Churro Bundt Cake with Cinnamon Swirl
This homemade churro Bundt cake has everything I love about a warm churro: plenty of cinnamon sugar, buttery golden edges, and caramel sauce drizzled over the top. The tender vanilla-buttermilk cake has a ribbon of cinnamon sugar through the center, while the outside gets a double cinnamon-sugar coating for that classic churro flavor.
It is beautiful enough for a holiday or fall gathering but simple enough to make without decorating a layer cake. Serve it as-is, add an extra drizzle of warm caramel, or swap in chocolate sauce for a churro-and-chocolate version.
🍂 If cinnamon-swirled cakes are your thing, my Pumpkin Cinnamon Roll Cake is another cozy fall favorite.
Side Note: This recipe was originally developed in partnership with Dixie Crystals, with the full instructions hosted on their website. When that recipe archive was discontinued, I restored the complete recipe here using my original ingredient list, photographs, and butter-cake formula so the recipe would not be lost.
Why You’ll Love This Churro Cake
- Two layers of cinnamon-sugar flavor: The Bundt pan gets a light cinnamon-sugar coating before baking, and the warm cake is coated again after it comes out of the pan.
- A cinnamon swirl in every slice: A ring of cinnamon sugar bakes through the middle of the vanilla cake.
- Tender, buttery crumb: Real buttermilk keeps this dense, pound-cake-style Bundt soft and moist.
- No fussy frosting: Caramel sauce makes an easy, glossy finish. Chocolate sauce or dulce de leche works too.
- Perfect for fall: Cinnamon, butter, and caramel make this especially good for cool-weather baking, Thanksgiving dessert tables, and holiday gatherings.
What is Churro Cake?
Traditional churros are made from piped dough that is fried until crisp, then rolled in cinnamon sugar while warm. Churro cake borrows those same buttery cinnamon-sugar flavors and turns them into a soft, sliceable dessert.
This version is a from-scratch Bundt cake rather than a fried pastry. It has a golden vanilla cake base, a cinnamon-sugar ribbon through the middle, a buttery cinnamon-sugar crust, and caramel sauce on top.
👩🏻🍳 For the soft, gooey side of cinnamon-sugar baking, try my Easy Homemade Cinnamon Rolls next.
Ingredients You’ll Need
For the Vanilla Bundt Cake:
- Unsalted butter: Melt it, then let it cool for about 10 minutes so it does not scramble the eggs.
- Granulated sugar: Sweetens the cake and helps create its golden crust.
- Eggs: Bring them to room temperature so they blend smoothly into the batter.
- Vanilla extract: One tablespoon gives the simple cake base plenty of vanilla flavor.
- All-purpose flour: Spoon the flour into the measuring cup and level it rather than scooping directly from the bag.
- Baking powder and baking soda: The combination gives the dense batter enough lift.
- Salt: Balances the sweetness.
- Buttermilk: Use real, full-fat cultured buttermilk. It gives the cake its tender crumb and slight tang.
For the Cinnamon Swirl and Coating:
- Granulated sugar and ground cinnamon: Mix them once, then divide the mixture among the pan, the center swirl, and the outside of the cake.
- Melted butter: Brushing the warm cake with butter gives the final cinnamon-sugar coating something to cling to.
- Caramel sauce: Use a thick caramel sauce that can be warmed to drizzling consistency. Dulce de leche or chocolate sauce also works.
How to Make Churro Bundt Cake
1. Prepare the Bundt pan
Generously coat a 10- to 12-cup Bundt pan with baking spray that contains flour, making sure to reach every groove. Add a thin layer of cinnamon sugar and rotate the pan to coat it. This creates the first layer of the churro-like crust.
2. Mix the cake batter
Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Beat the melted butter and sugar together, then mix in the eggs one at a time and add the vanilla. Add the dry ingredients in three additions, alternating with the buttermilk. Mix only until the last streaks of flour disappear.
3. Add the cinnamon swirl
Spread half of the batter in the prepared pan. Sprinkle the cinnamon-sugar filling in a ring over the batter, keeping it about 1/2 inch away from the inner and outer edges of the pan. Top with the remaining batter. Run a thin knife through the filling just once around the pan for a gentle swirl; too much swirling will make the cinnamon disappear into the batter.
4. Bake and cool briefly
Bake at 325°F until the cake is deeply golden and a long wooden pick inserted near the center comes out clean or with a few moist crumbs. Begin checking at 60 minutes; depending on the pan and oven, it may need the full 70 minutes. Let the cake cool in the pan for 10 to 15 minutes before turning it out.
5. Add the second cinnamon-sugar coating
While the cake is still warm, brush the entire outside with melted butter. Sprinkle and gently press the remaining cinnamon sugar over the top and sides. Let the cake cool completely so the caramel does not slide off.
6. Drizzle with caramel
Warm the caramel just until it is pourable, then drizzle it over the cooled cake. Add a final pinch of cinnamon sugar if you would like.
Tips for a Bundt Cake That Releases Cleanly
- Use a 10- to 12-cup Bundt pan; a smaller pan may overflow.
- Baking spray with flour is more dependable than ordinary cooking spray.
- Coat every ridge and the center tube, but do not let puddles of spray collect in the bottom.
- After baking, let the cake rest for 10 to 15 minutes—long enough to firm up, but not so long that the sugar crust hardens to the pan.
- If the cake does not release immediately, gently loosen the top edges and center with a thin silicone spatula before trying again.
