Churro Bundt Cake Recipe
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4.7
45 reviews
Excellent
Churro Bundt Cake Recipe
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Each slice of this cinnamon sugar-coated churro bundt cake reveals a creamy custard surprise in the center!
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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
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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.
- 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.
- 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.
- 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.
- 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.
- Add the eggs and mix for another minute. Whisk in the milk and 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.
- 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!
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 Information
Show Details
Serving
1slice
Calories
619kcal
(31%)
Carbohydrates
75g
(25%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
234mg
(78%)
Sodium
383mg
(16%)
Potassium
202mg
(6%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
1101IU
(22%)
Vitamin C
1mg
(1%)
Calcium
197mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 619kcal | 31% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 234mg | 78% |
| Sodium | 383mg | 16% |
| Potassium | 202mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 197mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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