Churro Bundt Cake, the love child of two favorite desserts (churros and cake) baked into one delicious treat and drizzled generously with ribbons of sticky dulce de leche and sprinkled with crunchy cinnamon sugar topping. It’s the circle of sweetness you didn’t know you needed and the perfect twist to a traditional churro encounter.
Churro Bundt Cake
I never missed out on churros growing up. I walked right by all the greasy funnel cakes at carnivals and even my fair share of beignets to get to the churro stand. It would be fair to say this classic Spanish version of soft and crunchy fried dough has never eluded me.
For me, churros have this unique place in the world of desserts – they’re like this special category of deep-fried deliciousness that stands on its own when it comes to reaching dessert perfection. From the shimmering cinnamon-sugar coating that brings just the right amount of crunch and sparkle to the equation, to the bowl of velvety hot chocolate crafted specifically for that irresistible churro dunking experience – it’s these little details that make churros an exceptional choice every time I’m navigating the dessert menu.
This cake draws inspiration from the countless orders of restaurant churros I’ve enjoyed throughout the years – you know, those ones that arrive with a lineup of dipping sauces and get a cinnamon-sugar shake right at the table – this churro Bundt cake truly captures that spirit. Imagine each slice, dripping with dulce de leche and crowned by a crispy cinnamon-sugar crust, promising a taste that mirrors those handheld treats. The perfect finishing touch would be – a scoop of vanilla ice cream, an absolute must with every bite.
Where Did Churros Come From?
We all love eating them, but where did they originate?
Churros have a history that stretches back to Spain and Portugal, where they were traditionally known as “porras” or “calientes.” These fried dough pastries were enjoyed by Spanish shepherds during the colder months as a warm and comforting treat. The name “churro” is believed to have originated from the churra sheep, whose horns resemble the shape of these pastries (make sure you look up a picture).
Churros made their way across the Atlantic ocean to Latin America during the colonial era, and became popular across various countries in the region. They were particularly favored in Mexico and became a beloved street food and a symbol of Mexican cuisine.
Churros in the United States are attributed to Spanish immigrants and the influence of Latin American culture. The treats gained popularity in the southwestern states and gradually spread throughout the country.
Many of us associate churros with county fairs and other amusement events. As fairs and carnivals became popular, organizers looked to a diverse array of treats to attract attendees. Churros, with their unique shape and delicious taste became very popular and still are today.
Churro Cake Ingredients
A churro is essentially deep-fried choux pastry – a timeless dough crafted from butter, water, flour, and eggs. Making a churro cake is a little more involved, with many more ingredients, while still getting a crispy brown exterior giving way to a creamy, a fluffy-like center.
The full recipe can be found at the end of this post.
- Unsalted Butter: Provides moisture and flavor to the cake batter.
- All-Purpose Flour: Forms the base structure of the cake.
- Baking Powder: Acts as a leavening agent to help the cake rise.
- Cinnamon: Infuses the batter with that classic churro spice.
- Salt: Enhances the overall flavor of the cake.
- Granulated Sugar: Sweetens the batter and contributes to the cake’s texture.
- Light Brown Sugar: Adds depth of flavor and moisture.
- Vanilla Extract: Introduces a warm, aromatic essence.
- Eggs and Egg Yolks: Bind the batter, provide structure, and contribute to moisture.
- Greek Yogurt: Adds moisture, creaminess and a slight tanginess to the cake.
- Buttermilk: Further enhances moisture and tenderness in the cake.
Cinnamon Sugar Topping:
- Granulated Sugar: Combines with cinnamon to create the iconic churro coating.
- Cinnamon: Adds the signature churro flavor and aroma.
- Unsalted Butter (Melted): Helps the cinnamon sugar adhere to the cake and contributes richness.
- Dulce de Leche: Drizzled over the cake, it adds a caramelized sweetness that complements the churro-inspired flavors.
Storing This Cake
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: Allow the churro cake to cool completely after baking before proceeding.
- Use an Airtight Container: Place the churro cake in an airtight container that’s large enough to accommodate the cake without squishing the drizzle on top.
- Lining: You can place a piece of parchment paper or wax paper between the cake and the container’s lid to prevent the dulce de leche from sticking to it.
- Storage: Store the airtight container with the churro cake in it in a cool, dry place at room temperature for up to 1-2 days. If you need to store it for a longer period, follow the refrigeration or freezing instructions.
