If you have a sweet tooth that craves the comforting flavors of cinnamon and caramel, then you are absolutely going to adore this Churro Pound Cake with Dulce de Leche Icing Recipe. Imagine the dense, buttery richness of a classic pound cake elevated by a generous coating of cinnamon sugar, capturing that signature churro crunch, all crowned with a luscious, velvety dulce de leche icing. It’s the kind of dessert that feels like a warm hug, perfect for sharing with friends or indulging on your own. Ready to bring a little slice of heaven into your kitchen? Let’s dive right in.

Ingredients You’ll Need

A round stainless steel bowl sits on a white marbled surface, containing three separate layers of ingredients. At the bottom is a light beige batter with a creamy, thick texture covering the bowl's base. On the left side, there is a large dollop of smooth, white cream with soft peaks. On the right side, there is a shiny, dark caramel-brown sauce with a thick, sticky surface. The three layers remain unmixed, showing a clear contrast in colors and textures. photo taken with an iphone --ar 4:5 --v 7

Sometimes the simplest ingredients make the most unforgettable desserts, and this recipe is proof. Each component plays a crucial role in building layers of flavor and texture that make this cake truly special.

Unsalted butter (1 ½ cup): Using room temperature butter ensures a smooth, creamy batter and rich flavor.
Granulated sugar (3 cups): This adds sweetness and helps create a tender crumb in the cake.
Large eggs (6): They provide structure and hold the cake together beautifully.
Cake flour (3 cups, sifted): Lighter than all-purpose flour, it guarantees a delicate, tender crumb.
Ground cinnamon (1 ½ teaspoon): Vital for that warm churro flavor that permeates every bite.
Kosher salt (1 teaspoon): Just enough to balance sweetness and enhance all the other flavors.
Sour cream (1 cup): Adds moisture and a subtle tang to keep the cake irresistibly soft.
Dulce de leche (13.4-ounce can, divided): The star ingredient in both the batter and the icing, delivering caramel richness.
Vanilla extract (1 tablespoon): Rounds out the flavors with its warm, fragrant notes.
Granulated sugar (½ cup + 3 tablespoons, divided): Used for the signature cinnamon-sugar coating on the outside.
Ground cinnamon (1 ½ teaspoon for coating): Mixed with sugar to mimic the churro’s classic exterior.
Pinch kosher salt (for coating and icing): Enhances the overall flavor balance.
Boiling hot water (1 tablespoon): Helps dissolve sugar to create the perfect glaze base for coating.
Powdered sugar (½ cup, sifted): Essential for smooth, silky icing texture.
Milk (2-3 tablespoons): Adjusts the icing consistency to just right for drizzling.

How to Make Churro Pound Cake with Dulce de Leche Icing Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 325°F and place the rack in the middle position. Make sure to generously spray or grease a 12-cup Bundt pan so your pound cake releases perfectly once baked—this little step ensures a flawless presentation.

Step 2: Cream Butter and Sugar

In your stand mixer fitted with a whisk, blend the butter and sugar on high speed for 3 to 4 minutes until the mixture turns pale and fluffy. This creaming process is key to achieving that lovely cake texture, as it traps air for a light feel despite the pound cake’s richness.

Step 3: Incorporate Eggs

Add the eggs one at a time, beating well after each addition. Don’t forget to scrape down the sides and bottom of your bowl to keep everything evenly mixed. This step builds the structure for your cake, so patience is rewarded here.

Step 4: Mix Dry Ingredients

Reduce the mixer speed to low and gently add the sifted cake flour, kosher salt, and cinnamon in two separate additions. Mixing on low minimizes gluten development, ensuring your pound cake remains tender and soft.

Step 5: Add Dulce de Leche, Sour Cream, and Vanilla

Spoon 4 tablespoons of dulce de leche into a small bowl and warm it in the microwave at 50% power for about 1 minute until it softens. Add the softened dulce de leche, sour cream, and vanilla extract to the batter and mix gently on low just until combined. Give your bowl a good scrape to incorporate all that creamy goodness evenly.

Step 6: Bake the Cake

Pour your luscious batter into the prepared Bundt pan. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The cake will emerge with a golden exterior perfectly set for the next delicious phase.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then invert it carefully onto a serving plate. Let the cake cool completely for about an hour before moving on—this extra patience helps the flavors to settle and makes applying the coating a breeze.

