Churro Bundt Cake

Happy Monday and Happy Valentine’s Day, friends!

If you are wanting to bake up something sweet to celebrate the day today, but don’t want to got to the effort of a layered cake, this bundt cake is definitely the way to go! 

One of my favorite things to do in Chicago is to head over to the Navy Pier. On the Pier they have a little churro shack that I love! The churros there may even beat out Disneyland’s famous churros. But since it’s the middle of winter, and I can’t have those delicious churros, I decided to satisfy my churro craving with a cake, and because I wanted something a little faster and easier than a layer cake, I decided to make it a bundt cake! 

Churro Bundt Cake 

For this cake, I used my cinnamon dulce de leche cake batter as the base. Once the bundt cake was baked and cooled, l used a pastry brush to coat the cake with melted butter and then dusted it with cinnamon and sugar. I used coarse sugar, but you can also just use regular, granulated sugar.

Tips for Making a Bundt Cake

• Low and slow: Bake at a low temperature for longer to ensure that your cake bakes completely, but doesn’t burn.
• Cool: Let the cake cool in the bundt pan for at least two hours. Allowing the cooled cake to sit will make it easier to remove it from the pan.
• This cake will freeze well if covered in plastic wrap. Just make sure to bring it back to room temperature before serving.
• At room temperature, this cake can be stored for a couple days in an airtight container.

What bundt pan I use

I am a huge fan of nordic ware. I used the 12 cup pan to make sure I had enough room for my batter. You can find it here:

Recipe

Churro Bundt Cake

Molly Murphy

Tender and moist churro cake. Topped with cinnamon sugar and a tasty cinnamon ganache.

4 from 5 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Cake

Ingredients

  

1x2x3x

For the brown sugar swirl

• ¾ cup brown sugar
• 3 Tablespoons ground cinnamon

For the cake

• 1 cup unsalted butter room temperature
• 1 cup brown sugar
• ¾ cup granulated sugar
• 6 large whole eggs room temperature
• 1 Tablespoon vanilla extract I use Nielsen-Massey
• 3 cups all-purpose flour
• 1 ½ Tablespoons baking powder
• 2 Tablespoons ground cinnamon
• 1 teaspoon salt
• 1 ¼ cups buttermilk room temperature

For the Cinnamon Sugar

• ¼ cup unsalted butter melted
• ¼ cup granulated sugar
• 2 teaspoons cinnamon

For the Cinnamon Ganache

• 1 cup cinnamon chips
• ¼ cup heavy whipping cream

Instructions

 

For the Churro Cake

• In a small bowl, mix the brown sugar and the cinnamon. Set aside.
• Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
• In a medium sized bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, and sugar on high until fluffy and smooth, about 4 minutes.
• Add the eggs, one at a time, to the bowl and beat on medium until well incorporated. Scrape down the sides after each addition. Add the vanilla extract and beat on medium speed for another minute.
• Turn the mixer to low and add ½ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by the rest of the flour mixture, and the rest of the buttermilk. Don’t over mix. Once the flour is incorporated, stop.
• Pour half of the batter into the cake pan, sprinkle the cinnamon sugar on top, and then fill the pan with the rest of the cake batter.
• With the back of a spoon evenly distribute the cake batter to the edges of the bundt pan.
• Bake for 45-50 minutes, or until an inserted tooth pick comes out mostly clean. Mine took exactly 50 minutes, but my oven runs a little hot.
• Let the cake completely cool in the bundt pan for about two hours.
• Using a pastry brush, coat the cake in the melted butter.
• Combine the ¼ cup sugar and 2 teaspoons cinnamon and sprinkle it onto the top and sides of the cake. To coat the sides, it’s best to use your hand with the mixture and press the cinnamon sugar onto the cake.
• In a drip bottle, drip the cinnamon ganache. Serve the cake at room temperature.

Make the Ganache

• Heat the heavy whipping cream in a microwavable bowl for 1 minute.
• Place the cinnamon chips in a small bowl. When the cream is hot, pour it over the cinnamon chips, cover with plastic wrap, and let it sit for 5 minutes.
• Stir to combine.

Keyword churro, cinnamon, bundt cake, bundt

Tried this recipe?Let us know how it was!