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This Mexican Churro Cake is super easy, actually ridiculously easy. It's also a delicious, tender-crumbed cake with swirls of cinnamon and a crisp cinnamon sugar-coated topping.
Does anyone out there find warm golden-crusted Churros coated with a soft blanket of sweet cinnamon sugar irresistible? If you're raising your hand (like I am), you're going to LOVE this Ridiculously Easy Mexican Churro Cake that will take you less than 15 minutes to put together!
What's a Churro?
Although churros have become popular in recent years (especially since Costco put them on their food court menu a while back), I'm sure there are people out there who have never had the pleasure of biting into one of these delicious confections. So what is a churro? According to Merriam Webster, a churro " is a pastry resembling a doughnut or cruller and is made from deep-fried unsweetened dough and sprinkled with sugar (and cinnamon)".
Here in the States, we often think of churros as originating in Mexico (and being popular in our Southwestern states), but churros are also a common sweet treat in Spain, Portugal, the Philippines and other Latin American countries besides Mexico. Who knew?
Ridiculously Easy?
We're calling this recipe Ridiculously Easy Mexican Churro Cake because it's so quick and easy to put together that it falls into our category of recipes we call our Ridiculously Easy Collection. If you're looking for recipes that will make you look like a kitchen rock star with minimal effort on your part, just click on the link above and you'll see the whole delicious line-up.
How to make this Churro Cake?
This recipe is actually a close cousin to our French Grandmother Lemon Yogurt Cake. If you've made that one or any of our other adaptations, like our French Butter Cake or our French Almond Cake or Grammy's Chocolate Yogurt Cake, you know how easy it is! If not, this is how the basic recipe works:
- Whisk together the yogurt, sugar and eggs.
- Add the baking powder and salt and stir till combined.
- Add the flour and whisk again.
- Add the oil and whisk until smooth and creamy.
- Bake, cool, brush with the glaze and top with cinnamon and sugar.
That's it! See what I mean, easy! Ridiculously Easy!
A crisp glazed crust
Besides having fabulous flavor and a delicious tender crumb, this Mexican Churro Cake also has a thin crisp, candy-like glaze that seals in the moisture and gives the cake a beautiful presentation.
The glaze is a simple mixture of powdered sugar, apple juice (or water), a pat of butter and a splash of vanilla. It's brushed on after the cake comes out of the oven and transforms to a sweet shiny glaze as it dries.
A surprise!
This Mexican Churro Cake has one extra step that creates a wonderful surprise when you cut into the cake. Before adding the batter to the pan, remove a ½ cup to a small bowl then add brown sugar, cinnamon and a splash of milk to the reserved batter. This batter is the magic that creates a beautiful swirled effect on the inside of the cake. Check it out!
There are two ways to create the cinnamon swirl:
- The first technique looks fancy but simply involves adding the two batters to the cake pan alternately.
- Start with the plain batter and add enough to come near the edges of the pan (about ¼ of the batter). Next, pour about a ¼ of the cinnamon batter on top of the plain right in the center. Continue this 3 more times until both batters are all used up. There is a lot more of the plain batter, so you'll pour more of that with each turn. You don't have to be super exact with this. Each cake is a new creation! You can see from my picture below that I didn't get things just perfect.
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- When you're all finished, your batter will look something like this:
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- And when you cut into the cake, it will be beautiful and bring little gasps of delight from your family, friends, guests...
- The 2nd technique is great when you're pinched for time. Simply pour half of the plain batter into the cake pan then add half of the cinnamon batter in spoonfuls. Repeat and then run a knife through the batter back and forth a few times to make a swirl pattern. The result will be more like a marble cake but still very pretty!
Either way, the result is super fun, SUPER delicious and no one will guess the surprise that's revealed with the first slice!
