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Churro Pound Cake with Dulce de Leche Icing Recipe

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3.9 from 15 reviews

  • Author: Sara
  • Total Time: 2 hours 50 minutes
  • Yield: 16 servings

Description

This Churro Pound Cake is a decadent dessert combining the rich, buttery texture of traditional pound cake with the warm flavors of cinnamon and dulce de leche. Coated in a cinnamon-sugar mixture and drizzled with a luscious dulce de leche glaze, it perfectly mimics the beloved churro flavors in cake form. Ideal for a special occasion or sweet treat, it’s moist, flavorful, and visually stunning.

Ingredients

For the Cake

  • 1 ½ cup unsalted butter (room temperature)
  • 3 cups granulated sugar
  • 6 large eggs (room temperature)
  • 3 cups cake flour (sifted)
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup sour cream (room temperature)
  • 13.4-ounce can dulce de leche (divided)
  • 1 tablespoon vanilla extract

For the Coating

  • ½ cup granulated sugar
  • 1 ½ teaspoon ground cinnamon
  • Pinch kosher salt
  • 3 tablespoons granulated sugar
  • 1 tablespoon boiling hot water

For the Icing

  • Remainder of dulce de leche from above
  • ½ cup powdered sugar (sifted)
  • 2-3 tablespoons milk
  • Pinch kosher salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F and position the rack in the middle. Generously spray a 12-cup Bundt pan with nonstick baking spray or brush with cake release to ensure easy removal.
  2. Cream Butter and Sugar: In the stand mixer bowl with the whisk attachment, beat the room temperature butter and 3 cups granulated sugar on high speed for 3-4 minutes until pale and fluffy, creating a light base.
  3. Add Eggs: Incorporate eggs one at a time, mixing well after each addition and scraping the sides and bottom of the bowl to combine evenly.
  4. Add Dry Ingredients: Lower mixer speed to low and add sifted cake flour, salt, and ground cinnamon in two separate additions. Mix gently to avoid over mixing and maintain cake tenderness.
  5. Warm Dulce de Leche: In a microwave-safe bowl, heat 4 tablespoons of dulce de leche on 50% power for about 1 minute until soft to blend smoothly into the batter.
  6. Combine Wet Ingredients: Add the warmed dulce de leche, sour cream, and vanilla extract to the batter and mix on low until just incorporated. Scrape the bowl to ensure even mixing.
  7. Bake the Cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Let it cool completely for about 1 hour to set the structure.
  9. Make Coating Mixture: In a small bowl, mix ½ cup sugar, 1 ½ teaspoons cinnamon, and a pinch of salt until evenly combined.
  10. Prepare Simple Syrup: Stir together 3 tablespoons sugar and 1 tablespoon boiling water until the sugar dissolves completely to make a syrup for coating.
  11. Brush Cake with Syrup: Brush the simple syrup evenly over the surface of the cooled cake to help the cinnamon sugar adhere.
  12. Apply Cinnamon Sugar Coating: Holding the cake angled over a large bowl, press the cinnamon sugar mixture onto the cake’s surface, reclaiming and reapplying any that falls off to cover evenly. This step may be a bit messy.
  13. Set Coating: Let the coated cake sit for about 10 minutes to allow the cinnamon sugar to set firmly on the cake.
  14. Prepare Dulce de Leche Icing: Heat the remaining dulce de leche in a medium microwave-safe bowl on 50% power in short increments for about 2 minutes until softened but still warm.
  15. Whisk in Powdered Sugar: Sift powdered sugar into the warm dulce de leche and whisk vigorously until smooth and lump-free.
  16. Add Milk and Salt: Gradually whisk in 2-3 tablespoons milk and a pinch of salt until the icing reaches a thick but pourable consistency suitable for drizzling.
  17. Drizzle Icing and Serve: Drizzle the dulce de leche icing over the coated cake. Let it sit for about 10 minutes to set, then slice and serve to enjoy.

Notes

  • Room temperature ingredients (butter, eggs, sour cream) help create a smooth batter with even texture.
  • Do not over mix the batter after adding flour to keep the cake tender and moist.
  • Heating dulce de leche before mixing ensures it blends smoothly without lumps.
  • Applying simple syrup before the cinnamon sugar coating helps the sugar stick well and enhances flavor.
  • Using a Bundt pan provides the classic ring shape and helps with even baking.
  • Allowing the cake to cool completely before applying the icing prevents it from melting and running off.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/churro-pound-cake-with-dulce-de-leche-icing-recipe/