Bundt Cake With Churros

Savor the charm of this magnificent Churro Bundt Cake—a visual treat as well as a mouthwatering culinary experience! Don’t worry if you can’t decide between the comfort of cake and the attraction of churros! The finest of both worlds are combined in this Churro Bundt Cake. Every mouthful delivers a delightful crunch thanks to a covering of cinnamon sugar encasing a rich cinnamon interior. This cake is a dessert lover’s dream come true, enhanced by a rich chocolate sauce drizzle.

Made using the Nordic Ware Procast Classic Bavaria Bundt Pan, this cake will wow your guests with its captivating geometric designs! With its non-stick coating, the cast aluminum pan guarantees even baking and easy food release. This dessert will entice your senses whether it’s served at an elegant tea party or as a lovely afternoon pick-me-up after work.

Bundt Cake with Churros

25 minutes for preparation; 1 hour and 20 minutes for cooking

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


  1. Regarding the cake batter:
  2. Turn the oven on to 180°C, or 350°F.
  3. Beat softened butter, 1¼ cups (250 grams) granulated sugar, and ¼ cup (55 grams) brown sugar at medium speed in the bowl of a stand mixer fitted with the paddle attachment until frothy, 3 to 4 minutes, scraping down the sides of the bowls occasionally. One at a time, add the eggs and egg yolk, beating well after each addition. (The mixture could appear a little curdled, but it will come together.)
  4. Mix the flour, baking soda, baking powder, and salt in a medium-sized basin. Mix the yogurt, milk, and vanilla in a small dish. Using the mixer set to low speed, gradually add the flour combination to the butter mixture, starting and ending with the flour mixture. Beat just until incorporated after each addition. Next, add the yogurt mixture. (Thick batter will result.) Combine 1½ teaspoons (3 grams) of cinnamon and ½ cup (110 grams) brown sugar in a small dish. Put aside.
  5. Coat a Nordic Ware Bavaria Bundt pan in flour and baking spray. Any extra spray should be distributed throughout the pan using a pastry brush; dab the brush with a paper towel if necessary. (This makes it easier for the batter to fill the grooves in the pan, which sharpens the pattern after baking.)
  6. Transfer 1/4 of the batter (1¼ cups, or approximately 345 grams) into the pan that has been ready. To distribute the batter into the grooves and pop any air bubbles, tap the pan on the counter a few times. Once again, use one-fourth of the batter.
  7. Keeping a quarter of an inch from the pan’s sides, spoon the brown sugar-cinnamon mixture in a ring over the batter in the pan. The covering of brown sugar and cinnamon will be thick. Over the combination of brown sugar and cinnamon, spoon the remaining batter. Smooth the top and press the batter into the pan’s sides using a tiny offset spatula.
  8. Bake for 50 to 55 minutes, or until a wooden pick inserted close to the center comes out clean. Give the pan ten minutes to cool. A little offset spatulas can be used to loosen the cake from the center of the pan. Turn the cake pan upside down and set it on a wire rack set over a baking sheet with a rim. Leave it there for ten minutes. Take the cake out of the pan and allow it to cool fully.
  9. Combine the leftover ¼ cup (50 grams) of granulated sugar, 2 tablespoons (28 grams) of brown sugar, and 1 teaspoon (2 grams) of cinnamon in a small dish. After brushing the cake with melted butter, evenly distribute the sugar mixture and gently press to bind. Accompany with
  10. Regarding the Mexican Chocolate Sauce:
  11. Cream and butter should be heated in a medium saucepan over medium-low heat until the butter melts.
  12. Add the sugar and heat for 6 to 8 minutes, stirring often, until the sugar is mostly dissolved.
  13. Stir in the cocoa, corn syrup, cinnamon, salt, and red pepper. Cook, stirring continuously, for two to three minutes, or until smooth and thoroughly blended.
  14. Add chocolate and stir until melted. Take off the heat and mix in the Kahlúa. Warm up and serve. Store leftovers in the refrigerator.
  15. To reheat, reheat in the microwave on high for ten seconds at a time, stirring in between, until smooth and melted.

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