White Chocolate Cinnamon Churro Toffee Cake

I cannot wait to share this tasty cake with you! We recently went to Disneyland for the week, and we loved the Cinnamon Churro Toffee they had at Pooh Corner. I knew I needed to make it into a cake when I came back, and here it is! My White Chocolate Cinnamon Churro Toffee Cake has that signature toffee flavor in the cake AND buttercream. Also, we have a stunning white chocolate toffee buttercream with a cinnamon sugar layer wrapped all around it. This cake tastes just like the real thing – maybe even better because, hey, it’s cake!

Disneyland’s Churro Toffee

When I’m at Disneyland, there’s so many tasty snacks that we always look forward to having. On my list are always the Raspberry Macarons from Jolly Holiday, Monte Cristo sandwiches from Blue Bayou, Dole Whips from Adventureland by the Tiki Room, Churros (I love the caliente churro at the Buzz Lightyear stand on Pixar Pier), Ice Cream Sundaes from Ghirardelli, Tacos from the Wharf area, and the list goes on, and on, and on. My favorite part of walking off splash mountain is always stopping at Pooh Corner for their Churro Toffee. It’s a square of toffee covered in white chocolate, dusted in cinnamon sugar. Seems simple, but it’s so tasty! I wanted to make sure our cake had all those elements: toffee, cinnamon sugar, and of course, white chocolate.

I decided my cinnamon cake base would be a great place to begin, and then added toffee bits in a special way to it (more on that later). PS – my Cinnamon Toast Crunch Cake is the BOMB and I know you’ll love it!

How to make white chocolate buttercream

This recipe is one that I have been using for many, many years, and it never fails to be absolutely delicious! All it takes is making a white chocolate ganache and using that right in your buttercream mixture. It takes a couple steps, but works really well and gets a lot of that white chocolate flavor right into your cakes! I prefer using Ghirardelli white chocolate chips because they’re easily available in my grocery store every time.

1. Heat your white chocolate chips (I don’t use white chocolate candy melts when I’m using it for “flavor” in my cake. Save those for the drips!) and heavy cream in the microwave for 30 seconds and stir. You could also heat your heavy cream by itself and then add it to your white chocolate, let it sit, then stir.
2. Let it cool for about 5 minutes. You don’t want it to harden, or else you’ll get little white chocolate bits in your buttercream.
3. Add it to your buttercream after you’ve whipped up the butter – if it’s too hot, it will melt the butter, so aim for a sweet spot between room temp and still cooled.
4. Make your buttercream as usual after that! You’re all set!

MY TOFFEE TRICK

I wanted to get that signature toffee flavor into my cake layers, but there isn’t exactly a toffee flavoring available (I mean, caramel, but I feel like it’s not exactly the same – very similar, though). So I opted to use bits of brickle (not the ones with chocolate – make sure it’s JUST the toffee bits and not the broken Heath bar one). I pulsed them into a powder, and tossed that fine powder right into my cake batter and buttercream for my White Chocolate Cinnamon Churro Toffee Cake. It was easy-peasy, and added great flavor to both of them.

Ingredients for the Churro Toffee Cake

The ingredient list for this one is pretty simple – with the exception of maybe grabbing some caramel extract and some toffee bits!

• Sour Cream – make sure it’s room temperature and full-fat.
• Buttermilk – You can make your own with vinegar/lemon and milk if needed
• Eggs – I always use “large” eggs and for this recipe you’ll just need those egg whites. Save the yolks for a yummy lemon curd or custard!
• Vanilla – I love the Costco brand one, but you can use anything similar.
• Vegetable Oil – You can use unsalted melted butter here, too, if you’d like. I think the oil make for much fluffier cakes, though.
• Caramel Extract – this can be an emulsion or extract. I find mine in the baking section at my grocery store and often at arts & craft hobby stores.
• Toffee Bits – I use the Hershey Brand, but you can always make your own or find any crunchy hard toffee to use.
• Cinnamon – this helps us get that cinnamon-churro flavor
• White Cake Mix – I prefer Duncan Hines, but if you have to find another kind, stick with Betty Crocker.

Cinnamon Sugar Coating

This one is super easy, but there’s one tip that you’ll need to remember. First, place your freshly frosted cake ON a cookie sheet, and then carefully life the cinnamon sugar mixture up the sides of the cake with your hands (don’t press, just let the cinnamon sugar catch on the buttercream). The buttercream acts like glue and the cinnamon sugar will stick right onto it. The cookie sheet is so there’s less of a mess/cleanup afterwards. You can also save it for some cinnamon sugar toast or on some banana muffins or a bundt cake if you don’t want to toss it.

I didn’t add the cinnamon coating to the 1A buttercream dollops on top, I just sprinkled them with the toffee bits instead for a little contrast in color/texture on the outside of the cake.

That’s it! I can’t wait for you to try my new White Chocolate Churro Toffee Cake. If you do, I’d love to see it! Make sure to tag @bakingwithblondie or #bakingwithblondie on Instagram so I can join in on all the fun.

As always, happy baking!

xo, Mandy