Churro Bundt Cake | Blog

This gorgeous churro Bundt cake looks fantastic and tastes even better!

Can’t decide between churros or cake? Enjoy the best of both worlds with this Churro Bundt Cake instead! Featuring a cinnamon filling covered with a layer of cinnamon sugar coating for a satisfying crunch. Finished with a drizzle of chocolate sauce, this cake is a dessert lover’s dream come true.

We used the Nordic Ware Procast Classic Bavaria Bundt Pan to create a stunning cake with geometric patterns, perfect to impress your guests! The cast aluminium pan features a non-stick finish to ensure even baking results and easy food release. Make this delightful treat for a tea party or enjoy it as an afternoon pick-me-up!

Prep time: 25 minutes | Cook time: 1 hour and 20 minutes

Yields: 10 – 12 servings


For the Cake:

  • ¾ cup (170 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar, divided
  • ¾ cup (165 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
  • 4 large eggs (200 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2¾ cups (344 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1¼ cups (290 grams) whole milk Greek yogurt, room temperature
  • ⅓ cup (80 grams) whole milk, room temperature
  • 2½ teaspoons (10 grams) vanilla extract
  • 2½ teaspoons (5 grams) ground cinnamon, divided
  • 2 tablespoons (28 grams) unsalted butter, melted

For the Mexican Chocolate Sauce:

  • ⅓ cup (80 grams) heavy whipping cream
  • ¼ cup (57 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (25 grams) unsweetened cocoa powder, sifted
  • 3 tablespoons (63 grams) light corn syrup
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • 14 grams of unsweetened chocolate
  • 2 teaspoons (10 grams) Kahlúa


For the cake batter:

1. Preheat the oven to 180°C (350°F).

2. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, 1¼ cups (250 grams) granulated sugar, and ¼ cup (55 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. (Mixture may look slightly curdled, but the batter will come together.)

3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together yoghurt, milk, and vanilla. With the mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the yoghurt mixture, beginning and ending with the flour mixture, beating just until combined after each addition. (Batter will be thick.) In a small bowl, stir together ½ cup (110 grams) of brown sugar and 1½ teaspoons (3 grams) of cinnamon. Set aside.

4. Spray a Nordic Ware Bavaria Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess spray in the pan, blotting the brush with a paper towel as needed. (This helps to better fill the pan’s grooves with batter, resulting in a sharper design after baking.)

5. Spoon one-fourth of the batter (1¼ cups or about 345 grams) into the prepared pan. Tap the pan on the counter several times to spread the batter into grooves and release any air bubbles. Repeat once with another one-fourth of the batter.

6. Spoon brown sugar-cinnamon mixture in a ring over the batter in the pan, staying about ¼ inch away from the pan’s edges. (Brown sugar-cinnamon layer will be thick.) Spoon the remaining batter over the brown sugar-cinnamon mixture. Using a small offset spatula, smooth the top, and push the batter into the sides of the pan.

7. Bake until a wooden pick inserted near the centre comes out clean, 50 to 55 minutes. Let cool in the pan for 10 minutes. Loosen the cake from the centre of the pan using a small offset spatula. Invert the cake pan onto a wire rack placed over a rimmed baking sheet; let stand in the pan for 10 minutes. Remove cake from pan, and let cool completely.

8. In a small bowl, stir together the remaining ¼ cup (50 grams) of granulated sugar, the remaining 2 tablespoons (28 grams) of brown sugar, and the remaining 1 teaspoon (2 grams) of cinnamon. Brush cake with melted butter, and cover with sugar mixture, pressing gently to adhere. Serve with

For the Mexican Chocolate Sauce:

1. In a medium saucepan, heat cream and butter over medium-low heat until butter is melted.

2. Add sugar; cook, whisking frequently until sugar is mostly dissolved, 6 to 8 minutes.

3. Add cocoa, corn syrup, cinnamon, salt, and red pepper; cook, whisking constantly, until smooth and well combined, 2 to 3 minutes.

4. Stir in chocolate until melted. Remove from heat; stir in Kahlúa. Serve warm. Refrigerate leftovers.

5. To reheat, microwave on high in 10-second intervals, stirring between each, until melted and smooth.

Recipe Source: Nordic Ware

Next Read: Mango Tarte Tatin with Lime Caramel

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