Step 8: Prepare the Cinnamon Sugar Coating

Whisk together the ½ cup granulated sugar, 1 ½ teaspoon ground cinnamon, and a pinch of kosher salt in a bowl. Separately, dissolve 3 tablespoons sugar in 1 tablespoon boiling water to make a simple syrup which you will brush over the cake’s surface. This syrup helps the cinnamon sugar stick and creates that familiar churro crunch.

Step 9: Apply Coating

Holding the cake at a slight angle over a large bowl, press the cinnamon sugar mixture onto the syrup-coated cake. Don’t worry about a little mess—just gather any fallen sugar from the bowl and reapply to cover all sides evenly. After this, let the cake rest for 10 minutes so the coating can set properly.

Step 10: Make the Dulce de Leche Icing

Warm the remaining dulce de leche in the microwave at 50% power in two-minute increments until softened. Whisk in the sifted powdered sugar until the mixture is smooth, then add 2 to 3 tablespoons of milk until you reach a thick but pourable consistency. Drizzle this divine icing over the cooled cake and let it rest for about 10 minutes before slicing.

How to Serve Churro Pound Cake with Dulce de Leche Icing Recipe

A single bundt cake with a rich golden brown color sits on a black wire cooling rack, placed over a white marbled surface. The cake has a smooth texture with defined, curved ridges radiating from the hole in the center, forming a symmetrical flower-like shape. There are no additional toppings or decorations on the cake, highlighting its simple yet elegant form. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Feel free to sprinkle some extra cinnamon sugar or chopped toasted pecans on top to add an inviting crunch and visual appeal. A dollop of whipped cream or a handful of fresh berries brightens each bite, balancing the sweetness beautifully.

Side Dishes

Pair your churro pound cake with a rich espresso, creamy hot chocolate, or even a scoop of cinnamon ice cream for a dessert experience that’s both cozy and indulgent. These combos elevate the cake to a celebration of all things sweet and comforting.

Creative Ways to Present

For special occasions, slice the cake into thick wedges and serve on elegant plates drizzled with extra dulce de leche or caramel sauce. You could even turn it into individual mini trifle cups layered with whipped cream and fruit crumbs for a fun twist that’ll impress any crowd.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. This keeps the cake moist while preserving the cinnamon sugar coating’s pleasant crunch.

Freezing

This cake freezes wonderfully. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to two months. When ready, thaw overnight in the refrigerator before serving for the best texture.

Reheating

If you like your cake slightly warm, reheat slices gently in a microwave for 10 to 15 seconds. This warms the dulce de leche icing and restores that fresh-baked softness without melting the coating too much.

FAQs

Can I use all-purpose flour instead of cake flour?

While cake flour is preferred for its lighter texture, you can substitute all-purpose flour by removing about 2 tablespoons per cup and replacing with cornstarch to mimic cake flour’s tenderness.

Is dulce de leche hard to find?

Dulce de leche is usually available in the international or Latin section of most grocery stores. You can also find canned or jarred versions online, or make your own at home by slow-cooking sweetened condensed milk.

Can I make this cake gluten-free?

For a gluten-free version, try using a carefully measured gluten-free cake flour blend, but results may vary. The cinnamon sugar coating and dulce de leche icing will still deliver wonderful flavors.

How long does the cinnamon sugar coating stay crisp?

The coating maintains its delightful crunch best on the first day but will soften slightly after that due to moisture in the cake and icing. For the crunchiest experience, enjoy fresh or re-crisp briefly in the oven.

Can I double the recipe for a larger crowd?

Absolutely! Just double the ingredient quantities and bake in two pans, adjusting baking time accordingly. Make sure your Bundt pans aren’t overfilled to maintain even baking.

Final Thoughts

This Churro Pound Cake with Dulce de Leche Icing Recipe is a real game changer in the dessert world—comforting, rich, and bursting with flavors that remind you of your favorite treats with a homemade twist. There’s something truly special about sharing a cake that combines nostalgic churro goodness with the decadence of a pound cake. So roll up your sleeves, gather those ingredients, and treat yourself and your loved ones to a slice of this delicious happiness. You’ll be glad you did!