The Ultimate Churro Bundt Cake: An Easy Recipe for Cinnamon Sugar Perfection
Happy Monday and Happy Valentine’s Day, friends!
If you’re looking to whip up something truly special and sweet today, but prefer to skip the intricate steps of a traditional layered cake, then this magnificent churro bundt cake is absolutely your perfect choice! It’s an elegant yet surprisingly simple dessert that brings all the joyous flavors of a classic churro into a comforting, shareable cake format. Get ready to impress with minimal effort.
Churro Inspiration from Navy Pier
One of my absolute favorite things to do when I’m in Chicago is to take a delightful stroll over to Navy Pier. Nestled among the attractions, there’s a charming little churro shack that holds a special place in my heart. Their churros might even surpass the legendary ones from Disneyland – yes, I said it! The crispy exterior, the soft, fluffy interior, and that perfect dusting of cinnamon sugar create an unparalleled experience. However, with winter’s chill still in the air, a trip to Navy Pier for those warm, fresh churros isn’t always feasible. That’s why I decided to bring that beloved churro experience right into my kitchen!
To satisfy this strong churro craving, I embarked on a baking adventure. I wanted something that captured the essence of those iconic fried treats but in a cake form. And because I was aiming for a quicker, more straightforward bake than a multi-layered cake, a bundt cake was the obvious solution. The unique shape of a bundt pan not only makes for a beautiful presentation but also ensures even baking, creating that perfect moist crumb every time. This Churro Bundt Cake is truly a dream come true for any cinnamon lover!
Crafting the Perfect Churro Bundt Cake
For the heart of this delightful dessert, I utilized my tried-and-true cinnamon dulce de leche cake batter as the flavorful base. This ensures a rich, moist crumb infused with warm, inviting cinnamon notes from the very beginning. Once the bundt cake emerged from the oven, golden and fragrant, and had cooled to perfection, the real churro transformation began. I generously coated the entire surface of the cake with melted butter using a pastry brush, creating the ideal sticky foundation. Then, with a flourish, I dusted it thoroughly with a delightful mix of cinnamon and sugar. While I opted for a coarse sugar for an extra textural crunch that mimics a churro’s fried exterior, regular granulated sugar works beautifully too, providing that signature sweet spice.
But the churro experience doesn’t stop there! To elevate this bundt cake to truly irresistible levels, I added a luxurious cinnamon ganache. This silky-smooth topping drips elegantly over the cake, adding another layer of rich cinnamon flavor and a touch of decadent moisture. The combination of the tender cake, the crunchy cinnamon sugar crust, and the creamy ganache creates a harmonious symphony of textures and tastes that is unmistakably churro-inspired. Every bite is a journey back to that favorite churro stand, making it an ideal easy dessert for any occasion.
Mastering Your Bundt Cake: Essential Tips for Success
Baking a bundt cake is a rewarding experience, offering beautiful presentation with less fuss than a layer cake. To ensure your Churro Bundt Cake turns out perfectly every time, follow these expert tips:
- Low and Slow Baking: For a consistently moist interior and a beautifully baked crust, bake your bundt cake at a slightly lower temperature for a longer duration. This “low and slow” approach ensures the cake bakes completely through without over-browning or burning the exterior. Keep an eye on it, but resist the urge to open the oven door too often!
- Thorough Pan Preparation is Key: A common pitfall with bundt cakes is sticking. To avoid this, always thoroughly grease your bundt pan, getting into every nook and cranny of its intricate design. Use a baking spray with flour, or apply softened butter and then dust liberally with flour, tapping out any excess. This creates a non-stick barrier that ensures an easy release and a perfectly shaped cake.
- Cooling Patience is a Virtue: Once baked, resist the urge to immediately invert your cake. Allowing the cake to cool in the bundt pan for at least two hours is crucial. This cooling period allows the cake to firm up, making it much easier to remove from the pan without breaking or sticking. For best results, place the pan on a wire rack to allow air circulation.
- Room Temperature Ingredients: Ensure all your cold ingredients, such as butter, eggs, and buttermilk, are at room temperature. This allows them to emulsify properly, creating a smoother batter and a more uniform, tender crumb in your finished cake.
- Don’t Overfill the Pan: A bundt pan should ideally be filled no more than two-thirds full. Overfilling can lead to overflow in the oven or a dense, undercooked center.
- Testing for Doneness: To check if your bundt cake is ready, insert a long wooden skewer or toothpick into the deepest part of the cake (usually near the center ring). It should come out with only a few moist crumbs attached, or completely clean.
- Freezing for Future Enjoyment: This churro bundt cake freezes exceptionally well! Once completely cooled, wrap it tightly in plastic wrap, then again in aluminum foil, and store it in the freezer for up to 2-3 months. When ready to serve, thaw it overnight in the refrigerator and then bring it back to room temperature before enjoying.
- Optimal Storage at Room Temperature: If you plan to enjoy the cake within a couple of days, store it in an airtight container at room temperature. This will keep it fresh, moist, and delicious, preserving that wonderful cinnamon aroma.
- Serving Suggestions: This cake is fantastic on its own, but it also pairs beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a warm cup of coffee or hot chocolate.
Choosing the Right Bundt Pan: My Recommendation
The success of a beautiful bundt cake often lies in the quality of your pan. I am a huge admirer of Nordic Ware bundt pans; their craftsmanship and non-stick capabilities are truly superior. For this particular recipe, I used their generous 12-cup pan, which provided ample room for the rich batter to rise and bake perfectly, ensuring that iconic bundt shape. A good quality pan makes all the difference in achieving those crisp edges and intricate details. You can find the exact pan I use and recommend here.
Recipe
Churro Bundt Cake
Molly Murphy
Pin Recipe
Ingredients
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
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In a small bowl, mix the brown sugar and the cinnamon. Set aside.
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Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
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In a medium sized bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
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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.
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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.
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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.
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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.
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With the back of a spoon evenly distribute the cake batter to the edges of the bundt pan.
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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.
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Let the cake completely cool in the bundt pan for about two hours.
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Using a pastry brush, coat the cake in the melted butter.
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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.
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In a drip bottle, drip the cinnamon ganache. Serve the cake at room temperature.
Make the Ganache
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Heat the heavy whipping cream in a microwavable bowl for 1 minute.
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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.
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Stir to combine.