Naked Churro Cake with Chocolate Ganache

Let’s be real, everyone loves churros but no one loves the deep frying mess it requires to actually make them, so I made a churro cake!

& to get that classic cinnamon sugar crunch we all love on churros, I left it naked and coated the warm cake in cinnamon sugar.

For the buttercream, I went with an old-fashioned ermine style frosting so that it’s not too sweet paired with the sugar coating.

& then I topped with a gorgeoussss dark chocolate ganache drip!

Tip: If you have left over cinnamon sugar from the coating, you can use the rest to make banana snickerdoodle cupcakes or apple cider cupcakes.

Baking Notes:

My top recommendation when baking with any dry ingredients is to get a digital scale, as dry ingredients are almost always over measured. Too much flour will make your cake dry!

That said, you can substitute the flour with a 1:1 gluten-free flour blend like King Arthur’s or Bob’s Red Mill.

On that note, the cake can also be made dairy free by using a good quality vegan butter for the buttercream and the cake and a dairy free cream (like coconut cream or soy cream) to make the chocolate drip.

Step-by-Step Instructions

My fabulous churro cake consists of three parts:

1. Cinnamon Swirl Cake – this is adapted from my FAVORITE vanilla cake recipe. I swirled cinnamon sugar into the batter and then rolled the cakes in more cinnamon sugar to make it nostalgic like a churro.
2. Cinnamon Ermine Buttercream – can be intimidating but it’s really not so bad. There’s just two main steps, cooking the custard, allowing it to cool and then mixing it with whipped butter.
3. Chocolate Ganache – two ingredients and two steps and you’ll have made the most delicious chocolate drip.

Cinnamon Swirl Cake

1. Cream the butter with the sugar for a minute, until well combined.
2. Then add the oil and beat at full speed for a few minutes, until it’s pale and fluffy. 
3. Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next egg. Then add the vanilla and sour cream, mixing just until they’re combined. 
4. Add half of the dry ingredients, followed by the milk and the other half of the dry ingredients. Make sure to scrape the bottom and sides of the bowl well so it’s evenly mixed.
5. Distribute HALF of the batter evenly among the three cake pans. You should get about 7-8 ounces in three 6 inch cake pans. 
6. Cover the batter with the cinnamon sugar and then spread the rest of the cake batter on top of the cinnamon sugar, about another 7 ounces in each pan. Use a knife to swirl the batter over itself randomly to create cinnamon sugar swirls inside the batter – don’t over-mix though, just lightly.  
7. Bake for about 30-35 minutes. When the cake is done baking, it will release itself from the edge of the pan and spring back when you press on the center. Flip the cakes over onto a cooling rack or a tea towel right away.
8. Allow them to cool ALMOST to room temperature, and while they’re still a little warm, you can roll them in cinnamon sugar now OR wrap them each in plastic wrap and freeze them while you finish the buttercream and ganache and roll them in cinnamon sugar before assembling. 

Cinnamon Ermine Buttercream

1. Cook the brown sugar, flour, cinnamon and milk until it’s thickened like custard. Cover it and set it aside to cool.
2. Whipping the butter until it’s pale and fluffy. Add the cooled custard in 3-4 increments and mix until it’s smooth.

Troubleshooting: If your buttercream is not coming together and looks a little separated, it may have been because the butter or pudding was too warm or the pudding mixture was under cooked and too runny. To fix this, try adding in a little more butter, beating until it’s smooth again.

Chocolate Ganache Drip

Chocolate ganache is very simple to make since it only uses two ingredients and two steps. However, you do need the perfect set consistency to glaze the cake. You need it to still be fluid enough to spread easily and drip off but thick enough so that doesn’t run completely off and create a giant mess so make sure it’s not warm. I recommend reading my full post on Chocolate Ganache if you’re not as familiar with it.

1. Chop up the chocolate and place it in a medium bowl.
2. Heat the cream in a saucepan and pour it over the chocolate. Cover the bowl for 3-5 minutes to allow the chocolate to melt.
3. Stir the chocolate ganache gently until it’s completely melted and smooth. Allow it to cool while you assemble the cake.

