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Churro Layer Cake

Churro Layer Cake

Brown Butter Cake is a rich, moist dessert enhanced with the deep, nutty flavors of brown butter. With its decadent flavor and soft crumb, it’s perfect for any occasion and can be easily customized with different frostings and fillings.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 10

Ingredients
  

For the Cake

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ¾ cup unsalted butter room temperature
  • ¼ cup canola oil
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature
  • ¼ cup sour cream or Greek yogurt room temperature
  • 1 tablespoon vanilla extract
  • 1 ¼ cups buttermilk room temperature

For the Filling

  • 1 cup unsalted butter room temperature
  • 4 oz 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 the oven to 350°F/180°C. Lightly grease the bottom of three 8-inch cake pans and line the bottoms with parchment paper rounds.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a stand mixing bowl, cream the butter, sugar, and oil together for about 3 minutes until the mixture is white and fluffy.
  • Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed.
  • Add the vanilla and sour cream, mixing until combined.
  • Add a third of the dry ingredients and mix until almost combined, then pour in half of the buttermilk. Continue alternating between adding the buttermilk and the remaining dry ingredients until everything is combined. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.
  • Evenly distribute the batter into all three cake pans, with about 471 grams in each.
  • Bake the cakes directly on the middle rack for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool on a wire rack for 15 minutes. Run a spatula around the sides of the pans and turn them out onto the rack to cool completely.

To Make the Buttercream

  • In a stand mixing bowl, beat the cream cheese on medium speed until smooth, then add the butter and mix until fully combined.
  • Gradually add the powdered sugar, half a cup at a time, mixing on low after each addition.
  • Add the milk and vanilla, then mix to combine.
  • Increase the speed to medium for 30 seconds until the frosting is fluffy but still thick. Cover and refrigerate until ready to use.
  • When ready to use, briefly mix the frosting for 20-30 seconds to soften it slightly, ensuring it is smooth but not too runny.

Assembly

  • Mix together the cinnamon and sugar in a large bowl and set aside.
  • Use a serrated knife to thinly cut off the skin of each cake layer to expose the crumb.
  • Roll the sides of each layer in the cinnamon sugar mixture. If the sugar isn’t sticking, lightly brush the sides with melted butter or a simple syrup (recipe in notes), then roll until coated.
  • Place one layer of cake on a cake stand, platter, or cardboard round.
  • Use an offset spatula to spread ¼ cup of the dulce de leche on top, leaving a ½-inch border around the edges.
  • Fill a large piping bag fitted with a large round tip with frosting. Pipe a ring of frosting about 1 inch high around the edge of the cake, then pipe a light zig-zag layer of frosting on top of the dulce de leche.
  • Use a spatula to smooth just the center frosting to cover the dulce de leche. Do not smooth the border frosting!
  • Place the next cake layer on top. Avoid pressing it down, as this will push the frosting out from the sides. Continue stacking the layers, topping the final layer with dollops of frosting around half of the top edge.
  • Place the entire cake in the freezer and chill for at least 20 minutes, or until the frosting sets.
  • Serve and enjoy!

Notes

*Sometimes, the cake layers can become too dry on the sides for the sugar to stick. If that happens, lightly brush the sides with melted butter or simple syrup. To make the simple syrup, heat 1/8 cup of water and 1/8 cup of sugar together until the sugar dissolves, then gently brush the sides of the cake.
Step-by-step photos are included above in the body of this post.
Use a kitchen scale: Using a scale is quicker, easier, and more accurate than relying on cup measurements when baking.
Use room temperature ingredients: Room temperature ingredients help create a smooth, fully blended batter, ensuring a uniform texture and even baking.
Make your own dulce de leche: Making dulce de leche from scratch is surprisingly easy! Alternatively, you can buy a can from the store.
Don’t over-whip the frosting: Cream cheese can turn liquid-y if overmixed. The frosting should be thicker than typical frosting to hold up between layers.
To Store: Store in the fridge in a sealed container or individually wrapped for up to 5 days, or freeze for up to one month!