Disgustingly Easy: Angel Cake Churro in Under 15

3 de July de 2025

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Angel Cake Churro—just the name brings back memories of summer nights at the fair, doesn’t it? That warm, sugary smell… mmm! I first came up with this recipe during a crazy snowstorm. Cabin fever had set in, and I was staring at a store-bought angel food cake, wondering how I could give it a fun twist. The result? These easy angel cake churro bites are like little clouds of fried goodness, coated in cinnamon sugar. It’s my signature move to take something classic and make it extra special, and these are perfect for parties or just a quick dessert. The best part? The aroma of warm cinnamon sugar fills your kitchen as they cook. Ready to try it?

Why You’ll Love This Angel Cake Churro Recipe

It tastes like a fairground treat, but it’s ready in minutes—forget waiting in those long lines!
You get that perfect combo: a soft, airy inside with a crisp, cinnamon-sugar coating that’s just irresistible.
It uses just a few simple ingredients you probably already have in your pantry. Talk about easy!
It’s a super fun way to use store-bought angel food cake and turn it into something totally new.
These are perfect for a quick dessert when you need something sweet ASAP, or as a fun party snack that everyone will devour.
Trust me, kids and adults both love them—they’re always a crowd-pleaser.
Plus, it’s a budget-friendly dessert option that won’t break the bank. Win-win!

Ingredients for Angel Cake Churro

1 store-bought angel food cake, cut into 1.5-inch cubes (fresh or day-old works just fine—seriously, don’t sweat it!).
1 cup granulated sugar (this is what gives that lovely sweetness and helps the outside get perfectly browned and crispy).
¼ cup ground cinnamon (this is the heart and soul of the churro flavor, so don’t skimp!).
Vegetable oil for frying (you’ll need enough to fill your pan about 1 inch deep; canola oil is a great substitute if you’re out of vegetable oil).
1 cup powdered sugar (optional, but highly recommended for a sweet, drizzly glaze that takes these over the top!).
1 tablespoon milk (also optional, and just for the glaze; any kind of milk will do—dairy, almond, oat… whatever you have!).

How to Make Angel Cake Churro

Step 1: Cut the angel food cake into 1.5-inch cubes. This ensures they fry evenly and are the perfect bite-sized treat. Don’t worry about being too precise; close enough is good enough!
Step 2: Heat your vegetable oil in a pan over low-medium heat. You want the oil hot enough to sizzle gently when a tiny piece of cake is dropped in, but definitely not smoking! Trust me, burnt oil is no bueno.
Step 3: Fry the cake cubes in batches until they’re golden brown, just a few minutes per side. Turn them gently so they brown evenly. Keep a close eye, because they can go from golden to burnt pretty quickly! Aim for a light golden color—that’s the sweet spot.
Step 4: Drain those little fried clouds on paper towels or a wire rack to remove any excess oil. This step is absolutely critical, folks! Nobody wants soggy angel cake churros.
Step 5: Immediately (and I mean, *immediately*) transfer the warm cubes to a bowl with your cinnamon and sugar mixture. Toss them gently but thoroughly to coat every single side. The warmth helps the cinnamon sugar stick like magic!
Step 6: (Optional, but oh-so-worth-it!) Mix your powdered sugar with milk to make a simple glaze. Drizzle it over the coated cake bites. Let the glaze set just a little bit before serving—it adds extra sweetness and makes them look absolutely irresistible.
Step 7: Serve your Angel Cake Churro warm and enjoy every single bite! They’re best enjoyed fresh, while they’re still warm and the outside is perfectly crisp.

Pro Tips for the Best Angel Cake Churro

Okay, friends, listen up! These little tips are what will take your homemade angel dessert from good to AMAZING. Trust me, I’ve made enough batches to know what works! First, don’t overcrowd the pan when frying – give those little cubes some space! Second, keep the oil temperature consistent – too hot, and they’ll burn; too cool, and they’ll be greasy. And lastly, don’t be shy with the cinnamon sugar! Now, let’s get to some common questions I always get asked:

What’s the secret to perfect Angel Cake Churro?

The real secret? It’s all about the *drainage*. Seriously! Getting rid of that excess oil is key to a crispy, not soggy, bite. Use a wire rack if you have one; it lets the air circulate and keeps the bottoms from getting soggy. Trust me on this one!

Can I make Angel Cake Churro ahead of time?

Well, technically, you *can*, but I wouldn’t recommend frying them ahead of time. They’re truly best served immediately. However, you can cut the angel food cake into cubes and mix your cinnamon sugar ahead of time to save a few minutes when that craving hits!