Assemble

1. Once the cakes are somewhat chilled, unwrap them and roll them in cinnamon sugar. The sugar should stick to the cakes because of the moisture from trapping the heat in and freezing. If it doesn’t stick, feel free to brush the sides of the cake with a little melted butter.
2. Spread a layer of chocolate ganache onto the first layer of cake. It should be thick enough to not be transparent but thin enough to not ooze off the cake. If the cake is cold, the chocolate should set quickly. If it’s not setting, pop the cake in the fridge or freeze for a few minutes. 
3. Once the chocolate is set, use the buttercream to pipe an even layer of poofs on top of the chocolate. Then top with the second layer of cake. Repeat and place the third layer on top. Refrigerate or freeze the cake for 15-30 minutes to set.  
4. For the chocolate drip, if it’s not drippy anymore, you may need to gently reheat it for 5-10 seconds. Let it cool for about 10 minutes and then place it into a piping bag or use a spoon to make drips off the edge of the cake. Because there is no buttercream on the outside of the cake, the drips will separate between the layers so I recommend doing small drips. 

I did the same method with my apple cider donut cake but if you don’t want to pipe the buttercream between the layers, you can just spread it with an offset spatula like I did for my black forest cake and my white forest cake.  

Pro Tips For The Chocolate Drip

Chocolate drips are simple to make but can easily ruin the cake if you do it too soon or too late. Here are my tips to make sure it turns out perfectly so you don’t ruin your cake!

• The key is to let the chocolate cool just until it’s still runny but no longer warm.
• Make sure the cake is chilled when you pour the chocolate drip on top. This will help it set before it runs right off.
• Work quickly so it doesn’t set before it’s done dripping off the edge.
• For a waterfall drip (more rustic look) pour the chocolate on top of the cake and use an offset spatula or a spoon to spread it out to the edges, allowing it to fall off of the cake naturally.
• For a more uniform drip, allow the chocolate to cool slightly more so it’s not quite as runny. Then place it in a piping bag with a small tip and pipe the drips along the edge of the cake. Then spread the rest on top, being careful not to ruin the drips on the side of the cake.

Storing A Naked Cake

The cake can be stored on the counter for a couple of days but because it’s naked, you don’t want it to dry out so I recommend covering it with a cake dome or storing it in an airtight container.

If you do refrigerate it, bring it back to room temperature for a couple hours before serving so the buttercream is soft and silky again. 

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you make this gorgeous churro cake, I’d love it if you left a 5-star rating for me or a review 🙂

As always, have a blessed day and happy baking!

Love, B

Recipes

Layer Cakes

Churro Cake Recipe

4.85 from 53 votes

prep 45 minutes mins

cook 35 minutes mins

Additional Time 3 hours hrs

total 4 hours hrs 20 minutes mins

Serves 12 slices

This churro cake is a fluffy and moist vanilla cake swirled with cinnamon sugar and a cinnamon sugar coating. It’s frosted with brown sugar cinnamon ermine buttercream and layers of dark chocolate ganache. 

Author: Bernice Baran

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Servings 12 slices

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Ingredients

Cinnamon Buttercream

• ▢ 150 grams light or dark brown sugar, lightly packed
• ▢ 30 grams all-purpose flour, spooned and leveled
• ▢ 1/8 tsp fine sea salt
• ▢ 1 tsp cinnamon
• ▢ 180 mL milk
• ▢ 283 grams unsalted butter, room temperature
• ▢ 2 tsp vanilla bean paste, or vanilla extract

Cinnamon Swirl

• ▢ 50 grams brown sugar, lightly packed
• ▢ 7 grams all-purpose flour
• ▢ 1 tsp cinnamon

Cinnamon Cake

• ▢ 270 grams cups all-purpose flour, spooned and leveled
• ▢ 1 Tbsp baking powder
• ▢ 1/2 tsp fine sea salt
• ▢ 56 grams unsalted butter, room temperature
• ▢ 120 mL canola oil, or any neutral oil
• ▢ 300 grams granulated sugar
• ▢ 3 large eggs, room temperature
• ▢ 170 grams sour cream
• ▢ 1 Tbsp vanilla extract
• ▢ 180 mL milk, room temperature

Coating

• ▢ 100 grams granulated sugar
• ▢ 1/2 tsp cinnamon
• ▢ 28-56 grams unsalted butter, melted *only if needed*

Ganache

• ▢ 113 grams dark chocolate, chopped
• ▢ 120 mL cream

Method

Cinnamon Buttercream

1. In a small saucepan, combine the brown sugar, flour, salt and cinnamon. Whisk until they're well distributed.
   150 grams light or dark brown sugar lightly packed, 30 grams all-purpose flour spooned and leveled, 1/8 tsp fine sea salt, 1 tsp cinnamon
2. While whisking, slowly pour in the milk and whisk until the mixture is smooth. 
   180 mL milk
3. Place the saucepan over medium heat and stir continuously (but not too aggressively) for 3-5 minutes.
4. When the mixture thickens and begins to hold streaks, whisk quicker for about another 30-60 seconds. It should be thick like custard.
5. Pour the mixture into a heat safe container, cover it and allow it to cool to room temperature.