I served this Mexican Churro Cake last night for a family get-together. There wasn't a crumb left on any of the plates and I noticed the grandchildren kept sneaking to the kitchen to cut "one more little sliver". It definitely got a thumbs up from the kids and adults alike. I think you'll get the same response!
Café Tips for making this Ridiculously Easy Mexican Churro Cake
- I often use Greek yogurt for this cake but you can also use regular yogurt. Buttermilk or sour cream will also work
- I'm a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don't be tempted to substitute butter. I tried that and the cake was much drier. The oil keeps the cake light, yet moist at the same time. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- Just like our French Grandmother Lemon Yogurt Cake mentioned above, the flat bottom of the cake becomes the top after baking. You'll turn the cake out of the pan onto a cooling rack and transfer it to your cake plate in that same position.
- Brush the glaze on slowly and let it soak in. Some of it will drip off, but most will be absorbed by the cake and will form the delicious buttery sweet glaze. Use all but about two tablespoons of the glaze. Let the first coat of glaze dry then give the top of the cake one more coat with this reserved glaze. This last coat will help the cinnamon/sugar to adhere.
- This recipe calls for a 2-inch deep, 8-inch pan. Not all 8-inch pans are that deep. If you don't have an 8-inch pan that's at least 2-inches deep, you might want to use a 9-inch pan (the cake won't be as high) or an 8-inch springform pan.
- I love this 8-inch baking pan. It has a nice, textured non-stick finish, is super sturdy and comes through the dishwasher beautifully!
- I love these pre-cut parchment paper rounds. They're reasonably priced, super convenient and save lots of time when baking cakes.
- This cake freezes well, although the glaze won't be as crisp when it's thawed. I freeze the cake uncovered for an hour until it's mostly frozen then wrap it tightly with plastic wrap. Freezing it uncovered keeps the cake from getting smushed when you're wrapping it.
- The best way to check if a cake is done is with an instant thermometer. Instant thermometers are reasonably priced and are invaluable to determine whether cakes, cupcakes, meats, etc. are done. Cakes will be done when the internal temp reaches 205-210˚F (96-99˚C).
- This cake recipe calls for apple juice in the glaze. Don't go out and buy apple juice just for this recipe. Water also works fine.
Thought for the day:
I have set the Lord always before me.
Because He is at my right hand, I will not be shaken.
Psalm 16:8
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Ridiculously Easy Mexican Churro Cake
Ingredients
For the cake:
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup neutral-flavored oil , ie - canola, vegetable, sunflower, safflower, avocado or grapeseed
For the cinnamon swirl:
- 2 tablespoons brown sugar, I use dark brown
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
For the glaze:
- ¾ cup powdered sugar
- ¼ cup apple juice or water
- 1 teaspoon vanilla extract
- 1 tablespoon butter, I use salted but unsalted will also work.
For the Churro cinnamon-sugar topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For the prep:
- Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan (with 2-inch or taller sides) with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
For the cake:
- In a medium-large bowl, combine the yogurt, sugar, eggs and the vanilla extracts. Whisk until well blended.
- Add the baking powder and salt. Whisk to combine then add the flour and whisk again just until all of the flour is blended in.
- Add the oil and stir well. Don't worry, at first it will seem to separate but keep stirring till smooth.
- Remove ½ cup of the batter to a medium-size bowl (the bowl should be at least one cup) or a 1 cup measuring cup with a spout (works best). Add 2 tablespoons of brown sugar (light or dark), 2 teaspoons cinnamon and 1 tablespoon milk to this batter. Stir until nice and smooth.
- Pour approximately (doesn't have to be exact) ¼ of the plain mixture into the prepared pan, pouring into the center of the pan and allowing the batter to spread. The mixture will spread out and cover about ¾ of the bottom of the pan. Now pour approximately ¼ of the cinnamon batter on top of the plain batter in the pan. Again, pour right in the center of the pan.
