Indulge in a sweet sensation with our Churro Cake Layer filled with luscious caramel!
Ingredients:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
Directions:
. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
. Add softened butter and mix until crumbly.
. In a separate bowl, beat eggs, buttermilk, and vanilla extract until well combined.
. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
. Divide the batter evenly between the prepared cake pans.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
. In a small bowl, combine the remaining granulated sugar and ground cinnamon. Use this mixture to coat the outside of each cake layer.
. In a saucepan over medium heat, melt the butter.
. Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
. Remove from heat and stir in the vanilla extract. Let it cool to room temperature.
. Gradually beat in the powdered sugar until the frosting is smooth and creamy.
. Spread caramel cream evenly over one cake layer, then place the second layer on top then the third.
. Finish with the rest of caramel cream and a dusting of granulated sugar or a drizzle of more caramel sauce if desired. Enjoy!
