Churro Bundt Cake

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Packed with sugar and spice, this warm vanilla Bundt is a churro in cake form. Nordic Ware’s dynamic Bavaria Bundt Pan lends this Churro Bundt Cake a churro’s traditional starburst ridges, and the cinnamon filling and crunchy cinnamon-sugar coating act as a nod to the Spanish street food’s crispy exterior. For an extra kick of sweet heat, drizzle each slice with our indulgent Mexican Chocolate Sauce.

Churro Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar, divided
  • ¾ cup (165 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
  • 4 large eggs (200 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2¾ cups (344 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1¼ cups (290 grams) whole milk Greek yogurt, room temperature
  • ⅓ cup (80 grams) whole milk, room temperature
  • 2½ teaspoons (10 grams) vanilla extract
  • 2½ teaspoons (5 grams) ground cinnamon, divided
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Mexican Chocolate Sauce (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, 1¼ cups (250 grams) granulated sugar, and ¼ cup (55 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. (Mixture may look slightly curdled, but batter will come together.)
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together yogurt, milk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be thick.)
  4. In a small bowl, stir together ½ cup (110 grams) brown sugar and 1½ teaspoons (3 grams) cinnamon. Set aside.
  5. Spray a Nordic Ware 10-cup Bavaria Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess spray in pan, blotting brush with a paper towel as needed. (This helps to better fill the pan’s grooves with batter, resulting in a sharper design after baking.)
  6. Spoon one-fourth of batter (1¼ cups or about 345 grams) into prepared pan. Tap pan on counter several times to spread batter into grooves and release any air bubbles. Repeat once with another one-fourth of batter. Spoon brown sugar-cinnamon mixture in a ring over batter in pan, staying about ¼ inch away from pan's edges. (Brown sugar-cinnamon layer will be thick.) Spoon remaining batter over brown sugar-cinnamon mixture. Using a small offset spatula, smooth top, pushing batter into sides of pan.
  7. Bake until a wooden pick inserted near center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake pan onto a wire rack placed over a rimmed baking sheet; let stand in pan for 10 minutes. Remove cake from pan, and let cool completely.
  8. In a small bowl, stir together remaining ¼ cup (50 grams) granulated sugar, remaining 2 tablespoons (28 grams) brown sugar, and remaining 1 teaspoon (2 grams) cinnamon. Brush cake with melted butter, and cover with sugar mixture, pressing gently to adhere. Serve with Mexican Chocolate Sauce.

 
Mexican Chocolate Sauce
 
Makes about 1 cup
Ingredients
  • ⅓ cup (80 grams) heavy whipping cream
  • ¼ cup (57 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (25 grams) unsweetened cocoa powder, sifted
  • 3 tablespoons (63 grams) light corn syrup
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • 0.5 ounce (14 grams) unsweetened chocolate
  • 2 teaspoons (10 grams) Kahlúa
Instructions
  1. In a medium saucepan, heat cream and butter over medium-low heat until butter is melted. Add sugar; cook, whisking frequently, until sugar is mostly dissolved, 6 to 8 minutes. Add cocoa, corn syrup, cinnamon, salt, and red pepper; cook, whisking constantly, until smooth and well combined, 2 to 3 minutes. Stir in chocolate until melted. Remove from heat; stir in Kahlúa. Serve warm. Refrigerate leftovers. To reheat, microwave on high in 10-second intervals, stirring between each, until melted and smooth.

Bundtology

Our Bundtologists share their expert tips to help you master our May Bundt! Click the image to enlarge! Note that each of these tips is specific to this recipe and the Bavaria Bundt Pan. Results may vary for other recipes and other pans.

May Bundtology

2 COMMENTS

    • Hi Jan! The Bavaria pan is a 10-cup Bundt pan, which is a standard Bundt pan size. You can make this recipe in any other 10-cup Bundt pan without having to worry about the bake time being different, but please keep in mind that we tailored this recipe specifically to the Bavaria pan, so we cannot guarantee the results if you use another pan. You can use a smaller Bundt pan if you’d like, but please be aware that bake time will change so you’ll want to keep a close eye on your cake as it bakes. Hope this helps!

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