- Refrigeration or Freezing: If you choose to refrigerate or freeze the cake, it’s still a good idea to use the parchment or wax paper to separate the dulce de leche drizzle from the container’s lid.
- Thawing: When thawing a frozen churro cake, allow it to come to room temperature inside the airtight container to minimize any potential damage to the drizzle.
- Serve Fresh: Just before serving, you can drizzle additional dulce de leche over the cake slices if desired, enhancing both flavor and presentation.
More Bundt Cake Recipes: Proof that Deliciousness Comes in Circles
Bundt cakes are the chameleons of desserts, effortlessly adapting to any occasion and flavor, with a swirl of versatility. They are truly the best treat.
- Blueberry pound cake adorned with a tangy lime glaze, an absolute flavor dynamo.
- Chai apple cake with a mouthwatering maple cream cheese drizzle.
- A strawberry pound cake full of lemon and cream cheese goodness.
- This easy to make Bailey’s Irish Cream cake is tender and uniquely flavorful.
- Lemon lovers, this delicious Limoncello cake is for you! A classic lemon Bundt cake take up a notch with the addition of Limoncello. You are going to love the lemon madness.
- An apple Bundt cake with lots of extra cinnamon, uses butter instead of vegetable oil to achieve a light and airy dessert.
I’m a really big fan of all things churro-ish, i.e., crunchy sweets with cinnamon-sugar. If you decide to make this cake, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I’d love to see your handiwork.
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How To Make Churro Cake
Churro Bundt Cake with Dulce de Leche
Churro Cake Batter:
- 2-3/4 cups (344 g) all-purpose flour, more for dusting the pan
- 1 tbsp. (22 g) baking powder
- 1 tsp. (3 g) ground cinnamon
- 1 tsp. (7 g) table salt
- 1 cup (227 g) unsalted butter, room temperature, more for greasing the pan, softened
- 1 cup (200 g) granulated sugar
- 3/4 cup (150 g) light brown sugar, packed
- 1 tbsp. (15 ml) vanilla extract
- 4 large eggs (200 g), room temperature
- 2 egg yolks (33 g) from two large eggs, room temperature
- 1/2 cup (143 g) whole milk, plain Greek Yogurt
- 3/4 cup (19 ml) buttermilk, whole if you can find it
- Preheat oven to 350 °F (177 degrees C). Smear a small amount of butter into a 10-cup capacity Bundt pan, making sure to get into all the crevices. Dust with flour and tap out the excess.
- Sift together flour, baking powder, cinnamon and salt into a medium bowl and set aside.2-3/4 cups (344 g) all-purpose flour, more for dusting the pan, 1 tbsp. (22 g) baking powder, 1 tsp. (7 g) table salt, 1 tsp. (3 g) ground cinnamon
- In the bowl of a stand mixer or using a hand mixer, beat butter, sugars and vanilla on medium speed until light and fluffy, about 3 minutes. Best in whole eggs, one at a time and then egg yolks. Scrape down the sides of the bowl. Beat in Greek yogurt until combined.1 cup (227 g) unsalted butter, room temperature, more for greasing the pan, softened, 1 cup (200 g) granulated sugar, 3/4 cup (150 g) light brown sugar, packed, 1 tbsp. (15 ml) vanilla extract, 4 large eggs (200 g), room temperature, 2 egg yolks (33 g) from two large eggs, room temperature, 1/2 cup (143 g) whole milk, plain Greek Yogurt
- Reduce mixer to low speed and add flour mixture in three batches alternating with buttermilk. (Do not overmix here, just until combined.)3/4 cup (19 ml) buttermilk, whole if you can find it
- Spoon cake batter into prepared Bundt pan, smoothing the top and knocking the pan on the counter a few times to release any large air bubbles.
- Bake for 55 minutes or until a wooden skewer returns clean from the center of the cake.
- Transfer to a cooling rack and let sit for 10 minutes in the pan. Loosen the edges with a knife and invert the cake onto the rack, remove the Bundt pan and allow to cool completely.
Churro Cake Topping:
- In a small bowl, combine sugar and cinnamon. Working in sections, brush the cake top with melted butter. Hold the cake over the bowl and sprinkle the top with the cinnamon-sugar mixture, pressing to adhere.1/4 cup (50 g) granulated sugar, 1 tsp. (3 g) ground cinnamon, 2 tbsps. (28 g) unsalted butter, melted
- Drizzle as much or as little dulce de leche over the top of the cake. Serve with ice cream.dulce de leche sauce (your choice how much to drizzle over the top)
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