There are desserts that are comforting, and then there are desserts that make people stop mid sentence after the first bite. These Churro Cakes sit firmly in the second category. Think soft, buttery cake rolled in cinnamon sugar with a molten chocolate centre that spills out the moment your spoon hits the middle.
They take everything people love about churro lava cakes and dial it up just enough to feel indulgent without being fussy. Simple prep, bakery level payoff, and a gooey centre that actually stays molten. If you have ever wanted a lava cake that feels warmer, cosier, and just a little bit cheekier, this is the churro cake recipe to keep on repeat.
- What Makes These Churro Cakes Work
- What Goes Into Churro Cakes
- Fun Add Ins And Smart Swaps
- How To Make Churro Cakes
- Pro Tips For Lava Cake Success
- Recipe FAQ’s
- Churro Lava Cakes Recipe
What Makes These Churro Cakes Work
- The centre actually stays molten : The chocolate filling is set up properly so it melts into a true lava cake centre instead of disappearing into the batter while baking.
- Churro flavour without frying : You get all that cinnamon sugar goodness without dealing with hot oil or last minute frying stress.
- Soft cake with contrast : The inside stays tender and fluffy while the buttery cinnamon sugar coating adds just enough texture to make each bite interesting.
- Small batch friendly and impressive : These are perfect for dinner parties, date nights, or when you want a dessert that looks like effort but really is not.
What Goes Into Churro Cakes
These Churro Cakes come together with simple pantry staples and a touch of chocolate magic. A few basic ingredients are all you need for rich churro lava cakes at home.
- Block Chocolate: Dark or semi-sweet chocolate creates a rich, silky ganache that oozes from the center.
- Plain Flour: The base of this churro cake recipe, giving the cakes their soft, tender crumb.
- Ground Cinnamon: Brings that classic churro warmth and spice to every bite.
- Butter: Adds richness to the cake batter and helps the cinnamon-sugar coating stick perfectly.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Fun Add Ins And Smart Swaps
Want to play without breaking the recipe? These work beautifully and are not already in the base recipe.
- Espresso Powder: A small pinch in the batter deepens the chocolate flavour without making the cake taste like coffee.
- Orange Zest: Adds brightness and pairs surprisingly well with cinnamon and dark chocolate.
- Chilli Powder: Just a tiny amount gives a subtle warmth that balances the sweetness.
- Salted Caramel Centre: Swap the chocolate filling for thick caramel if you want a gooier, sweeter lava moment.
How To Make Churro Cakes
- Make Ganache : Microwave chocolate and milk for 30 seconds, stir, then another 20 seconds; stir until smooth and add vanilla.
- Chill the Ganache : Cover and refrigerate until set, about 1 hour. It should be scoopable and hold its shape.
- Preheat and Prep Pans : Preheat oven to 176°C | 350°F. Lightly grease eight 1/4-cup ramekins or a 12 cup muffin tray, then wipe away excess.
- Mix the Batter : Whisk flour, sugar, salt, and baking powder in a large bowl. Make a well and whisk in melted butter or oil, egg, vanilla, and milk until smooth.
- Fill the Ramekins : Spoon 1 tablespoon ganache into the center of each ramekin. Pour 3 to 4 tablespoons batter over the ganache to cover.
- Bake : Bake for 20 minutes until golden and a toothpick inserted comes out clean. The centers should stay soft and molten, like classic churro lava cakes.
- Coat in Cinnamon Sugar : Cool for 5 minutes, loosen edges, and transfer to a tray. Brush with melted butter, mix sugar with cinnamon, and gently roll each cake to coat.
- Finish and Serve : Warm remaining ganache until pourable, adding a splash of milk if needed. Cut a small indent on top, fill with ganache, and serve your Churro Cakes with cream.
These Churro Cakes pair beautifully with a scoop of vanilla ice cream or a drizzle of salted caramel sauce for extra indulgence. For a complete dessert spread, serve alongside Chocolate Rum Balls or Nutella Hot Chocolate for an extra hit of chocolate bliss. If you’re after a fruity contrast, try them with a side of Strawberry Crepes for a sweet-and-tart balance. And for a cozy twist, enjoy them after a hearty bowl of Slow Cooker Potato Soup to turn comfort food into a full-course treat.
Pro Tips For Lava Cake Success
- Chill the chocolate centres properly so they melt slowly instead of disappearing into the cake.
- Do not overbake. Set edges and soft centres are exactly what you want.
- Use good quality chocolate since it is the star of the lava cake moment.
- Roll the cakes in cinnamon sugar while hot so the coating sticks evenly and stays crisp.
Absolutely, milk chocolate will make the ganache sweeter and creamier. Adjust the sugar in your churro cake recipe if you prefer a less sweet dessert.