- Continue this pattern, each time pouring into the center of the pan, until both batters are used up. Because there is much more of the plain batter, each pour will be more than the cinnamon batter pours. There is a pictorial tutorial of this above in the post to make these directions more easy to understand.
- Place the cake in the preheated oven and bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean or the center of the cake registers 200-205˚F on an instant thermometer (best way to tell when a cake is done). Be careful not to overbake.
- Remove the cake from the oven and allow to cool in the pan for 8 minutes, then flip it out onto a cooling rack (the bottom of the cake will become the top). While the cake is cooling in the pan, prepare the glaze.
For the glaze:
- Combine the powdered sugar, apple juice (or water) and vanilla in a small microwave-safe bowl. Stir until well combined. Add the butter and place in the microwave. Cook on high power for 60-90 seconds until the butter is melted. Stir well.
- After you flip the cake from the pan, while it's still warm, slowly brush approximately ¾ of the glaze over the top and sides. Some of the glaze will drip off, but a lot of it will be absorbed by the cake. Keep brushing until there's about ¼ left.
- Set the remaining glaze aside and allow the glaze to set. In the meantime, prepare the Churro cinnamon sugar topping.
For the Churro cinnamon/sugar topping:
- Combine the sugar and cinnamon in a small bowl. Stir well to combine. Set aside.
- When the glaze on the cake is dry to the touch and the cake has cooled, brush the top of the cake with the remaining glaze. Immediately sprinkle with the cinnamon sugar mixture (use as much as you prefer). Serve and enjoy!!
- Cake will keep well for 24 hours at room temperature. I keep my under my cake dome. You could also wrap it with plastic wrap.
Notes
Nutrition
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This cake was a big hit for our Mexican dinner club! Glad you showed that the circles don't need to be perfect as mine certainly weren't 😅..but the end result was quite similar looking. Thanks SO MUCH for all of your wonderful recipes!
PS..I just gave it 4 stars only because it took me a whole lot (hands on) longer from start to finish than your recipe stated...even though it was not difficult. Just all the different steps. I'm obviously not as experienced!
Hi Cathi, Thanks for the great review - so glad to hear how well this cake turned out for you! Sorry to hear that it took longer than expected to prepare, but hopefully with a little more experience your next attempt will go more quickly. We appreciate you taking the time to share your experience and let us know how much you and your dinner club enjoyed the cake!
13/10 Definitely will be baking this many times. I did accidentally double the yogurt but it turned out to be perfect anyway. Also, I used way more vanilla and cinnamon than called for but that's because I love both 🤣 thanks for the new favorite dessert recipe!
Thank you for the excellent review, Blay! So glad to hear how well this recipe turned out for you. Thanks for taking the time to let us know how much you enjoyed it!
Hello,
Can you freeze the cake without the icing and then add the icing at a later date? Would it work ok?
Hi Lily, Absolutely - this cake freezes well and adding the glaze and topping before serving will work, no problem. Hope this recipe turns out well for you!
The flavour of this cake is amazing! Though my layers and brown swirl was very light and sunk to the bottom, any tips?
Hi Billie, Thank you for the great review! Sorry to hear about your swirl sinking to the bottom. Two possibilities for this could be over-swirling, which can cause the swirl to sink, or over-mixing your cake batter which could weaken the structure of the cake so that the swirls sink. Hope this helps!
My cake came out so much darker than your picture?
Hi Joanne, Sorry to hear about the cake coming out darker for you. Could you tell us a bit more so we can help you troubleshoot? Was it the top of the cake that was darker or the sides/bottom of the cake?
Can I put dulce de leche on top instead of the icing and cinnamon sugar?
Hi Sabrina, sure, that would be delicious!
This is a delicious cake that was a hit with the whole family. I'm an avid baker but my cake did not get the rise like the one in this recipe's picture, even though I followed the recipe exactly and used an 8 inch cake pan with high sides. I ended up making two cakes as the one cake just seemed very small. I think I'll try doubling the recipe next time to see what happens. All that being said, I'm still giving it five stars because it tasted divine. Thanks for sharing!
