Cinnamon Churro Snack Cake – A Cozy, Cinnamon-Sugar Treat

This cinnamon churro snack cake brings all the joy of a fairground churro into a soft, fluffy slice you can bake at home. It’s buttery, warmly spiced, and finished with a crackly cinnamon-sugar topping that makes every bite nostalgic. The batter comes together quickly with pantry staples, and the cake bakes up tender and light.

It’s perfect for coffee breaks, after-school snacks, or a low-fuss dessert. If you love churros but want something easier to share, this is your new go-to recipe.

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Cinnamon Churro Snack Cake - A Cozy, Cinnamon-Sugar Treat

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 12 servings

Ingredients

• All-purpose flour – The base for a soft, tender crumb.
• Granulated sugar – For both the batter and the cinnamon-sugar topping.
• Light brown sugar – Adds moisture and a hint of caramel flavor.
• Baking powder – Helps the cake rise evenly.
• Fine salt – Balances sweetness and enhances flavor.
• Ground cinnamon – The star spice, used in both batter and topping.
• Unsalted butter – Melted, for easy mixing and rich flavor.
• Large eggs – Bind the batter and add structure.
• Buttermilk – Keeps the cake moist and tender.
• Vanilla extract – Rounds out the flavors.
• Optional cinnamon swirl – Extra cinnamon and brown sugar for a ribbon through the cake.

Instructions

• Preheat your oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment, leaving a slight overhang for easy lifting.
• In a medium bowl, whisk 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.Set aside.
• In a large bowl, whisk 1/2 cup granulated sugar and 1/2 cup packed light brown sugar with 1/2 cup melted unsalted butter until glossy and combined.
• Whisk in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract.
• Stir in half the dry ingredients, then 2/3 cup buttermilk, then the remaining dry mix. Mix just until smooth; don’t overmix.
• Optional swirl: In a small bowl, mix 1/4 cup brown sugar with 1 teaspoon cinnamon. Pour half the batter into the pan, sprinkle the swirl mixture, then top with remaining batter and gently spread.
• Make the topping by mixing 1/4 cup granulated sugar with 1 1/2 teaspoons cinnamon.Sprinkle evenly over the batter. For extra churro flair, dot the top with 1–2 tablespoons very small pieces of cold butter.
• Bake 25–32 minutes, until the center springs back and a toothpick comes out clean or with a few moist crumbs.
• Cool in the pan for 15 minutes, then lift out using the parchment to finish cooling on a rack. Slice into squares and serve slightly warm for peak churro vibes.

What Makes This Recipe So Good

• Churro-inspired flavor: A generous cinnamon-sugar topping recreates that classic churro crunch and warmth.
• One-bowl batter: Simple ingredients and minimal mess make this an easy weekday bake.
• Soft and tender crumb: Buttermilk keeps the cake moist without being heavy.
• No frying, no fuss: All the churro vibes without a pot of hot oil.
• Make-ahead friendly: Stays moist for days and freezes beautifully.

What You’ll Need

• All-purpose flour – The base for a soft, tender crumb.
• Granulated sugar – For both the batter and the cinnamon-sugar topping.
• Light brown sugar – Adds moisture and a hint of caramel flavor.
• Baking powder – Helps the cake rise evenly.
• Fine salt – Balances sweetness and enhances flavor.
• Ground cinnamon – The star spice, used in both batter and topping.
• Unsalted butter – Melted, for easy mixing and rich flavor.
• Large eggs – Bind the batter and add structure.
• Buttermilk – Keeps the cake moist and tender.
• Vanilla extract – Rounds out the flavors.
• Optional cinnamon swirl – Extra cinnamon and brown sugar for a ribbon through the cake.

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment, leaving a slight overhang for easy lifting.
2. In a medium bowl, whisk 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.

   Set aside.

3. In a large bowl, whisk 1/2 cup granulated sugar and 1/2 cup packed light brown sugar with 1/2 cup melted unsalted butter until glossy and combined.
4. Whisk in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract.
5. Stir in half the dry ingredients, then 2/3 cup buttermilk, then the remaining dry mix. Mix just until smooth; don’t overmix.
6. Optional swirl: In a small bowl, mix 1/4 cup brown sugar with 1 teaspoon cinnamon. Pour half the batter into the pan, sprinkle the swirl mixture, then top with remaining batter and gently spread.
7. Make the topping by mixing 1/4 cup granulated sugar with 1 1/2 teaspoons cinnamon.

   Sprinkle evenly over the batter. For extra churro flair, dot the top with 1–2 tablespoons very small pieces of cold butter.

8. Bake 25–32 minutes, until the center springs back and a toothpick comes out clean or with a few moist crumbs.
9. Cool in the pan for 15 minutes, then lift out using the parchment to finish cooling on a rack. Slice into squares and serve slightly warm for peak churro vibes.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.

  The topping stays slightly crunchy.

• Refrigerator: Keeps 5–6 days. Warm slices in the microwave for 10–15 seconds to soften.
• Freezer: Wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature, then warm briefly to revive the texture.

Why This is Good for You

• Portionable treat: Snack cakes are easy to cut into modest servings, helping with mindful indulgence.
• Spice benefits: Cinnamon offers a cozy flavor and is linked with antioxidant properties.
• Better than fried: You get churro flavor without deep-frying, which means less oil overall.

Common Mistakes to Avoid

• Overmixing the batter: This can make the cake tough.

  Mix just until combined.

• Skipping parchment: The cinnamon-sugar top can stick. Lining the pan makes removal clean and easy.
• Overbaking: Check early. Dry cake loses that soft churro bite.
• Uneven topping: If the cinnamon-sugar piles up in spots, it can melt into craters.

  Sprinkle evenly and gently.

Alternatives

• Dairy-free: Use plant-based butter and nondairy buttermilk (stir 2 teaspoons lemon juice into 2/3 cup oat or almond milk; rest 5 minutes).
• Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum. Check bake time a few minutes earlier.
• Lower sugar: Reduce total sugar in the batter by 2–3 tablespoons and keep the topping as written for flavor.
• Add-ins: Fold in 1/2 cup mini chocolate chips, toasted pecans, or a ribbon of dulce de leche swirled lightly before baking.
• Pan swap: Bake in a 9-inch round for 22–28 minutes or double the recipe for a 9×13 pan, adding a few minutes to bake time.

FAQ

Can I use regular milk instead of buttermilk?

Yes. For each 2/3 cup buttermilk, use 2/3 cup milk plus 2 teaspoons lemon juice or vinegar.

Let it sit for 5 minutes, then use.

How do I keep the topping from melting into the cake?

Sprinkle it evenly over the surface and avoid overbaking. Adding a few tiny dots of cold butter on top helps the sugar form a crisp layer.

Can I make this ahead?

Absolutely. Bake the day before, cool completely, and store airtight at room temperature.

The flavor actually deepens by day two.

What if I don’t have brown sugar?

Use all granulated sugar and add 1 teaspoon molasses if you have it. If not, all white sugar works; the cake will be slightly lighter in flavor.

How do I reheat slices without drying them out?

Microwave for 10–15 seconds with a small cup of water in the microwave to keep moisture in the air, or warm in a 300°F oven for 5–7 minutes.

Final Thoughts

This cinnamon churro snack cake brings warmth and comfort with almost no effort. It’s simple enough for a weekday and special enough for company.

Keep the ingredients on hand, and you’ll always have a cozy treat ready to share. One pan, big flavor, and that irresistible cinnamon-sugar finish—what’s not to love?