Baked Churro Cake with Dulce de Leche Frosting

Baked Churro Cake with Dulce de Leche Frosting: A Decadent Fusion of Spanish and Latin American Flavors

If you’ve ever fallen in love with the crispy, cinnamon-sugar-coated delight of a churro, imagine that same warm, spiced magic transformed into a soft, moist cake—then generously swirled with rich, velvety dulce de leche frosting. The Baked Churro Cake with Dulce de Leche Frosting is not just a dessert; it’s an indulgent celebration of textures and traditions. This innovative recipe takes inspiration from two beloved culinary icons—the churro, a deep-fried Spanish pastry popular across Latin America, and dulce de leche, the caramel-like confection cherished throughout Argentina, Mexico, and beyond. By combining these elements into a baked cake format, we create a dessert that’s both nostalgic and refreshingly new, perfect for gatherings, holidays, or simply treating yourself to something extraordinary.

The History Behind the Inspiration

The origins of the churro trace back to Spain, where shepherds are said to have created this fried dough treat because it required no special tools or ovens—just a pan of hot oil and a piping bag. Over time, churros made their way to Latin America through Spanish colonization, evolving into regional variations. In Mexico, they became a street food staple, often filled with chocolate, cajeta (goat’s milk caramel), or whipped cream. Meanwhile, dulce de leche—whose name literally means “caramelized milk”—has a contested history between Argentina, Uruguay, and Mexico, but all agree on its luscious appeal. Legend says it was discovered accidentally when a maid left sweetened milk boiling too long. Today, dulce de leche is a cornerstone of Latin desserts, from alfajores to flan.

The Baked Churro Cake is a modern fusion creation, born from the desire to reimagine traditional handheld treats in elegant, shareable forms. Instead of frying dough, bakers began experimenting with cake batters infused with cinnamon and vanilla, then topping them with creamy dulce de leche instead of chocolate. This hybrid dessert bridges cultures and techniques, honoring heritage while embracing innovation. It’s especially popular during festive seasons like Cinco de Mayo, Dia de los Muertos, or holiday celebrations, where bold flavors and communal joy take center stage.

Ingredients Breakdown: What Makes This Cake So Special?

The brilliance of the Baked Churro Cake lies in its thoughtful ingredient selection—each component playing a crucial role in flavor, texture, and aroma. Let’s break it down:

All-Purpose Flour: Provides structure and a tender crumb. Sifted to ensure lightness.
Baking Powder & Baking Soda: Work together to give the cake its rise and airy texture.
Salt: Balances sweetness and enhances overall flavor complexity.
Ground Cinnamon: The star spice that gives the cake its signature churro essence. Freshly ground cinnamon delivers the best aroma.
Unsalted Butter: Adds richness and moisture. Must be softened to room temperature for proper creaming.
Granulated Sugar: Sweetens the cake and helps create a fluffy batter when creamed with butter.
Eggs: Bind the ingredients and contribute to the cake’s structure and tenderness.
Vanilla Extract: Deepens the warmth of the cinnamon and adds depth to the flavor profile.
Buttermilk: Reacts with baking soda for extra lift and keeps the cake moist and slightly tangy.
Dulce de Leche: Used both in the frosting and as a drizzle, this thick, caramel-like sauce brings authentic Latin flair.
Cream Cheese: Forms the base of the frosting, offering a slight tang that cuts through the sweetness.
Heavy Cream: Whipped into the frosting for a luxuriously smooth and spreadable consistency.
Powdered Sugar: Sweetens and stabilizes the frosting.
Cinnamon-Sugar Coating (Optional): For a true churro experience, some bakers brush the warm cake with butter and roll it in cinnamon sugar.

Step-by-Step Recipe: How to Make Baked Churro Cake with Dulce de Leche Frosting

Follow these detailed instructions to create a show-stopping dessert that tastes like a warm hug from your favorite bakery.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. You can also use a bundt pan for a more dramatic presentation.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons ground cinnamon. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat 1 cup (2 sticks) softened unsalted butter with 1½ cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs and Vanilla: Add 3 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with 1 cup of buttermilk. Begin and end with the dry mix. Mix on low speed just until combined—do not overmix.
Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare Dulce de Leche Frosting: In a large bowl, beat 8 oz softened cream cheese until smooth. Add ½ cup dulce de leche, 1 cup powdered sugar, and 1 teaspoon vanilla. Whip in 1 cup cold heavy cream gradually until stiff peaks form. Be careful not to overbeat.
Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top and sides using an offset spatula. For extra flair, pipe swirls using a star tip.
Final Touches: Drizzle additional warmed dulce de leche over the top. Optionally, sprinkle a pinch of cinnamon or crushed cinnamon sugar for added crunch and authenticity.

