Churro Frosted Bundt Cake

OH MY GOODNESS. I am not one to go nuts over sweets but this cake is to die for. Entire cake is covered in butter, cinnamon, and sugar… May I say more? Dip this slice of heaven in a hot cup of coffee and you have a balanced breakfast. The recipe for the cake is a basic bundt cake recipe I learned from my grandmother years ago, and the churro part came from my obsession with Disneyland churros. You all know how good those are….

Ingredients for Cake:

  • 3 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup or 2 stick of salted butter (softened)
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 teaspoons of vanilla extract
  • 1 cup of sour cream (secret ingredient)

Ingredients for Churro Topping:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 6 tablespoons salted butter, melted

Ingredients for Frosting Drizzle:

  • 1 cup powdered sugar
  • 2-3 tablespoons of heavy cream


  1. Preheat oven to 350 degrees and spray a Bundt pan with baking spray (lightly flour too)
  2. In a large bowl combine flour, baking soda, and cinnamon, set aside
  3. In the bowl of your stand mixer, cream together butter and sugar on medium speed for 5 minutes until light and fluffy
  4. Add eggs into mixer one at a time
  5. Add in vanilla extract
  6. Put mixer on medium-low and at 1/3 of the flour mixture
  7. Add 1/2 of the sour cream
  8. Repeat until all of the flour mixture and sour cream is mixed in (be sure to scrape sides of bowl)
  9. Pour batter into Bundt pan and smooth top so it’s even
  10. Bake for about 60 minutes until a toothpick or knife comes out clean
  11. Take out of oven and place pan on cooling rack for about 20 minutes
  12. Turn out cake on rack carefully, and finish cooling completely
  13. Brush cake with melted butter and rub the cinnamon and sugar mixture all over entire cake
  14. Drizzle frosting with spoon over cake



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