This Churro Layer Cake has tender, moist layers of cinnamon cake all covered with a creamy cinnamon buttercream! It’s full of flavor and totally addicting!
- 2 1/2 cups (325g) all purpose flour
- 2 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted Challenge Butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
- 2 1/2 cups (560g) unsalted Challenge Butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 1/2 tsp vanilla extract
- 2 1/2 tsp ground cinnamon
- 8 tbsp (60-75ml) water or cream
- 1/4 tsp salt
- Churros, for decorating
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, ground cinnamon and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, beat the butter in a large mixing bowl until smooth.
- Slowly add half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and cinnamon and mix until well combined.
- Add 4 tablespoons of water or cream and salt and mix until well combined and smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or cream, as needed to get the right consistency of frosting.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 849.
- Place a churro on top of each swirl and place some around the bottom of the cake. Sprinkle the cake with some cinnamon sugar, if desired.
- Store in an air-tight container. Cake is best if eaten within 3-4 days.
For the cinnamon sugar mixture to sprinkle on top of the cake, I used 1 tablespoon of sugar and 1 teaspoon of ground cinnamon.
Keywords: churro cake