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This cake combines the comforting notes of cinnamon with the irresistible crunch of a churro crust. It’s light, fragrant, and topped with a cinnamon-sugar sprinkle that will satisfy even the pickiest sweet tooth. It’s like eating a warm churro fresh out of the fryer—without all the fuss.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for topping
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon, plus extra for topping
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. In a mixing bowl, cream together the softened butter and the 3/4 cup sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, 1/2 teaspoon cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir gently until you have a smooth batter. Pour the batter into the greased pan, smoothing the top with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still warm, mix a tablespoon or two of sugar with a generous pinch of cinnamon in a small bowl, then sprinkle this cinnamon-sugar mixture over the top of the cake. Let the cake cool for about 10 minutes before slicing.
This cinnamon churro cake is perfect for anyone who loves a comforting, cinnamon-laced dessert without a lot of complicated steps. It can easily be adjusted for different diets—try swapping in a gluten-free flour blend or reducing the sugar if you prefer a lighter treat. Whether you serve it for brunch, as an afternoon snack with coffee, or an after-dinner treat, one bite of its sweet cinnamon goodness will leave everyone grinning.