How do I avoid common mistakes with Angel Cake Churro?

The biggest mistake I see is burning the outside before the inside is warmed through. Keep that heat at low-medium, and be patient! Also, make sure your oil is hot *before* you start frying – otherwise, you’ll end up with greasy, sad little cubes. Nobody wants that!

Best Ways to Serve Angel Cake Churro

These little bites of heaven are incredibly versatile! For a simple treat, pile them high on a plate and dust with a little extra cinnamon sugar. They’re amazing with a cup of coffee or a scoop of vanilla ice cream for an easy dessert after dinner. I also love serving these warm, cinnamon-y angel food cake churro bites as a fun brunch addition – they’re always a hit! Whether it’s a casual get-together or a sweet craving, these are guaranteed to bring smiles. Trust me, these homemade angel food cake desserts disappear fast!

Angel Cake Churro - detail 2

Nutrition Facts for Angel Cake Churro

Alright, let’s talk numbers! Here’s a rough estimate of what you’re looking at per serving of these delightful angel cake churro treats:

Calories: 250
Sugar: 30g
Sodium: 50mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keep in mind, this is an estimate and may vary slightly depending on the exact ingredients you use and how heavy-handed you are with that delicious cinnamon sugar!

How to Store and Reheat Angel Cake Churro

Okay, so you’ve somehow managed to not devour every single one of these angel cake churro bites immediately? Impressive! To keep them as fresh as possible, let them cool completely before storing. Then, pop them into an airtight container – a plastic container or even a zip-top bag works great. They’ll keep at room temperature for a day or two, but honestly, they’re best enjoyed fresh. If you want to store them longer, you *can* freeze them for up to a month, but be warned: the texture will change a bit. To reheat, I recommend a quick zap in the microwave (about 15-20 seconds) or a few minutes in a preheated oven at 350°F (175°C) to crisp them up again. Just watch them closely so they don’t burn!

Frequently Asked Questions About Angel Cake Churro

Got questions about making these irresistible angel cake churro treats? I’ve got answers! Here are a few of the most common questions I get asked, along with all my best tips and tricks:

Can I use something other than vegetable oil for frying?

Absolutely! While I typically use vegetable oil because it’s neutral in flavor and readily available, canola oil is a fantastic substitute. Peanut oil also works well and adds a subtle nutty flavor, but be mindful of allergies. Avoid olive oil, as its lower smoke point isn’t ideal for frying. What’s the best oil for getting that perfect golden crisp?

Can I bake these instead of frying them?

While frying gives you that classic churro texture, you *can* bake these for a lighter option. Toss the angel food cake cubes with a little melted butter before coating them in cinnamon sugar, then bake at 350°F (175°C) for about 10-12 minutes, flipping halfway through. They won’t be *quite* the same, but still delicious! Will baked churro angel food cake still be as good?

My cinnamon sugar isn’t sticking! What am I doing wrong?

The key is to toss the cake cubes in the cinnamon sugar *immediately* after they come out of the oil, while they’re still warm and slightly damp. This helps the sugar adhere beautifully. If they’ve cooled down too much, you can lightly brush them with melted butter or a little bit of the frying oil to help the cinnamon sugar stick. What’s the trick to getting the cinnamon sugar to stay put?

How do I make these gluten-free?

This is a tricky one, as traditional angel food cake isn’t gluten-free. However, you can sometimes find gluten-free angel food cake mixes or pre-made cakes at specialty stores. If you use a gluten-free angel food cake, the rest of the recipe will naturally be gluten-free! Just be sure to check the ingredients list to be 100% certain. Can I easily adapt this to a gluten-free angel cake dessert?

Variations of Angel Cake Churro You Can Try

Want to mix things up a bit? Here are a few fun variations on these already amazing angel cake churros!

Air Fryer Version: For a lighter twist, skip the frying altogether and air fry these little guys! Just toss the angel food cake cubes with a tiny bit of melted butter, then air fry at 375°F (190°C) for about 5-7 minutes, or until golden brown. Then, toss in cinnamon sugar as usual.
Chocolate Dipped: Melt some dark or milk chocolate and dip half of each homemade angel dessert into the chocolate. Let it set for a decadent treat! You could even sprinkle some sea salt on top for extra flavor.
Lemon Zest: Add a teaspoon of lemon zest to your cinnamon sugar mixture for a bright, citrusy twist that complements the airy angel food cake perfectly. This is especially good in the springtime!
Spiced: Feeling adventurous? Add a pinch of nutmeg or cardamom to your cinnamon sugar for a warmer, more complex flavor profile. It’s like a cozy hug in every bite of this angel food cake churro!