Let’s talk about churros, the iconic Mexican stick of a treat. Whether you had one in the NYC subways, Costco or Disney, these twisted sticks of fried dough coated in cinnamon sugar are never a dull moment. Since they’re so beloved by people of all walks of life, I felt inspired to take the best of a churro and give it a spongy cake treatment which I call the Churro Cake! Now I’m no professional baker, so you KNOW this is gonna be easy and the end result is going to satisfy every churro-loving sweet tooth!
Watch The Video!
Prep Before You Step
Hey, Batter Batter!
The Cinnamon Sugar Topping
Assemble The Cake
Bake The Cake
A Slice Would Be Nice
For a special, caramelized crust of the commanding sugar topping: once the cake is baked and cooling in Step 9, use a culinary torch and carefully fire it up in circular motions until it crystallizes like a crème brûlée!
The Taste Test
Churro Cake
Let's talk about churros, the iconic Mexican stick of a treat. Whether you had one in the NYC subways, Costco or Disney, these twisted sticks of fried dough coated in cinnamon sugar are never a dull moment. Since they're so beloved by people of all walks of life, I felt inspired to take the best of a churro and give it a spongy cake treatment which I call the Churro Cake! Now I'm no professional baker, so you KNOW this is gonna be easy and the end result is going to satisfy every churro-loving sweet tooth!
Ingredients
The Cake Batter
- 4 large eggs
- 1 cup white sugar
- 1 tablespoon cinnamon
- 1 1/4 cups all-purpose flour (sifting not required)
- 1 tablespoon baking powder (not baking soda)
- 2/3 cup (6-ounce container) plain yogurt (I use low-fat, but not Greek-style; see Jeff's Tips)
- 2/3 cup extra-virgin olive oil (see Jeff's Tips)
- Zest of 1 lemon or orange (use a microplane for ease)
The Topping
- 1 cup white sugar
- 1 tablespoon cinnamon
Instructions
- Pre-heat the oven to 350°F.
- Gently crack the eggs into a large mixing bowl and whisk until well-beaten and bubbles form, about 30 seconds.
- Add the sugar and cinnamon to the beaten eggs and continue to whisk until well-combined, about another 30 seconds.
- Add the flour, baking powder, yogurt, olive oil and lemon zest to the cinnamon sugar egg mixture and mix by hand (I use a silicone spatula) until all is nice and combined and smooth, about 1 minute.
- Spray a 9x13 baking tin with nonstick spray and pour the batter evenly into it.
- Combine the topping ingredients of sugar and cinnamon in a bowl and evenly top the batter in the tin with it.
- Place the cake in the oven, uncovered, on the center rack and let bake for 45 minutes - but keep an eye on it as all ovens vary.
- Poke a knife in the center - it should not be runny. If it isn't, it's done. If it is, bake until it isn't.
- Allow the cake to cool on the counter for 10 minutes before slicing and serving (see Jeff’s Tips). Enjoy!
Jeffrey's Tips
For a special, caramelized crust of the commanding sugar topping: once the cake is baked and cooling in Step 9, use a culinary torch and carefully fire it up in circular motions until it crystallizes like a crème brûlée!
You can use milk in place of the yogurt, but I strongly suggest yogurt for the maximum fluffiness.
You can use vegetable or canola oil in place of the olive oil, but I strongly suggest you use the olive oil. It makes a huge and remarkable difference and I assure you, it won't overpower the flavor of the cake.
Since some people like to dip their churros in sauce, make my dulce de leche and drizzle it on top of the cake just before slicing in Step 9!
Jill
Can you use Truvia instead of the white sugar and can you use Avocado Oil instead of olive oil?
Jeffrey
You can try!
Sue
How does the sugar/cinnamon topping not melt into the cake and disappear during baking? Looks fantastic!
Jeffrey
Magic!
Jean
I have enjoyed using olive oil in cooking desserts. I like to do exploratory cooking with new recipes so this will be my next one to try. I love it that it has no butter or milk -I have allergies to milk products but yogurt has been doctor approved for me. Something about it having the enzymes to help digest the yogurt.
Thanks!
Sadie
I only have vanilla yogurt. Do you think that’ll affect this recipe in a negative way? Or should I go for it?
Jeffrey
I think it’ll be fine actually given it’s a cake!
Jana Baron
Can you use greek yogurt does it make a huge difference
Karen
I made it but forgot the baking powder even though it did raise it st came at good. my husband like it will make it again the correct way.
Jeffrey
Terrific!