This churro cake is a simple one layer cake with so much flavor. A sweet vanilla cake filled with cinnamon sugar and a crunchy cinnamon top layer that is completely irresistible!
I made this churro cake for all those churro lovers like me that don't want to risk a house fire having to actually fry things. The crunchy cinnamon top makes this feel just like you're biting into a churro.
And if you love cinnamon anything you should also try my cinnamon chocolate chip cookies, dirty chai spice cake or my cinnamon rolls with apple pie filling.
Jump to:
Why You'll Love This Cake
Single Layer: An easy cake without having to worry about layers and decorating.
One Bowl: No mixer required, and only one bowl needed.
So Much Flavor: This cake melts in your mouth and is bursting with cinnamon flavor!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Oil: stick with a neutral oil such as vegetable or canola, or even a melted coconut oil.
- Sour Cream: you can sub greek yogurt if preferred, but stick with a higher fat.
- Buttermilk: You can sub with regular milk if needed, but stick with a 2% or ideally whole milk. The cake will be more moist with higher fat contents.
- Cinnamon Chips: I use the mini cinnamon chips from Orson Gygi, and Hershey's also makes some. You could also use chocolate chips or white chocolate chips if you prefer.
Step by Step Instructions
Step 1: In a standing mixer fitted with a paddle attachment, cream the butter and sugar, add oil and eggs and mix again until light and fluffy, about 3 minutes. Mix in vanilla and sour cream.
Step 2: In a small bowl whisk together flour, baking powder, baking soda and salt.
Whisk half the flour mixture into the cake batter, followed by the buttermilk, making sure to scrape down the sides of the bowl as well. Carefully whisk in the last half of the flour mixture.
Step 3: In a little bowl mix together the 2 tablespoon of sugar with the 1 teaspoon of cinnamon.
Step 4: Pour half the cake batter into your prepared baking pan and smooth it out. Sprinkle half of the cinnamon sugar mixture over the top and then sprinkle with ⅓ cinnamon chips.
Top with remaining half of the cake batter and smooth as best as you can, but it's ok if it gets a little messy. Top cake with the rest of the cinnamon sugar mix and remaining ⅓ cinnamon chips.
Step 5: Bake for 24-28 minutes, or until a crust has formed on the top of the cake and the edges begin to turn golden and pull away from the sides of the pan. You can also stick a toothpick in to make sure it's done. Allow to cool completely before serving.
Expert Baking Tips
This cake will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter and buttermilk out of the fridge an hour or two before I start baking, depending on how cold the house is.
If you can't find the cinnamon chips, or don't want to buy them, this cake is also really good with chocolate chips or white chocolate chips. You could even leave the chips out all together.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, this cake is a great one to make ahead. Once completely cooled, wrap the cake in plastic wrap and either keep on the counter at room temperature, if it's a day, or place in the freezer and store. Remove and allow to come to room temperature before serving.
Yes, if skipping the cinnamon chips, I would use 3 tablespoons of sugar and 1 ½ teaspoons of cinnamon mix so there's just a bit more cinnamon flavor.
When you use room temperature ingredients for baking this allows all the ingredients to mix together better, and it will in fact give a higher rise on your cake.
Storing and Freezing
This churro cake can be stored at room temperature for 3-4 days. Just cover with plastic wrap or store in an airtight container. Do not store cake in the fridge, it will dry it out.
Cake may be stored in an airtight container in the freezer for 3-4 months. Or you can wrap and freeze individual slices and pull out as needed to thaw.
Other Recipe's You'll Love
No Bake Biscoff Cheesecake Bars
Reese's Pieces Peanut Butter Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Churro Cake
Ingredients
- 2 tablespoon butter room temp
- ¼ cup neutral oil vegetable, canola, melted coconut
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temp
- 1 teaspoon vanilla
- ¼ cup sour cream room temp
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk room temp
- 2 tablespoon granulated sugar for topping
- 1 teaspoon cinnamon for topping
- ⅔ cups cinnamon chips divided
Instructions
- Preheat your oven to 350. Spray and line a 8" baking pan. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar, add oil and eggs and mix again until light and fluffy, about 3 minutes. Mix in vanilla and sour cream.
- In a small bowl whisk together flour, baking powder, baking soda and salt.Whisk half the flour mixture into the cake batter, followed by the buttermilk, making sure to scrape down the sides of the bowl as well. Carefully whisk in the last half of the flour mixture.
- In a little bowl mix together the 2 tablespoon of sugar with the 1 teaspoon of cinnamon.
- Pour half the cake batter into your prepared baking pan and smooth it out. Sprinkle half of the cinnamon sugar mixture over the top and then sprinkle with ⅓ cup of cinnamon chips. Top with remaining half of the cake batter and smooth as best as you can, but it's ok if it gets a little messy. Top cake with the rest of the cinnamon sugar mix and remaining ⅓ cup of cinnamon chips.
- Bake for 24-28 minutes, or until a crust has formed on the top of the cake and the edges begin to turn golden and pull away from the sides of the pan. You can also stick a toothpick in to make sure it's done. Allow to cool completely before serving.
Jenn
So much flavor and such an easy cake to make! I’ll be making this one regularly. Thanks!
Kim
It was delicious! We made it for my husband's birthday and everyone loved it!
Gina
This is delicious! So easy to put together, very moist and great cinnamon flavor! Love a quick snack cake like this - thanks for a great recipe!
brooke
Thank you Gina!! I agree.. these quick and easy cakes are always a fav!
Nicole
This was a huge hit. My husband couldn’t stop eating it.
brooke
Yay! That's my favorite type of review!!☺️