choice for more casual, impromptu get-togethers. Whether you’re welcoming friends into your home or enjoying a cozy evening, the Churros Cake adds a touch of sweetness to any informal occasion.
Family Dinners:
- Share the joy of homemade goodness with your loved ones during family dinners. The cake’s rich flavors and easygoing charm make it a crowd-pleaser for both the young and the young at heart.
Potlucks and Parties:
- Impress friends and guests at potlucks and parties by bringing a dessert that is both visually appealing and irresistible in taste. The powdered sugar dusting and the indulgent dulce de leche filling will make your contribution a highlight of the gathering.
Just Because:
- Sometimes, you don’t need a reason to enjoy a delicious cake. Whip up this Churros Cake on a lazy Sunday afternoon, simply to treat yourself and your loved ones to a delightful homemade dessert. Its ease of preparation makes it a go-to option for those spontaneous moments of sweetness.

Storage Instructions:

Leftover Cake:
- Store any remaining cake in an airtight container or, preferably, use a cake dome to cover it. Exposure to air can lead to the cake drying out over time.
Assembling Ahead of Time:
- If you plan to make the cake in advance, it’s recommended to assemble it on the day you intend to serve it. This will ensure optimal freshness and flavor.
Prepping the Filling:
- On the flip side, you can prepare the filling one or two days ahead of time. Store it in an airtight container in the refrigerator until you’re ready to assemble the cake.
Wrapping the Cake:
- For longer storage, especially if you’re preparing the cake ahead of time, wrap it carefully to maintain its texture.
  - Use parchment paper to cover both the top and bottom of the cake.
  - Wrap the cake snugly with plastic wrap. This helps retain moisture and prevents the cake from drying out.
  - The parchment paper acts as a barrier, preventing the cake from sticking to the plastic wrap.

Variations:

No Filling, Just Powdered Sugar:
- Serve the cake without any filling and simply dust the top with powdered sugar. This variation results in a wonderfully moist and flavorful cake that’s not overly sweet. Perfect for casual gatherings.

Dulce de Leche Filling Only:
- Instead of the filling I have suggested, simply open a can/jar of dulce de dulce de leche and use it on your cake. Ensure the dulce de leche is firm and not too liquid for optimal results. (This is a picture I took years ago)

Whipped Cream Dulce de Leche Filling:
- The filling shared in the recipe today provides a slightly less sweet and more subtle option than traditional dulce de leche. It’s almost like a dulce de leche brigadeiro, thanks to the addition of whipping cream. This filling is versatile – perfect for both filling layers and creating a cascading effect down the sides of the cake.
- For a visually stunning effect, add one or two tablespoons of whipping cream to the filling recipe. This can create a cascading effect on your cake. However, be cautious if you need to take the cake anywhere, as it might lead to shifting layers. I once arrived at a party with this cake completely leaning towards one side and looking like the leaning tower of Pizza.

Double Filling for a Four-Layer Cake:

Double the filling recipe and cut each cake layer in half, creating a four-layer cake. With the doubled filling, you can fill each layer generously. If you have any leftovers, consider adding decorative details to the top for an extra charm. (This is another picture taken awhile ago, but you can see what I mean. Here I opted to cut each cake in half. I decorated de top with dulce de leche. And the filling is what I have outlined in the recipe here but I added an extra tablespoon of whipping cream after it was done.

This is just to show you, there are different way you can make this cake, and it always turns out great! Now go make some memories!!!!

Troubleshooting:

Filling Consistency:

Runny Filling:
- If the filling lacks the desired consistency and is too runny, return it to the pan and continue cooking it a little longer. This will help it thicken. Keep a close eye on it and stir frequently.
Stiff Filling:
- If the filling is too stiff, add one tablespoon of whipping cream and mix thoroughly. Utilizing a stand mixer can make this process easier. Add more whipping cream gradually until you reach your desired consistency. Take it step by step to avoid overshooting.

Cake Consistency:

Perfect Cake (General Advice):
- While the Churros Cake recipe is generally foolproof, always ensure you use pans of an adequate size. Using very small pans may lead to overflow issues during baking. Stick to the recommended pan size for the best results.

Pro tips for any cake:

Don’t forget to preheat your oven before your cake goes in.
Try not to keep opening and closing the oven door, especially in the first 30 minutes. We want our cake to rise, not take a nosedive!
Room temperature ingredients are your pals for great cakes. If your eggs are chilly, soak them in warm water for 5 minutes.
Do not overmix your cake batter. Simply mix until all is combined.
Cooking time always varies depending on your oven. Keep an eye on it. Usually, you need to pay closer attention to it once your kitchen starts smelling like cake.

Easy Churro Cake with dulce de Leche filling

Equipment

blender I am using a blender here, but, if you want you can just use a bowl and a whisk.
Cake Pans Here I chose two 9-inch round cake pans with a depth of 3 inches. While you can get away with a shallower pan, know that this Churros Cake tends to rise quite a bit during baking, and using shallower pans might lead to overflow issues. I've learned from experience, so trust me on this one! Investing in slightly deeper pans will help you avoid awkwardly shaped cakes and messy oven situations. If you prefer to use a single pan, that is also possible, just make sure it is not a shallow pan to avoid the overflowing issues I have previously mentioned.

Ingredients

Cake

4 eggs
1 ½ cups of white sugar
½ cup of vegetable oil you can use any other flavorless oil you prefer
1 cup of whole milk
2 cups of all-purpose flour
1 teaspoon of ground cinnamon
1 tablespoon of baking powder

Filling:

395 g Homemade or High-quality store-bought dulce de leche
1 can of sweetened condensed milk 395g
200 g of whipping cream

To Dust the Cake:

1/4 cup of powdered sugar confectioners’ sugar
1 tablespoon of ground cinnamon + a teaspoon