Sour Cream Bundt Cake
If you’re looking for an unforgettable cake, you’ve come to the right place. This sour cream bundt cake is simple to make and the flavor is fantastic with a delicate crumb. It will have you thinking this cake mix hack is really homemade.
Really, don’t you think bundt cakes are the official anytime cake…
I’m glad you agree!
First, let’s talk about the big secret… it starts with a cake mix, but it certainly does not taste like it, major bonus. It tastes like a from-scratch cake!
Second… I often get asked why would you add things to a cake mix and not just make it from scratch, well let’s discuss that. Cake mixes consist of flour that is ultra-milled, it allows the cake mix to absorb moisture well and create a delicate crumb, which is why cake mix cakes are light and fluffy unless you refrigerate them. Then the tiny air pockets in the cake will lock in moisture and become less crumbly.
Now, once you add the remaining ingredients the texture of this cake has a velvet-like quality. It’s not as light and fluffy and gives you a cake that will hold up well, refrigerated or not.
And now comes the frosting, I made a sour cream frosting that compliments this cake deliciously. You could also pair this cake with a creamy chocolate frosting, or a simple glaze icing… and you could even add a small drop or two of maple extract (maple extract is very concentrated, don’t use too much) to make it all warm and cozy, or add some lemon juice for extra citrusy flavor.
This is one of the best bundt cakes ever, and there are fun flavor options to make it just how you’d like it.
I made it with vanilla, almond, and lemon extract. I topped it with my sour cream frosting and served the bundt cakes with cake mix with lemon curd.
This cake could also be made by adding a half teaspoon of maple extract if you choose to want that warm flavor, perfect to serve for brunch.
Another great option is to add a teaspoon of ground cinnamon to the cake batter and even add a small amount to the sour cream frosting or glaze icing.
For the yumminess of coconut flavor or a fun tropical flavor you can not only just add coconut, use pineapple extract and add 1/2 cup shredded coconut to the cake or just place it on top of frosting or icing and serve it with some of this quick pineapple jam.
You can frost this cake with chocolate sour cream frosting if you happen to want to get your chocolate fix! If that’s the case I’d leave out the lemon extract.
Most from-scratch cakes are a bit more dense, the ultra milling of the flour in cake mixes allows it to have a lighter crumb, but the addition of sour cream makes it velvety… and oh-so-delicious.
This cake mix bundt cake is sure to become your new favorite cake!
If you’re looking to serve the cake with another type of sauce and want to keep it simple, warm up some jam, strawberry, blackberry, or blueberry. Oh, the possibilities are endless. If you’d rather just drizzle a syrup over the cake give one of these fruit syrups a try.
This vanilla bundt cake with cake mix recipe is a great cake to make when company is expected, you can practically put it in the oven just before they arrive, bake it and allow it to cool while you chat and make some coffee. You’re kitchen will smell amazing!
I love using 2 oz cups for frosting or lemon curd, This style 24 oz. to-go containers are perfect for sharing. And you can also freeze the cake to have a special treat at the ready.
- slather the cake with some Sour Cream Frosting
- drizzle on some glaze icing
- or keep it simple with a dusting of powdered sugar.
WASC Bundt
Equipment
- 9.5 inch Bundt Pan (I have a Cuisinart 9.5" Bundt Pan)
Ingredients
- 1 box white cake mix Duncan Hines 15.25oz do not follow the directions on the package
- 1 cup all-purpose flour
- 1 cup granulated sugar
- pinch salt
- 1 1/4 cups water
- 4 egg whites from large eggs
- 4 oz butter, melted (4 oz is equal to 1/2 cup)
- 1 cup sour cream
- 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
- 1 teaspoon almond extract or almond baking emulsion
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon lemon extract or lemon baking emulsion
Instructions
- Prepare a 9.5 inch bundt pan with a baking spray or use shortening and flour. Be sure it's well coated. I have found that inexpensive bundt pans are more likely to have cake sticks to them, and thicker nonstick pans still need preparing, but I find they the cake does not stick with proper prep.
- In a large bowl with a mixer add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, vanilla, and lemon extract.
- Mix on low speed until the cake mix starts blending, then turn onto medium speed and mix for 2 minutes, scraping the bowl and under the beater after the first minute to be sure they combine fully, then continue mixing until well blended.
- Pour the cake batter into the prepared bundt pan evenly, smooth the top if necessary.
- Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color). I have the oven rack set just above the center and it bakes evenly.
- I start timing the cake at 45 minutes. It usually takes 50 minutes but you don't want to overbake the cake, so it's best to test it with a toothpick until it comes out clean.
- Remove the cake from the oven, and allow it to cool for 15-20 minutes.
- Then turn the cake out onto a cooling rack to cool the cake completely.
- Dust with powdered sugar or top with frosting or a glaze icing.