Churro Bundt Cake with Dulce de Leche

I’m all about churros. Honestly, I’ll walk right past funnel cakes and beignets just to hit up the churro stand. There’s something about that crispy outside and cinnamon-sugar crunch that always hits the spot.

Churros have this special place in the dessert world for me. The way that crunchy outside meets the soft inside, all dusted in cinnamon-sugar – and of course, dunked in hot chocolate. It’s a simple combo, but it never gets old.

This churro Bundt cake is my take on that classic treat. Each slice is dripping with dulce de leche and topped with a crispy cinnamon-sugar crust, giving you all those churro vibes but in cake form. And if you’re like me, you’ll want to add a scoop of vanilla ice cream on top – because it just makes it even better.

Why I Love This Recipe

• It’s a fun twist on a churro, giving you all those flavors in cake form.
• The cinnamon-sugar topping adds the perfect crunch, and the dulce de leche makes it super indulgent.
• Any shape Bundt pan will work.

Ingredients

If you’re wondering what makes this churro Bundt cake so delicious, here’s what you’ll need:

• Unsalted Butter – Keeps the cake moist and flavorful while helping that cinnamon-sugar topping stick.
• All-Purpose Flour – Gives the cake its structure, making it nice and soft.
• Baking Powder – Helps the cake rise and get fluffy.
• Cinnamon – Gives the cake that churro-like spice and makes the topping pop.
• Salt – Brings out all the flavors and balances the sweetness.
• Granulated Sugar – Sweetens the cake and helps create that crunchy cinnamon-sugar coating.
• Light Brown Sugar – Adds extra flavor and moisture, making the cake even more tender.
• Vanilla Extract – Adds a warm, comforting scent and flavor.
• Eggs and Egg Yolks – Bind everything together and keep the cake moist.
• Greek Yogurt – Keeps the cake creamy and adds a bit of tang to balance out the sweetness.
• Buttermilk – Makes the cake extra tender and moist.
• Dulce de Leche – The finishing touch. It adds a sweet, caramelized drizzle that takes the whole cake over the top.

How To Make a Churro Bundt Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prepare the Pan)
  Preheat your oven to 350°F (177°C). Grease a 10-cup Bundt pan with a bit of butter, making sure to get into all the nooks and crannies. Then, dust it with flour and tap out any excess.
• Step Two (Mix Dry Ingredients)
  Sift together the flour, baking powder, cinnamon, and salt into a medium bowl. Set it aside for later.
• Step Three (Cream the Butter and Sugars)
  In the bowl of a stand mixer (or using a hand mixer), beat together the butter, sugars, and vanilla on medium speed until it’s light and fluffy, about 3 minutes. Add the eggs, one at a time, then beat in the egg yolks. Scrape down the sides of the bowl and mix in the Greek yogurt until everything’s combined.
• Step Four (Add the Dry Ingredients and Buttermilk)
  Lower the mixer speed and add the dry ingredients in three batches, alternating with the buttermilk. Don’t overmix – just stir it enough to combine everything.
• Step Five (Fill the Bundt Pan)
  Spoon the batter into your prepared Bundt pan, smoothing the top. Tap the pan on the counter a few times to get rid of any big air bubbles.
• Step Six (Bake the Cake)
  Bake for about 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
• Step Seven (Cool the Cake)
  Let the cake cool in the pan on a rack for 10 minutes. Use a knife to loosen the edges, then flip the cake out onto the rack. Take off the Bundt pan and let the cake cool completely.
• Step Eight (Cinnamon-Sugar Topping)
  In a small bowl, mix the cinnamon and sugar. Brush the top of the cake with melted butter, working in sections. Hold the cake over the bowl and sprinkle the cinnamon-sugar mixture on top, pressing gently so it sticks.
• Step Nine (Drizzle with Dulce de Leche and Serve)
  Drizzle as much (or as little) dulce de leche as you want over the top of the cake. Serve with a scoop of ice cream.

Storage and Freezer Tips

Remember that the texture and flavor of the cake might slightly change after storage, but with proper storage methods, you can preserve its deliciousness as best as possible.

• Cool Completely: Let the churro cake cool completely after baking before storing it.
• Use an Airtight Container: Store the cake in an airtight container that’s big enough to avoid squishing the dulce de leche drizzle.
• Lining: Place parchment or wax paper between the cake and the container’s lid to prevent the drizzle from sticking.
• Storage: Keep the airtight container in a cool, dry place at room temperature for 1-2 days. For longer storage, refrigerate or freeze the cake.
• Refrigeration or Freezing: If refrigerating or freezing, use parchment or wax paper to separate the dulce de leche drizzle from the container lid.
• Thawing: When thawing a frozen cake, let it come to room temperature inside the airtight container to protect the drizzle.
• Serve Fresh: Drizzle more dulce de leche over the cake slices before serving for extra sweetness and a nice presentation.