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Nothing Bundt Cakes Churro Dulce de Leche Bundtlet

Updated: Mar 28


My new corporate masters have cracked the whip and I’m ashamed to admit it, but I kind of liked it. This is mostly because I’m a deviant with a fondness for whips (I blame Sofia from Battle Arena Toshinden; video games really can affect teenaged minds) but it could also be my latest assignment. Churro Dulce de Leche bundt cake from Nothing Bundt Cakes. Available from 9/25/23 to 10/8/23 and honestly, they’ll probably bring it back in the future.



Now, I would like to assume that all my readers are well educated, well-traveled, international people of wit and culture (with monocles) that know what all those words mean, I just can’t be certain. So, on the off chance you are living in a remote village somewhere and are hearing my words because someone smuggled a printout of my review to your nightly varmint pickin’ and the village egghead is reading it to you, I’ll go ahead and explain.



Churros are fried dough treat originally from the Iberian Peninsula, but popular throughout the Latin World, that commonly gets extruded into a star shape before frying. It is then typically, but not always, coated in cinnamon and sugar. It frequently gets compared to the American doughnut, but it has a much crispier outer layer and a much chewier interior.


Dulce de Leche, literally translated as Sweet [made] of Milk, has a more disputed history, with many countries claiming it as their own. However, since I’m massively biased in favor of my birthplace, I’m going to claim it for Argentina and everyone else can taste my bolas de fraile. Oh, relax, it’s a pastry. A pastry called Friar’s Balls. Probably shouldn’t have relaxed, that’s on me. Dulce de leche was definitely (possibly) invented sometime in the early 19th century by the maid (who never seems to get named) of an Argentine politician named Juan Manuel de Rosas who supposedly left some milk and sugar boiling for too long and was pleasantly surprised by the sweet brown sauce.



Now that I’ve stuffed you all with facts (and opinions), I’ll get to the review. Unless anyone wants me to keep rambling? I’ve got more material. No? Ok. Let me start by saying it is tasty. The cake is pleasantly cinnamon, the dulce de leche is good (if not in the quantity one would desire) and the cream cheese frosting is delightfully coated in cinnamon and coarse sugar that gives it an excellent crunch and mouth feel.


However, there is a but. A but that might even give the legendary knight of the realm, Sir Mix-a-Lot, a pause. There is more to churros than cinnamon and sugar. As I mentioned earlier churros have a crunchy exterior and a chewy center, this is more vital than even I had thought. It’s what separates the churro men from the cinnamon roll boys. If there is a slash fiction of this, keep that to yourself. Nothing Bundt Cakes did a valiant effort in distracting from this by using crunchy sugar, but it doesn’t quite cover the expectation gap. I get it, it’s a bundt cake place, they did all they can, and absent a deep fryer there isn’t much they could do. If you are going to promise churros, you need some serious crunch to back it up. If I could offer some advice, it would be to increase the amount of dulce de leche. Dulce de leche can cover a lot of sins. No, I’m not going to read your slash fic (maybe just a peek.)


Found (obviously) at Nothing Bundt Cakes



BY Martin Peyruc


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