Hi Jacqueline, Thank you for the excellent review! Regarding the issue with rising, two possible factors to check could be the freshness of your baking powder and the accuracy of your oven temperature. But so glad to hear how much you enjoyed the cake's flavor - thanks for taking the time to let us know!
It did taste good, but was more like a coffee cake. My 20 year old niece said it tasted like it was "out of a box" yet she still ate it.
Thanks for taking the time to share your review, Kristina.
I tried this dessert this morning and it turned out very good .I wanted an easy mexican
dessert for supper ,this looked interesting. I live in alberta Canada. I have tried many of your desserts Thanks
Hi Rick, Thanks for letting us know how well this cake turned out for you! It's always fun to hear when readers from other countries are enjoying our recipes!
Hello, also living in Alberta, Canada, did you have to adjust any ingredients or temperature?
Hi I only have a 9 inch spring form pan. Can you please advise what should be the baking time? Thanks!
Hi Anna, Because the slightly larger pan will make a slightly thinner cake, increase the oven temperature by 25 F degrees and decrease the baking time by a few minutes - start checking it a bit early to avoid overbaking. Hope this recipe turns out well for you!
I brought this fantastic cake to a Mexican food themed Friendsgiving party last night and got rave reviews! Everyone was so impressed with both the taste and texture, as well as wowed by the beautiful swirls of cinnamon batter. The photos of how to pour the batters in the cake pan were so helpful and made me feel like a real pro baker! I would probably change the number of servings from 16 to 12. We had 12 people and one other dessert, and all that was left of the cake were crumbs. Thanks for such a great recipe.
Wonderful! Thank you for the kind review, Linda Lou!
I made this for a “Day of the Dead “ party for the first time and it was so delicious! Everybody loved it!
Awesome! Thanks for letting us know, Debbie!
I made this for a Mexican friend for his birthday and it was amazing. So easy and I veganized no problem, and nobody guessed. Also, instead of Apple juice or water, I did a nice and anejo tequila. Wooo, so good. I bet you could also use coffee instead of apple juice or water. I’ll be making it again and playing around with liquids for that glaze. Amazing!
That's great, Rebekah! So glad to hear that!
This was tasty but it didn't rise! What did I do wrong?
Hi Bec, it's really impossible to say without having been there in the kitchen with you. Did you use baking powder? Was your baking powder fresh? Is your oven temperature accurate? These are all things that can affect the rise.
When I made this, the batter wasn't runny enough to "spread" out. The cinnamon layer was (maybe due to the milk?). What did I do wrong?!
Hi Taylor, I'm sorry you had trouble with this recipe. it's difficult to say why your batter was thick without having been in the kitchen with you. It sounds like either too much flour or not enough liquid (yogurt, eggs or oil).
The cake recipe looks delicious and after reading the comments I will definitely be making it to bring to a Mexican-themed dinner this week. I often use applesauce vs. oil as a substitute in cake recipes but am wondering how it would work with this recipe. I would appreciate your advice.
P.S. I love the verse you posted in your blog!
Hi Rhonda, I haven't tested this recipe with applesauce so I don't want to advise you. If you've had success with applesauce substitution, you probably are have more expertise than I do. Please let us know if you try that. It would be helpful for other readers
I love that verse too!💕
This recipe will be added to my family cookbook. I only copy the best in the family cookbook as it will be passed on to my children and grandchildren. Moist, wonderful crunchy topping, and so easy to make. I use a 9 inch round cake pan and then cut it in the 16 slices as suggested. The slices are just the right size to serve at potlucks. Thank you for this fantastic Churro Cake!
Thank you for the review, Miss Karla!
Everyone LOVES this cake….the flavor is awesome. Only change I made was to use turbindo sugar with cinnamon for the sugar-cinnamon topping. Gave it a bit of a run a crunch, with the flavor.
