Churro Layer Cake with Dulce de Leche Frosting

This cake is a problem, so plan on making this for an occasion… otherwise, expect to be eating cake all day long! This recipe for a Churro Layer Cake with Dulce de Leche Frosting is made from a moist cinnamon vanilla cake and decorated with a fluffy caramel frosting.

I love churros, and the thought of a churro cake is almost too much to handle. Let me be honest, and say that I am way more comfortable around sweets that go into the oven rather than the stovetop. So this cake keeps me in my comfort zone while satisfying all those cinnamon sugary churro cravings.

Ingredients for a Churro Cake

These are simple ingredients, that if aren't already in your fridge or cupboards can easily be found at your nearest grocery store. Make sure that all of the ingredients are at room temperature before you begin baking.

·     Extra large eggs

·     Granulated sugar

·     Sunflower oil

·     Self-raising flour

·     Salt

·     Full cream milk

·     Vanilla extract

·     Cinnamon sugar

·     Powdered sugar

·     Unsalted butter

·     Dulce de Leche

Self-raising flour - To save time, I prefer using self-raising flour. If you don't have self-raising flour you can make your own by combining all-purpose flour and baking powder. Sift the cake flour and the baking powder together with the salt before adding them to the egg mixture. Then follow the recipe as instructed.

Unsalted butter - When it comes to baking, choose unsalted rather than salted butter. The reason is that salted butter gives you little room to adjust the taste if you find the frosting too salty.

Dulce de Leche - I use a store-bought version of dulce de leche made by Nestle. You can make your own by boiling a tin of condensed milk.

Cinnamon sugar - To make your own cinnamon sugar you will need to combine ¾ cup sugar and 3 teaspoons of ground cinnamon together in a small bowl.

How to Make a Churro Cake

Follow the steps below to ensure you are making the perfect version of this churro cake recipe.

Step 1

Start by preheating the oven to 180C and prepare three cake pans, each tin should have a 20cm diameter. Use a pastry brush dipped in sunflower oil to coat the outside of the tins then line the bottom and sides of the tin with baking paper.

Step 2

In a bowl of an electric mixer fitted with a whisk attachment, add the eggs, oil, and sugar. Beat at medium-high speed until well combined, about 2 minutes.

Step 3

Sift together the dry ingredients, the flour and salt. Add the flour mixture to the egg mixture and beat until just combined.

Step 4

In a jug mix together the milk and the vanilla. Slowly pour this into the cake batter with the motor running at a low speed. Continue until all of the milk has been added, scrape down the sides of the bowl as you go. This is to ensure the cake batter is mixing evenly. The batter is ready when it is lump-free.

Step 5

Pour a thin layer of batter into each of the prepared cake tins then sprinkle the surface of the batter with a layer of cinnamon sugar. Pour the reaming batter over the cinnamon sugar and swirl with a toothpick. Bake in a preheated oven for about 35 to 40 minutes or until a skewer inserted into the center of the cake comes out clean. Once cooked, remove the cakes from the oven and allow them to cool in their tins for about 45 minutes then remove the cakes from the tins and allow them to cool completely on a cooling rack.

How to Make Dulce de Leche Frosting

Step 1

In a bowl of a stand mixer fitted with a paddle attachment, add the room temperature butter and icing sugar. Beat at medium-low speed until combined.

Step 2

In a jug add the milk and vanilla, slowly add this to the butter mixture, a tablespoon at a time. Once all the milk is added increase the speed of the mixer and beat the frosting until it is light and fluffy, this can take about 5 minutes. Be sure to scrape down the sides of the bowl as you go to ensure that the frosting is beating evenly.

Step 3

Add the dulce de leche to the frosting and beat again, ensuring that the frosting is beating evenly. The frosting is ready when it is fluffy and well mixed.

How to Assemble a Dulce de Leche Cake

Step 1

Place one cake layer onto a cake plate and secure it with a dot of frosting on the plate. Spoon a third of the frosting onto the middle of the cake layer and use a palette knife to smooth the frosting over the surface of the cake. Continue with the second and third cake layer.

How to Make Perfect Cakes

• Start with room temperature ingredients.
• Always make sure the ingredients have fully combined by scraping down the sides of the bowl.
• Use an oven thermometer to check the true temperature of the oven before baking the cakes.
• Before removing the cakes from the oven, ensure they have baked properly by inserting a toothpick or cake tester into the center of the cake. If it comes out clean then the cakes are ready.
• Allow the cakes to cool completely before decorating them, warm cakes and buttercream are a bad combination.
• Beat the buttercream properly before decorating the cakes, the buttercream frosting must be easily spreadable.

How to Store a Homemade Cake

Depending on where you live and the season, either store this cake at room temperature out of direct sunlight or in the fridge. Ensure that in either situation the cake is covered, either with a cake dome or in an airtight container. This cake will keep for about 4 days when stored correctly.

This Churro Layer Cake with Dulce de Leche Frosting is the ultimate treat. Please let me know if you gave this recipe a go by commenting below or tagging me on Instagram in your bakes!

If you love this delicious churro cake, give this recipe for a Classic Chocolate Cake a try or this one for an Orange and Almond Layer Cake.

Happy Baking

With Love,

Kitty

📖 Recipe