Light, airy cubes of angel food cake turned into crispy churro-style bites, coated in cinnamon sugar and paired with a rich chocolate dipping sauce—these Crispy Angel Cake Churro Bites are a fun and nostalgic treat. They blend the melt-in-your-mouth softness of angel food cake with the satisfying crunch of a fried churro, making them irresistible whether I serve them as a party snack, holiday dessert, or quick indulgence on the weekend.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 store-bought or homemade angel food cake (about 10 inches)
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Vegetable oil, for frying
For Chocolate Dipping Sauce (optional):
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Directions
I start by cutting the angel food cake into 1-inch bite-sized cubes.
In a small bowl, I mix the cinnamon and granulated sugar together and set it aside.
Then I heat about 2 inches of vegetable oil in a deep skillet or saucepan until it reaches 350°F (175°C).
Working in batches, I gently drop the cake cubes into the hot oil, frying them for 30 to 45 seconds per side, or until they’re golden and crispy.
Using a slotted spoon, I transfer the bites to a paper towel-lined plate to drain any excess oil.
While they’re still warm, I roll the churro bites in the cinnamon sugar mixture until fully coated.
For the chocolate sauce, I heat the heavy cream until it just starts to simmer, pour it over the chocolate chips in a heatproof bowl, and let it sit for a minute. Then I stir until smooth and add the vanilla extract.
I serve the churro bites warm with the chocolate dipping sauce on the side.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: Around 210 kcal per serving
Variations
I sometimes use flavored angel food cake (like vanilla bean or chocolate swirl) to add an extra layer of flavor.
Instead of chocolate, I dip them in caramel or fruit sauces like raspberry or strawberry.
For a twist, I add a pinch of nutmeg or cardamom to the cinnamon sugar coating.
I’ve even tried baking the cubes at a high heat for a lighter version—while it’s not as crispy, it still tastes delicious.
Storage/Reheating
These churro bites are best enjoyed fresh and warm, but if I need to store leftovers, I keep them in an airtight container at room temperature for up to 1 day. For reheating, I pop them in an oven or toaster oven at 350°F (175°C) for 5–7 minutes to help bring back the crispness. I don’t recommend microwaving as it softens the texture.
FAQs
How do I keep the churro bites from getting soggy?
I make sure the oil is properly heated to 350°F before frying and drain the bites well on paper towels immediately after cooking. Rolling them in cinnamon sugar while still warm ensures they stay crisp.
Can I use a different type of cake?
Angel food cake works best because of its light and airy structure, but pound cake or sponge cake can also be used. Just note that they may fry up denser and require slightly longer cooking times.
Can I make these ahead of time?
I like to prep the cake cubes and cinnamon sugar mix ahead of time, but I always fry the bites right before serving to keep them crispy. The chocolate sauce can also be made a few hours in advance and gently reheated.
Is the chocolate dipping sauce necessary?
It’s optional, but I think it adds a rich, decadent touch that balances the sweetness. You could skip it or replace it with other sauces like caramel or even Nutella.
What oil is best for frying churro bites?
I use a neutral oil with a high smoke point like vegetable oil or canola oil. Peanut oil also works well.
Conclusion
Crispy Angel Cake Churro Bites are my go-to when I want to serve something fun, easy, and utterly addictive. They’re the perfect mash-up of light cake and fried indulgence, wrapped in that classic cinnamon sugar flavor everyone loves. Whether I’m hosting friends or just looking to treat myself, this recipe always hits the spot.
📖 Recipe:
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Crispy Angel Cake Churro Bites
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Light, airy cubes of angel food cake transformed into crispy churro-style bites, coated in cinnamon sugar and served with an optional rich chocolate dipping sauce. A quick, fun, and nostalgic dessert perfect for parties or weekend treats.
Ingredients
1 store-bought or homemade angel food cake (about 10 inches)
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Vegetable oil, for frying
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup heavy cream (optional)
1/2 teaspoon vanilla extract (optional)
Instructions
- Cut the angel food cake into 1-inch bite-sized cubes.
- In a small bowl, mix the granulated sugar and ground cinnamon together. Set aside.
- Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
- Working in batches, gently drop the cake cubes into the hot oil. Fry for 30 to 45 seconds per side, or until golden and crispy.
- Use a slotted spoon to transfer the bites to a paper towel-lined plate to drain excess oil.
- While still warm, roll the churro bites in the cinnamon sugar mixture until fully coated.
- To make the optional chocolate dipping sauce, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl and let sit for 1 minute.
- Stir the chocolate and cream until smooth, then stir in the vanilla extract.
- Serve the churro bites warm with the chocolate dipping sauce on the side.
Notes
Use flavored angel food cake like vanilla bean or chocolate swirl for added flavor.
Try different dipping sauces such as caramel, raspberry, or strawberry.
Add a pinch of nutmeg or cardamom to the cinnamon sugar for a unique twist.
Bake the cubes at high heat for a lighter alternative—less crispy but still tasty.
Store leftovers in an airtight container for up to 1 day; reheat in oven at 350°F (175°C) for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
