Dulce de Leche Churro Bundt Cake

Cinco de Mayo is a good excuse to eat delicious Mexican food. Today, I’m making burrito bowls and for dessert I want to introduce you to this cake that is perfect for a day like today or for whenever you want to indulge yourself with cake and a big cup of coffee or tea.

Churros are delicious treats covered with cinnamon-sugar coating. Sometimes, you can find them with different fillings like dulce de leche, pastry cream or chocolate. My favorite is the dulce de leche for sure.

This cake has dulce de leche flavor and it is coated with a mixture of white sugar, light brown sugar and cinnamon. Each bite will remind you of churros for sure. If you want to watch how I made this Bundt cake, visit me on Instagram so you can watch my Reel @pastry_tales

Let’s start with the recipe! Happy Cinco de Mayo!

Yield one Bundt cake pan


For the dulce de leche cake

2 and 1/4 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 cup unsalted butter at room temperature

3/4 cup light brown sugar

4 large eggs at room temperature

1 and 1/2 teaspoons vanilla extract

1 can dulce de leche (about 13-14 oz)

1 cup milk. You can use any kind of milk you prefer. I used lactose-free low fat milk

For the churro coating

1/4 cup unsalted butter, melted and cooled

1/4 cup granulated sugar

2 tablespoons light brown sugar

1 tablespoon of ground cinnamon


For the dulce de leche cake

Preheat your oven to 350 F.

Preparing the Bundt cake pan

When you make a Bundt, you want to make sure that it releases from the pan fast and easy without leaving any chunks of cake stuck to the pan. This is why you ALWAYS have to butter and flour your pan sides and bottom. Use a kitchen brush and using softened butter, grease every corner of the pan, do not miss any spot. Finally, dust your pan with some flour but get rid of any excess.

1.- In a bowl sift flour and baking powder. Set aside.

2.- In another bowl and using an electric mixer, beat your butter for about 2 minutes in medium-high speed. Then, add sugar and keep mixing for another 2 minutes until light and fluffy.

3.- Add in eggs one by one mixing well after each addition. Add in vanilla extract, keep mixing in medium-high speed. Add in dulce de leche and keep mixing.

4.- Finally add the dry ingredients with the milk. You will do this process in parts and you will mix in low speed.. First, 1/3 of the dry ingredients, then 1/2  milk. Another /1/3 dry ingredients, mix and then the other half of the milk. Add in the last third of the dry ingredients and mix for about 1 minute in low speed until everything is well combined. The batter will look a bit curdle but that is totally fine.

5.- Pour your cake batter into your prepared cake pan.

6.- Bake for about 45-50 minutes or until a toothpick comes out clean. Some ovens might take longer. Remember that gas and electric ovens work different.

7.-Take the cake out of the oven and let it cool inside the pan JUST FOR 30 MINUTES because we will be inverting it over a cooling rack while it is still hot. This is a trick for Bundt cakes, otherwise it can stick to the pan.

Let the cake cool completely.

For the churro coating

1.- In a small bowl mix granulated sugar, light brown sugar and cinnamon. Set aside.

2.- Place your cooled cake on top of a cake plate.

3.- Using a pastry brush, carefully cover the whole cake with the melted butter. Then, sprinkle some of your cinnamon-sugar mixture all around the cake. You can use your hands too. I recommend that you put some foil under the cake because this can get a bit messy and we don’t want the sugar to go to the floor.

4.- Cut and serve!