Easy Churro Cake Recipe - Tasty Recollections

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.

Preheat your oven to 350 degrees Fahrenheit.
Prepare your cake pans by greasing them, lining them with parchment paper, and dusting them with flour.
In a blender, blend the eggs, sugar, vegetable oil, and milk.
Transfer the mixture to a large bowl and add the all-purpose flour, 1 teaspoon of cinnamon, and baking powder.
Pour the batter into a greased and floured round cake pan. Bake in a preheated oven at 350 degrees Fahrenheit for 40 minutes
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.
Take your cakes out of the oven, set them on a cooling rack, and wait until they cool down to room temperature

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.
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!)
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.

Notes:

Whipped Cream Cascading Filling:
- - 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.
Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information