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Sour Cream Bundt Cake

Sour Cream Bundt Cake

Sue Smith

Sue Smith

This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joanne
148

Joanne

3/12/2009

The trick to making this recipe "fool proof" is by adding this WARNING to the ingredients. Must use "Classic" yellow cake mix. DO NOT use "butter" recipe/mix. The classice yellow cake mix calls for oil and not butter. The butter recipe does NOT turn out right once you add the sour cream. It will fall flat and be gooey inside everytime with the wrong/butter mix. Hope this helps ; )

CATMAN72FAN
68

CATMAN72FAN

1/8/2007

I used Duncan Hines Butter Recipe Cake mix. Made the cake according to the box directions, except I subsituted Sprite for the water, added 1 cup of sour cream, 2 tsp vanilla, and 1 box of instant vanilla pudding. Sift the cake mix and pudding, in a separate bowl mix all the wet ingredients, then mix the wet in with the dry. You can bake this cake in any type pan you desire. I bake most my cakes (this one included) at 325. This cake came out moist and delicious. We frosted one layer with chocolate frosting (my daughter insisted) and left the other plain. I prefer plain. The frosting was too much sweet for my taste, however my 4 year old daughter wouldn't have it any other way. Try it, you can't go wrong!

Charlotte Fink Santella
60

Charlotte Fink Santella

12/19/2009

This is my top secret recipe STILL almost a year later and it always comes out perfectly! I use this trick with chocolate, white and yellow cake mixes... My 14 year old daughter loves making it with me and I am sure it will turn into her top secret recipe... You do have to cook it a tad longer just keep an eye on it and check it frequently at the end. I do NOT use an entire cup of sour cream it is more like 3-4 TBLS people at my office request me to make this cake for office parties...

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