Churro Cake with Nutella Filling

Imagine chocolate and hazelnut Nutella layered all over cinnamon sugar-coated cakes and you've got the idea.


  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cup sugar
  • 1 tablespoon cinnamon
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup whole milk
  • 1/2 cup buttermilk
  • 1 cup simple syrup
  • 3 cups cinnamon sugar
  • For decoration and filling:
  • 2 cups chocolate buttercream
  • 1 cup Nutella
  • 6 to 8 churros
  • Churro marshmallows


  1. For the cake: Preheat oven to 350 degrees. Grease two 9-inch cake pans, and line them with parchment paper.
  2. In a large bowl, sift together flours, baking powder, and salt. Set aside.
  3. In a separate large bowl, beat together butter, sugar and cinnamon with a mixer until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in vanilla.
  4. Turn the mixer to low, and add in the flour mixture in 3 additions, alternating between the flour and the milk, and ending with the flour.
  5. Place half of the batter in each pan and level the batter until smooth. Bake for 30 to 35 minutes until a cake tester comes out clean. Cool cakes for 20 minutes, then remove from pans. Brush the cakes all over with simple syrup. Roll the cakes all the way around in the cinnamon sugar mixture, and place on a wire rack to cool completely.
  6. For the frosting: In a medium bowl, mix 2 cups of chocolate buttercream and 1 cup of Nutella to make a smooth frosting. Spread a layer of chocolate Nutella frosting and a sprinkle of cinnamon sugar on one cake. Add the top cake layer, and spread with a layer of frosting. Garnish with churro pieces and more cinnamon sugar.