Churro Cream Cake is a delightful dessert that combines the classic flavors of churros with the rich creaminess of a cake. This recipe is perfect for celebrations or just a sweet treat to enjoy at home. With a crispy exterior and a soft, fluffy interior, this cake is sure to impress your family and friends. The layers of cinnamon sugar and creamy filling make every bite a heavenly experience. Let’s dive into the delicious world of Churro Cream Cake!
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- For the Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the whipped cream filling on top. Place the second layer on top and spread the remaining cream filling over the top.
- Make Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle generously over the top of the cake.
Frequently Asked Questions
Can I make Churro Cream Cake ahead of time?
Yes! You can bake the cake layers in advance and store them in the refrigerator for up to 2 days. Assemble the cake just before serving for the best texture.
Can I substitute ingredients in this recipe?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also use a dairy-free cream for the filling if needed.
How do I store leftover Churro Cream Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake may become softer over time due to the cream filling.
Can I freeze Churro Cream Cake?
Yes, you can freeze the cake layers without the cream filling. Wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. Thaw in the refrigerator before assembling.