Easy Churro Cake
If you love churros, this Easy Churro Cake is about to become your new obsession. It has all the cozy flavors of a classic churro – warm cinnamon, soft vanilla cake, dulce de leche glaze, and a shower of cinnamon sugar – but in Bundt cake form that’s incredibly easy to make at home, using a blender. No frying, no fuss, just a ridiculously delicious cake that somehow feels perfect with a cup of coffee.
If you love desserts that pair perfectly with a cup of coffee, be sure to also check out my Brazilian Carrot Cake, Apple Bundt Cake, and Brazilian Corn Cake. They’re all simple, cozy cakes that feel right at home on an afternoon coffee table – just like this churro cake.
At a Glance
- Flavor: Everything you love about churros in cake form: warm cinnamon, vanilla, dulce de leche, and plenty of cinnamon sugar.
- Difficulty: Easy! The batter comes together right in the blender.
- Texture: Soft, moist, and fluffy with a luscious dulce de leche glaze.
- Best for: Coffee breaks, weekend baking, brunch, and sharing with friends and family.
- Special equipment: A blender and a Bundt pan.
- Make-ahead friendly: This cake stays soft and delicious for several days!
Why I love this recipe
There’s something about cinnamon sugar desserts that instantly makes everything feel cozier, and this cake completely delivers on that feeling. Between the cinnamon, the dulce de leche, and the soft crumb, every bite feels like the kind of dessert you’d want to sit down with slowly while catching up with a friend over coffee.
I also love that this recipe feels a little playful and unexpected. Churros are already hard to resist, but turning those flavors into a cake somehow makes them even more dangerous. It has that same warm, comforting flavor profile everyone loves, but in a form that’s perfect for slicing and sharing.
And honestly, I’m just a sucker for cakes that don’t need a special occasion. This is the kind of recipe I can see myself making for a weekend at home, bringing to a casual gathering, or setting out on the counter knowing people will keep sneaking little slices all day long.
Ingredients
To make this Churro Cake, you will need:
- Eggs: Give the cake structure and richness. I recommend using room temperature eggs so the batter blends more smoothly.
- Sugar: Regular granulated sugar sweetens the cake and keeps the crumb soft and tender.
- Brown sugar: Adds moisture and a subtle caramel-like flavor that works beautifully with the cinnamon and dulce de leche.
- Oil: Keeps the cake incredibly moist for days. I like using a neutral oil like vegetable or canola oil.
- Milk: Helps create a soft, fluffy texture. Whole milk is ideal, but 2% will also work.
- Vanilla extract: Adds warmth and enhances all the cozy churro flavors in the cake.
- Ground cinnamon: The star flavor here! It gives the cake that classic churro-inspired taste.
- All-purpose flour: The base of the cake. Be careful not to overmeasure your flour or the cake can turn out dense.
- Baking powder: Helps the cake rise beautifully in the Bundt pan.
- Salt: Balances the sweetness and enhances the overall flavor.
- Dulce de leche: Used for the glaze and one of my favorite parts of this recipe. I recommend using a thicker, good quality dulce de leche for the best consistency. If yours feels too thick to drizzle, you can gently warm it and/or stir in a splash of milk or cream.
- Cinnamon sugar: The finishing touch that really brings the “churro” vibe home. I like sprinkling it over the glaze right before serving.
How to Make Churro Cake
One of my favorite things about this recipe is how simple it is to put together. The batter comes together right in the blender, which means minimal effort and very few dishes – always a win in my book.
After blending the wet ingredients, you’ll mix in the dry ingredients until you have a smooth batter, then bake everything in a Bundt pan until golden and fluffy. Once the cake cools, it gets covered in a generous layer of dulce de leche glaze and a dusting of cinnamon sugar for that classic churro-inspired finish.
The result is a soft, cozy cake that looks impressive enough for guests but is easy enough to make anytime the craving hits.
Recommended tools and equipment: blender, Bundt pan, mixing bowl, whisk, rubber spatula, cake tester, fine mesh sieve (optional)
Here’s how I make this Easy Churro Cake recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Prep the oven and pan
- Preheat your oven to 350°F (180°C). Generously grease a Bundt pan with baking spray or butter and flour, making sure to get into all the crevices so the cake releases cleanly later.
Step 2: Blend the wet ingredients
- Add the eggs, white sugar, brown sugar, oil, milk, vanilla, salt and cinnamon to a blender.Blend until smooth and well combined.
Step 3: Add the dry ingredients
Option 1 (my preferred method):
- Transfer wet ingredients to a bowl.
- Using a fine mesh sieve, sift the dry ingredients over the bowl.
- Gently whisk until just combined, being careful not to overmix the batter.
Option 2 (easier cleanup):
- Add the flour and baking powder directly to the blender.
- Pulse just until combined, being careful not to overmix the batter.
Step 4: Bake the cake
- Pour the batter into the prepared Bundt pan.
- Bake for 30–40 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Start checking around the 28–30 minute mark, as ovens and Bundt pans can vary quite a bit.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a cake platter.
Step 5: Glaze and finish the cake
- Warm dulce de leche slightly if necessary to help it loosen up. You can also stir in a splash of milk or cream if needed to make it smooth and pourable.
- Pour the dulce de leche glaze over the cooled cake.Finish with a generous dusting of cinnamon sugar.
- Slice and serve.
