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Sour Cream Bundt Cake

Rated as 3.94 out of 5 Stars

"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

servings 234 cals
Original recipe yields 12 servings (1 bundt cake)

Directions

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  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.

Nutrition Facts


Per Serving: 234 calories; 9 g fat; 35.8 g carbohydrates; 2.5 g protein; 9 mg cholesterol; 293 mg sodium. Full nutrition

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Reviews

Read all reviews 57
  1. 63 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.

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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 ...

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 insta...

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...

This is a great cake! I used a devil's food mix both times I've made it. The first time I forgot the oil and it still tasted fantastic (although it did fall apart a bit). The second time I su...

This recipe is great. Adding the sour cream gives the box cake more flavor and a homemade taste. I suspect most people will have to add about 10 minutes to the baking directions on the box bec...

This cake was wonderful. I did change a few things. Using a Duncan Hines Butter Fudge Cake Mix....I substituted some of the water with coffee(1/2 cup)then used 1/8 cup water and the 2 tsps vanil...

My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.

Used this recipe and followed some advice from the previous reviews and it turned out just as great as everyone said it would! Highly recommend this eaten plain or frosted!

The first time I baked this recipe it was ate in two days. The children asked me to make it again. The second I made it it was eaten in one day. Very moist and delicious cake. We love it.