Churro Pound Cake

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This churro pound cake recipe tastes like a churro in cake form! The outside is coated in cinnamon sugar and topped with the best caramel glaze.

Prep Time30

Cook Time1 20

Cool Time1 10

Total Time3

Course: Dessert

Cuisine: American

Servings: servings

Calories: 485kcal

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.

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.

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.

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.