Churro Cake
This Brazilian Churro Cake Recipe features sweet sticky dulce de leche in between layers of moist and buttery cinnamon cake, all wrapped with cinnamon sugar all around. It’s a beautiful cake that’s easy to make and perfect for many occasions, like birthdays and beyond!
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Brazilian churro cake – Your Newest Obsession!
Oi Gente!
I’m so excited to bring this post to you today because this churro cake has become an obsession of mine and it’s about to become yours, too!
First of all, it’s so delicious. It’s moist, sweet, has a dense cinnamony buttery crumb, and yes, dulce de leche, on dulce de leche, on dulce de leche.
On top of that, this dulce de leche cake is so easy to make that you can make it just because.
BUT it’s so pretty to look at that you’ll want to feature it at the center of a dessert table or at your next birthday celebration or something.
Seriously, what’s better than a beautiful layer cake where you don’t actually have to make any filling for? It’s just bake, spread, stack and you’re ready to celebrate and eat!
I’m telling you, even if you’re not a savvy or patient baker, this easy cake is about to become your newest obsession!
I hope you love it as much as I do.
Bom Apetite!
Ingredients you’ll need to make this Brazilian Churro Cake
The list of ingredients you’ll need to make this cake are your usual cake baking ingredients, like flour, sugar, eggs, butter, milk, and baking powder.
Other than that, you’ll also need some ground cinnamon, and of course, the dulce de leche for the topping and filling.
Here’s a breakdown of the ingredients:
- Large Eggs
- Whole Milk
- Unsalted butter
- All-purpose flour — I have not tried to make this cake with another type of flour or a gluten-free flour blend. If you try it, let me know how it goes!
- Granulated sugar — also known as white sugar, this adds sweetness to our cake batter and the cinnamon sugar mixture.
- Vanilla extract — splurge for the real deal. This really makes the other ingredients of the cake sing together.
- Baking powder — this is our leavener. Be sure yours is fresh!
- Ground cinnamon — to add some wonderful churro flavor to the cake, as well as the cinnamon-sugar mixture.
- Kosher salt — Diamond Crystal is my go-to brand. It’s a finer grain kosher salt.
- Dulce de leche — you’ll need two cans of this. You can find it in the Latin aisle of your local grocery or can make your own, as I show here: Instant Pot Dulce de Leche.
Yes, meus amigos, in Brazil, and other places in South America, a classic churro is stuffed with sweet dulce de leche. If you haven’t tried a churro this way, you have got to add it to your list.
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Equipment
- Bowls
- Spatula
- Measuring cups and spoons
- Hand mixer, or whisk
- Baking spray
- Three 8-inch round cake pans
- Cooling rack
How to make a Churro Cake (AKA a Dulce de Leche Cake)
Anytime you’re baking a cake, start by preheating your oven, so that by the time you’re done making the cake, the oven is nice and hot and ready to bake.
Same goes for prepping the pans. You need to have the pans sprayed, or greased and floured before the batter is ready. This way, your cake batter won’t sit a few extra minutes with active baking powder, waiting for you to get the pan set up.
Mix the dry ingredients. In a bowl, mix together the dry ingredients.
Cream the butter and sugar. Mix the butter and the sugar until smooth in a stand mixer or with a hand mixer. Add in the eggs, one at a time, mixing between each addition.
Add the dry ingredients and hydrate with the milk. This is a 5-part mixing process that always starts and ends with the dry ingredients (the flour mixture), and the wet, in this case, the milk, goes right in between. Make sure to mix well, so all ingredients are incorporated after each addition.
Bake. Pour the light and fluffy batter into the greased cake pans, and bake!
How to make the Churro Cinnamon Sugar Topping
While the cake is baking you can prepare this simple churro cinnamon sugar topping. just mix 2 tablespoons of sugar and 1/2 a tablespoon of cinnamon in a plate or a bowl, and set aside.
After the cake is baked let it cool completely.
With a small pastry brush, brush the sides of the cake with a little water, then roll the cake sides on the cinnamon sugar topping.
Now, you’re ready to start stacking it!
Dulce de Leche Filling
There’s nothing to prepare here, so this filling couldn’t be easier! All you need to do is open the cans of dulce de leche and spread!!
I usually spread half a can of dulce de leche in between every layer, then I use a whole can on top!
And that’s it, amigos.
Your Brazilian churro cake is all done and ready to serve.
This SWEEEEET cake is perfect for so many occasions, from birthdays, to Sunday brunch and even simple backyard weddings!!
Frequently Asked Questions
You should be able to find dulce de leche in the Latin aisle of most grocery stores, at least here in the US. The one that’s easiest to find is Nestle’s (what I usually use) and it’s also available at Amazon. Amazon also has all these other brands you can choose from!
You can also use artisanal and specialty types of dulce de leche, but they aren’t always easy to get. If you can get your hands on one of those from a Latin market, use that!
Also, you can make your own dulce de leche in the Instant Pot!
The cake layers can be made ahead of time. Make sure the cakes are completely cooled before you wrap them with plastic wrap and refrigerate or freeze.
Make sure to defrost the cakes completely until they reach room temperature – about an hour – before you decorate.
Other Brazilian Cakes you’ll love:
- Brigadeiro Cake Recipe
- Bolo Nega Maluca – Brazilian Chocolate Cake
- Brazilian Carrot Cake
- Key Lime Cake Recipe
More Brazilian Desserts to Try
- Brigadeiro Recipe – Brazilian Fudge Balls
- Pudim de Tapioca – Brazilian Tapioca Pudding
- Pave de Chocolate – Brazilian no-bake Chocolate Biscuit Cake
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Brazilian Churro Cake
Ingredients
For the Cake:
- 4 eggs
- 3 cups all purpose flour
- 1.5 cups milk
- 2 cups granulated sugar
- 8 oz butter 2 sticks
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
For the Cinnamon Sugar Mixture:
- 2 Tbsp granulated sugar
- 1/2 Tbsp ground cinnamon
For the Frosting & Filling:
- 2x 13.4oz cans of dulce de leche
Instructions
For the Cake:
- Preheat oven to 350F.
