This Churro Layer Cake has tender, moist layers of cinnamon cake all covered with a buttercream frosting with melted dark and white chocolates mixed in. This is hands down one of the best cakes you will ever eat. It’s full of flavor and totally addicting!
Cinnamon is one of my favorite ingredients and flavors. It makes everything better. And for me, churros are all about the cinnamon. A delicious, warm churro covered in cinnamon? Sign me up!
So a Churro Cake has natural appeal. Give me all the cinnamon and sugar! It’s in the cake and the frosting, so you get plenty of cinnamon in every bite.
1 3/4 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 tablespoons cornstarch
1 1/2 teaspoon cinnamon
3/4 cups unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups sugar
1/2 cup light brown sugar
1/2 cup coconut oil
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
1/2 cup all vegetable shortening
1/2 cup unsalted butter room temperature
1 teaspoon cinnamon
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces dark chocolate chips
3-4 tablespoons whipping cream
4 ounces white chocolate chips
To Make Cake
In a medium sized saucepan, melt butter over medium heat. Stir constantly for about 10 minutes until butter turns amber in color and has a nutty smell.
Transfer the butter to a heat-safe bowl and let aside for at least an hour to re-harden.
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 350°F (176°C).
Add butter, sugar and light brown sugar to a large mixer bowl and beat together until lightened and fluffy, about 3 minutes.
Beat in eggs, egg yolks, grapeseed oil, and vanilla at a slow speed. Slowly beat about 1/2 cup flour mixture into sugar/butter mixture.
Then, beat in about 1/3 of the buttermilk. Alternate beating in rest of flour and buttermilk, ending with the flour and mix until well combined and smooth.
Divide the batter evenly between the cake pans and bake for 23-25 minutes, or until a toothpick comes out with a few crumbs.
Let cool completely before assembling the cake.
To Make Frosting
In a small bowl, add dark chocolate. Microwave in 30 second intervals, stirring after each interval. Once melted and smooth, repeat with white chocolate. Set aside to cool.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and shortening for about 5 minutes until light and fluffy. Beat in powdered sugar.
Add vanilla, cinnamon and salt and slowly mix in melted chocolates until smooth.
Add 3-4 tablespoons of heavy cream to get the right consistency of frosting.
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.
Pipe swirls of frosting around the top edge of the cake.
Place a churro on top of each swirl and place some around the bottom of the cake.
Cake is best if eaten within 3-4 days.