Description

This Churro Layer Cake with Cinnamon Sugar Crunch is a delightful fusion of classic cinnamon cake layers filled and frosted with rich cinnamon buttercream. Each layer boasts a tender crumb infused with warm cinnamon, complemented by a fluffy, sweet cinnamon-spiced frosting. The cake is beautifully decorated with crispy churros and a sprinkle of cinnamon sugar, making it an irresistible dessert perfect for celebrations or any special occasion.

Ingredients

Scale

Cinnamon Cake

2 ½ cups (325g) all-purpose flour
2 ½ teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
¾ cup (168g) unsalted Challenge Butter, softened to room temperature
¼ cup vegetable oil
1 ½ cups (310g) granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 ¼ cups (300ml) milk

Cinnamon Buttercream

2 ½ cups (560g) unsalted Challenge Butter, softened at room temperature
10 cups (1150g) powdered sugar
2 ½ teaspoons vanilla extract
2 ½ teaspoons ground cinnamon
8 tablespoons (60-75ml) water or cream
¼ teaspoon salt

For Decoration

Churros (store-bought or homemade)
Optional: cinnamon sugar for sprinkling

Instructions

Prepare Pans and Oven: Line the bottoms of three 8-inch cake pans with parchment paper circles and grease the sides to prevent sticking. Preheat your oven to 350°F (176°C) to ensure consistent baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined. Set aside this dry mix for later use.
Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, vegetable oil, and vanilla extract. Beat on medium-high speed for 3 to 4 minutes until the mixture turns light in color and has a fluffy texture; this step is key to a tender cake, so don’t rush it.
Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly combined.
Combine Wet and Dry Ingredients: Add half of the dry ingredients to the wet mixture and blend them until mostly combined. Then, gradually pour in the milk while mixing. The batter may look curdled—that’s normal—so continue blending until smooth.
Finish Cake Batter: Add the remaining dry ingredients and mix gently until the batter is smooth and homogenous. Avoid overmixing to keep the cake tender.
Bake the Cakes: Evenly divide the batter among the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans for 2 to 3 minutes, then transfer them onto wire racks to cool completely.
Make the Cinnamon Buttercream: Beat the softened butter in a large bowl until creamy and smooth. Gradually add half of the powdered sugar and mix until combined. Add the vanilla extract, ground cinnamon, 4 tablespoons of water or cream, and salt, then beat until smooth. Slowly add the remaining powdered sugar, mixing until achieving a smooth, spreadable consistency. Add more water or cream as needed.
Assemble the Cake: Level the tops of the cooled cakes using a serrated knife to create flat surfaces. Place the first layer on your serving plate or cake board, then spread about 1 cup of frosting evenly over it. Repeat with the second layer and another cup of frosting. Position the final cake layer on top and spread a thin, even coat of frosting over the entire cake.
Decorate: Use a piping bag fitted with an Ateco 849 tip to pipe swirls of frosting around the top edge of the cake. Place a churro atop each swirl and arrange additional churros around the base. Optionally, sprinkle the whole cake with cinnamon sugar for an extra layer of flavor and texture.
Storage: Store your finished cake in an airtight container. For the best taste and texture, enjoy within 3 to 4 days.

Notes

Ensure butter is softened to room temperature for easy creaming and smooth frosting.
Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
The batter may look curdled after adding milk; this is normal and will not affect the cake’s texture.
Churros used for decoration can be store-bought or homemade according to your preference.
Use a serrated knife to level cake layers for a professional and even finish.
Adjust frosting consistency by adding water or cream a tablespoon at a time until desired smoothness is reached.
Store cake in an airtight container at room temperature or refrigerated, but bring it to room temperature before serving for best flavor.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 550 kcal
Sugar: 45 g
Sodium: 230 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 100 mg

Keywords: Churro Layer Cake, Cinnamon Cake, Cinnamon Buttercream, Layer Cake, Dessert, Holiday Cake, Celebration Cake