The BEST Chocolate Sour Cream Bundt Cake Recipe! Starts with a cake mix but gets better! (2024)

FAQs

What happens when you add sour cream to a box cake mix? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

To ensure your Bundt cake remains moist and doesn't get dry, do your best to avoid overbaking. Overbaking can lead to a dry and crumbly texture. To prevent this: Begin checking your cake for doneness a few minutes before the recommended baking time is up.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

SOUR CREAM can also be used in place of yoghurt. Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

So even though the cake might be moist and sweet enough the first day, the simple syrup helps ensure that the cake will still be moist the day it will be eaten. Brushing a cake with syrup adds moistness and flavor, especially if you've used something interesting in the syrup.

How do you keep a bundt cake flat on the bottom? ›

Sometimes Bundt pans can cause your cake to have a domed bottom, which means the cake won't lay flat. To avoid this, Dalquist says to turn the oven temperature down 25 degrees from what the recipe calls for. "This method needs a little more baking time, but not substantial, and creates an even cake," she explains.

Sour cream helps to tenderize cakes.

The lactic acid in sour cream breaks down the proteins in the flour, making for a softer, more tender cake. This is especially important for chocolate cakes, which are often dry and tough. So, if you find your chocolate cake too dry, try adding some sour cream to the recipe!

Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge. How to make it: Swap sour cream for heavy cream cup for cup, making it a simple swap.

Add structure. On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.