Baked Churro Cake with Dulce de Leche Frosting is a deliciously spiced dessert that combines the warm flavors of cinnamon and sugar with a rich, creamy frosting inspired by traditional Latin American sweets. This cake brings together the nostalgic crunch of churros and the smooth decadence of dulce de leche, creating a truly indulgent treat that’s perfect for celebrations or cozy gatherings. The history of churros traces back to Spain and Portugal, where these fried dough pastries were popularized before spreading throughout Latin America, evolving into various forms and inspiring numerous desserts like this cake. The Dulce de Leche frosting draws from the beloved caramel-like spread made by slowly heating sweetened milk, a staple in many Latin American cuisines. The ingredients breakdown includes pantry basics like all-purpose flour, sugar, baking powder, and eggs, combined with aromatic spices such as ground cinnamon to evoke the churro experience. The frosting features rich butter, powdered sugar, vanilla, and a generous amount of dulce de leche, lending a smooth texture and intense caramel flavor that perfectly complements the cake. The step-by-step recipe guides you through preparing a moist cinnamon cake, baking it to golden perfection, and layering it with the luscious dulce de leche frosting, finishing with a sprinkle of cinnamon sugar for added crunch and authenticity. Tips for the perfect cake emphasize careful measuring of ingredients, gentle folding to preserve airiness, and precise oven temperature control to ensure even baking and moist crumb. Variations and customizations might include adding a hint of nutmeg or clove for deeper spice notes, incorporating toasted pecans or walnuts into the batter or topping for crunch, or swapping the dulce de leche for a cream cheese frosting with caramel drizzle for a tangier twist. Health considerations highlight that while this cake is rich and indulgent, you can make lighter versions by reducing sugar, using whole wheat flour, or substituting butter with healthier fats, but moderation is key given the frosting’s sugar content and caloric density. Nutritional value per serving will include a balance of carbohydrates, fats, and proteins, though it remains a dessert best enjoyed occasionally. Frequently asked questions cover topics like how to store the cake properly, whether you can prepare it in advance, options for making it gluten-free or vegan, and tips for reheating or freezing leftovers without compromising flavor or texture.
Baked Churro Cake with Dulce de Leche Frosting
Ingredients
- Cinnamon Sugar Vanilla Cake
- 230 ml sunflower oil
- 6 extra-large eggs
- 500 grams granulated sugar
- 580 grams self-raising flour
- 1 teaspoon salt
- 560 ml full cream milk
- 150 grams cinnamon sugar
- Dulce de Leche Frosting
- 500 grams icing sugar
- 160 grams unsalted butter
- 50 ml full cream milk
- 1 teaspoon vanilla extract
- ½ cup dulce de leche
Instructions
Cinnamon Sugar Vanilla Cake
- Preheat the oven to 180°C and prepare three 20cm round cake tins by brushing them with sunflower oil and lining them with baking paper. In the bowl of an electric mixer fitted with a whisk attachment, combine the eggs, granulated sugar, and oil. Beat on medium speed until well blended, about 2 minutes. Sift together the salt and flour, then add the dry ingredients to the egg mixture. Mix on medium speed just until combined. In a jug, mix the milk and vanilla extract. With the mixer running on low speed, slowly pour the milk mixture into the batter. Scrape down the sides of the bowl and mix again to ensure a smooth, lump-free batter. Divide the batter evenly among the prepared tins, then sprinkle cinnamon sugar over the surface of each layer. Pour the remaining batter evenly over the cinnamon sugar, and use a toothpick to gently swirl the cinnamon sugar into the batter. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in their tins for 45 minutes before removing them and placing them on a wire rack to cool completely.
Dulce de Leche Frosting
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and icing sugar on medium speed until combined. In a jug, mix the milk and vanilla extract. With the mixer on medium-low, gradually add the milk mixture to the frosting and continue beating. Once fully incorporated, increase the speed and beat for 5 minutes until the frosting becomes light and fluffy, scraping down the sides of the bowl as needed. Add the dulce de leche and mix again until smooth and fully combined.
To Assemble
- If needed, level the domed tops of the cake layers using a sharp bread knife. Place the first cake layer on a serving plate and spread one-third of the frosting evenly over the top using a palette knife. Repeat with the remaining layers and frosting. Serve and enjoy!