Thanks for your review, Michele! So glad you enjoyed this.
I plan to make this recipe for a Mexican theme luncheon with 10 women. Your recipe says feeds 16, but how can an 8 inch cake feed that many. Should I make 2 cakes to make site everyone gets a yummy slice?
Hi Andi, I often cut this cake in quarters and then each quarter into 4 slices but they are modest servings. If you want to have a bigger serving for each person, I would go with two. And no one will mind takng leftovers home! Enjoy!
Not only is it ridiculously easy to make but, it is ridiculously delicious! I made this to take to the neighbors when we were going to have Barbacoa tacos for dinner. (Churro cake seemed to be on theme.) It was extremely light and flavorful and everyone went back for seconds, even after all that dinner. As my neighbor said, "another keeper!"
Wonderful! Thanks for the review, Lkk!
We made this for a Tex/Mex themed meal. We had nine people. Should have made two cakes. Really good!
Thanks for the review, Chris!
If you double the recipe will it still rise the same way. Ijust made it and was hoping to make this for 10 people. The bigger the better. It came out perfect on the first try. Thanks, Gus
Thanks, Gus!
Can this cake be made ahead (without the glaze or topping) and frozen?
Yes, that will work well, Lucy. Enjoy!
That’s the answer I was hoping for. Thank you!
I am looking forward to tasting this tonight! I did not have a 2” high cake pan, so used my Bundt pan. I love the hole in the middle, after all churro is a donut am I right? I think a slight tweak to the recipe to specify if glaze should be applied on a cool or warm cake would be handy. Thanks!
Thanks, Maddie, I will add that!
To Kathi: I made this using Walmart's Great Value GF all purpose flour and it worked well, maybe just a tad dry. Next time I make it, I will do either 2/3 or 3/4 cup oil. Make it the day before serving. This will help cake become more moist overnight.
Thanks!
Has anyone tried this with Gluten Free 1 for 1 flour?
Very good! My guests loved it. There wasn't anything left. Turned out mosit. I used all the ingredients recommended except the apple juice because I didn't have it on hand. But turned out delicious. Easy to do last minute.
Wonderful! Thanks for the review, Toni!
Fantastic cake! Well balanced texture and sweetness. I served it with Carmel sauce and vanilla ice cream…way fun!
Many thanks!!!
Awesome! Thanks for the review, Kathy!
Cake tasted great. I would definitely recommend making this recipe!
Awesome! Thanks for the review, AJ!
I made this cake for a birthday for my adult son. We aren't big cake eaters so the size was perfect. It was moist ( I did use a thermometer) and flavorful. Our 6 year old loved it and asked for seconds even though it didn't have "frosting". I followed the directions but did use sour cream instead of yogurt. I thought the top was prettier than the bottom with its circles of cream and cinnamon brown so next time I think I'll be glazing the top 🙂
Thank you for the review, Therese!
I agree- I like the swirls as the top too!
Looks delicious! Question: Can you get the same results if you add the baking powder etc. to the flour or should they be added seperately due to how the rising agent interacts with the batter? Thank you!
Hi Mary Jane, Good question! With my one-bowl, no-mixer recipes, I prefer to add the leavening agents and salt separately, to make sure it's thoroughly incorporated with the other ingredients before adding the flour. I know it's not the conventional way to do things but it ensures that there aren't any little pockets of baking powder, salt, etc.
I didn't have the cake pan, so I baked in a 9x13 and didn’t flip it. Just glazed the top right in the pan! Also, I didn’t have brown sugar so I just used regular granulated white sugar and everyone loved it! This recipe is delicious, thanks for sharing 🤗
That's great, Katie! Thanks for the review.
This is my favorite cake to make and always gets the best reviews!
Question: have you ever made these into cupcakes or have any advice? I’m curious about pouring the 2 batters, potential changes to the oven temperature and bake time, and anything special to keep in mind about applying the glaze.
