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featured churro bundt cake.

Churro Bundt Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Cool Time: 30 minutes
Total Time: 2 hours 20 minutes
Servings: 10
Calories: 619kcal
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!
Print Recipe

Equipment

  • Bundt cake pan
  • Instant Read Thermometer Optional

Ingredients

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

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.
    1 ½ cups milk, 7 tablespoons granulated sugar
    milk and sugar in a saucepan.
  • 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
    whisked egg yolks in a white bowl with a whisk.
  • 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.
    sugar and cornstarch over whisked eggs in a white bowl.
  • 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.
    sugar and milk mixture whisked into egg mixture in a white bowl.
  • 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
    custard mixture being whisked in a saucepan with a whisk.
  • 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.
    overhead view of churro bundt cake ingredients.
  • 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
    dry ingredients for churro bundt cake in a white bowl.
  • 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
    butter and sugar in a stainless steel mixing bowl.
  • 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
    butter, sugar, and eggs in a stainless steel mixing bowl.
  • Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
    dry ingredients mixed into wet ingredients in a stainless steel bowl.
  • Pour ¾ of the cake batter into the prepared Bundt pan.
    3/4 churro bundt cake batter in a purple silicone bundt mould.
  • 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.
    custard filling piped on top of bundt batter in a purple silicone bundt mould.
  • 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.
    baked churro bundt cake in a purple silicone bundt mould.
  • 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
    baked churro bundt cake next to ingredients for churro bunt cake topping.
  • 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
    baked churro bundt cake next to ingredients for churro bunt cake topping.

Notes

Storage: Store 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.

Nutrition

Serving: 1slice | Calories: 619kcal | Carbohydrates: 75g | Protein: 11g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 383mg | Potassium: 202mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 1mg