Mini Churro Bundt Cakes with Chocolate Drizzle is a delightful twist on the classic churro, transforming the beloved cinnamon-sugar treat into individual moist cakes perfect for any occasion. Inspired by traditional Spanish and Latin American churros—long, fried dough pastries coated in cinnamon sugar—this recipe brings that nostalgic flavor into a tender, baked form topped with a rich chocolate drizzle that adds a luscious contrast. Churros have a rich history rooted in Spanish culture, originally believed to have been inspired by Chinese fried dough sticks and popularized throughout Spain and Latin America as a beloved street food and breakfast snack. Over time, churros have been adapted into numerous creative desserts worldwide, and this mini bundt cake version offers a modern, approachable way to enjoy their iconic taste without the frying, making it accessible and convenient. The ingredient list features staple baking essentials including all-purpose flour, sugar, baking powder, eggs, milk, and butter, enhanced with ground cinnamon for that unmistakable churro warmth, and finished with a drizzle of melted chocolate for added decadence. Step-by-step, the process involves preparing a cinnamon-infused batter, carefully portioning it into mini bundt molds, and baking until golden and fluffy. Once cooled, each mini cake is generously coated with cinnamon sugar to mimic the classic churro crust before being elegantly drizzled with silky chocolate. For the perfect outcome, ensure your ingredients are at room temperature to create a smooth batter, evenly distribute the cinnamon sugar coating for balanced sweetness, and allow the cakes to cool completely before adding the chocolate drizzle to prevent melting. Variations can include adding a hint of vanilla extract or nutmeg to the batter, experimenting with dark or white chocolate for the drizzle, or even incorporating a dulce de leche filling for extra indulgence. For those mindful of health considerations, this recipe offers a baked alternative to fried churros, reducing oil and fat content while still delivering satisfying flavor, and using portion-controlled mini cakes helps with moderation. Nutritional value varies depending on specific ingredients, but overall, the cake provides a balanced treat combining carbs, fats, and protein. Frequently asked questions include how to store the cakes—best kept in an airtight container at room temperature for up to three days or frozen for longer storage—and tips on reheating to maintain freshness. This Mini Churro Bundt Cake with Chocolate Drizzle captures the spirit of traditional churros in a fun, bite-sized form with the added richness of chocolate, making it a perfect dessert for sharing or indulging anytime.
Mini Churro Bundt Cakes with Chocolate Drizzle
Ingredients
Churro Cake Batter:
- 2¾ cups 344 g all-purpose flour, plus extra for dusting the pan
- 1 tablespoon 22 g baking powder
- 1 teaspoon 3 g ground cinnamon
- 1 teaspoon 7 g table salt
- 1 cup 227 g unsalted butter, softened and at room temperature, plus more for greasing the pan
- 1 cup 200 g granulated sugar
- ¾ cup 150 g packed light brown sugar
- 1 tablespoon 15 ml vanilla extract
- 4 large eggs 200 g, room temperature
- 2 egg yolks 33 g from two large eggs, room temperature
- ½ cup 143 g whole milk or plain Greek yogurt
- ¾ cup 19 ml buttermilk, preferably whole
Churro Cake Topping:
- ¼ cup 50 g granulated sugar
- 1 teaspoon 3 g ground cinnamon
- 2 tablespoons 28 g unsalted butter, melted
- Dulce de leche sauce amount to drizzle over the top as desired
Instructions
- Preheat your oven to 350°F (177°C). Grease a 10-cup Bundt pan thoroughly with butter, making sure to coat all the crevices, then dust it with flour and tap out any excess. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt; set aside. (2¾ cups (344 g) all-purpose flour, 1 tbsp. (22 g) baking powder, 1 tsp. (7 g) table salt, 1 tsp. (3 g) ground cinnamon) In a stand mixer bowl or using a hand mixer, beat the butter, granulated sugar, light brown sugar, and vanilla extract on medium speed until light and fluffy, about 3 minutes. Add the whole eggs one at a time, then beat in the egg yolks. Scrape down the sides of the bowl and mix in the Greek yogurt until fully combined. (1 cup (227 g) unsalted butter, 1 cup (200 g) granulated sugar, ¾ cup (150 g) light brown sugar, 1 tbsp. (15 ml) vanilla extract, 4 large eggs (200 g), room temperature, 2 egg yolks (33 g) from two large eggs, room temperature, ½ cup (143 g) whole milk/plain Greek yogurt) Lower the mixer speed to low and alternately add the flour mixture in three parts, alternating with the buttermilk, mixing just until incorporated—avoid overmixing. (¾ cup (19 ml) whole buttermilk if available) Spoon the batter evenly into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter several times to release any large air bubbles. Bake for 55 minutes or until a wooden skewer inserted into the center comes out clean. Remove the cake from the oven and let it rest in the pan on a cooling rack for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto the rack and remove the pan. Let the cake cool completely.
Topping:
- In a small bowl, mix the granulated sugar and cinnamon together. Working in sections, brush the top of the cooled cake with melted butter, then hold the cake over the bowl and sprinkle the cinnamon sugar evenly across the top, pressing gently so it sticks. (¼ cup (50 g) granulated sugar, 1 tsp. (3 g) ground cinnamon, 2 tbsp. (28 g) unsalted butter, melted) Drizzle the dulce de leche sauce over the cake to your preference. Serve alongside ice cream if desired.