Made completely from scratch, my churro bundt cake is delightfully moist with notes of sweet vanilla and warm cinnamon. Each slice of this cinnamon sugar beauty reveals a custard surprise in the center! This is a favorite at my house for birthdays and get-togethers.
What’s better than a Bundt cake? A custard-filled bundt cake with a buttery cinnamon sugar topping! My homemade churro bundt cake is reminiscent of warm churros and always satisfies my sweet tooth. Featuring a creamy custard filling enrobed in a cinnamon-spiced cake batter, this cake is quite a showstopper. Each slice is dense yet fluffy, and the custard pairs wonderfully with the cake’s texture.
What’s in This Churro Bundt Cake Recipe?
- Milk: Adds moisture to the custard and the cake.
- Sugar: Granulated sugar sweetens the custard and the cake, while a combination of granulated and brown sugars creates the crunchy topping.
- Eggs: Egg yolks enrich the custard, while whole eggs bind the cake and keep it moist.
- Cornstarch: Thickens the custard.
- Butter: Unsalted butter makes the custard silky, the cake rich and tender, and helps the topping stick to the finished cake.
- Vanilla Extract: Adds vanilla flavor to the custard.
- Cake Flour: Makes the cake light and fluffy.
- Cinnamon: Adds warmth to the cake and the topping.
- Baking Powder: Helps the cake rise in the oven.
- Salt: Kosher salt enhances the overall flavor of the cake.
- Sour Cream: Makes the cake super rich, moist, and tender.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover churro bundt cake in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this cake as the custard can separate and become soggy when thawed.
Tips for Success
- Appropriately preparing the pan is key for perfect bundt cakes! Be sure to generously coat every little nook and cranny of the pan – first with crisco followed by a dusting of flour. This helps the cake release seamlessly from the pan. If you’re using a silicone bundt pan, you can skip this step.
- While it’s helpful to have a precise instant-read thermometer for the custard, it’s done when it thickens to a spoonable consistency that holds its shape.
- Insert a toothpick into the center of the cake, and if it comes out clean, you know the cake is fully baked. For this particular custard-filled cake, poke one side of the cake, avoiding the custard center (the custard will get the toothpick wet).
Churro Bundt Cake Recipe
Ingredients
For the Vanilla Custard
- 1½ cups milk
- 7 tablespoons granulated sugar divided
- 4 large egg yolks
- 3½ tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1½ teaspoons pure vanilla extract
For the Cake
- 3 cups cake flour
- 3 tablespoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup granulated sugar
- 5 large eggs room temperature
- ¾ cup milk
- ½ cup sour cream
For the Topping
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter melted
Equipment
- Bundt cake pan
- Instant Read Thermometer (optional)
- Stand Mixer
Instructions
For the Custard
- Whisk the milk and half of the sugar together in a large saucepan set over medium-high heat. Bring the mixture to a boil, then reduce to low heat and simmer for 1 minute.1½ cups milk, 7 tablespoons granulated sugar
- While the milk is simmering, whisk the egg yolks in a medium sized bowl. In a small bowl, combine the remaining sugar and corn starch.4 large egg yolks, 3½ tablespoons cornstarch
- Whisk the corn starch mixture into the egg yolks. Do not do this ahead of time – the eggs will solidify if they stand for too long after the corn starch is added.
- Add ¾ cup of the warm milk mixture to the egg yolk mixture and whisk to combine into a smooth mixture. Once smooth, pour into the remaining milk in the saucepan.
- Continue to heat on low, whisking constantly, for another 2-3 minutes, or until the mixture reaches 185°F. The mixture will substantially thicken. If the yolks begin to clump, whisk against the side of the pan to break them up.
- Add the butter and vanilla and whisk to combine. Transfer to a bowl and cover with plastic wrap to cool. Place the plastic wrap directly onto the surface of the custard to prevent a skin from forming.1 tablespoon unsalted butter, 1½ teaspoons pure vanilla extract
- Once the custard has cooled to room temperature, spoon into a piping bag or zip-top bag. Set aside.
