Indulge your senses with the irresistible combination of churros and cake in this decadent Moist Churro Cake recipe! Imagine the crispy, cinnamon-sugar dusted exterior of a churro, melded with the soft, moist texture of a perfectly baked cake. This recipe achieves that magical balance, delivering a truly unforgettable dessert experience. Forget dry, crumbly cakes; this recipe focuses on achieving optimal moisture and a rich, churro-infused flavor that will leave you wanting more. We're not just making a cake; we're crafting a symphony of textures and tastes.
This recipe expertly blends the classic elements of a churro – cinnamon, sugar, and a touch of warming spice – into a moist and flavorful cake batter. From the perfectly browned cinnamon-sugar topping to the delicious, churro-flavored crumb, every bite is a delightful journey. Ready to bake this sensational treat? Let's dive into the step-by-step instructions!
Tools Needed
- Stand Mixer
- 9-inch cake tins (or 2)
- Measuring cups and spoons
Ingredients
- Large Eggs: 4
- Regular Sugar: 1 1/2 cups
- Light Brown Sugar: 1/2 cup
- Vanilla Extract
- Cake Flour: 1 cup
- All-Purpose Flour: 1 3/4 cups
- Milk: 1 cup
- Plain Yogurt or Sour Cream: 1/3 cup
- Cinnamon Powder: 2 tsp
- Baking Powder: 2 3/4 tsp
- Vegetable Oil: 3/4 cup
Step-by-Step Instructions
Step 1. Wet Ingredients & Sugar Blend
- Add four large eggs to a stand mixer bowl. Incorporate 1 1/2 cups of regular sugar and 1/2 cup of light brown sugar.
- Add a splash of vanilla extract and blend until all ingredients are combined.
Step 2. Dry & Wet Ingredient Incorporation
- Add flour in thirds. Use 1 cup cake flour and 1 3/4 cups all-purpose flour.
- Add half of the milk (1/2 cup).
- Add 1/3 cup of plain yogurt (or sour cream), 2 teaspoons of cinnamon powder, and a little more flour until incorporated. Scrape the sides of the bowl.
- Add 3/4 cup of vegetable oil.
- Add the remaining half cup of milk and the final third of the flour. Mix until combined.
Step 3. Final Mixing & Batter Preparation
- Add the remaining half cup of milk and the final third of the flour. Mix until combined.
Step 4. Baking
- Pour batter into prepared cake tins. Bake for approximately 24-30 minutes.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Use room temperature ingredients for best results.
- This recipe can be used for 6-inch to 10-inch cake tins, adjusting baking time as needed. A thicker batter is needed for larger tins.
Nutrition
- N/A
FAQs
1. Can I make this cake ahead of time?
Yes! The cake is best served fresh, but it can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently before serving.
2. What can I substitute for the cinnamon?
While cinnamon is key to the churro flavor, you could experiment with a small amount of nutmeg or cardamom for a subtle flavor variation. However, cinnamon is highly recommended for the authentic churro taste.
3. Can I use a different type of oil?
Vegetable oil is recommended for its neutral flavor, but you can substitute with canola or sunflower oil. Avoid using strongly flavored oils like olive oil as they might overpower the churro flavor.
This Moist Churro Cake recipe delivers a delightful dessert experience, perfectly balancing the crispy churro essence with the soft, moist texture of a classic cake. From its irresistible cinnamon-sugar topping to its rich, flavorful crumb, every bite is a celebration of taste and texture. So gather your ingredients, follow the steps, and prepare to impress your friends and family with this easy-to-make, yet extraordinary, treat!