Churro Cake Recipe
Deliciously moist Churro Cake with a cinnamon and sugar swirl. It is amazing with my Nutella Pudding! Soo GOOOD!!
Ingredients
- ⅔ cup sour cream room temp.
- ½ cup milk room temp.
- ½ cup buttermilk room temp.
- ⅓ cup vegetable oil
- 3 eggs room temp.
- 2 tspn ground cinnamon
- 1 Tbsp vanilla
- 1 box Betty Crocker Vanilla Cake Mix
- ½ cup brown sugar
- 1 ½ tspn ground cinnamon
Instructions
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In a small bowl, mix together ½ cup brown sugar and 1 ½ teaspoons ground cinnamon. Set aside.
- In the bowl of a stand mixer whisk together all the wet ingredients until well combined.
- Sift in the vanilla cake mix and 2 teaspoons ground cinnamon. Mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide about half of the batter between your prepared cake pans. Divide the brown sugar and cinnamon mixture between the cakes, sprinkling evenly over the batter, then top with the remaining batter.
- Bake for 23-26 minutes. When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.