For the Cake
- Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with crisco and coat with flour. If using a silicone Bundt pan, do not grease. Set aside.
- In a medium bowl, whisk the flour, cinnamon, baking powder, and salt together. Set aside.3 cups cake flour, 3 tablespoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon kosher salt
- To the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs and mix for another minute. Whisk in the milk and sour cream.5 large eggs, ¾ cup milk, ½ cup sour cream
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Pour ¾ of the cake batter into the prepared Bundt pan.
- Cut off the end of the piping bag or corner of the zip-top bag. Pipe the custard in a circle in the center of the batter. Top with remaining cake batter.
- Bake for 75-80 minutes or until a toothpick inserted into the sides of the cake (not directly in the center where the custard is) comes out clean.
- Let the cake cool for 30-45 minutes in the pan. Before the cake is completely cool, remove the cake from the pan and place onto a cooling rack.
- While the cake cools, make the topping. In a small bowl, combine the sugars and cinnamon.¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon
- While the cake is still slightly warm, brush melted butter onto a small section of the cake. Sprinkle or press the sugar mixture onto the buttered section. Continue this process until the entire cake is coated. Slice and serve!3 tablespoons unsalted butter
Notes
How to Make Churro Bundt Cake Step-by-Step
Boil the Milk: Whisk 1½ cups of milk and 3½ tablespoons of granulated sugar together in a large saucepan set over medium-high heat. Bring the mixture to a boil, then reduce to low heat and simmer for 1 minute.
Whisk the Egg Yolks: While the milk is simmering, whisk 4 large egg yolks in a medium sized bowl. In a small bowl, combine the remaining 3½ tablespoons of sugar and 3½ tablespoons of cornstarch.
Thicken the Egg Yolks: Whisk the cornstarch mixture into the egg yolks. Do not do this ahead of time – the eggs will solidify if they stand for too long after the cornstarch is added.
Temper the Egg Yolks: Add ¾ cup of the warm milk mixture to the egg yolk mixture and whisk to combine into a smooth mixture. Once smooth, pour into the remaining milk in the saucepan. Continue to heat on low, whisking constantly, for another 2-3 minutes, or until the mixture reaches 185°F. The mixture will substantially thicken. If the yolks begin to clump, whisk against the side of the pan to break them up.
Thicken the Custard: Add 1 tablespoon of unsalted butter and 1½ teaspoons of vanilla extract and whisk to combine. Transfer to a bowl and cover with plastic wrap to cool. Place the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Once the custard has cooled to room temperature, spoon into a piping bag or Ziplock bag. Set aside.
Whisk the Dry Ingredients: Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan with crisco and coat with flour. If using a silicone Bundt pan, do not grease. Set aside. In a medium bowl, whisk 3 cups of cake flour, 3 tablespoons of ground cinnamon, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt together. Set aside.
Cream the Butter and Sugar: To the bowl of a stand mixer fitted with a paddle attachment, add 1 cup of unsalted butter and 1 cup of granulated sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
Add the Eggs and Dairy: Add 5 large eggs and mix for another minute. Whisk in ¾ cup of milk and ½ cup of sour cream.
Mix the Batter: Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Fill the Pan: Pour ¾ of the cake batter into the prepared Bundt pan.
Pipe the Filling: Cut off the end of the piping bag or corner of the zip-top bag. Pipe the custard in a circle in the center of the batter. Top with remaining cake batter.
Bake the Cake: Bake for 75-80 minutes or until a toothpick inserted into the sides of the cake (not directly in the center where the custard is) comes out clean.
Mix the Topping: Let the cake cool for 30-45 minutes in the pan. Before the cake is completely cool, remove the cake from the pan and place onto a cooling rack. While the cake cools, make the topping. In a small bowl, combine ¼ cup of brown sugar, ¼ cup of granulated sugar, and 1 tablespoon of ground cinnamon.
Top the Cake: While the cake is still slightly warm, brush 3 tablespoons of melted unsalted butter onto a small section of the cake. Sprinkle or press the sugar mixture onto the buttered section. Continue this process until the entire cake is coated. Slice and serve!
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