Olivia’s Tips
- Grease the Bundt pan really well. Bundt cakes love to stick in all those little crevices, so don’t rush this step. I like to use a brush and make sure every single surface is coated.
- Don’t overmix the batter once the flour is added. A few gentle whisks (or pulses in the blender) are all you need for a soft, tender cake.
- Start checking the cake early. Mine was ready faster than expected, and overbaking can dry it out.
- If your dulce de leche feels too thick to drizzle, warm it slightly or stir in a splash of milk or cream until smooth.
- Let the cake cool before glazing. If the cake is too warm, the glaze will slide right off instead of draping nicely over the cake.
Serving Suggestions
This churro cake is the kind of dessert that practically begs to be served with coffee. I especially love it in the afternoon with a hot cup of coffee or café com leite, when the dulce de leche gets a little soft and every bite feels extra cozy.
It’s also perfect for brunches, holidays, and casual gatherings because it looks beautiful on the table without requiring a ton of effort. I’ve found that people almost always go back for a second slice. I know my kids do!
And if you really want to lean into the churro vibes, serve each slice with an extra drizzle of dulce de leche or a scoop of vanilla ice cream. Absolutely not necessary… but highly encouraged.
Storage & Freezing
This churro cake stays soft and delicious for several days, which makes it perfect for making ahead or snacking on throughout the week.
- Room temperature: Store the cake covered at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to 1 week. I recommend letting slices come to room temperature before serving for the best texture.
- Freezer: You can freeze the cake for up to 2 months. I like freezing individual slices so they’re easy to grab whenever the craving hits.
- To freeze: Wrap the cake (or slices) tightly in plastic wrap and place in a freezer-safe container or bag.
- To thaw: Let the cake thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Frequently Asked Questions
Yes! This cake stays soft and moist for several days, making it a great make-ahead dessert for gatherings or weekends.
No, but it makes the recipe much easier and faster. You can also whisk the wet ingredients by hand if preferred.
I recommend using a thick, spoonable, good quality dulce de leche for the glaze. If it feels too thick to drizzle, you can warm it slightly or stir in a little milk or cream.
Yes, although baking times may vary. A regular tube pan should work well, and you could also divide the batter between loaf pans if needed.
Bundt pans have lots of crevices, so greasing the pan thoroughly is very important. Letting the cake cool for about 10–15 minutes before inverting also helps.
You can, but it adds a lot of flavor and helps give the cake that cozy churro-inspired finish. That being said, the cake is still delicious with just the cinnamon sugar topping if you want something a little simpler or less sweet.
More Dulce de Leche Dessert Recipes
- Dulce de Leche Cheesecake
- Dulce de Leche Crepes
- Dulce de Leche Banana Bread
- Dulce de Leche Rice Pudding
- Dulce de Leche Linzer Cookies
- Dulce de Leche Pecan Pies
- Dulce de Leche Molten Cake
Easy Churro Cake
Ingredients
For the Cake:
- 3 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 3/4 cup (150ml) neutral oil (such as vegetable or canola oil)
- 2/3 cup (150ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups 195g all-purpose flour
- 1 tablespoon baking powder
For the Glaze:
- 1 cup dulce de leche
- 1 to 3 tablespoons milk or cream, as needed
For the Cinnamon Sugar:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the cake:
- Preheat the oven to 350°F (180°C). Generously grease a 10- to 12-cup Bundt pan with baking spray or butter and flour, making sure to get into all the crevices of the pan so the cake releases cleanly after baking.
- Add the eggs, granulated sugar, brown sugar, oil, milk, vanilla, cinnamon and salt to a blender. Blend until smooth and fully combined, about 30 seconds.
- Transfer the wet ingredients to a large bowl. (Alternatively, proceed in the blender but be careful not to overmix)
- Place a fine mesh sieve over the bowl and sift in the flour and baking powder.
- Gently whisk until just combined and no dry streaks remain. Be careful not to overmix the batter.
- Pour the batter into the prepared Bundt pan and gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake for 30–40 minutes, or until the cake is golden and a toothpick/cake tester inserted into the center comes out clean. Start checking around the 28–30 minute mark, as baking times can vary depending on the pan and your oven.
- Let the cake cool in the pan for 10–15 minutes. Carefully invert onto a platter or cake stand and let cool completely before glazing.
Make the Glaze:
- If needed, warm the dulce de leche slightly (in the microwave or stove over low heat) to make it pourable. You can also stir in 1-3 tablespoons of milk or cream at a time until the glaze reaches a smooth, pourable consistency.
Make the Cinnamon Sugar:
- In a small bowl, combine the granulated sugar and cinnamon until evenly mixed.
Assemble the Cake:
- Once the cake has completely cooled, pour the dulce de leche glaze over the top, letting it drip naturally down the sides.
- Finish with a generous sprinkle of cinnamon sugar.
- Slice and serve.
Notes
- Use a 10- to 12-cup Bundt pan for this recipe.
- Grease the Bundt pan very well, making sure to get into all the crevices to prevent sticking.
- For the softest texture, avoid overmixing the batter once the flour is added.
- Start checking the cake around the 28–30 minute mark, as baking times can vary depending on the pan and oven.
- Some dulce de leche brands are naturally thinner than others. If yours feels too thick to drizzle, warm it slightly and/or stir in a little milk or cream.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze for up to 2 months.
