Go Back

Pumpkin Churro Cake

Pumpkin Churro Cake. Soft, cinnamon and pumpkin cake layers with a gooey praline filling, frosted with a pumpkin pie spiced white chocolate buttercream and finished chocolate ganache. All the amazing tastes of pumpkin and churros in a cake!
Course: Dessert
Cuisine: Cake
Keyword: Pumpkin Churro Cake



  • 3/4 cups butter
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup grapeseed oil
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all purpose flour
  • 2 tablespoons corn starch
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup buttermilk

Pralina Filling

  • 2 cups pecans
  • 1/2 cup maple syrup
  • 1 teaspoon kosher salt
  • pinch cayenne pepper
  • 1 1/2 cups white chocolate chips
  • 1/2 cup light corn syrup
  • 1 1/4 teaspoon miso paste
  • 1 teaspoon kosher salt
  • 2 tablespoons plus 1 teaspoon light brown sugar
  • 1 1/3 cups heavy cream


  • 1/2 cup unsalted butter room temperature
  • 1/2 cup all vegetable shortening
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 4 ounces white chocolate chips
  • 3-4 tablespoons heavy whipping cream


  • 1/2 cup dark chocolate chips
  • 1/2 cup heavy whipping cream



  • First, brown the butter. To do this, melt butter in medium sized sauce pan over medium heat. Stir constantly until butter turns amber in color and has a nutty smell, about 10 minutes. Transfer butter to a heat safe bowl and allow to re-harden for at least an hour. You can also put in the fridge and use again the next day.
  • When ready to make the cake, preheat oven to 350 degrees and line 3, 8" baking pans with parchment paper. Grease and flour sides (I use baking PAM for this).
  • Beat together butter, sugar and light brown sugar on medium high speed until lightened and fluffy, about 3 minutes.
  • With mixer on low, slowly beat in eggs, egg yolks, grapeseed oil, vanilla, and pumpkin puree.
  • In medium sized bowl, whisk together flour, corn starch, baking powder, kosher salt, pumpkin pie spice, nutmeg, and cinnamon.
  • Slowly beat about 1/2 cup flour mixture into sugar/butter mixture. Then, beat in about 1/3 of the buttermilk. Alternate beating in rest of flour and buttermilk, ending with the flour.
  • Spread batter evenly between the three prepared pans.
  • Bake for 23-25 minutes, or until tops are golden and toothpick in center of cake comes out with just a few crumbs.
  • Let cool completely before assembling cake.


  • Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone mat.
  • In a small bowl, mix together pecans, maple syrup, salt and cayenne paper.
  • Lay pecans out on prepared baking sheet. Bake for about 8 minutes, stir, then bake for another 8 minutes.
  • Let pecans cool for at least 5 minutes. Then, place pecans in a food processor and grind until they turn into a butter consistency, about 3-4 minutes. Set aside.
  • In a small pot over medium-low heat, add white chocolate, corn syrup, miso, salt, and brown sugar. Stir constantly until chocolate melts.
  • Once chocolate melts, turn heat to medium and continue stirring constantly until the mixture turns to a light brown color (just a little bit darker than the miso).
  • Remove from heat and slowly whisk in the heavy cream. Once cream and chocolate are well mixed, fold in the pecan butter.
  • Place in fridge for at least 6 hours before using. NOTE: I only use half of this for each cake, so I freeze the other half to use again. It freezes well in an airtight container and I have used it up to 6 months later.

Frosting, Ganache, and Assembly

  • In a small bowl, melt white chocolate. To do this I place in microwave on 50% power in 30 second intervals, stirring after each interval. Set aside to cool for about 5 minutes before using in frosting.
  • Beat together butter and shortening until light and fluffy, about 4-5 minutes.
  • Then, on medium speed, beat in powdered sugar about 1/2 cup at a time. Scrape down sides with spatula as needed.
  • Next, beat in vanilla, pumpkin pie spice, nutmeg, cinnamon and salt.
  • After this, slowly mix in melted chocolate. Once incorporated beat on high speed for about 30 seconds to mix thoroughly.
  • Mix in 3-4 tablespoons of heavy cream to reach desired consistency.
  • Assembly:
  • If needed, level cakes. As there is not much leavening and the cake does not rise much, I find I generally do not have to do this.
  • Place one layer of a cake on a cake board. Put frosting in a pasty bag and pipe boarder along outside of one layer. Fill inside boarder with desired amount of pralina filling (I use about 1/4 of the mixture for each layer). Place a second layer on top, and repeat. Finally, place third layer on top.
  • churro cake filling
  • Use frosting to lightly frost outside of cake (this is a crumb layer). Place cake in fridge for about 15 minutes, then finish frosting.
  • Place dark chocolate chips in a heat safe bow. Place heavy cream in microwave safe bowl and heat until cream starts to boil, about 1 minute. Pour heated cream over chocolate and cover bowl in plastic wrap. Let set for 5 minutes, then whisk until smooth. Pour over top of cake and let run down the sides.
  • Let ganache sit for at least 5 minutes before you decorate the top with additional buttercream.