Cinnamon Swirl

1. Combine all the ingredients in a bowl and set aside.
   50 grams brown sugar lightly packed, 7 grams all-purpose flour, 1 tsp cinnamon

Cinnamon Cake

1. Preheat the oven to 350F/177C convection and grease and line three 6 inch cake pans with baking spray and parchment paper.
2. In a large bowl or the bowl of stand mixer, use the whisk attachment to beat the butter with the sugar for 1-2 minutes, at full speed. Then add the oil and beat at full speed, for another 1-2 minutes, until it’s pale and fluffy. 
   56 grams unsalted butter room temperature, 300 grams granulated sugar, 120 mL canola oil or any neutral oil
3. Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next egg. Then add the vanilla and sour cream, mixing just until they’re combined. 
   3 large eggs room temperature, 1 Tbsp vanilla extract, 170 grams sour cream
4. With the mixer at low speed, add half of the dry ingredients, followed by the milk and the other half of the dry ingredients. Make sure to scrape the bottom and sides of the bowl well so it’s evenly mixed. 
   270 grams cups all-purpose flour spooned and leveled, 1 Tbsp baking powder, 180 mL milk room temperature, 1/2 tsp fine sea salt
5. Distribute HALF of the batter evenly among the three cake pans. You should get about 7-8 ounces in three 6 inch cake pans. 
6. Cover the batter with the cinnamon sugar mixture and then spread the rest of the cake batter on top of the cinnamon sugar, about another 7 ounces in each pan. Use a knife to swirl the batter over itself randomly to create cinnamon sugar swirls. 
7. Bake for about 30-35 minutes. When the cake is done baking, it will release itself from the edge of the pan and spring back when you press on the center. Flip the cakes over onto a cooling rack or a tea towel right away.
8. Allow them to cool ALMOST to room temperature, and while they’re still a little warm, wrap them each in plastic wrap and freeze them while you finish the buttercream and ganache.

Finish Buttercream

1. Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.**
   283 grams unsalted butter room temperature
2. Use a hand mixer or a stand mixer, with the whisk attachment, to beat the butter at full speed for 5 minutes. Make sure to scrape the edge of the bowl every so often.
3. When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixture running at medium-high speed. 
4. Add the vanilla and mix until it's fully combined and smooth. 
   2 tsp vanilla bean paste or vanilla extract
5. To remove any excess air for smooth piping, you can switch to a paddle attachment and mix on low speed for a few minutes *optional.

Ganache

1. Place the chopped chocolate in a medium bowl and set aside.
   113 grams dark chocolate chopped
2. In a small saucepan over medium heat, gently bring the cream to simmer. Pour it over the chocolate and cover the bowl for 3-5 minutes to allow the chocolate to melt.
   120 mL cream
3. Stir the chocolate ganache gently until it’s completely melted and smooth. Allow it to cool while you assemble the cake.

Assemble

1. Once the cakes are somewhat chilled, unwrap them and roll them in cinnamon sugar. The sugar should stick to the cakes because of the moisture from the trapped heat. *If it doesn’t stick, feel free to brush the sides of the cake with a little melted butter.*
   100 grams granulated sugar, 1/2 tsp cinnamon, 28-56 grams unsalted butter melted *only if needed*
2. Spread a layer of chocolate ganache onto the first layer of cake. It should be thick enough to not be transparent but thin enough to not ooze off the cake. If the cake is cold, the chocolate should set quickly. If it’s not setting, pop the cake in the fridge or freeze for a few minutes. 
3. Once the chocolate is set, use the buttercream to pipe an even layer of poofs on top of the chocolate. Then top with the second layer of cake. Repeat and place the third layer on top. Refrigerate or freeze the cake for 15-30 minutes to set.  
4. For the chocolate drip, you may need to gently reheat the leftover chocolate for 5-10 seconds. Let it cool for about 5-10 minutes and then place it into a piping bag or use a spoon to make drips off the edge of the cake.

Notes

*you can double the buttercream recipe and skip the cinnamon sugar coating if you want to decorate the outside of the cake with frosting.

**if your room temperature is warm, place the custard and the butter for the buttercream in the fridge for 10-20 minutes before finishing the buttercream.

Nutrition

Serving: 1gCalories: 847kcalCarbohydrates: 88gProtein: 8gFat: 52gSaturated Fat: 26gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 156mgSodium: 350mgFiber: 2gSugar: 61g

Course: Cakes

Cuisine: American

Keyword: apple cake, apple cider cake, Apple Cider Donut Cake, cinnamon sugar cake, donut cake, dulce de leche frosting, fall desserts, russian buttercream