Churros are good, but a churro pound cake? That’s a whole other level, boos. Y’all know I’ll turn just about anything into a pound cake, and this one had to happen. I take my sour cream pound cake batter, swirl in dulce de leche, and bake it up golden. Then I brush it with syrup, roll it in cinnamon sugar for that classic churro crunch, and top it with a bomb dulce de leche glaze. Churros at home without the fryer. Get into it!
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How To Make Churro Pound Cake
Mix and Bake the Cake
Step 1: Cream the butter and sugar in a stand mixer with the whisk attachment until pale and fluffy. Add the eggs one at a time, mixing well and scraping the bowl as needed.
Step 2: Reduce the mixer speed to low and add flour, salt, and cinnamon in two additions. Be careful not to overmix.
Step 3: Microwave the dulce de leche until softened, then add it to the batter with sour cream and vanilla. Mix on low just until combined, scraping the bowl to make sure everything is evenly blended.
Step 4: Pour the batter into the prepared Bundt pan. Spread it out evenly.
PRO TIP: You can find dulce de leche in small cans in the baking or Mexican aisle of your grocery store. My favorite brand is Nestlé La Lechera.
Step 5: Bake until an inserted toothpick comes out mostly clean with a few moist crumbs.
Step 6: Remove the cake from the oven and cool in the pan. Then invert the cake onto a serving plate and allow it to cool completely.
Coat It
Step 7: Add the sugar and water and stir together until the sugar has dissolved. Brush the simple syrup on the surface of the cake.
Step 8: Mix the sugar, cinnamon, and salt in a small bowl. Hold the cake at a slight angle over a large bowl and press the cinnamon sugar onto the surface, reusing any that falls to cover bare spots. Let the coating set before serving.
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Glaze It Up!
Step 9: Warm the remaining dulce de leche in the microwave until softened, then whisk in the sifted powdered sugar until smooth. Whisk in the milk last, adjusting for a thick but pourable consistency.
Step 10: Drizzle over the cooled and coated cake and let sit, then slice and serve.
Churro Pound Cake
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Ingredients
For the Cake
- 1 ½ cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour sifted
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup sour cream room temperature
- 13.4- ounce can dulce de leche divided
- 1 tablespoon vanilla extract
For the Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- Pinch kosher salt
- 3 tablespoons granulated sugar
- 1 tablespoon boiling hot water
For the Dulce de Leche Icing
- Remainder of dulce de leche from above
- ½ cup powdered sugar sifted
- 2-3 tablespoons milk
- Pinch kosher salt
Instructions
For the Cake
- Preheat your oven to 325°F and place the rack in the middle position. Prepare a 12-cup Bundt pan by generously spraying the inside with nonstick baking spray or brush generously with my Homemade Cake Release.
- In the bowl of your stand mixer fitted with a whisk attachment, add butter and sugar and mix on high for 3-4 minutes, until pale and fluffy.
- Next, add eggs one at a time, combining well after each addition, and scraping down the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low and add flour, salt, and cinnamon in two additions. Be careful not to over mix.
- Add 4 tablespoons dulce de leche to a small microwave-safe bowl and heat it in the microwave on 50% power for about 1 minute, until softened.
- Add the softened dulce de leche, sour cream and vanilla to the batter and mix on low until just combined. Make sure to scrape the bottom and sides of the bowl so everything is evenly mixed.
- Pour the batter into the prepared pan and bake for 1 hour 20 minutes or until an inserted toothpick comes out mostly clean with a few moist crumbs.
- Remove the cake from the oven and cool in the pan for 10 minutes. Then invert the cake onto a serving plate and allow it to cool completely, about 1 hour.
For the Coating
- Mix the sugar, cinnamon, and salt in a small bowl until evenly combined.
- Add the sugar and water and stir together until the sugar has dissolved. Brush the simple syrup on the surface of the cake.
- Place a large bowl in a clean sink. Holding the cake at a slight angle, press the cinnamon sugar mixture onto the surface of the cake. You can take the mixture that falls into the bowl and press it into the cake to cover any missing spots. (This will get a little messy.)
- Let sit for about 10 minutes for the coating to set.
For the Icing
- Add the remaining dulce de leche to a medium microwave-safe bowl and heat on 50% power for 2 minutes in short increments until slightly warm and softened.
- Whisk in the sifted powdered sugar until smooth, making sure there are no lumps.
- Lastly, whisk in the milk for a thick, but pourable consistency. Drizzle over the cooled and coated cake and let sit for about 10 minutes, then slice and serve.
Notes
How to Store
- Room Temp: Keep the cake covered in an airtight container on the counter for up to 3 days.
- Fridge: If you want it to last longer, refrigerate it for up to a week. Just slide some parchment paper between the dulce de leche drizzle and the lid so it doesn’t glue itself on.
- Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. If you’re freezing the whole cake, don’t forget that parchment paper trick under the lid so the drizzle doesn’t stick. Thaw in the fridge overnight before serving.
Nutrition
Recipe Tips
- Spray your Bundt pan well right before adding the batter. Or use my homemade cake release! It never fails, y’all.
- Tap the pan on the counter. That way, the batter settles into all the grooves and any air bubbles pop.
- Don’t overmix once the dry ingredients go in. This is VERY important, boos. That’s how you keep your churro Bundt cake tender.
- Add your own toppings! A scoop of vanilla ice cream is always good, or swap the dulce de leche glaze for chocolate ganache. In Madrid, churros are served with thick hot chocolate, so chocolate is always welcome.
Recipe Help
You can make your own with a can of sweetened condensed milk. Peel off the label, place the can in a large pot of water, bring it to a boil, then simmer for 2 to 3 hours depending on how dark you want it. Let it cool before opening, and you’ve got the perfect base for this dulce de leche Bundt cake!
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