Go Back
–+ servings
3 pieces of churro cake stacked on top of each other.

Churro Cake

Brooke Homec
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!
5 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 9
Calories 243 kcal

Ingredients
 

  • 2 tablespoon butter room temp
  • ¼ cup (56 g) neutral oil vegetable, canola, melted coconut
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) brown sugar
  • 2 large eggs room temp
  • 1 teaspoon vanilla
  • ¼ cup (57.5 g) sour cream room temp
  • 1 cup (140 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) buttermilk room temp
  • 2 tablespoon granulated sugar for topping
  • 1 teaspoon cinnamon for topping
  • ⅔ cups (157.73 g) 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.

Notes

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.

Nutrition

Calories: 243kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 53mgSodium: 291mgPotassium: 67mgFiber: 0.5gSugar: 21gVitamin A: 200IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!