Cinnamon Sugar Churro Cake with Crispy Crust

This churro cake is a single-layer vanilla cake packed with cinnamon-sugar flavor and a crunchy cinnamon-sugar topping that mimics the best part of a churro. It’s simple to make, doesn’t require frying, and delivers the satisfying cinnamon crunch you crave.

This recipe was created for churro lovers who want that familiar cinnamon-sugar bite without frying at home. The crunchy top layer gives every slice a caramelized, slightly crisp finish while the interior stays tender and moist.

Try these other cinnamon-forward treats if you enjoy this cake: cinnamon chocolate chip cookies, dirty chai spice cake, or cinnamon rolls with apple pie filling.

Why You’ll Love This Cake

Single layer: Easy to assemble and perfect when you want great flavor without stacking or decorating.

One bowl (mostly): No stand mixer is strictly required if you prefer to mix by hand — the method is straightforward and forgiving.

Cinnamon-forward: A buttery vanilla base with two layers of cinnamon sugar and cinnamon chips gives this cake a distinct churro character.

Ingredient Notes

Full measurements and the step-by-step instructions are included in the recipe section below.

• Oil: Use a neutral oil such as vegetable or canola, or melted coconut oil for subtle flavor.
• Sour cream: Greek yogurt (full-fat) can be substituted for a similar texture and tang.
• Buttermilk: Whole milk or 2% milk can be used if you don’t have buttermilk; higher-fat milk yields a moister cake.
• Cinnamon chips: Small cinnamon chips add extra pockets of cinnamon flavor. If you can’t find them, use chocolate chips, white chocolate, or omit them and increase the cinnamon in the topping.

Step by Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray and line an 8″ baking pan and set aside. In a mixer or large bowl, cream the butter and sugars until light. Add the oil and eggs, beating until the mixture is fluffy, about 2–3 minutes. Stir in the vanilla and sour cream.

Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of this flour mixture to the batter, then pour in the buttermilk and scrape the bowl to incorporate. Gently fold in the remaining flour mixture until just combined; avoid overmixing.

Step 3: In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon to make the cinnamon-sugar layer.

Step 4: Pour half of the batter into the prepared pan and smooth. Sprinkle half of the cinnamon-sugar mixture on top, then scatter one-third of the cinnamon chips over that layer. Add the remaining batter, smooth gently, then sprinkle the rest of the cinnamon-sugar and the remaining cinnamon chips on top.

Step 5: Bake for 24–28 minutes, or until a crust has formed on top, the edges are lightly golden, and a toothpick inserted in the center comes out clean or with a few crumb bits. Cool completely before slicing so the top stays crisp and the interior sets.

Expert Baking Tips

For the best rise and even texture, use room temperature eggs, sour cream, and butter. Take ingredients out of the refrigerator 30–60 minutes before baking depending on how cold they are.

If you can’t find cinnamon chips, substitute chocolate or white chocolate chips, or omit chips entirely and increase the cinnamon in the sugar mix for a bolder cinnamon flavor.

Where possible, weigh the dry ingredients in grams for accuracy. If you don’t have a scale, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag to avoid packing the flour and adding too much.

FAQ

Storing and Freezing

Store at room temperature, covered, for 3–4 days. Avoid refrigerating as that will dry the cake. For longer storage, wrap tightly and freeze up to 3–4 months. Thaw wrapped or at room temperature and serve once completely defrosted.

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Strawberry Cinnamon Rolls

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