Tips for Perfect Results Every Time

Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature to achieve a smooth, emulsified batter.
Don’t Overmix: Overmixing develops gluten, leading to a dense cake. Mix only until ingredients are incorporated.
Check for Doneness Early: Ovens vary—start checking the cake at 28 minutes. The cake should spring back when lightly pressed.
Cool Completely: Frosting a warm cake will cause it to melt and slide off. Patience is key!
Use Quality Dulce de Leche: Opt for homemade or high-quality store-bought brands like La Lechera. Avoid overly thin versions.
Chill Before Serving: For cleaner slices, refrigerate the frosted cake for 30 minutes before cutting.
Storage Tip: Store leftovers covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Variations and Customizations

This cake is wonderfully adaptable. Here are creative ways to personalize it:

Mini Churro Cupcakes: Bake the batter in muffin tins for 18–22 minutes. Frost with dulce de leche cream and serve with tiny cinnamon-sugar dusting.
Chocolate Swirl Version: Swirl melted dark chocolate into the batter before baking for a marbled effect.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if not included.
Vegan Adaptation: Use plant-based butter, flax eggs (3 tbsp ground flax + 9 tbsp water), oat milk with lemon juice (to mimic buttermilk), and vegan cream cheese. Use dairy-free dulce de leche (available commercially or homemade).
Nutty Crunch: Fold ½ cup chopped toasted pecans or walnuts into the batter for added texture.
Lemon Zest Twist: Add 1 tablespoon lemon zest to brighten the flavor and balance the sweetness.
Spice It Up: Add a pinch of nutmeg, clove, or even cayenne for a spicy kick reminiscent of Mexican hot chocolate.
Liquid Center Surprise: Pour a small amount of dulce de leche into the center of the batter before baking for a gooey surprise inside.

Health Considerations and Nutritional Value

While undeniably indulgent, understanding the nutritional aspects can help you enjoy this dessert mindfully.

Per Serving (1/12th of cake, with frosting):

Calories: ~420–480 kcal
Total Fat: 22–26g (Saturated Fat: 13–15g)
Carbohydrates: 58–65g (Sugars: 42–48g)
Protein: 5–7g
Sodium: 280–350mg
Calcium & Vitamin A: Present due to dairy ingredients.

Considerations:

High in Sugar: Due to dulce de leche, frosting, and added sugars. Best enjoyed in moderation, especially for those monitoring blood sugar.
Dairy Content: Contains milk, butter, cream cheese, and heavy cream. Not suitable for lactose-intolerant individuals without substitutions.
Gluten Presence: Traditional version uses wheat flour. Gluten-sensitive individuals should use certified gluten-free alternatives.
Energy-Dense: Ideal as an occasional treat rather than a daily dessert.
Balancing the Plate: Serve with fresh fruit like sliced strawberries or banana to add fiber and vitamins.

Full Ingredient List

For the Cake:

2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 cup (2 sticks / 226g) unsalted butter, softened
1½ cups (300g) granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup (240ml) buttermilk, room temperature

For the Dulce de Leche Frosting:

8 oz (226g) cream cheese, softened
½ cup (120g) dulce de leche, room temperature
1 cup (120g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) cold heavy whipping cream

For Garnish (Optional):

Extra dulce de leche, warmed
Cinnamon sugar (mix ¼ cup sugar + 1 tbsp cinnamon)
Edible gold flakes or cinnamon sticks for decoration

Detailed Directions

Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use parchment paper lining.
Whisk Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk thoroughly and set aside.
Cream Butter and Sugar: Using a stand mixer or hand mixer, beat butter and granulated sugar on medium speed for 3–4 minutes until pale and fluffy.
Incorporate Eggs: Add eggs one at a time, mixing well after each. Scrape down the bowl as needed. Mix in vanilla.
Combine Wet and Dry: Add one-third of the dry mixture to the butter mix, followed by half the buttermilk. Repeat, ending with dry ingredients. Mix on low until just combined.
Transfer to Pan: Pour batter into prepared pan and smooth the top. Tap gently on counter to release air bubbles.
Bake: Place in center of oven and bake 30–35 minutes, or until golden and a toothpick comes out clean.
Cool: Cool in pan 10 minutes, then invert onto wire rack. Remove parchment and cool completely (about 1 hour).
Make Frosting: Beat cream cheese until smooth. Add dulce de leche, powdered sugar, and vanilla. Gradually pour in heavy cream while whipping on high until stiff peaks form (2–3 minutes).
Frost Cake: Once cooled, frost cake generously. Use a palette knife or piping bag for decorative finish.
Garnish: Drizzle with warm dulce de leche. Sprinkle with cinnamon sugar if desired.
Serve: Slice with a sharp knife dipped in hot water for clean edges. Enjoy at room temperature or slightly chilled.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes! Bake the cake up to 2 days in advance and store it wrapped at room temperature. Frost the day of serving for best appearance.

Can I freeze the Baked Churro Cake?
Absolutely. Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in fridge before frosting. The frosting does not freeze well once applied.

What if I can’t find dulce de leche?
You can make it at home by simmering a can of sweetened condensed milk (unopened) in water for 3 hours. Or substitute with thick caramel sauce, though flavor will differ slightly.

Why did my cake sink in the middle?
Possible causes: underbaking, opening the oven too early, overmixing the batter, or inaccurate oven temperature. Use an oven thermometer for accuracy.

Can I use Greek yogurt instead of buttermilk?
Yes. Mix 1 cup Greek yogurt with 1–2 tbsp milk to reach buttermilk consistency. It will add tang and density, so results may vary slightly.

Is this cake kid-friendly?
Absolutely! Children love the sweet, cinnamon flavor and creamy frosting. Consider making mini cupcakes for parties.

Can I bake this as a sheet cake?
Yes. Use a 9×13-inch pan and bake for 28–32 minutes. Adjust frosting quantity accordingly.

Summary

The Baked Churro Cake with Dulce de Leche Frosting is a luxurious fusion dessert that captures the essence of Spanish and Latin American sweets in a tender, spiced cake layered with creamy caramel frosting. Rich, aromatic, and unforgettable, it’s perfect for celebrations or whenever you crave a taste of cultural indulgence.