I bake tender angel food cake cubes, then toss them in cinnamon-sugar and quickly fry or toast until golden and crispy—creating delightful mini churro bites that are light, fluffy, and irresistibly sweet.
Why You’ll Love This Recipe
I adore how this recipe transforms leftover angel food cake into an indulgent treat in minutes. It’s airy, lightly crisped, and coated in warm cinnamon-sugar—the perfect bite-sized dessert for gatherings, brunch, or a quick sweet fix.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Angel food cake (cut into bite-sized cubes)
- Butter (melted)
- Granulated sugar
- Ground cinnamon
- Vegetable oil or non-stick spray (if frying/pan-toasting)
- Optional: powdered sugar or chocolate sauce for serving
directions
- Prepare the cake – I cut angel food cake into 1-inch cubes and pat them dry to ensure crisping.
- Make the coating – I mix granulated sugar and cinnamon in a shallow bowl; meanwhile I melt butter in another bowl.
- Coat the bites – I brush each cube with melted butter, then toss them in the cinnamon-sugar mixture until well coated.
- Cook –
- Pan-toasting method: I heat a non-stick skillet over medium heat with a little oil or pan spray, then toast the coated cubes for 1–2 minutes per side until golden and crisp.
- Frying method: I shallow-fry the bites in ¼-inch oil over medium heat for 30 seconds to 1 minute per side, draining on paper towels afterward.
- Serve – I dust with powdered sugar or drizzle chocolate sauce, and serve them warm for optimal crispness and flavor.
Servings and timing
- Serves: ~4 (serving size varies by cube count)
- Prep time: 10 minutes
- Cook time: 5–10 minutes
- Total time: ~15–20 minutes
Variations
- I swap cinnamon-sugar for cocoa-sugar, pumpkin spice, or a mix of cinnamon and nutmeg.
- I add a pinch of cayenne or chili powder to the coating for a spicy-sweet twist.
- For a festive flair, I serve with caramel sauce or dipping dips like dulce de leche, fruit compote, or chocolate ganache.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 1 day. To crisp them back up, I reheat briefly in a 350 °F oven for 3–5 minutes or toast in a skillet until golden.
FAQs
Can I use other cake types?
Yes—I often make this with pound cake or sponge cake. The texture varies slightly but remains delicious.
Do I need to use butter?
Butter adds richness and helps sugar stick. You can use oil or spray if you prefer lighter bites.
Can I bake instead of fry or toast?
Absolutely—I preheat the oven to 350 °F, place coated cake cubes on a lined baking sheet, spray lightly with oil, and bake for about 8–10 minutes, flipping halfway.
How do I prevent sogginess?
Dry the cake cubes before coating, and cook on medium heat to crisp edges quickly without absorbing oil.
Can I make these ahead?
I prefer serving them warm, but you can assemble and refrigerate them for a few hours—then re-crisp in the oven just before serving.
Conclusion
I love these Angel Cake Churro Bites for their effortless transformation of leftover cake into a fun, flavorful snack. Crisp, tender, and coated in warm cinnamon-sugar, they’re ideal for sharing, dipping, or indulging solo—especially when I crave something sweet without the fuss.
Print
Angel Cake Churro Bites
- Total Time: 20 minutes
- Yield: ~24 bites
Description
Light, fluffy cake cubes tossed in spiced cinnamon sugar and fried until crisp—a playful churro‑inspired treat perfect for snacking or dessert.
Ingredients
8 oz angel food cake, cut into 1‑inch cubes (about 4 cups)
2 Tbsp unsalted butter
¼ cup granulated sugar
1 tsp ground cinnamon
1 tsp vegetable oil (for frying)
Optional: chocolate dipping sauce or caramel sauce
Instructions
In a shallow bowl, mix granulated sugar and cinnamon; set aside.
Heat butter and oil in a large skillet over medium heat until bubbling.
Add angel food cake cubes in a single layer (work in batches if needed); fry, turning gently, for 2–3 minutes per side until golden‑crisp and slightly puffed.
Using a slotted spoon, transfer hot cubes to the cinnamon‑sugar bowl and toss to coat evenly.
Repeat with remaining cake cubes, adding more butter and oil as needed.
Arrange churro bites on a serving platter and serve warm with chocolate or caramel dipping sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
