Made completely from scratch, 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!
Custard Filled Churro Bundt Cake Recipe
What’s better than a Bundt cake? A custard-filled Bundt cake with a buttery cinnamon sugar topping! This homemade churro Bundt cake is reminiscent of warm churros (looking at you, Disney World fanatics) and satisfies any 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. When you want to wow a crowd, give this churro Bundt cake recipe a try!
Why You’ll Love this Cinnamon Sugar Bundt Cake Recipe:
- SPICED: This cake is warm and cozy with plenty of cinnamon in the cake batter and buttery topping.
- STUNNING: Bundt cakes always steal the show!
- SURPRISE: Churro Bundt cake is so fun to slice and serve – no one will be expecting a beautiful custard filling.
Be sure to try these churro cookies too!
How to Make Churro Bundt Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Make the custard.
- Make the cake batter.
- Assemble the layered cake.
- Coat with melted butter and cinnamon sugar.
- Slice and serve.
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.
Absolutely! Skip the custard filling steps and bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Use the toothpick test! 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).
Store leftover 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.
Bundt Pan Preparation
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.
Every bite of this gorgeous churro Bundt cake is cinnamon sugar custard heaven!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Churro Bundt Cake Recipe
For the Vanilla Custard
- 1 ½ cups milk 341 grams
- 7 tablespoons granulated sugar 90 grams, divided
- 4 egg yolks 56 grams
- 3 ½ tablespoons corn starch 26 grams
- 1 tablespoon unsalted butter 14 grams
- 1 ½ teaspoons pure vanilla extract 6 grams
For the Cake
- 3 cups cake flour 360 grams
- 3 tablespoons ground cinnamon 27 grams
- 2 teaspoons baking powder 8 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup granulated sugar 198 grams
- 5 large eggs 250 grams, room temperature
- ¾ cup milk 170 grams
- ½ cup sour cream 113 grams
For the Topping
- ¼ cup brown sugar 50 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon ground cinnamon 9 grams
- 3 tablespoons unsalted butter 42 grams, melted
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.1 ½ 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 egg yolks, 3 ½ tablespoons corn starch
- 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, 1 ½ 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