Hi Matthew, I haven't tried this recipe for cupcakes. They will not take nearly as long to bake. I would probably check them after 15 minutes. The glaze should be the same.
Has anyone tried this cake with gluten free flour?
Hi Lisa, hopefully, someone will chime in, but our other cakes like this work well with cup-for-cup GF flour.
I have! I just used the store brand 1:1 gf flour and it worked perfectly.
Great! Thanks, Matthew!
I have just made this cake with Bob's Red Mill Cup4cup flour. I made no other changes other than adding the flour and oil in alternate amounts. My friend made the cake with regular flour. Both cakes will be served tomorrow at a dinner so I cannot say how it tastes but I'm going to ask people to try a little of each to see how close the GF version is to the original. Both my friend and I found that using the specified amount of granulated sugar and cinnamon made the top a lot darker than shown in the picture here.
Thanks for sharing your review, Sandy. Hope everyone enjoys the cakes.
Regarding the color of the top of the cake, every oven is a little different so the time is just a suggestion. If it seems to be getting too brown near the end of the baking time, you can always use a piece of foil to shield it from the heat..
As are all of your recipes, that you so graciously shared, are amazing. This cake turned out perfect. Thank you
As are all of your recipes that you so graciously share are amazing. This cake turned out perfect. Thank you
Awesome! Thanks, Karen!
Hello! Could you make this cake with out all the layering of batter? Maybe just one cinnamon layer in the middle? Looking to save time, lol. Thanks!
Hi Marie, you could definitely do that!
Awesome cake! I think I might sift a powdered sugar with cinnamon spice over the top - i have a picky friend who takes frosting off of everything and I am sure she would compline about any sugar crunchies! LOL. Fingers crossed. You are spectacular! Love the pictures for the simple way to layer this.
Thank you, JJnAZ! Enjoy!
Hello! We really enjoyed this cake. Thank you for sharing it! I was wondering if you think doubling this recipe and putting it in a 9x13x2 would work. I was thinking I could use a parchment sling to remove it from the pan. (?). I need to make cake(s) for around 60 folks at church and thought they might enjoy this. Thanks for your thoughts. 😊
Hi Suzy, I haven't tested this recipe in a 9x13 but I would think it should work fine. I think you might be better to just line the bottom with parchment paper then turn it out onto a cooling rack. I would be concerned that the parchment sling might not be strong enough and the cake could break. Been there, done that!
Thanks! I’ll give it a try. Merry Christmas!
I am making this cake tomorrow for my son's birthday. Do I wait until the cake is completely cool to add the glaze or can it be warm?
Hi Ally, I like to glaze it when it's warm, shortly after I remove it from the pan.
This looks amazing - can’t wait to try! Question - how would you adjust the baking time for an 8” square pan vs round?
Hi Matthew, the time should be pretty similar. I would use an instant thermometer to test it for doneness. The temp should be 200-205˚F.
Hi, this cake looks delicious!! I am planning to make this cake for a social event at work and had a quick question. Can I make this as a two layer cake or will it be too soft for layering?
Hi Nomchin, that should work fine, it's a fairly sturdy cake.
Has anyone made this and added a cinnamon buttercream? even just for slight decoration?
Sounds delicious, Holly!
Hi how long does the cake keep for (not frozen)? Wondering if it would still be good if I made it a day or two ahead? Thanks!
Hi Jade, the cake is best on the day it's made or the following day. I would freeze it if it was going to be served in a day or two.
My husband is Peruvian and loves churros. The second time I made this cake, I doubled the glaze to make the outside crunchier. I also drizzled dulce de leche because my husband loves filled churros. It really added to the already delicious cake! And I would definitely agree just under baking the cake is a great suggestion!
Gracias y chao!