Storage and Freezing
Store the cake tightly covered at room temperature for up to 3 days. If the caramel sauce you use requires refrigeration, store the cake in the refrigerator and bring individual slices to room temperature before serving.
🍎 For another make-ahead fall dessert with a tender crumb, try my Applesauce Cake with Maple Icing.
To freeze, skip the caramel drizzle and wrap the whole cooled cake—or individual slices—first in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight, add the caramel, and serve.
Churro Bundt Cake FAQs
Can I make this churro cake ahead of time?
Yes. Bake and coat the cake one day ahead, let it cool completely, and keep it tightly covered at room temperature. Add the caramel shortly before serving for the prettiest finish.
Can I substitute regular milk for the buttermilk?
Real cultured buttermilk is strongly recommended for this recipe. It provides acidity for the baking soda and helps create the tender texture needed in a dense Bundt cake. A milk-and-vinegar substitute will not have quite the same body or flavor.
Can I use dulce de leche instead of caramel sauce?
Absolutely. Warm the dulce de leche gently and stir in a teaspoon or two of milk or cream, if needed, until it is thin enough to drizzle.
Can I use chocolate sauce instead?
Yes. Chocolate and cinnamon are a classic churro pairing, and chocolate sauce is an easy substitute for the caramel.
Why did my Bundt cake stick?
The most common causes are missed spots when greasing the pan, ordinary cooking spray instead of baking spray with flour, or leaving the cake in the pan until the cinnamon-sugar crust hardens. Coat every groove and invert the cake after a 10- to 15-minute rest.
How do I know when the cake is done?
The top should look deeply golden and spring back when lightly touched. A long wooden pick inserted near the center should come out clean or with a few moist crumbs, not wet batter. Start checking at 60 minutes.
Churro Bundt Cake with Cinnamon Swirl
This homemade churro Bundt cake has a buttery vanilla-buttermilk crumb, a cinnamon-sugar swirl through the center, a double cinnamon-sugar coating, and caramel sauce drizzled over the top.
Ingredients
Cinnamon Sugar
- 1 cup (200 g) granulated sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon
Churro Bundt cake
- 1 cup (226 g) unsalted butter, melted and cooled for 10 minutes
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (240 ml) full-fat cultured buttermilk, at room temperature
For Finishing
- 4 tablespoons (57 g) unsalted butter, melted, plus up to 2 tablespoons more as needed
- 1/2 cup thick caramel sauce or dulce de leche, warmed just until pourable
Instructions
- Preheat the oven to 325°F. Generously coat a 10- to 12-cup Bundt pan with baking spray containing flour, reaching every groove and the center tube.
- Make the cinnamon sugar. Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle 2 tablespoons into the prepared pan and rotate the pan to coat it in a thin, even layer. Tap out any loose excess and return it to the bowl.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the melted butter and 2 cups granulated sugar on medium speed for 1 minute. Add the eggs one at a time, mixing well and scraping the bowl after each addition. Mix in the vanilla.
- With the mixer on low, add one-third of the dry ingredients, followed by half of the buttermilk. Repeat, ending with the final third of the dry ingredients. Mix only until combined, then finish folding the batter gently with a rubber spatula.
- Spoon half of the batter into the prepared pan and smooth the top. Measure 1/3 cup of the cinnamon sugar and sprinkle it in an even ring over the batter, keeping it about 1/2 inch away from both edges of the pan.
- Cover with the remaining batter and smooth the top. Run a thin knife through the cinnamon layer once around the pan to create a gentle swirl; do not overmix.
- Bake for 60 to 70 minutes, until the cake is deeply golden and a long wooden pick inserted near the center comes out clean or with a few moist crumbs.
- Cool in the pan on a wire rack for 10 to 15 minutes. Gently loosen the top edges and center tube if needed, then invert the cake onto the rack or a cake plate.
- While the cake is still warm, brush it all over with 4 tablespoons melted butter. Sprinkle and gently press the remaining cinnamon sugar over the top and sides. Use up to 2 additional tablespoons butter anywhere the coating does not adhere.
- Let the cake cool completely, about 45 minutes. Warm the caramel sauce just until pourable and drizzle it over the top before slicing.
Notes
✨ Pan size: Use a pan that holds at least 10 cups. Do not fill a Bundt pan more than about three-quarters full.
✨ Buttermilk: For the closest texture to the original cake, use real cultured buttermilk rather than a milk-and-vinegar substitute.
✨ Flour: For best results, weigh the flour. If using cups, spoon the flour into the measuring cup and level it.
✨ Cinnamon swirl: Keep the filling away from the pan's edges so it stays inside the cake and does not create a weak seam.
✨ Caramel: Thick jarred caramel, homemade caramel, or dulce de leche can be used. Add a small splash of milk or cream if it needs thinning.
✨ Chocolate variation: Replace the caramel with warm chocolate sauce.
✨ Make ahead: Bake and coat the cake one day ahead; add caramel shortly before serving.
✨ Storage: Keep tightly covered at room temperature for up to 3 days, unless the caramel used requires refrigeration.
✨ Freezing: Freeze the cake without caramel for up to 2 months.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 547Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 91mgSodium: 215mgCarbohydrates: 89gFiber: 2gSugar: 52gProtein: 8g
Nutrition varies significantly by caramel brand and by how much of the exterior cinnamon sugar adheres to the cake.
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