This Brazilian Churro Cake recipe features sweet sticky dulce de leche between layers of moist, buttery cinnamon cake, all coated with a cinnamon sugar finish. It’s a stunning, easy-to-make cake that works perfectly for birthdays, brunches, and special occasions.
Brazilian churro cake – Your Newest Obsession!
Oi gente!
This churro cake has become an obsession—and it’s easy to see why. It’s moist and tender, with a dense cinnamony crumb and plenty of buttery flavor. Best of all, it’s layered and filled with dulce de leche, the classic sweet filling that makes every bite rich and irresistible.
It’s simple to prepare: bake, spread the dulce de leche, stack the layers, and finish the sides with cinnamon sugar. The result looks impressive on a dessert table but doesn’t require advanced pastry skills. Even beginner bakers can make a showstopping cake in under an hour of active time.
If you love cinnamon, caramel-like flavors, and a cake that’s both homey and elegant, this Brazilian churro cake will quickly become a go-to for celebrations and weekend treats. Bom apetite!
Ingredients you’ll need to make this Brazilian Churro Cake
The ingredients are familiar pantry staples: flour, sugar, eggs, butter, milk, and baking powder. To give the cake its churro character you’ll add ground cinnamon and, of course, dulce de leche for filling and topping.
Here’s a clear breakdown:
- Large eggs
- Whole milk
- Unsalted butter
- All-purpose flour — I haven’t tested substitute flours for this recipe.
- Granulated sugar
- Vanilla extract
- Baking powder — ensure it’s fresh for best rise.
- Ground cinnamon — for the batter and the cinnamon sugar coating.
- Kosher salt
- Dulce de leche — two 13.4 oz cans (or homemade dulce de leche). In many parts of South America churros are traditionally filled with dulce de leche, and that flavor is exactly what makes this cake special.
Equipment
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Hand mixer or whisk
- Baking spray (or grease and flour for pans)
- Three 8-inch round cake pans
- Cooling rack
How to make a Churro Cake (AKA a Dulce de Leche Cake)
Always start by preheating your oven so it’s up to temperature when the batter is ready. Prepare the pans by spraying or greasing and lining with parchment to prevent sticking.
1. Mix the dry ingredients: in a bowl combine the all-purpose flour, ground cinnamon, baking powder, and salt.
2. Cream butter and sugar: using a hand mixer or stand mixer, beat butter and granulated sugar until smooth and creamy (about 2 minutes). Add eggs one at a time, mixing after each and scraping the bowl as needed.
3. Combine wet and dry: add the vanilla to the milk. On low speed, alternate adding the flour mixture and the milk to the butter mixture—begin and end with the dry ingredients—mixing until just combined.
4. Bake: divide batter evenly among the three prepared pans and bake at 350°F until a toothpick inserted into the center comes out with moist crumbs, about 30–35 minutes. Let the pans rest on a cooling rack for a few minutes, then remove the cakes to cool completely on the rack.
How to make the Churro Cinnamon Sugar Topping
While the cakes bake, make the cinnamon sugar: combine 2 tablespoons granulated sugar with 1/2 tablespoon ground cinnamon in a shallow dish.
When the cake is completely cooled, brush the sides very lightly with water using a small pastry brush or your fingers—just enough to help the sugar adhere. Gently press or roll the sides of the cake into the cinnamon sugar to coat.
Dulce de Leche Filling
The filling is the easiest part: open the cans of dulce de leche and spread. I typically spread about 1/2 cup (roughly half a can) between the first and second layers, another 1/2 cup between the second and third layers, and use an entire can to top the cake for a generous finish.
Once assembled and coated with the cinnamon sugar, the cake is ready to serve. It’s wonderfully sweet and rich, perfect for birthdays, brunch, or any celebration where you want a dessert that feels special and indulgent.
Frequently Asked Questions
Dulce de leche is commonly found in the Latin or international aisle of many grocery stores. Popular brands are widely available; you can also make dulce de leche at home using sweetened condensed milk cooked until caramelized.
Yes. Bake the layers ahead of time, allow them to cool completely, wrap them tightly in plastic wrap, and refrigerate or freeze. Fully defrost at room temperature (about an hour) before decorating and assembling.
Other Brazilian Cakes you’ll love:
- Brigadeiro Cake
- Bolo Nega Maluca – Brazilian Chocolate Cake
- Brazilian Carrot Cake
- Key Lime Cake
More Brazilian Desserts to Try
- Brigadeiro – Brazilian fudge balls
- Pudim de Tapioca – Brazilian tapioca pudding
- Pavê de Chocolate – Brazilian no-bake chocolate biscuit cake
FOR MORE BRAZILIAN FOOD INSPIRATION, FOLLOW ON SOCIAL MEDIA
Brazilian Churro Cake
Ingredients
For the Cake:
- 4 eggs
- 3 cups all-purpose flour
- 1.5 cups milk
- 2 cups granulated sugar
- 8 oz (2 sticks) butter
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
For the Cinnamon Sugar Mixture:
- 2 Tbsp granulated sugar
- 1/2 Tbsp ground cinnamon
For the Frosting & Filling:
- 2 cans (13.4 oz each) dulce de leche
Instructions
For the Cake:
- Preheat oven to 350°F (175°C).
- Spray or grease and flour three 8-inch cake pans, line with parchment, and set aside.
- Whisk together flour, cinnamon, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing between each addition and scraping the bowl as needed.
- Add vanilla to the milk. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour (three additions of flour and two of milk). Mix until just combined.
- Pour batter evenly into the prepared pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool the pans on a rack for 5–10 minutes, then remove cakes from pans and let cool completely on the rack.
Filling, Frosting & Assembly:
- Prepare the cinnamon sugar by combining 2 Tbsp sugar with 1/2 Tbsp cinnamon in a shallow dish.
- When cakes are completely cooled, brush the sides lightly with water and roll the sides in the cinnamon sugar to coat.
- Place the first layer flat side down on a cake stand or plate. Spread about 1/2 cup dulce de leche over the layer.
- Top with the second layer, flat side down, and spread another 1/2 cup dulce de leche.
- Place the third layer flat side down and spread a full can of dulce de leche over the top.
- Serve and enjoy.
Bom Apetite!
Notes
The cake layers can be made ahead of time. Once cooled, wrap tightly with plastic wrap and refrigerate or freeze. Allow to come to room temperature before decorating, about an hour for refrigerated or defrosted layers.