Churro Cake: A Mexican-Inspired Sweet Delight
Transform your kitchen into a Mexican bakery with this show-stopping churro cake! This recipe blends the crispy, cinnamon-sugar magic of churros with the tenderness of a moist cake. Perfect for dinner parties or a sweet treat, it’s easy to prepare and guaranteed to impress.
Equipment
- - Mixing bowls
- - Electric stand or hand mixer
- - 10-inch Bundt pan
- - Measuring cups and spoons
- - Sifter
- - Cooling rack
- - Pastry brush
Ingredients
- #### Cake
- - 2½ cups all-purpose flour
- - 1½ cups granulated sugar
- - 1 cup unsalted butter softened
- - 4 large eggs
- - ¾ cup milk
- - ½ cup Greek yogurt
- - 2 teaspoons baking powder
- - 3 tablespoons ground cinnamon
- #### Cinnamon Sugar Coating
- - ½ cup white granulated sugar
- - 3 teaspoons ground cinnamon
- - 2 tablespoons melted butter
- #### Optional Dulce de Leche Drizzle
- - ½ cup dulce de leche
- - ½ teaspoon vanilla extract
Instructions
- #### Cake Preparation
- Preheat your oven to 350°F. Grease a Bundt pan with Crisco and dust with flour.
- Sift the dry ingredients (flour, cinnamon, and baking powder) in a bowl.
- In another bowl, cream butter and sugar until light and fluffy using a mixer.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the milk, yogurt, and dry ingredients until smooth.
- Pour the batter into the prepared Bundt pan, filling it ¾ of the way.
- Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack.
- #### Cinnamon Sugar Coating
- Combine sugar and cinnamon in a small bowl.
- Brush the warm cake with melted butter and sprinkle generously with the cinnamon-sugar mixture.
- #### Dulce de Leche Drizzle (Optional)
- Warm the dulce de leche in the microwave for 15–20 seconds until pourable.
- Drizzle over the cooled cake before serving.