Seems like I can’t let a month go by without sharing at least one bundt cake recipe with you all! Today, it’s a sour cream bundt cake recipe! And I’m telling you, it is the BOMB! I could NOT stop eating it! It was really that good! I had some sour cream in the fridge that needed used up so I decided I’d try to find a recipe to use it in. And I stumbled across this one! I had just enough sour cream for it and all the other ingredient necessary so it was a plan!
It starts with a butter cake mix. You could probably substitute just about any flavor cake mix but the butter flavor is really, really good! Add a few ingredients and some eggs and that’s it! Now, remember, that you’re going to skip the instructions on the box and just add the ingredients that are on the recipe.
Make sure you prepare your bundt pan with Homemade Pan Release ahead of time. We actually were having a conversation around the water cooler the other day about pan release. Some people were telling me how they spray with nonstick spray and then just dust with flour and they think that’s so easy. And some were telling me that they just spray the pan and that this method was so easy.
So I asked the first one if they had trouble getting spray all over and then flour all over and they admitted, yes, but…. And the second one I asked how they were at keeping the spray in the pan. And they admitted that they normally got spray all over. I told them I just grab my food brush and my pan release and paint it on. Easy peasy! They both agreed that the painting of the pan might be easier and cleaner! But I might be a little biased too… LOL
Scroll for the recipe!
After you get it all mixed up, pour it into the bundt pan and level it out a little. Pop it in the oven and let it bake away. You can always check the bundt cake to see if it’s done by sticking a skewer into the middle of it. It should come out clean if it’s done. If it comes out with batter on it, then it needs more time. Once it’s done baking, let it cool for about 15 minutes. Then I put a plate over the top of it and flip it right out. And with the homemade pan release, I’ve never had an issue with it sticking!
You’ll want to let it cool completely if you’re going to frost it. You can do a simple vanilla frosting or butter flavored or even chocolate would be good. But I chose to put some of the fresh berry compote on it and ohhhhhhhhhh myyyyyyyyy gooossshhh! It was SOOOO good! Then I ended up trying some of the cake by itself and it was just as good that way! And then I kept going back for just another small slice and another small slice and…. Yeah, sometimes, a recipe will just do that to me! Haha
This recipe is super moist from the sour cream and buttery from the butter cake mix and has the nicest golden brown crust around the outside of it. You could do so much with it! It rates right up there with the Sock It To Me Bundt Cake but without the cinnamon ribbon running through it.
Have I talked you into making a bundt cake yet? I’ve given you so many choices! If you have a flavor that I haven’t had yet and you want me to give it a try before you commit to buying a bundt pan, let me know! I love to try new recipes!!