Easy Churro Cake
This Easy Churro Cake has all the cozy flavors of a classic churro in soft Bundt cake form. Made with a simple blender batter and finished with dulce de leche glaze plus plenty of cinnamon sugar, it’s an easy, comforting dessert that pairs perfectly with a cup of coffee.
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.
Nutrition
Serving: 1slice, Calories: 320kcal, Carbohydrates: 41g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 272mg, Potassium: 79mg, Fiber: 1g, Sugar: 26g, Vitamin A: 98IU, Vitamin C: 0.02mg, Calcium: 113mg, Iron: 1mg