Awesome! Thank you for sharing your adaptations, Naomi. So glad you enjoyed this recipe 🙂
Hi Chris,
I made this cake for my son's birthday. We both loved it! It's easy to make, looks fabulous, and tastes delicious. I will definitely make this cake again. Thanks for this recipe.
Happy birthday to your son, Bernadette! So happy you guys enjoyed this recipe! 🥰
I made this cake for Cinco de Mayo and it was so easy and delicious.
That's great, Susan! Thanks for letting us know 🙂
Hi Chris. This looks scrumptious. I’m wondering if I can double the batter and bake in a bundt pan. Have you ever tried that?
Hi Sandra, I haven't tried this personally but some of our readers have doubled the French Grandmother Lemon Cake (which I adapted this recipe from) to make a bundt cake with good results.
I made this cake this past weekend and I got to say it was FABULOUS!!!
Awesome! Thank you for letting us know, Maria!
Chris,
Made this heavenly cake today. Absolutely delicious! I think
it would be wonderful for brunch!!
I enjoy so many of your recipes and enjoy making for family and friends.
Gayle Humann
Yay! Thanks for letting us know, Gayle!
We're going to try this one tonight. I've made your French butter cake several times already. We are completely addicted. Quick question step number 4 for the cake. You say remove half a cup of the batter then in (you have at least one cup. So do we do the half cup or the one cup? Absolutely love all of your recipes. Thank you for sharing!
Hi Cat, sorry if that was confusing. What I meant to say was that the bowl that you transfer the ½ cup of batter to should be at least 1 cup. I have amended that step so hopefully it's more clear. Hope you enjoy this cake!
I made this yesterday to serve at my Mexican themed dinner for my book club. I am an experienced baker, but I really didn't think this could be called ridiculously easy except for mixing the cake batter. Your instructions and pictorials were very helpful. I had a 9" pan and checked it at 25 with the thermometer...what a great idea. I had to give it another 3 minutes.. The main reason I don't feel it is easy especially for a novice baker is here are a lot of steps to the recipe and it took quite a lot of time to make. But it was very good and all of us enjoyed it so I gave it 5 stars.
Thanks for your review, Nanci!
OMG this cake is amazing. I made it yesterday for my son's birthday. I think I will have to make another one for the weekend.
Yay! Thanks for letting us know, JacquieAnn!
This cake was every bit as delicious as you mentioned. Baked it for my sisters and they absolutely loved it. Thanks again Chris for another delectable recipe.
Awesome! Thanks for letting us know, Diane!
made the cake today and it turned out great (although i didn't do the glaze or crumb part)
Thanks, Angela!
The cake is great.
What's not great is all the pop-up adds and videos.
They cover your articles right when I'm trying to study them.
Hi John, the ads are the way we’re able to offer we’ll tested recipes to our readers for free. That being said, they should not cover up a post or recipe without an option to x them out. Sorry for your frustration. I will check on this.
If the cake is great then you should give 5 starts. The rating is for the recipe, not the website.
I agree, the I want to make this comment with a rating is frustrating.
Cake looks amazing, will try it out on my family this weekend. But I have to ask, where did you buy those cute milk "glasses". They are absolutely"fun". My grandkids would love them.
Thanks, Diane! Here's the link for the milk glasses- https://www.amazon.com/American-Metalcraft-CMCC5-Creamers-5-Ounces/dp/B009Z2BKSU/ref=sr_1_4?crid=3256WWRTN7P5M&keywords=ceramic+milk+carton&qid=1646661290&sprefix=ceramic+milk+%2Caps%2C100&sr=8-4
Thank you. Will definitely order for the grandkids.
Hello and Happy Sunday!
I just love your recipes and your emails! I will be having family for an Easter Egg Hunt and I have just added this beautiful cake to my menu and will be making your Shortbread Cookies that I will cut in the shape of bunnies and Easter Eggs!
Thank you for all the great recipes!
I'm so glad you're enjoying the site, Janet! That sounds like a lovely Easter!