Name: Easy Churro Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 3 large eggs; 1/2 cup granulated sugar (plus 1/4 cup for topping); 1/2 cup light brown sugar; 3/4 cup neutral oil; 2/3 cup whole milk (plus 1 to 3 tablespoons milk or cream for glaze); 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon (plus 1 teaspoon for topping); 1/2 teaspoon salt; 1 3/4 cups all-purpose flour; 1 tablespoon baking powder; 1 cup dulce de leche

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There’s something so comforting about the warm flavor of cinnamon paired with a soft, tender cake. I love making this Easy Churro Cake whenever I’m craving the classic taste of churros without the hassle of frying. Finished with a smooth dulce de leche glaze and a generous sprinkle of cinnamon sugar, this cake is perfect for family gatherings, brunch, dessert, or an afternoon coffee break.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs

½ cup granulated sugar

½ cup light brown sugar

¾ cup neutral oil

⅔ cup whole milk

1 teaspoon vanilla extract

1 ½ teaspoons ground cinnamon

½ teaspoon salt

1 ¾ cups all-purpose flour

1 tablespoon baking powder

1 cup dulce de leche

1 to 3 tablespoons milk or cream

¼ cup granulated sugar

1 teaspoon ground cinnamon

Directions

I preheat the oven to 350°F (180°C) and thoroughly grease a 10- to 12-cup Bundt pan.

I combine the eggs, granulated sugar, brown sugar, oil, milk, vanilla extract, cinnamon, and salt in a blender and blend until the mixture is completely smooth.

I pour the blended mixture into a large mixing bowl.

I sift the flour and baking powder into the bowl.

I gently fold everything together just until combined, making sure not to overmix the batter.

I pour the batter into the prepared Bundt pan and lightly tap the pan on the counter to remove any trapped air bubbles.

I bake the cake for about 30 minutes or until a toothpick inserted into the center comes out clean.

I allow the cake to cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack to cool completely.

I warm the dulce de leche slightly if needed, then stir in the milk or cream until the glaze becomes smooth and pourable.

I mix the remaining granulated sugar and cinnamon together in a small bowl.

I drizzle the dulce de leche glaze over the cooled cake.

I generously sprinkle the cinnamon sugar over the glaze before slicing and serving.

Servings and Timing

Servings: 10 slices

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 420 kcal per serving

Variations

I sometimes add a pinch of nutmeg to the batter for an even warmer spice flavor.

I enjoy mixing mini chocolate chips into the batter for a sweet surprise in every slice.

I occasionally replace the dulce de leche glaze with a simple vanilla glaze for a lighter finish.

I like adding chopped toasted pecans or walnuts over the glaze for extra crunch.

I sometimes serve each slice with whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days.

If I need to keep it longer, I refrigerate it for up to 5 days and allow it to come to room temperature before serving.

I freeze individual slices in freezer-safe wrapping for up to 2 months and thaw them overnight in the refrigerator.

I warm individual slices in the microwave for about 10 to 15 seconds to make the cake soft and the glaze slightly gooey again.

FAQs

Can I make this cake without a blender?

Yes. I simply whisk the wet ingredients together until smooth before folding in the dry ingredients.

Can I use homemade dulce de leche?

Absolutely. I find that homemade dulce de leche works just as well and provides wonderful flavor.

How do I know when the cake is done?

I insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, I know the cake is ready.

Can I make this cake ahead of time?

Yes. I often bake it a day in advance and add the glaze and cinnamon sugar shortly before serving for the freshest presentation.

What can I serve with Easy Churro Cake?

I love serving it with hot coffee, tea, warm hot chocolate, or even a scoop of vanilla ice cream for an extra-special dessert.

Conclusion

I love how this Easy Churro Cake brings together the comforting flavors of cinnamon, sugar, and creamy dulce de leche in every bite. It’s simple enough for everyday baking yet impressive enough for celebrations and gatherings. Whenever I want a dessert that’s moist, flavorful, and easy to prepare, this recipe is always one of my favorite choices.

📖 Recipe:

Easy Churro Cake

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Author: Cheryl
Total Time: 40 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

This Easy Churro Cake is a soft, moist Bundt cake infused with warm cinnamon and finished with a luscious dulce de leche glaze and a generous cinnamon sugar topping. It delivers all the comforting flavors of classic churros without the need for frying.

Instructions

Preheat the oven to 350°F (180°C) and thoroughly grease a 10- to 12-cup Bundt pan.
In a blender, combine the eggs, granulated sugar, brown sugar, oil, milk, vanilla extract, cinnamon, and salt. Blend until completely smooth.
Pour the blended mixture into a large mixing bowl.
Sift the flour and baking powder into the bowl, then gently fold until just combined without overmixing.
Pour the batter into the prepared Bundt pan and tap the pan lightly on the counter to release air bubbles.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 to 15 minutes, then invert onto a wire rack and let cool completely.
Warm the dulce de leche if needed, then stir in 1 to 3 tablespoons of milk or cream until smooth and pourable.
Mix the remaining granulated sugar and cinnamon together in a small bowl.
Drizzle the dulce de leche glaze over the cooled cake, then generously sprinkle with the cinnamon sugar before slicing and serving.