Churro Cake – Cinnamon sugar swirled cake layers with cinnamon sugar buttercream and cinnamon chip ganache.
Bachelorette Weekend
A few years ago I spent the weekend in Santa Ynez, California to celebrate my best friend of almost 20 years.
As part of an incredible bachelorette weekend (one that included a gorgeous rental property, a private chef for a night, wine tasting, and lot of laughter and lasting memories), I created a couple new cakes, including this Churro Cake.
Cake Decisions
Knowing the chef would be cooking Mexican food for our first night, it seemed like the obvious choice to create Mexican-inspired cakes for dessert. Mandy isn’t the chocolate lover I am (I’m not even sure how we became best friends 😉), so I decided on a churro-inspired cake for the bride-to-be and a Mexican hot chocolate cake – because there should always be a chocolate cake around.
After doing some research, I landed on French Toast Cake from Confessions of a Cookbook Queen as a starting point to my recipe. I loved the idea of the cinnamon sugar swirling throughout the cake, but made some changes to the rest of the cake to take out the maple flavoring and create a slightly different texture.
Cake
I loved the flavor and texture of this cake. It’s similar to a pound cake with a dense but moist texture. I also love the cinnamon sugar swirls baked throughout the cake and the cinnamon chip ganache – both of which take this cake to the next level.
If you can’t find cinnamon chips (because in most areas they’re seasonal), you can also use caramel baking chips.
This cake was the hit of our girls’ weekend . I have no doubt you’ll love it as much as we did!
Enjoy!
Can I leave these cake layers out of the fridge for 2 days in a sealed container and then frost the day of?
I would still chill the cakes in the freezer for a couple days to keep it the freshest
Hi Courtney! What’s the recipe for the drip? And how did you decorate the cake? Are those marshmallows?
The recipe for the drip is actually the “ganache” – it works for inside the cake and as the drip. I used SmashMallow marshmallows for the decoration.
What is your conversion from 6″ cake to 8″ (or even 9″) cake pans? I have noticed that 3-8″ pans equates to 4-6″ pans, but wasn’t sure on this recipe that uses 3-6″ pans. Thanks!
This one you could also use four 6-inch pans. The layers will be just a little thinner. I don’t use 9″ pans but you could and just split the batter in half and do two pans.
What did you too the cake with? Little churro bites? Is there a recipe for it?
They are just marshmallows I bought at the store by the brand Smash Mallow.
Hi! I only have 8 inch pans. If I double the recipe can I use 3- 8″ pans instead of 3 6″ pans?
I would only make an extra half of the recipe for three 8-inch pans. Doubled will be a little too much.
Hi, what is on the top ? did you cut up churros to add to the top ? Thanks so much
It’s actually churro marshmallows by a company called SmashMallow. Most grocery stores carry them.
Hi, Is there an alternative for cinnamon chips? I live in Switzerland and they don’t sell them here.. I want to make this cake for my birthday in a month so I’d love it if there was something else you could suggest 🙂
Yes, you could do white chocolate with cinnamon – just add about a teaspoon at first and add more if you want a stronger flavor.
Do you use liquid buttermilk or the powdered buttermilk?
Liquid buttermilk
Hi!! I had a quick question? It shows 1 teaspoon of ground cinnamon twice for the cake part. Would I put 2 teaspoons or 1?
Hi I had a quick question. For the cake part it shows 1 teaspoon of cinnamon twice? I was just wondering if that was an error or does it actually take 2 teaspoons total?
Hi! You’ll see in the instructions that you’ll use 1 teaspoon at two different times in the cake recipe – once in the cake itself and then once in the brown sugar mixture that goes in between the cake batter as you put it in the pan.
I made this recipe this week and it was AMAZING!! Thanks so much for a Great recipe!
My cake came out moist but bland. I believe it’s because you left out salt in your listed recipe. I was able to save it with a salted caramel drip. My friend really enjoyed it.
Thanks.
What are the cute cinnamon sugar squares on top of the decorated cake?
Those are SmashMallow marshmallows
How many oz of cake batter and sugar mixture would you use for 8 inch cake pans?
Thank you!
Where did you get the churro squares on the top??!
Those are just churro marshmallows by the brand SmashMallow that I found at the grocery store.
I made just the cake, none of the other parts, for my son’s first birthday as churros are the only dessert I had seen him eat. It was really delicious! The instructions were easy to follow and it turned out fantastic. Thank you for the recipe!
Hi. I am planning to bake this cake this weeekdn for my friend’s birthday. One small problem. I couldn’t find cinnamon chips in any grocery store. Do you think I could use chocolate chip and add cinnamon flavor to it? Thanks
Can you find caramel chips? Those are my second fave on this!
Could I make these in 10 in pans?!
I really want to make these into cupcakes! Is this possible?
Yep! Fill them 2/3 of the way full in the liner and just keep an eye on them. Same cook time.
This cake was amazing! I couldn’t find the cinnamon chips though. I even went to the Hershey’s Store on The Strip (guess where I live), and they said they had them last week, but now they’re out for the season. I think I’ll stock up come fall. I ended up doing a dulce de leche ganache. My favorite part was the cinnamon frosting. I could eat that on anything! It was so light and fluffy. Thank you for this recipe.
Yum that sounds delicious!
Is there supposed to be salt in the recipe??
Thanks for catching that. There is 1/2 tsp.
Is there any way the grams or cups measurements aren’t accurate? When I was measuring out the sugar by cup, it was more than double the amount of grams you have listed!
It should be 500 grams! I fixed it!
Hi, your cakes are beautiful and the ones I’ve made have been delicious. I plan on trying this churro cake idea for Cinco de Mayo. Do you have a recipe for the Mexican Chocolate Cake you made?
Not yet!
Hi Courtney,
I have a quick question for you. I want to make this a guilt free cake and still have the yumminess. What are great substitutions for some of the ingredients (also will they be equal amounts of some of those ingredients or do I need to change the amounts) and at the same time not break the bank? I saw on the Today show how you made the breakfast cake which I am looking forward to making. I am a chef and baker, but my goal is to go more plant-forward. I have an auto-immune disorder and some ingredients cause bloating, inflammation issues, and make me feel sluggish. I appreciate your feedback. Thank you.
Usually it takes a little experimenting. Healthier subs aren’t always one for one. Kamut flour for example has to be 1/4 cup less than what my recipe calls for.