Churro Bundt Cake
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  • 3 cups cake flour
  • 11/2 teaspoon baking soda
  • 11 teaspoon ground cinnamon
  • 11 cup (2 sticks) salted butter, softened to room temperature
  • 13 cups granulated sugar
  • 16 large eggs
  • 13 teaspoons vanilla extract
  • 11 cup sour cream
  • 1 Topping:
  • 11/2 cup granulated sugar
  • 12 teaspoons ground cinnamon
  • 16 Tablespoons salted butter, meltedPreheat oven to 350. Thoroughly spray a 10 - 12 cup Bundt pan with baking spray (the kind with flour added); set aside.
  • 1 In a large bowl, combine flour, baking soda, and cinnamon; set aside.
  • 1 In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy, 5 minutes. With the mixer on medium, add the eggs, one at a time, scraping the sides of the bowl after each. Mix in the vanilla.
  • 1 With the mixer on medium-low, add 1/3 of the flour mixture. Once it's mixed in, add 1/2 of the sour cream. Repeat, scraping sides of the bowl as needed, ending with flour. Give the bowl a good stir with a wooden spoon, scraping from the bottom and making sure everything is folded in. Pour batter into prepared pan, smoothing the top so it's even. Bake for roughly one hour, or until a knife inserted in the center comes out clean.
  • 1 Place the pan on a cooling rack and let cool for about 20 minutes. Carefully turn out onto rack to finish cooling. As cake cools, combine sugar and cinnamon in a small bowl. Brush the cake with the melted butter, and rub the cinnamon sugar all over the surface of the cake.



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