Churro #Cake with #Cream Cheese Frosting
Churro Cake with Cream Cheese Frosting
Deliciously moist cinnamon butter cake with a wealthy churro flavor. Made with Cinnabon Cinnamon Cream Cheese Buttercream Frosting and a sugary churro on pinnacle! This decadent cake takes dessert to the subsequent level!
Course Dessert
Cuisine American, Mexican
Prep Time 1 hour 15 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 20 minutes
Servings 16
You’ll Need:
For the Cake
2 1/2 cups all-purpose flour or 2 3/4 cup cake flour
2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening
1/4 cup unsalted butter, at room temperature
1 cup full-fat sour cream
1/2 cup milk ( I used half & half)
6 large egg whites
2 1/2 teaspoons Mexican vanilla extract
2 teaspoons butter extract
1/2 teaspoon almond extract
For the Cream Cheese Buttercream Frosting
18 tablespoons (that's 1 cup plus 2 tablespoons) unsalted butter, at room temperature
4 1/2 cups powdered confectioner's sugar
2 1/4 teaspoons ground cinnamon
1 1/2 teaspoons butter extract
2 1/4 teaspoons Mexican vanilla extract
1/2 teaspoon salt, more to taste
12 ounces cream cheese, soft
2/3 cup shortening
For the Homemade Churros (see notes for alternative)
2 cups water
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 cups all-purpose flour
2 quarts vegetable oil, for frying
3/4 cup granulated sugar
1 teaspoon ground cinnamon
How to Make:
1. Preheat oven to 325 degrees F. Line a 9 x thirteen casserole dish with parchment paper across the middle with overhangs to effortlessly remove cake later. lightly spray casserole dish with cooking spray both underneath and over parchment paper; set aside.
2. To make the cake - In a bowl fit with a mixer, combine flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt. Whisk to mix aggregate. Slowly beat in chunks of shortening and butter. as soon as mixture starts offevolved to combination greater, turn up mixer and carefully beat till combination is semi-crumbly; set apart.
3. In a medium bowl, whisk collectively bitter cream, milk, egg whites, Mexican vanilla, butter extract, and almond extract.
4 .Slowly pour moist aggregate into dry elements while beating on slow. as soon as combination is semi-blended, flip up mixer and thoroughly beat simply till blended; about 1-2 minutes. cautious no longer to over blend batter.
5. Pour mixture into prepared casserole dish. Bake for 65 minutes or until center is set and a toothpick inserted in the center comes out clean.
6. Allow cake to cool then removed it from the dish. Run a knife flat along the top of cake to create a flat cake. Remove extra cake from surface as this surface should be level.
7. Next, cut all edges of cake to be flat as well. At this point, the cake should be perfectly level and rectangular.
8. Next, cut the cake in half horizontally. To do this, decide where the center of the cake is. Run a knife through it with a piece of parchment behind it as to carefully pick the top layer off without the cake cracking.
9. Cover cakes with plastic wrap; set aside.
10. To make the frosting - In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, and cinnamon; about 3 minutes or until smooth.
11. Beat in salt, Mexican vanilla extract, and butter extract.
12. flip up mixer and beat in chunks of cream cheese and shortening. mix frosting until clean.
13. rost backside cake pinnacle as this could function the filling. location pinnacle cake on and frost with closing frosting. I used a cake spatula to flippantly spread frosting round.
14. kick back cake in a single day or at the least a few hours. only make churros proper earlier than serving cake as they will become stale and gentle if covered or refrigerated.
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Original recipe here -->
http://www.swankyrecipes.com/churro-cake-cream-cheese-frosting.html
