A Brazilian friend coming back from Brazil asked us to make a churros cake that to according to her has been a trend for awhile there. We used the same churros recipe to decorate the cake. The cake is a simple cake with cinnamon flavor and with dulce de leche filling and on top. We have to to tell you that is not the kind of cake to eat the next day because of the fried churros. It doesn’t taste the same!! The ideal scenario of this cake would be a girls night or kids sleep over and invite your guests to decorate the cake with you. Have the cake ready and start frying the churros while one guest spreads the dulce de leche, the other guest cuts the end of the churros and the other one roll the churros in the cinnamon mix. And, get ready to have a sugar crash!!! lol
Ps: We are so sorry about the quality of the photos but while we were shooting we were having problems with our camera. We believe that it’s easier to make any recipe visualizing photos, that’s why we are keeping the photos.
1 1/2 sticks unsalted butter, at room temperature, plus more for buttering the pan
1 1/2 c. all purpose flour, plus more for dusting the pan
1 c. cake flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. cardamom
1/2 tsp. salt
1 1/2 c. sugar
3 large eggs at room temperature
2 tsp. pure vanilla extract
1 c. sour cream
Preheat oven to 350F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter and flour the parchment and pan sides and tap out the remaining flour.
In a medium bowl whisk 1 1/2 c. all purpose flour with 1 c. cake flour, baking soda, baking powder, cinnamon, cardamom and salt.
In a kitchenaid mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy. Beat in the eggs and vanilla until well incorporated. In 3 alternating additions add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
Scrape the batter evenly into the prepared pans and bake on the lower middle racks of the oven for 30 minutes, until golden and the edges begin to pull away from the sides. Transfer to a wire rack to cool fro 15-20 minutes. Turn the cakes out and let cool completely before assembling the cake.
After spread the dulce de leche all over the cake.
Cut the end of churros to have them the same size.
Stick the churros on the sides of the cake next to each other. Fill a pastry bag with dulce de leche and using the same large star tip as you did for the churros, add a dollop on top of each churro.
Beijos e Tchau!
Ludmilla and Marilyn Chudda