Don’t overbake the cakes. The centers should remain slightly undercooked so they stay molten like a classic lava cake.
Yes, a muffin tray works perfectly. Just be sure each cavity holds about 1/4 cup of batter for even baking.
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IngredientsUSMetric1x2x3x
Ganache:
- ▢ 4 oz block chocolate of your choice I used dark/semi sweet
- ▢ 1/4 cup canned lite coconut milk or thickened/heavy cream
- ▢ 1 teaspoon pure vanilla extract
Churro Cakes:
- ▢ 1 cup plain/all purpose flour
- ▢ 1 tablespoon white sugar, granulated sweetener or coconut sugar
- ▢ ¼ teaspoon salt
- ▢ 1/2 teaspoon baking powder
- ▢ 4 tablespoons light butter/spread of choice melted (or canola oil/melted coconut oil)
- ▢ 1 large egg
- ▢ 2 teaspoons vanilla extract
- ▢ ½ cup low fat milk or almond milk
Coating:
- ▢ 1 tablespoon light butter/spread of choice melted
- ▢ 1/4 cup sugar of choice
- ▢ 1 teaspoon ground cinnamon
Instructions
- First make the ganache. Break up the chocolate block and combine the chocolate and coconut milk (or heavy cream) together a microwave safe bowl. Microwave on high for 30 second. Stir and heat again for a further 20-30 seconds until cream is hot. Stir again, mixing well to melt the chocolate through the cream. Once ganache is glossy and creamy, stir in the vanilla extract. Cover and place in the refrigerator until set (about an hour).
- Once Ganache has set, preheat oven to 176C | 350F. Lightly grease 8 small ramekins (to fit 1/4 cup of batter) or a 12-count muffin tray; wipe over excess with paper towel and set aside.
- In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- Remove ganache from the fridge; spoon 1 tablespoon of ganache into the centre of each ramekin (or muffin hole); pour 3-4 tablespoons of batter over the ganache to cover.
- Bake for 20 minutes, or until they are golden in colour and a toothpick inserted into the sides of a cake comes out clean.
- Allow them to cool for 5 minutes; loosen the edges of the cakes with a butter knife and transfer them onto a baking tray. Brush each cake over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; gently roll each cake into the cinnamon sugar mix until evenly coated. (Be very gentle, they are very soft when first taken out of the oven).
Optional:
- Warm remaining ganache in the microwave (or over stove top) until warm (or to make it liquid in consistency again) or mix in a tablespoon or two of extra milk or cream. Cut a small indent into the tops of each cake, and fill with the ganache.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Churro Lava Cakes
Ingredients
Ganache:
- 4 oz block chocolate of your choice I used dark/semi sweet
- 1/4 cup canned lite coconut milk or thickened/heavy cream
- 1 teaspoon pure vanilla extract
Churro Cakes:
- 1 cup plain/all purpose flour
- 1 tablespoon white sugar, granulated sweetener or coconut sugar
- ¼ teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons light butter/spread of choice melted (or canola oil/melted coconut oil)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup low fat milk or almond milk
Coating:
- 1 tablespoon light butter/spread of choice melted
- 1/4 cup sugar of choice
- 1 teaspoon ground cinnamon
Instructions
- First make the ganache. Break up the chocolate block and combine the chocolate and coconut milk (or heavy cream) together a microwave safe bowl. Microwave on high for 30 second. Stir and heat again for a further 20-30 seconds until cream is hot. Stir again, mixing well to melt the chocolate through the cream. Once ganache is glossy and creamy, stir in the vanilla extract. Cover and place in the refrigerator until set (about an hour).
- Once Ganache has set, preheat oven to 176C | 350F. Lightly grease 8 small ramekins (to fit 1/4 cup of batter) or a 12-count muffin tray; wipe over excess with paper towel and set aside.
- In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- Remove ganache from the fridge; spoon 1 tablespoon of ganache into the centre of each ramekin (or muffin hole); pour 3-4 tablespoons of batter over the ganache to cover.
- Bake for 20 minutes, or until they are golden in colour and a toothpick inserted into the sides of a cake comes out clean.
- Allow them to cool for 5 minutes; loosen the edges of the cakes with a butter knife and transfer them onto a baking tray. Brush each cake over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; gently roll each cake into the cinnamon sugar mix until evenly coated. (Be very gentle, they are very soft when first taken out of the oven).
Optional:
- Warm remaining ganache in the microwave (or over stove top) until warm (or to make it liquid in consistency again) or mix in a tablespoon or two of extra milk or cream. Cut a small indent into the tops of each cake, and fill with the ganache.
Notes
Nutrition
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