Toya’s Nutella and Caramel Churro Cake

Recipe by Toya Santa
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Toya's Nutella and Caramel Churro Cake

Winning Viewer Recipe

Prep time: 3 hours
Cook time: 30 minutes

Churro Dough

○ 2 cups (475ml) water
○ ½ cup (120g) butter
○ ½ teaspoon (2.5ml) salt
○ 3 tablespoon (38g) sugar
○ 2 cups (240g) flour
○ ½ teaspoon (2.5ml) cinnamon
○ 1 teaspoon (5 ml) baking powder
○ 2 eggs, beaten
○ 1 teaspoon (5ml) vanilla extract

Whipped Cream

○ 2 cups (475ml) heavy cream
○ 2 tablespoon (13g) powdered sugar
○ 1 teaspoon (5ml) vanilla extract

Cinnamon Sugar

○ ¼ cup (50g) sugar
○ 1 teaspoon (5ml) cinnamon


○ Vanilla Ice cream
○ ¼ teaspoon (1.25ml) cinnamon
○ Chocolate balls 1pack
○ Oreos 1pack


  1. In a medium sized bowl whisk together flour, cinnamon and baking powder. Set aside.
  2. Then in a small bowl whisk together eggs and villa extract. Set aside.
  3. In a large saucepan combine water, butter, salt and sugar. Bring to a boil until butter is melted and sugar dissolved.
  4. Add the flour butter to the butter mixture, mixing with a wooden spoon until combined. Then turn off the heat and move pan to a cool burner. Allow mixture to cool slightly and then add the beaten egg mixture, beating quickly with the spoon until eggs are incorporated and batter is formed.
  5. Transfer batter to a pastry bag, fitted with a large star tip.
  6. Line a cookie sheet with parchment paper. Pipe 8 large circles of batter on paper, creating a circle with 3 rings.
  7. Place cookie sheet in freezer for a minimum of 2 hours.
  8. Heat vegetable oil in a large pot/pan/fryer until a candy thermometer registers 375F.
  9. Combine ¼ cup of sugar with 1 teaspoon of cinnamon whisk together and set aside.
  10. Slowly drop in 2 circles of frozen churro dough into the oil with a slotted spoon or spider. Fry on both sides until golden brown and cooked through. Allow oil to get back up to temperature in between frying.
  11. Transfer to a cookie sheet lined with paper towel and rack to allow grease to drain. Sprinkle churro disks with cinnamon sugar topping.
  12. Use electric beaters to beat the cream in a bowl until firm peaks form. Place 1 churro disc on a serving plate. Top with one-fifth of the cinnamon cream crush oreo cookies and drizzle with 60ml (1/4 cup) caramel. Repeat with remaining churro discs, cinnamon cream,oreos and caramel.
  13. Add bits of chocolate balls randomly and on top to garnish the cake.
  14. Cut and serve the same day.


  1. If your churros are browning quickly but then raw inside it means your oil is too hot. Use a candy thermometer to assure that the oil stays at 375F. Any higher and you will have crispy churros with raw centers.
  2. Don’t skip the freezing part! Otherwise your churros won’t stay in a neat disk, but will fall apart in the oil. The freezing keeps the intact.