Let's Just Say These Were Gone Before Dinner
Look, if you’ve ever had that panic when guests ask if there’s dessert and all you’ve got is half a loaf of angel food cake (and some slightly stale), this recipe is your life raft. That panic happened to me—twice. The first time, I accidentally dropped a chunk of store-bought angel cake into frying oil (don’t ask), and what came out? It was this crispy, sugary nugget that tasted like churros borrowed angel food’s shoes. Now these Crispy Angel Cake Churro Bites are just a thing in my house, the same way losing socks in the dryer is.
Why I Make This (Apart From Being Addicted...)
Honestly, if I had a dollar for every time these disappeared before they even cooled off, I could buy the good vanilla. I make them for last-minute sweet cravings, Saturdays when my niece “helps” bake, and for those potlucks where someone always brings the same old brownies (no offense, brownies). Also, these are less fussy than actual churros—no need to pipe dough or get precise. Plus, if you mess up a little? Still delish. Oh and, if you’re impatient like me, it’s impossible not to sneak a few while they’re still warm; warning, sugar mouth burn. Don’t say I didn’t tell you.
What You'll Need (But, Don’t Stress It)
- About 5-6 cups cubed angel food cake (homemade or store-bought—honestly, Sara Lee works wonders, but I’ve even used that generic one from Aldi in a pinch)
- ½ cup granulated sugar (sometimes I do half brown sugar for a deeper flavor—my cousin hates it but what does she know?)
- 2 teaspoon ground cinnamon
- ½ cup unsalted butter (melted—if I'm honest, salted butter works fine and I almost always forget which I grabbed)
- Neutral oil for frying (vegetable, canola, heck I’ve used peanut oil when that’s all I had)
- Optional: pinch of salt, or dash of nutmeg for a holiday version
Doing the Thing: Directions (Or, How I Make a Mess)
- Slice and Cube: Cut your angel food cake into generous bite-sized pieces (mine are never perfectly even, some are more...rustic...than others). Don’t squish them too much or you lose that spongy inside—learned the hard way.
- Mix Up Sugar & Cinnamon: In a shallow bowl, stir together your sugars and cinnamon. Sometimes I chuck in a little nutmeg 'cause it makes the house smell cozy, but that's just me.
- Heat the Oil: Go for a deep-sided frying pan. Fill with about 2 inches of oil (you can eyeball it); heat over medium-high till shimmering but not smoking—about 350°F/175°C.
- Fry Cake Cubes: Gently drop a handful of cubes into the oil. Fry for 1-2 minutes, flipping till all sides are golden and puffed. This is when I usually stand too close and get the oil pop—so maybe use tongs.
- Drain and Butter Bath: Scoop cubes out with a slotted spoon onto paper towels. Then, working while they’re still warm, quickly roll them in melted butter. Don’t skimp!
- Sugar-Coat: Toss the buttery cubes into your cinnamon-sugar mix. Swirl around so every side gets snuggly. Try not to eat three right here (actually…go for it).
- Serve Warm: Pile onto a tray. Watch them vanish.
A Few Notes from My Questionable Experiments
- If you try to air fry these—well, let’s just say mine had the texture of croutons. Better stick with the oil.
- Don’t overcrowd the pan. I did once, hoping to be quick, and ended up with weirdly soggy bits stuck together.
- Cubes that are a bit stale hold up better! Too fresh and they get floppy. Who knew?
If You’re Feeling Adventurous (Or Bored)
- I once stirred instant espresso powder into the sugar mix. Officially not kid-friendly but wow, so grown-up.
- My neighbor dunked them in chocolate sauce—game changer. Try this recipe for a killer sauce.
- Don’t try dipping in caramel then rolling in nuts. It just ended up a mess, like squirrel food.
What If I Don’t Have...?
- Deep Fry Thermometer: I just drop in a test cube; if it sizzles and floats right away, we’re good. But, here’s what you’d want if you’re particular.
- Slotted Spoon: A fork works, or even chopsticks, but beware escaping cubes.
Storing (But Good Luck With That)
Toss leftovers in an airtight container at room temp—they’ll be good for a day, maybe two. Honestly, I’d be shocked if you have extras unless you forgot them at the back of the counter. They lose crispness overnight but, weirdly, the sugar settles which is kind of lovely.
How We Eat Them at My Place
We just pile them in a bowl and pass them around with little forks (somebody claimed it’s less messy; they lied). Sometimes I serve with honey on the side if I’m feeling posh. My brother likes to dunk them in coffee, which seems very grown-up until you see the sugar puddle he leaves at the bottom of his mug.
Stuff I Learned the Hard Way (Pro Tips from the Trenches)
- Once I tried to skip the butter step. Big mistake. The sugar wouldn't even stick! Now it’s non-negotiable—don’t try to be “healthier,” just enjoy ‘em.
- If the oil’s not hot enough, they soak it up like a sponge (literally). Wait till it really sizzles.
- Cool on a wire rack if you want that super crisp all around, but I honestly just pile them on paper towels and get on with my day.
Q&A—What You’ve Actually Asked Me
Can you use pound cake?
Technically? Sure. But it’s heavier—will turn out more like French toast sticks than churro bites. Adds a kind of butteriness I’m not mad about though.
Gluten Free?
Funny you ask. I’ve never tried with gluten-free cake but my friend swears by this version. Apparently, it works if you cube gently.
Can I bake instead of fry?
Eh. You can, at like 400°F, but you’ll get less crisp and more chewy. Maybe not the move if you want that churro magic.
Do these freeze?
Not really—texture gets wonky. But if you must, try reheating in the oven, not the microwave, or you’ll end up with cake rubber (not as fun as it sounds).
What’s the best dip?
Chocolate, always, but vanilla yogurt works for lazy days. My cousin likes dulce de leche, because she’s fancy like that.
Hope you have as much fun with these as we do—let me know what you try. Or, if a bite (or three) mysteriously disappear before they hit the plate, just blame your resident kitchen ghost. Works for me!
Ingredients
- 1 prepared angel food cake (about 10 ounces)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 2 tablespoons whole milk
- 2 cups vegetable oil (for frying)
- ¼ cup unsalted butter, melted
- Pinch of salt
Instructions
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1Cut the prepared angel food cake into 1-inch bite-sized cubes and set aside.
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2In a shallow bowl, whisk together eggs and milk until well combined. In a separate bowl, mix granulated sugar and ground cinnamon.
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3Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
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4Dip each angel food cake cube into the egg-milk mixture, then fry in batches for 1–2 minutes, turning until all sides are golden brown. Remove with a slotted spoon and drain on paper towels.
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5Brush each fried cake bite lightly with melted butter, then roll immediately in the cinnamon sugar to coat.
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6Serve warm and enjoy your crispy angel cake churro bites!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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