Introduction
Cinnamon churros are a beloved treat with roots tracing back to Spanish and Portuguese cuisine, later popularized throughout Latin America. This Cinnamon Churro Sheet Cake draws inspiration from those crispy, cinnamon-sugar-coated pastries, transforming them into a moist, fluffy cake layered with rich, tangy cream cheese frosting. Combining the warmth of cinnamon with a decadent cream cheese finish makes this dessert an irresistible fusion of flavors and textures that evokes both comfort and celebration. Whether enjoyed during a cozy family gathering or as a festive dessert, this cake is designed to bring the charm of churros into a new form, perfect for sharing and savoring.
The History of Cinnamon Churros
Churros originally originated in Spain as a simple fried dough snack, traditionally enjoyed with a cup of thick hot chocolate. Over centuries, they traveled to Latin America and the Philippines, where they took on regional twists and became a street food staple. The hallmark of churros is their crispy exterior coated generously in cinnamon sugar, delivering a sweet and spicy aroma that has captivated taste buds worldwide. By adapting these characteristics into a sheet cake, this recipe celebrates the churro’s heritage while introducing a new way to enjoy its iconic flavors.
Ingredients Breakdown
This cake relies on basic pantry staples elevated by specific ingredients that mimic the churro experience. The key components include all-purpose flour to give the cake structure, granulated sugar for sweetness, and baking powder to ensure a tender crumb. Ground cinnamon is essential to provide the signature warm spice flavor that defines churros. Butter adds richness and moisture, while eggs contribute to the cake’s stability and texture. Milk is incorporated for hydration and softness. The cream cheese frosting, made from softened cream cheese, butter, powdered sugar, and vanilla extract, complements the cinnamon-spiced cake perfectly with its creamy tang. Additional cinnamon sugar sprinkled on top finishes the look and taste with an authentic churro touch.
Step-by-Step Recipe
Begin by preheating your oven to 350°F and greasing a 9×13-inch baking pan to ensure the cake doesn’t stick. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, and cinnamon until evenly combined. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients, and mix until just combined to avoid overworking the batter. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. While the cake cools, prepare the cream cheese frosting by beating together cream cheese and butter until smooth, then gradually adding powdered sugar and vanilla until fluffy and spreadable. Once the cake is completely cooled, frost the top evenly and sprinkle generously with a mixture of cinnamon and granulated sugar for that iconic churro finish.
Tips for the Perfect Cake
For a tender crumb, be careful not to overmix the batter, as this can develop gluten and result in a dense texture. Room temperature ingredients blend more easily and create a smoother batter. Use full-fat cream cheese and butter for the richest frosting. Ensure the cake is fully cooled before frosting to prevent the cream cheese from melting. For extra churro authenticity, lightly toast the cinnamon sugar topping under a broiler for a few seconds, watching carefully to avoid burning. For ease, use fresh ground cinnamon for the brightest flavor. Storing the cake in an airtight container in the refrigerator helps maintain freshness and flavor for up to five days.
Variations and Customizations
This cake recipe is versatile and can be customized in many ways. For a deeper flavor, add a pinch of nutmeg or ground cloves to the batter. Swirl caramel or dulce de leche into the batter before baking for a gooey surprise inside. Substitute part of the all-purpose flour with whole wheat flour for a nuttier taste and added nutrition. To make it vegan, use plant-based butter, a cream cheese alternative, and an egg substitute like flaxseed meal or applesauce. For added texture, sprinkle chopped toasted pecans or cinnamon sugar-coated nuts over the frosting. You can also turn this into cupcakes for single servings or layer the cake with cinnamon-spiced whipped cream for a lighter alternative to cream cheese frosting.
Health Considerations and Nutritional Value
While this Cinnamon Churro Sheet Cake is undeniably indulgent, it is made with common baking ingredients that can be adjusted to meet various dietary needs. The cake provides carbohydrates for energy and fat from butter and cream cheese that contribute to satiety and flavor. To reduce sugar content, consider using a sugar substitute or cutting down the amount of granulated and powdered sugar. Whole wheat or alternative flours can boost fiber content. Cream cheese frosting adds protein but also increases calorie and fat levels, so portion control is advised if you’re monitoring intake. As with most desserts, enjoying this cake in moderation alongside a balanced diet ensures it fits within a healthy lifestyle.
FAQ
Can I make this cake ahead of time? Yes, this cake can be baked and frosted a day in advance and stored in the refrigerator to enhance flavor and texture.
