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.

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!

The sour cream in this dough does a couple of good things – it makes the texture tender, a little flaky and a little cakey; and it also makes it just a touch tangy. The dough is very easy to roll and to work with, just be sure to chill it thoroughly after you make it.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

Don't Overmix

Beat softened butter (and cream cheese or vegetable shortening) at medium speed with an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking.

A Bundt cake should chill in the pan for 15-20 minutes before transferring to a cooling rack; it then needs another 1-2 hours to cool down completely. This signature ring-shaped delight deserves the time!

Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps.

Instant pudding mixes are a blend of sugar, cornstarch, and flavoring that improve the texture of baked goods. The sugar in the mix helps retain moisture, which is why it's a popular addition to cake batters. The cornstarch in the mix helps with rise, for tall and fluffy confections.

What happens if you overmix the batter? ›

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

An elegant but slightly less-tangy swap for sour cream is crème fraîche. It has a thick texture similar to sour cream, but the flavor is a bit milder. Crème fraîche works well in sauces, casseroles, and cakes, but may require an added squeeze of lemon to work as a substitute in dips.

Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor, as in the case of butter.

The thick yogurt makes for a “denser, tighter crumb” and makes the case more “luscious,” she says. “That is a unique ability of yogurt.” Its inherent sour tang also nicely mellows out the sweetness of the cake. And yes, it just so happens to be more nutritious than, say, sour cream.

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!

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.