Upside-Down Churros Cake with Condensed Milk Glaze
This soft cinnamon cake hides a delicious secret: sweetened condensed milk poured into the pan before the batter creates a golden, glossy caramel glaze the moment you flip it over. Churros flavors in every bite, with minimal effort and maximum wow factor.
🛒 Ingredients
12 servings
- 3 large eggs
- 1½ cups (300 g) granulated sugar
- 1 cup (250 ml) whole milk
- ⅔ cup (150 ml) vegetable oil
- 2 cups (260 g) all-purpose flour, sifted
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- Butter for greasing the pan
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat oven to 350 °F (180 °C). Generously butter a medium baking dish (approx. 9×13 in / 30×20 cm).
- 2
Pour the sweetened condensed milk evenly over the bottom of the greased pan. Set aside — do not mix.
- 3
In a blender, combine eggs, sugar, milk, and oil. Blend on high for 3 minutes until light and smooth.
- 4
Gradually add the sifted flour and ground cinnamon, blending in short pulses until just incorporated.
- 5
Add the baking powder and blend briefly on low speed. Do not overmix.
- 6
Using a ladle, gently pour the batter over the condensed milk layer, working slowly to avoid disturbing it. Tap the pan on the counter a few times to remove air bubbles.
- 7
Bake for about 35 minutes, until the top is deep golden brown. Insert a toothpick in the center — it should come out clean.
- 8
Remove from oven and rest for 3 minutes. Run a thin knife around all edges, then confidently invert onto a serving plate. The condensed milk reveals a stunning caramel glaze. Serve warm!
💡 Chef's Tip
Dust the inverted cake immediately with a cinnamon-sugar blend (2:1 ratio) while still warm for full churros vibes. Pairs beautifully with vanilla ice cream or a drizzle of dulce de leche.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
