Churro Cake Recipe
The secret to a delicious churro cake is keeping it soft, moist, and full of cinnamon flavor. Using butter and oil together gives the churro cake recipe a tender texture with a rich taste. I also recommend using room temperature eggs and milk so everything mixes smoothly. Be careful not to overmix the batter after adding the flour, as this can make the churro cake recipe tough.
Equipment
- Bundt Pan
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
Ingredients
For The Cake
- 1½ cups 188 g all-purpose flour
- ½ cup 113 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 large eggs approximately 100 g without shells, at room temperature
- ½ cup 120 ml whole milk
- 2 teaspoons 10 ml vanilla extract
- 2 teaspoons 8 g baking powder
- 1 teaspoon 2.6 g ground cinnamon
- ¼ teaspoon 1.5 g salt
- ½ cup 100 g light brown sugar
- ¾ cup 180 ml neutral oil, such as vegetable or canola oil
For The Cinnamon Sugar Topping
- ¼ cup 50 g granulated sugar
- 1½ teaspoons 3.9 g ground cinnamon
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease a Bundt pan with butter or baking spray, making sure to cover every groove so the cake releases easily.
Step 2
- In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Give everything a good whisk so the ingredients are evenly distributed.
Step 3
- Beat the softened butter with the granulated sugar for 2–3 minutes until creamy. Add the brown sugar and mix again until both sugars blend into the butter.
Step 4
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract until the mixture looks smooth and creamy.
Step 5
- Pour in the neutral oil and beat until everything is well mixed. Scrape the sides and bottom of the bowl with a spatula to catch any unmixed ingredients.
Step 6
- Add half of the flour mixture, followed by half of the milk. Repeat with the remaining ingredients, mixing gently until the batter is smooth with no dry flour remaining.
Step 7
- Pour the batter into the greased Bundt pan and spread it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles.
Step 8
- Bake for 40–45 minutes, checking with a toothpick inserted into the thickest part of the cake. If it comes out clean or with a few moist crumbs, remove the cake from the oven and let it rest in the pan for 10–15 minutes.
Step 9
- While the cake rests, stir the granulated sugar and ground cinnamon together in a small bowl. Mix well so the cinnamon is spread evenly throughout the sugar.
Step 10
- Turn the cake out onto a cooling rack and let it cool until slightly warm. Sprinkle the cinnamon sugar over the top, coating the surface as evenly as possible. Slice and serve.