- Spray, or grease and flour all 3 cake pans, line with parchment paper, spray/grease again and set aside.
- In a medium size mixing bowl, add the all purpose flour, the cinnamon, the baking powder and the salt to a large bowl, and whisk to combine – set aside.
- Mix the butter and the sugar in a large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment) until combined and creamy – about 2 minutes.
- Then, add the eggs, one at a time, mixing on medium speed until combined. Be sure to scrape the sides of the bowl between each addition.
- Add the vanilla extract to the milk, and then, on low speed, alternate adding flour mixture and the milk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating and scraping the sides of the bowl after each addition.
- Pour equal amounts of the batter into the greased pans, and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly (about 30-35 mins).
- Move the cake pan to a cooling rack and let it cool for about 5-10 mins, then remove the cake from the pan and let it cool on the rack.*
Filling, Frosting & Assembly:
- Prepare the cinnamon sugar topping while the cake is baking, by combining the 2 Tbsp of granulated sugar with the 1/2 Tbsp of cinnamon in a dish.
- Then, after the cake is completely cooled, using a pastry brush, or your fingers, brush the sides of the cake with a little water – just enough to help the sugar stick to the side of the cake. Then, roll the cake sides into the cinnamon sugar mixture.
- Place the first cake layer, flat side down, on a cake stand, board, or plate.
- Evenly spread 1/2 cup of dulce de leche on the cake layer. Place second cake layer on top the same way, flat side down, and spread another 1/2 cup of dulce de leche over the second layer.
- Place the third layer, again flat side down, and evenly spread a whole can (1cup) of dulce de leche on top.
THIS DAMN CAKE HAS ME ALL IN MY FEELINGS!!! Oh my word, it’s so indulgent and decadent. I can’t bring myself to let me family have more than one slice. I’m not sharing this one.
LOL! I hear you, Marta! It’s so good it’s hard to share ahahah
You took my two favorite treats (churros and cake) and made it in to one! Winning! This is a fantastic recipe. I can’t wait to make it again!
Yesss!!! So happy you liked it, Krysten!
Oh my heavenly goodness! This cake is EVERYTHING! It is definitely an indulgent treat for us; and we can’t get enough of it!
Lol! I understand the feeling!! All that sugar keeps calling you back for more ahaha glad y’all enjoyed it!
Made this and it turned out just like the pictures! THANK YOU!!
That’s fantastic, Desiree! You’re so welcome!
This cake looks incredible. When I lived in Abu Dhabi, my supervisor made one similar for my birthday. I’d love to have a slice of this today along with a scoop of vanilla ice cream.
Aline I almost jumped through the screen. This looks amazing. Will be trying this weekend.
ALINE! This cake is everything I needed in my life and now I have to stop myself from making it over and over.
Don’t stop yourself, boo! lol Give in to the sweetness!! YOLO! ahahaha
This recipe just blew my mind! Churros and cake combined! How perfect! I love the Dulce De Leche icing. It is so perfect for this cake
I love trying different cake recipes!! This was excellent – Thank you for sharing!
This Churro cake is exactly what I was craving. The icing crowns it all. So delicious.
I’m officially a new fan!
Awww thanks!! This is the best sugar bomb ever ahaha 😛 Enjoy!! Beijos xx
How long would you suggest I bake these if I made a cupcake version?
Hi Tracy – the general rule of cake to cupcake baking conversion is to cut the baking time by about 1/3 to 1/2… So, in this case, check at around 10 minutes and see how they’re looking (same rule – a cake tester/toothpick inserted to the middle comes out lightly crumbly means they’re good!). If they need more time, put them back and try not to exceed the maximum time of 15ish minutes to avoid them being dry. Hope this helps!!
This is a great recipe! I’m not sure if it’s because of the cinnamon or the dulce de leche, but it has a really nice hint of sweet and spice that makes me want to keep eating it.
I cannot believe how spiced, rich, tender, and delicious this cake was. I made it for my husband’s birthday and honestly I think I will make it for mine too. Great recipe. Thank you!
This cake was delicious and not difficult to make. Loooove that cinnamon crumb and the dulce de leche filling was to die for. My husband is already requesting that I make this again for his upcoming birthday!
There are not enough words to explain just how amazingly delicious this cake is. We baked it a few weeks ago, and it was a smashing success. Requesting it for my birthday next month… and I cannot wait to enjoy several slices!
This cake was absolutely divine! I made it for my husband’s birthday because he loves churros and he said it was the best thing ever! I think we found a new birthday cake in our house! 🙂 Thank you!
That’s amazing!!! It’s such an easy and pretty cake, you might as well make it a tradition, right? ahaha Thanks, Meg!!
So wonderfully sweet and sticky! I’ve made your IP dulce de leche before but it was so good my family and I just ate it all before we could make anything with it. I ended up buying a couple of cans from the Mexican grocery store near me and it worked great.
Wow this brought back childhood memories of sneaking a spoonful of dulce the leche at my abuelita’s place. The cake was so decadent and fun to create, my friends thought I bought it from a hip bakery!
Hi! Does the butter or eggs need to be room temperature or can I just mix them in while they’re cold? Can’t wait to try this recipe! Thanks!
Hi Kristina! yes, room temp.