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Chocolate Churro Cake

Author Vianney Rodriguez


  • For Cake:
  • 2 1/2 cup all-purpose flour
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon freshly ground cinnamon I used World Market Cinnamon
  • 2 cup milk
  • 2 teaspoon vinegar
  • 1 1/4 cup granulated sugar
  • 2/3 cup vegetable oil
  • 2 teaspoon vanilla extract
  • For frosting:
  • 8 oz package cream cheese room temp
  • 8 Tbsp 1/2 cup unsalted butter, room temp
  • 3 cups powdered sugar
  • 2 2.5 pkgs of World Market Mexicocoa Cocoa Mix
  • 1/4 tsp salt
  • 1 tsp vanilla
  • For garnish:
  • ¼ cup sugar
  • 4 tablespoon freshly ground cinnamon
  • Cinnamon sticks optional


  1. To make cakes: Preheat oven to 350ºF. Lightly spray two, 9 inch cake pans with non-stick cooking spray.
  2. In a large mixing bowl combine flour, corn starch, baking powder, baking soda, salt, and cinnamon.
  3. In another mixing bowl stir together milk, vinegar, sugar, oil, and vanilla extract. Add the wet mixture into the dry ingredients and stir until smooth. Divide batter equally among the two cake pans, bake for 30 minutes or until a toothpick inserted comes out clean. Remove from oven, allow to cool completely then remove cake from pans and frost with the cinnamon chocolate frosting. Place in the fridge until ready to serve. When ready to serve combine sugar and freshly ground cinnamon in a small bowl. With a spoon dust top of cake with cinnamon-sugar mixture and garnish with cinnamon sticks.
  4. To Make frosting: In the bowl of a stand mixer beat together cream cheese with butter on medium/high speed until creamy scraping down the bowl as needed. Reduce mixer speed; slowly add powdered sugar and cocoa mix. Continue mixing until well combined, scraping down sides of bowl as needed. Add vanilla, mix well and use to frost your cake.