I’m excited to share this delicious cake inspired by a favorite Disneyland treat. After a week at the park, I kept thinking about the Cinnamon Churro Toffee from Pooh Corner and decided to turn that flavor into a cake. This White Chocolate Cinnamon Churro Toffee Cake captures the toffee notes in both the cake layers and the buttercream. It’s finished with a white chocolate-toffee buttercream and a cinnamon-sugar coating around the outside. It tastes very much like the original churro toffee — and maybe even better, since it’s cake!
Disneyland’s Churro Toffee
There are so many snacks at Disneyland that I look forward to: raspberry macarons from Jolly Holiday, Monte Cristo sandwiches from Blue Bayou, Dole Whips, churros all over the park, Ghirardelli sundaes, and more. One of my favorite stops is Pooh Corner for the Churro Toffee — a square of crunchy toffee coated in white chocolate and dusted with cinnamon sugar. It’s simple but unforgettable. I wanted the cake to include those three elements: toffee, cinnamon sugar, and white chocolate.
I started with a cinnamon cake base I love and adapted it by incorporating toffee in a way that distributes the flavor through both the layers and the frosting. The result is a moist cinnamon-flavored cake with that unmistakable toffee crunch and white chocolate richness.
How to make white chocolate buttercream
This buttercream method has been my go-to for years. The trick is making a white chocolate ganache first and incorporating it into the buttercream. It takes a couple of steps but gives a true white chocolate flavor throughout the frosting. I typically use good-quality white chocolate chips because they melt smoothly and provide reliable flavor.
- Heat white chocolate chips and heavy cream together in short bursts in the microwave (about 30 seconds) and stir until smooth. Alternatively, warm the cream, pour it over the chocolate, let it sit for a minute, then stir.
- Let the ganache cool for about five minutes so it’s warm but not hot; if it’s too hot it can melt the butter and create grainy spots.
- Add the cooled ganache to whipped butter so it blends smoothly into the buttercream base.
- Finish the buttercream by gradually adding powdered sugar and whipping until light and fluffy.
My Toffee Trick
To get a true toffee flavor into the cake and buttercream, I use plain toffee bits (brickle-style without chocolate). Pulse them into a very fine powder and fold that into the cake batter and the buttercream. The powdered toffee disperses flavor evenly without adding large crunchy pieces to the cake crumb and gives that authentic toffee note you want.
Ingredients for the Churro Toffee Cake
Most ingredients are pantry staples; the unique ones are caramel extract and toffee bits. Use full-fat sour cream and room-temperature dairy for the best texture.
- Sour cream – room temperature, full-fat.
- Buttermilk – room temperature; you can make a substitute with milk and vinegar or lemon if needed.
- Egg whites – large, room temperature (save yolks for another use).
- Vanilla – use a good-quality pure vanilla for best results.
- Vegetable oil – or unsalted melted butter; oil keeps the cake very tender.
- Caramel extract – emulsion or extract adds a concentrated caramel/toffee note.
- Toffee bits – use plain toffee (no chocolate), pulsed to a fine powder for batter and buttercream.
- Cinnamon – to get the churro-like flavor.
- White cake mix – a 15.25 oz box works well as the base if you prefer a mix-based recipe.
Cinnamon Sugar Coating
To apply the cinnamon-sugar coating, place the freshly frosted cake on a cookie sheet. Gently lift and press the cinnamon-sugar mixture up against the sides of the cake with your hands — don’t press hard; let the buttercream act as glue so the sugar adheres. The cookie sheet catches excess for easy cleanup. If you have leftover cinnamon sugar, save it for toast, muffins, or another cake.
For the piped buttercream dollops on top, I skipped the cinnamon coating and sprinkled a few toffee bits instead for contrast in color and texture.
I hope you love this White Chocolate Churro Toffee Cake as much as I do. If you make it, I’d love to see your photos — tag @bakingwithblondie or use #bakingwithblondie on Instagram so I can enjoy your creations.
As always, happy baking!
xo, Mandy
Get the Recipe:
White Chocolate Churro Toffee Cake
Ingredients
Cinnamon Toffee Cake Layers
- 3/4 cup buttermilk, room temperature
- 2/3 cup sour cream, room temperature
- 4 egg whites, room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1 teaspoon caramel extract/emulsion
- 1/2 cup toffee bits (without chocolate), pulsed to a fine powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup flour
- 1 15.25oz box white cake mix
White Chocolate Cinnamon Toffee Buttercream
- 3 Tablespoons heavy cream
- 1/2 cup white chocolate chips
- 1 1/2 cup (3 sticks) unsalted butter
- 1 pinch salt
- 1 Tablespoon pure vanilla
- 1/2 cup toffee, pulsed to a fine powder
- 1/2 teaspoon cinnamon
- 7-8 cups powdered sugar
Garnishes
- 1/4 cup toffee bits
- 1/2 cup cinnamon sugar
Instructions
Cinnamon Toffee Cake Layers
- Preheat the oven to 325°F. Prepare three 6″ cake pans by greasing and lightly flouring them. Set aside.
- In a large bowl, combine all wet ingredients except the cake mix. Sift in the cake mix and gently stir until just combined — do not overmix. Fold in the toffee powder and cinnamon. Divide batter evenly among the prepared pans and bake 25–27 minutes, or until centers are set. Cool completely, then wrap and freeze until assembly. A slightly frozen cake is easier to stack and frost.
White Chocolate Cinnamon Toffee Buttercream
- Warm heavy cream and white chocolate chips together in a microwave-safe bowl for about 30 seconds, then stir until smooth. Allow to cool slightly so it’s warm but not hot.
- In a stand mixer fitted with the paddle or whisk, beat the room-temperature butter until light and fluffy. Add the white chocolate ganache, salt, vanilla, cinnamon, and toffee powder and mix to combine. With the mixer on low, add powdered sugar about 1/2 cup at a time until you reach the desired consistency. Add more heavy cream if needed. Increase speed and whip for 2 minutes until light and fluffy.
Assembly
- Stack the layers with frosting between each, apply a thin crumb coat, and freeze for 5 minutes. Add a final outer layer of frosting and smooth with a cake scraper.
- Place the cake on a cookie sheet and gently press cinnamon sugar onto the sides so it adheres to the buttercream. Pipe decorative dollops with a Wilton 1A tip around the top edge and sprinkle toffee bits on top. Serve and enjoy!