Brazilian Churro Cake

For the Cake:

1. Preheat oven to 350F.
2. Spray, or grease and flour all 3 cake pans, line with parchment paper, spray/grease again and set aside.
3. In a medium size mixing bowl, add the all purpose flour, the cinnamon, the baking powder and the salt to a large bowl, and whisk to combine – set aside.
4. Mix the butter and the sugar in a large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment) until combined and creamy - about 2 minutes.
5. Then, add the eggs, one at a time, mixing on medium speed until combined. Be sure to scrape the sides of the bowl between each addition.
6. Add the vanilla extract to the milk, and then, on low speed, alternate adding flour mixture and the milk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating and scraping the sides of the bowl after each addition.
7. Pour equal amounts of the batter into the greased pans, and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly (about 30-35 mins).
8. Move the cake pan to a cooling rack and let it cool for about 5-10 mins, then remove the cake from the pan and let it cool on the rack.*

Filling, Frosting & Assembly:

1. Prepare the cinnamon sugar topping while the cake is baking, by combining the 2 Tbsp of granulated sugar with the 1/2 Tbsp of cinnamon in a dish.
2. Then, after the cake is completely cooled, using a pastry brush, or your fingers, brush the sides of the cake with a little water - just enough to help the sugar stick to the side of the cake. Then, roll the cake sides into the cinnamon sugar mixture.
3. Place the first cake layer, flat side down, on a cake stand, board, or plate.
4. Evenly spread 1/2 cup of dulce de leche on the cake layer. Place second cake layer on top the same way, flat side down, and spread another 1/2 cup of dulce de leche over the second layer.
5. Place the third layer, again flat side down, and evenly spread a whole can (1cup) of dulce de leche on top.

Bom Apetite!