Easy Churro Bundt Cake Recipe | Practically Homemade (2024)

ByJune Albertson-DickPublishedApril 16, 2021March 27, 2024UpdatedMarch 27, 2024

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This Churro Bundt Cake combines the flavor of crispy cinnamon churros with an easy bundt cake recipe for a dessert that is pure perfection. Make it for your next gathering or Cinco de Mayo for an amazing treat.

It wasn’t until my first trip to Disneyland that I was introduced to a glorious churro! One bite of that crispy and cinnamon laden pastry and I was completely hooked.

This churro bundt cake is a great combination of soft cake and an almost crispy churro outside. The best part {in my opinion} is the caramel sauce that creates a caramel dulce de leche drizzle.

I love a scoop of vanilla ice cream on top but I can promise you that even on its own, a piece of Churro Bundt Cake will be just right. This recipe makes a perfect Cinco de Mayo dessert!

What goes into this recipe

• White Cake Mix– Using a cake mix is going to make the recipe super easy. You can use any cake flavor you want, but I prefer white cake so the churro flavors can really shine.
• Cinnamon– This warm spice is exactly what you need to get that classic churro flavor.
• Granulated Sugar– Sugar is going to be combined with ground cinnamon to make a crispy outside that is just delightful.
• Butter– Used in both the cake and on the outside to get the amazing cinnamon sugar coating.

See recipe card for full recipe and information on ingredients and quantities.

Variations and Substitutions

I personally love salted caramel with a churro and I think it gives luscious dulce de leche flavors, but a chocolate drizzle would also be just as wonderful on top of this churro bundt cake.

If you want to punch up the cinnamon flavor, combine melted butter, cinnamon, and light brown sugar in a small bowl, and then create a cinnamon swirl in the cake batter. This brown sugar-cinnamon mixture will infuse unique flavors throughout the cake.

For even more flavor, you can gently fold 1/2 to 1 cup of add-ins like chocolate chips, toasted nuts, or diced fruit into the cake batter if you like. These are all delicious ways to change up the flavor.

Feel free to make this recipe into a personal-sized bundt cake {Nothing Bundt Cakes style}, but be sure to adjust the cooking time since they will bake faster in smaller pans.

You could also add a cinnamon filling. Use the filling recipe from this Snickerdoodle Bundt Cake.

How to make a Churro Bundt Cake

1. Start by combining a cake mix with melted butter, eggs, water and cinnamon in a large bowl or in the bowl of a stand mixer fit with a paddle attachment. Use a hand held mixer or stand mixer {or stir by hand} to combine on low speed, scraping down the sides of the bowl, for about 2 minutes or until you get a beautiful and smooth cake batter.
2. Pour the cake batter into a Bundt pan that has been liberally sprayed with baking spray. Be sure to spread the batter out into an even layer so that it bakes evenly.

3. Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted near the center of the cake comes out with a few crumbs {but no raw cake batter}. You can also tell a cake is done by pressing down on it with your finger. When the cake springs back it is ready. If it leaves an indentation, it needs a little more time.
4. Remove from the oven, place your pan on a wire rack and allow the warm vanilla bundt cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

5. To turn the cake into a Churro Cake you need two key ingredients: Melted butter and a small bowl of cinnamon sugar mixture. Brush the melted butter onto the cake with a pastry brush, making sure that it is completely covered. While the cake is still wet, go back and add cinnamon sugar on the entire outside. This is going to give it that very distinct churro flavor.
6. The final step {and it is totally optional} is to drizzle salted caramel on top of the cake. Honestly, it is perfect without it but why not add a little extra awesomeness! Serve your bundt cake with a cup of hot coffee or hot chocolate.

Expert Tips

• Spray your Bundt pan liberally with nonstick spray right before you add the batter. That way the oil doesn’t slide down the pan to the bottom before you are ready to pour the batter into it.
• Spread the cake batter out into an even layer. This helps to ensure that the cake bakes evenly.
• Don’t over bake the cake. Remove the cake from the oven as soon as a toothpick inserted near the center comes out with a few crumbs {but no raw batter} or when you press on the cake and it springs back.
• Allow the cake to cool for 10 minutes before you invert the cake pan. This will give it enough time to pull away from the sides of the pan.
• Don’t sweat it if there are parts of the cake that stick. Remove the pieces from the pan and place them on the cake and move on. It will still be wonderful!!

Storage and Freezing

Store- To store leftovers of the Churro Bundt Cake recipe, cover it and store at room temperature for up to 5 days. I love this bundt cake holder.

Freeze- To freeze it, allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. The cake can be frozen for 2-3 months. When ready to eat, thaw it in the refrigerator overnight before serving.

Recipe FAQs

Do you love Churro Desserts? Try these Amazing recipes…

Did you try this recipe?

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