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 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.

A box cake mix can be baked in a Bundt cake pan, but if made in the 12 cup pan the cake will turn out a bit on the short side. Two boxes of cake mix will create a taller cake.

The best way to use sour cream with a boxed cake mix is to use it to replace the other liquids in the recipe, like milk or water. You can add up to a cup, or essentially the same amount of liquid you were originally meant to add, per the manufacturer's instructions.

Use milk instead of water

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.

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.

The Duncan Hines cake was more rich and buttery. The others were slightly less flavorful, despite having great textures and baking evenly. Call me Goldilocks, but the Pillsbury cake verged on too sweet, and the Betty Crocker one wasn't quite sweet enough.

Do bakers use box cake mix? ›

As a professional baker, I don't often use boxed mixes, but I appreciate how easily they bring a cake together. I think premade mixes are great for beginners gaining confidence around the kitchen and also for last-minute cake "emergencies."

Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans.

How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.

Mayonnaise, the least likely of the bunch, actually gives the closest result to having used oil, and it retains the flavors of your cake or whatever baked good you are creating very well! Yogurt and sour cream also work in a pinch, but do change the flavor profile a tad.

Sourcream Tip

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!

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

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.