Salted Caramel Churro Cake — SWEET MELI BAKERY

May 5

May 5 Salted Caramel Churro Cake

PREP TIME: 15 MINS
COOK TIME: 35 MINS
TOTAL TIME: 50 MINS

This cake is appropiate for all festivities even to make just because and warning you wont be able to have just one slice!

Ingredients

Bundt Cake

1 Box Duncan Hines Classic White Cake
1/2 Cup All Purpose Flour
2 Tsp Cinnamon
1/4 Tsp Baking Powder
1 Cup Buttermik
3/4 Cup Brown Sugar 
1/2 Cup Vegetable Oil
3 Large Eggs
1 Tsp Vanilla
Pinch of Salt

Cinnamon Swirl

1/4 Cup Brown Sugar
1 Tsp Cinnamon

  Salted Caramel 
1 1/4 Cups Sugar
1/3 Cup Water
5 Tbsp Unsalted Butter
1/2 Cup Heavy Cream
1/2 Tsp Vanilla
1/2 Tsp Sea Salt
or your fav store-bought salted caramel

  Salted Caramel Buttercream
1 1/2 Cups Unsalted Butter
3 Cups Sifted Powdered Sugar
2 Tbsp Milk
1/2 Tsp Vanilla

Instructions

Churro Cake

Prepare 3- 6” Cake pans with nonstick spray and parchment paper. Preheat oven to 350’F
In a large bowl sift your DH cake mix, flour, cinnamon, salt and baking powder. In a separate bowl whisk together the buttermilk, brown sugar, oil, eggs and vanilla. Add your dry ingredients to your wet ingredients and whisk until combined.
Next you will add 1 Cup of batter to each baking pan then with a 1tsp scoop of the cinnamon swirl lightly spread above the batter making a circle shape. Do not contaminate your brown sugar cinnamon mix you will use the rest at the end to rest your cakes. Then you will add ½ of the batter to the top of each cake pan and give a gentle mix with a rubber spatula.
Bake for 25-30 mins or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.

Salted Caramel

In a saucepan heat the sugar and water until completely dissolved. The goal is to get the sugar syrup to an amber color. This process takes about 10-15 mins. It takes a lot of patience to wait but you got this!
When we’ve reached that amber color give it a little stir so that it can be even around.
Once the syrup is dissolved and amber, remove from the heat immediately and stir in the butter. The mixture will be bubbly, and it looks like it doesn’t make sense but just give it a moment.
Next, pour in the heavy cream and vanilla. Stir until everything is combined.
Pour into a glass container add 1/2 Tsp Sea salt and mix until combined. Allow to cool completely before using.

Salted Caramel Buttercream

In a stand mixer or hand mixer whisk your unsalted butter on med/high Speed for about 5 minutes until it is soft and fluffy.
Scrape the sides of the bowl and add in your powdered sugar on low speed one cup at a time when you’re on your second cup add your milk and vanilla then continue adding your sugar.
Whisk for about 5 more minutes until lighter in color and soft but fluffy in texture.
Add 1/3 cup of salted caramel and whisk for about 2 more minutes until combined.

Assembly

When the cake is cooled freeze it for about an hour so you can cut the domes of the cake easier. Once you have done so allow the cake to room temp a bit and rub the edges on the sugar and cinnamon mix and rub it with your hands so you can get the churro effect on the edges of your cake.
I used a 1M tip to create the piping texture on the cake. Go around the outer edge then add your caramel sauce. Next go over the top again to make sure the cake is filled with cake in the center. Do it to both layers and then cover the top with some buttercream, swirl the caramel and sprinkle some sugar!
Allow your cake to set for a bit in the fridge so it can stay steady. The next step is to enjoy!