Churro Bundt Cake Recipe

Ready to level up your dessert game? Let me guide you through a sweet adventure with this Churro Bundt Cake that’s about to make your kitchen smell like a dream and your taste buds dance like they’re at a fiesta.

Creating desserts that offer a delightful twist on classics is a passion of mine, and this Churro Bundt Cake is just that. With a blend of cinnamon and nutmeg in the batter, along with a soft texture—thanks to the creamy buttermilk in the cake—I’m able to capture the warm, dreamy flavors of a churro.

I just can’t get enough of the irresistible combination of the cake and the coating of cinnamon sugar. Blending all of those flavors together makes for one very amazing cake.

Ingredients

• Unsalted Butter: Adds moisture and rich texture; provides fats.
• Granulated Sugar: Sweetens the cake; primary carbohydrate source.
• Eggs: Bind ingredients; offer protein and structure.
• Vanilla Extract: Enhances flavor with sweet, aromatic notes.
• All-Purpose Flour: Base ingredient; provides structure and body.
• Baking Powder: Leavening agent; helps cake rise.
• Cinnamon: Adds warmth, spice; has antioxidant properties.
• Buttermilk: Adds moisture; reacts with leavening for fluffiness.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar (for cinnamon sugar coating)
• 2 teaspoons ground cinnamon (for cinnamon sugar coating)
• 1/2 cup unsalted butter, melted (for cinnamon sugar coating)

How to Make this

1. Heat your oven to 350°F (175°C). Avert any potential sticking of the cake by greasing and flouring a Bundt pan.

2. In a big bowl, beat together 1 cup of softened unsalted butter and 2 cups of granulated sugar until they are light and fluffy.

3. Integrate 4 big eggs into the mixture, adding one at a time, and ensure thorough mixing after each egg is added. Incorporate 2 teaspoons of vanilla extract into the mixture.

4. In another bowl, combine and combine well these dry ingredients:
– 3 cups all-purpose flour,
– 2 teaspoons baking powder,
– 1/2 teaspoon baking soda,
– 1 teaspoon salt,
– 1 1/2 teaspoons cinnamon,
– 1/2 teaspoon ground nutmeg.

5. Slowly incorporate the dry ingredients into the butter mixture. Alternate adding dry ingredients with adding buttermilk, of which there is 1 cup. You will add the buttermilk in 2 portions, just as you did with the flour in the previous step. You will begin adding the buttermilk and again, end with the buttermilk. Mix until just combined.

6. Fill the prepared Bundt pan with the batter, and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles trapped in the batter.

7. * Bake for 50–60 minutes. A toothpick inserted into the center of the cake should come out clean.
* Cool the cake in the pan for 15 minutes.

8. At the same time, mix together 1 cup of granulated sugar and 2 teaspoons of ground cinnamon in a shallow dish for the cinnamon sugar coating.

9. With care, turn the cake upside down onto a wire rack. Completely cover the cake with 1/2 cup of melted unsalted butter.

10. Thoroughly roll or sprinkle the cake with the cinnamon-sugar mixture until it is well-coated on all sides. Let it cool completely before serving. Then serve it and enjoy your Churro Bundt Cake!

Equipment Needed

1. Oven
2. Bundt pan
3. Mixing bowls (at least 2)
4. Hand mixer or stand mixer
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Whisk
9. Sifter or flour sifter
10. Toothpick or cake tester
11. Wire rack
12. Shallow dish
13. Pastry brush (optional for applying melted butter)

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, you can use salted butter; however, you might want to cut back on the salt you add to the recipe so that the flavors balance.
• Q: What can I substitute for buttermilk?A: Substitution is possible with a combination of milk and vinegar or lemon juice. One tablespoon of vinegar or lemon juice is added to a cup of milk, and the mixture is allowed to sit for 5 minutes.
• Q: Is it necessary to use a Bundt pan?A: For the real presentation and formation of a Bundt cake, a Bundt pan is suggested. Yet, if you’re truly in a bind with no Bundt pan, buy or borrow a pan that will hold about 10 to 12 cups. You can also use a pan that is not quite as deep (such as a 9-by-13-inch cake pan) but nearly the same circumference as a Bundt pan.
• Q: How do I know when the cake is done?When a toothpick inserted into the center comes out clean, the cake is done, which is usually after about 45-55 minutes of baking.
• Q: Can this cake be made gluten-free?A: Yes, a gluten-free flour blend that substitutes all-purpose flour at a 1:1 ratio can be used for a gluten-free option.
• Q: How should I store the cake?A: For up to 3 days, at room temperature, store the cake in an airtight container; for up to a week, refrigerate it.
• Q: Can I freeze the Churro Bundt Cake?A: Yes, tightly wrap it in plastic wrap and store it in the freezer for 3 months. Let it thaw at room temperature before serving.

Churro Bundt Cake Recipe Substitutions and Variations

Softened unsalted butter: Same amount of coconut oil or margarine works instead.
Substitutes for granulated sugar include cane sugar or light brown sugar.
Buttermilk: Create a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it thicken for 5 minutes.
Cinnamon. For a different flavor profile, you can use pumpkin pie spice or apple pie spice in slightly lower amounts.
Extract of vanilla: You can replace with an equal measure of almond extract or syrup of maple for a profile of taste that’s different.

Pro Tips

1. Room Temperature Ingredients Ensure that the butter, eggs, and buttermilk are at room temperature before you start. This helps everything mix more evenly and results in a smoother batter.

2. Grease and Flour the Pan Well Prevent sticking by ensuring your Bundt pan is thoroughly greased and floured. Pay close attention to the intricate designs of the pan for easier cake release.

3. Mix Dry Ingredients Properly Sift the dry ingredients together to remove any lumps and to ensure an even distribution of the baking powder and spices throughout the batter.

4. Don’t Overmix When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a denser cake due to gluten development in the flour.

5. Use Fresh Spices For the best flavor, use freshly ground nutmeg and cinnamon. Spices lose potency over time, so using fresh will give a more robust flavor profile to the cake.