Angel Cake Churro Bites

I first made these Angel Cake Churro Bites on a cozy Sunday morning when I had some leftover angel food cake from a birthday party. Instead of letting it go to waste I got a sudden spark of inspiration and decided to toss the soft cubes into a pan with a little butter then rolled them in cinnamon sugar for fun and from that simple act a new favorite was born.

They turned out so addictive that my kids and I finished the first batch before lunchtime so now it’s something we look forward to especially when we want a light but indulgent treat for brunch or dessert and the texture is unreal—crispy on the outside soft and fluffy on the inside with every bite tasting like a sweet churro cloud.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Angel food cake – The star of this recipe providing a fluffy airy texture that crisps beautifully when pan-fried.
• Butter – Helps create that golden crust while adding rich flavor.
• Granulated sugar – Used for the sweet coating that mimics classic churros.
• Ground cinnamon – Adds warmth and depth to the sugar coating for that churro-like flavor.
• Tools You’ll Need
• Sharp knife – To cut the angel food cake cleanly into cubes.
• Large nonstick skillet – Ensures even browning and prevents sticking while frying the bites.
• Tongs – Helps turn the bites carefully without breaking them apart.
• Mixing bowl – To toss the warm bites in the cinnamon-sugar coating.
• Plate lined with paper towel – Helps drain any excess butter after frying.

Instructions

Step 1: Cut the Cake

I start by slicing the angel food cake into 1-inch cubes. I try to be gentle so they don’t squish and keep their shape.

Step 2: Prepare the Coating

In a medium bowl I mix the sugar and cinnamon together until well blended then I set it aside so it’s ready the moment the bites come out of the skillet.

Step 3: Fry the Cubes

I melt a generous amount of butter in a large nonstick skillet over medium heat. Once it’s bubbling I add the cake cubes in batches and let them fry for about 1 to 2 minutes per side until they’re golden and crisp on all sides.

Step 4: Toss in Cinnamon Sugar

As soon as I take the fried bites out of the skillet I transfer them to the cinnamon-sugar mixture and toss gently to coat every side evenly.

Step 5: Serve Warm

I move the finished bites to a serving plate and serve them warm. They’re the most irresistible when fresh out of the pan!

Tips

If you want to take these to the next level I recommend drizzling them with a little caramel or chocolate sauce. I’ve also tried adding a pinch of nutmeg to the cinnamon-sugar mix for extra depth and it works beautifully. When I’m in the mood for a bit of heat I even sprinkle in a tiny bit of cayenne for a spicy twist!

Ways to Serve

With a small bowl of warm chocolate ganache for dipping

As a sweet snack alongside coffee or tea

On a dessert platter with fruit and whipped cream

Over vanilla ice cream for a churro-inspired sundae

Frequently Asked Questions

Can I make Angel Cake Churro Bites ahead of time?

These bites are best enjoyed fresh but you can prep the cubes and the cinnamon sugar ahead of time then fry just before serving.

Can I bake instead of frying Angel Cake Churro Bites?

Yes you can bake them at 400°F for about 10–12 minutes flipping halfway through and brushing with butter before coating in sugar.

What kind of cake works best for Angel Cake Churro Bites?

Angel food cake is ideal because of its light texture which crisps beautifully but pound cake or sponge cake can also work in a pinch.

See You in the Kitchen

I hope you give these Angel Cake Churro Bites a try! They’re such a fun way to reinvent leftover cake and trust me they disappear fast. Feel free to share your version or let me know how you served yours. And don’t forget to save this for your next weekend treat or brunch idea.

Happy Cooking!

Print