The Churro Cake

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!

Watch The Video!

Prep Before You Step

Preheating oven to 350°F
First thing’s first. Pre-heat the oven.
Lemon
Now let’s take a lemon (or orange)…
Zesting lemon with microplane
..and use a microplane to play it like the violin and zest it! Set the zest aside.

Hey, Batter Batter!

Eggs in mixing bowl
Batter up! Crack some eggs into a large mixing bowl…
Whisking eggs until beaten
…and beat them into oblivion.
Adding sugar to eggs in bowl
Add some sugar to the beaten eggs…
Adding cinnamon too
…along with some ground cinnamon.
Whisking it all together
Whisk that sweetness into the eggs…
Whisked eggs, cinnamon and suga=r
…until well-combined.
Adding all-purpose flour to batter
Let’s add what kinds this batter together, shall we? Add some flour…
Adding baking powder to batter
…baking powder (not baking soda)…
Adding yogurt to batter
…yogurt…
Adding olive oil to batter
…olive oil (yes, you read that correctly – olive oil)…
Adding lemon zest to batter
…and the zest from the lemon (or orange).
Mixing batter with silicone spatula
Mix by hand with a silicone spatula…
Batter smooth after mixing
…until all is combined into a smooth batter. Set it aside.

The Cinnamon Sugar Topping

Adding more cinnamon and sugar to separate bowl.
If you know churros, you’ll know the more cinnamon and sugar, the better. So in case you thought we didn’t have enough in the batter, we have more to top it with! Add some more cinnamon and sugar to a bowl…
Cinnamon and sugar blended together
…and mix until combined. Set aside.

Assemble The Cake

Adding the batter to a greased 9x13 cooking tin
Spray a 9×13 baking tin with nonstick spray and add the batter.
Batter in the tin
Make sure it’s in an even layer.
Taking the cinnamon sugar mixture
Then, sprinkle the cinnamon sugar mixture on top of the batter…
Topping the batter with the cinnamon sugar mixture
…so that the batter is fully coated! Place it in the preheated oven and bake.

Bake The Cake

Cutting into the cake to test to see if it's done.
When done, do the knife test by sticking one into the center of the cake. If no wet batter is on the knife, it’s done!

A Slice Would Be Nice

Slicing cake
Allow the cake to cool for 10 minutes before cutting yourself a nice slice. (NOTE: 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!

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!

Showing slice of cake and how spongy it is.
And just look at that perfectly spongy churro cake!

The Taste Test

Man holding forkful of cake
Since you’re about to experience a churro in cake form, may as well get excited!
Man trying cake
All it takes is a millisecond for that sugary cinnamon bliss to win you over.
Man enjoying cake
See what I mean? Goes great after a heaping bowl of my Arroz con Pollo!
Yield: 10

Churro Cake

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!

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

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

  1. Pre-heat the oven to 350°F.
  2. Gently crack the eggs into a large mixing bowl and whisk until well-beaten and bubbles form, about 30 seconds.
  3. Add the sugar and cinnamon to the beaten eggs and continue to whisk until well-combined, about another 30 seconds.
  4. 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.
  5. Spray a 9x13 baking tin with nonstick spray and pour the batter evenly into it.
  6. Combine the topping ingredients of sugar and cinnamon in a bowl and evenly top the batter in the tin with it.
  7. 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.
  8. 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.
  9. 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!

Reader Interactions

Comments

  1. 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!

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