Churro Bundt cake is a mixture of sweet ingredients baked in a Bundt pan. Bundt cakes are not frequently linked to a particular recipe. The word bundkuchen, which means “a cake for a gathering” in German, was used to create the name.
In order to make gatherings throughout the world a little tastier and cakes a little simpler to bake, this pan was specifically created in Minneapolis in 1949.
Packed with sugar and cinnamon, the churro cake is a traditional street treat in Spain that is served with spicy chocolate sauce. It is reminiscent of warm churros for your sweet tooth that is perfect for serving at tea or dinner.
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How to Make Churro Bundt Cake At Home?
Follow this recipe to make fluffy and soft Churro bundt cake at home from scratch.
¾ cup + 2tbs Firmly packed light brown sugar, divided
2¾ cups Cake flour
2tsp Baking powder
¾tsp Kosher salt
1 Large egg yolk at room temperature
2 tbsp Melted unsalted butter
2 ½ tsp Ground cinnamon
2 ½ tsp Vanilla extract
⅓ cup Whole milk, room temperature
1 ¼ cups Baking soda
1¼ cups Whole milk Greek yogurt, room temperature
Preheat the oven to 350°F.
Beat softened butter, 1 ¼ sugar, and ¼ brown sugar at medium speed in a stand mixer basin using the paddle attachment until frothy. Beat well after each addition of an egg and egg yolk.
Combine the flour, baking soda, salt, and baking powder in a medium bowl. Mix the yogurt, milk, and vanilla in a small bowl. With the mixer running on low speed, gently add the flour mixture to the butter mixture in pairs, beginning and finishing with the flour mixture. Beat each addition just until incorporated.
Combine 1/2 cup brown sugar and cinnamon in a small bowl.
Coat a Bavaria Bundt pan with floured baking spray.
Transfer one-fourth of the batter to the pan. To spread the batter into the grooves and release any air bubbles, tap the pan on the counter several times. Repeat once more with the remaining 1/4 of the batter.
Place a ring of the brown sugar-cinnamon mixture over the batter in the pan, keeping your distance from the sides at about ¼ inch.
Over the mixture of brown sugar and cinnamon, pour any leftover batter. Smooth the top of the batter and push it into the pan’s sides with a small offset spatula.
Bake for 50 to 55 minutes and allow the pan to cool for 10 minutes. Using a tiny offset spatula, loosen the cake from the center of the pan.
The cake pan should be inverted onto a wire rack set over a rimmed baking sheet and left to stand for 10 minutes. Taking the cake out of the pan, let it cool fully.
Combine the remaining ¼ cup granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small dish. Brush melted butter over the cake before covering with sugar mixture and carefully pushing to adhere.
Spray enough nonstick spray in your Bundt pan to prevent the oil from sliding down.
To ensure uniform baking, spread the cake batter into a thin layer.
Ten minutes after the cake has finished cooling, invert it from the pan.
If any of the cake sticks, don’t worry about it. Place the pieces on the cake after removing them from the pan.
You can also make this cake with a cake mix. If you are planning to use a cake mix, use a vanilla cake mix with 1/2 cup butter, 3 eggs, and 1 1/4 cup water to make the batter.
What Toppings Go Well With Churro Bundt Cake?
Churro Bundt Cake is delicious on its own, but if you want extra flavor and sweetness, here are a few things you can top off the cake with: