Salted Caramel & Banana Churro Stack Drizzle Cake

by Barry Lewis


For the churros

150g butter

250ml cold water

150g plain flour

1tsp vanilla extract

4 eggs

For the cinnamon sugar

1tbsp cinnamon

100g sugar

For the salted caramel sauce

200g Sugar

125g butter, cut into cubes

100ml double cream

Salt to taste

For the cinnamon cream

600ml double cream, chilled

1tbsp of the cinnamon sugar from above

To serve

3 bananas, sliced

Take churros, but bake them into rounds, stack them and wedge them with a cinnamon cream, banana slices and a homemade salted caramel sauce and you have the cheekiest drizzle cake that would be super fun for a group of folks to gobble away at! Relatively easy to make too, just nail the piping and the rest takes care of itself! Once it’s had a good firm in the fridge, the stack holds firm enabling you to make cake like slices with a fresh drizzle of salted caramel sauce! Enjoy and make sure you share this!

How to make a churro stack drizzle cake

Lets start by making the churro rounds first, we can do other bits whilst they bake.

In a saucepan add the butter and water, bring up to a low simmer over a medium flame. Once melted, lower the heat and add the flour, keep stirring constantly over a low flame so the mix thickens up into a smooth ball that comes away from the sides of the saucepan when stirred cleanly. Don’t overdo it or you’ll burn the dough, it should take roughly 90 seconds, once it’s coming away from the sides transfer to a mixing bowl and allow to cool to room temperature.

Once it has cooled slowly add in 1 egg at a time, whisking as you go, this will change the texture dramatically and make it more wet and glossy, add all 4 eggs one at a time, whisking as you go, then add the vanilla extract too and mix through. Transfer to a piping bag with either a large star or round nozzle on it, star would be more authentic but I used a round.

Get some baking parchment and draw around around a breakfast bowl or small plate making 5/6 circles (the bigger the bowl the less levels you’ll have). Pipe the dough around the edge of the circles, then do some smaller circles into the middle, the video shows this step well, as they bake the circles should join but if you don’t trust it (like I didn’t!) pipe them closer together but you’ll end up with massive ones. Any lumps can be tapped down with a wet finger. Repeat with your remaining dough but don’t crowd your baking tray, 2/3 is most you should be wanting to fit on them. Flick some water onto the baking tray of the churro rounds but not on top of the churros themselves, only a little but for me it helped give them a good rise and steam up slightly.

Mix together the cinnamon and sugar in a small bowl and sprinkle on top of the rounds, leaving a tbsp or so for later. Bake in an oven at 160fan/180c or equivalent for 50 minutes, 30 minutes on one side, 20 minutes the other. So take them out carefully at 30 minutes and back onto the baking parchment just to fully cook the base. Allow them to cool fully, whilst cooling if you wish you can spread a little melted butter on the churro round tops and sprinkle some more cinnamon sugar on top just be sure to leave a tbsp for the cream which we can make now.

For the cinnamon cream whip up the double cream using an electric whisk in a mixing bowl until soft peaks form. Add in a good tbsp of the cinnamon sugar and whizz through just to dissolve into the mixture and achieve thicker peaks. Leave in the fridge.

Finally for the salted caramel sauce, add the sugar to a large saucepan over a medium heat keep stirring constantly, it will go clumpy then as soon as it starts to go amber, remove off the heat and add the butter, return to the heat and stir over a low heat until melted, it will bubble up a bit so be careful, now add the cream pouring it in slowly as it will bubble up too, stir for a further minute over the heat and transfer to a jug to cool. Once it is at room temperature add salt to taste. Keep the sauce chilled and it will firm up but when warmed it can be poured so you can easily get the consistency you want with a 15 second blast in the microwave or the fridge later on – great for serving it up!

Build the stack by placing one churro round down, topping with some cream, a few banana slices evenly spread out to create a nice level foundation for the next level, then drizzle some salted caramel sauce on top. Repeat all the way to the top, finishing with a few more banana slices and a nice big drizzle of the salted caramel sauce!

It’s super good immediately, but if you can put it in the fridge for an hour, the layers fuse together much more and you are able to get an epic slice out of it! Although even one slice needs to be pretty thin, so please share this!

Enjoy and if you try it, let me know how you get on.