How do I store leftovers? Keep leftovers refrigerated in an airtight container for up to five days. Allow the cake to come to room temperature before serving for the best taste.
Can I freeze the cake? Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the refrigerator before frosting or serving.
What if I don’t have cream cheese? You can substitute with mascarpone or ricotta cheese for a slightly different texture but similar tang.
Is this recipe gluten-free? Not as written, but you can substitute gluten-free flour blends designed for baking.
Cinnamon Churro Sheet Cake with Cream Cheese Frosting
Ingredients
- For the Cake
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ¾ cup unsalted butter at room temperature
- ¼ cup canola oil
- 1½ cups granulated sugar
- 3 large eggs at room temperature
- ¼ cup sour cream or Greek yogurt at room temperature
- 1 tablespoon vanilla extract
- 1¼ cups buttermilk at room temperature
- For the Filling
- 1 cup unsalted butter at room temperature
- 4 ounces cold full-fat cream cheese
- 2 cups powdered sugar
- 1 tablespoon 2% milk
- 1 teaspoon vanilla extract
- 1 can dulce de leche store-bought or homemade
- For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
To Make the Cake
- Preheat your oven to 350°F (180°C). Lightly grease the bottoms of three 8-inch cake pans and line each bottom with a round piece of parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. (3½ cups/420 g all-purpose flour, 2 tsp baking powder, ¾ tsp baking soda, 1 tsp salt, 2 tsp cinnamon) In a stand mixer bowl, cream the butter, sugar, and oil together for about 3 minutes until the mixture is light and fluffy. (¾ cup/170 g unsalted butter at room temperature, ¼ cup/50 g canola oil, 1½ cups/300 g granulated sugar) Add the eggs one at a time, beating well after each addition until fully incorporated. Be sure to scrape down the sides and bottom of the bowl. (3 large eggs, room temperature) Stir in the vanilla extract and sour cream. (1 tbsp vanilla, ¼ cup/60 g sour cream or Greek yogurt, room temperature) Add one-third of the dry ingredients and mix until nearly combined, then pour in half of the buttermilk. Continue alternating between the remaining dry ingredients and buttermilk, mixing until everything is just combined. Scrape the bowl to ensure an even mix. (1¼ cups/285 g buttermilk, room temperature) Divide the batter evenly among the three prepared pans, approximately 471 grams per pan. Bake on the middle rack for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then run a spatula around the edges and invert them onto wire racks to cool completely.
To Make the Buttercream
- In a stand mixer bowl, beat the cold cream cheese on medium speed until smooth. Add the unsalted butter and mix until well combined. (4 oz cold full-fat cream cheese, 1 cup/226 g unsalted butter) Gradually add the powdered sugar, about half a cup at a time, mixing on low speed after each addition. (2 cups/200 g powdered sugar) Add the milk and vanilla extract, mixing to combine. (1 tbsp 2% milk, 1 tsp vanilla extract) Increase the mixer speed to medium and beat for 30 seconds until the frosting is fluffy yet thick. Cover and refrigerate until ready to use. Before assembling, briefly beat the frosting for 20–30 seconds to soften it slightly, but avoid overmixing which can make it too wet.
Assembly
- Combine the cinnamon and sugar in a large bowl and set aside. (1 tsp cinnamon, ½ cup/100 g granulated sugar) Using a serrated knife, carefully trim the crust off the edges of each cake layer to reveal the crumb. Roll the sides of each layer in the cinnamon sugar mixture. If the sugar doesn’t stick well, brush the sides lightly with melted butter or simple syrup (see notes) before rolling to coat evenly. Place one cake layer onto your cake stand, platter, or a cardboard round. Spread ¼ cup of dulce de leche evenly on top of the layer, leaving a ½-inch border around the edges clear. (1 can dulce de leche) Fill a large piping bag fitted with a large round tip with the buttercream frosting. Pipe a “tire ring” about 1 inch tall around the edge of the cake layer, then pipe a loose zigzag layer of frosting over the dulce de leche in the center. Use a spatula to smooth only the center frosting to cover the dulce de leche, but do not smooth the outer tire ring border. Carefully place the next cake layer on top without pressing down to avoid pushing the frosting out of the sides. Repeat the process for all layers, finishing the top layer by piping dollops of frosting along half of the cake’s edge. Chill the assembled cake in the freezer for at least 20 minutes, or until the frosting has set. Once firm, remove and serve. Enjoy!