Very Vanilla Bundt Cake
I first tried this cake at our weekly play group. The mom that brought it had a couple other small bundt cakes to try as well. Talk about going all out! And guess what? It was her birthday & she brought all the cakes! I think that was so sweet because we should have been the ones treating her to a special dessert! I have amazing friends, what can I say? And this friend of mine, Rochelle, is a foodie like me! She has her own cookie business here in Utah called Mamma Crimin’s Cookies, so if you are in Davis County, check her out. You might also recall my story about the friend that brought the Copycat RUMBI to play group. Yeah, same gal. She loves to try new foods just like I do! Great times!
Anyway, this was the most moist cake I had EVER tasted that I had to get the recipe. You don’t need any frosting or glaze! This cake is so moist & perfect as is, that it melts in your mouth! I love it! Plus, it is a very versatile recipe that can be changed & made into one of your own. Think of all the cake mix & pudding combinations you can come up with….yep! Plus, take a look at the list of ingredients & you see one of my favorite ingredients for moist, delicious food…SOUR CREAM! Love it!
Very Vanilla Bundt Cake
Ingredients
- 1 box French Vanilla Cake Mix, *SEE NOTES FOR IMPORTANT INFO!
- 3.4 oz (96 g) small box instant French vanilla pudding mix
- 1 cup (240 g) sour cream
- 4 large eggs
- 1 cup (237 ml) water
- ¾ cup (177 ml) vegetable/canola oil
- 1 cup (170 g) white chocolate or vanilla morsels
Instructions
- Pre-heat oven to 350˚F. Grease & flour a 12-cup bundt pan well. Set aside.
- Combine everything but the morsels in a large bowl. Beat for 2 minutes at medium speed. Fold in vanilla chips & pour into the prepared bundt pan. (*I had a little problem with my chips being stuck to the bottom of the pan, which ends up being the top once it is turned out, so maybe pour in half the cake batter in then sprinkle with the chips, & then pour the remaining batter.)
- Bake for 38-43 minutes or according to the time frame on the box of cake mix. Cake is done when it springs back after being touched. Allow to cool for 20 minutes before turning out onto a plate. Slice & serve!
Notes
- ½ cup (60g) all-purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon baking powder
- OR buy two boxes of cake mix and add ½ cup of extra cake mix to the recipe.
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This really is the best cake!! You don’t need the white chips! It is delicious without
I’ll have to try it without! Thanks for your review Paula!
I just stuck this in the oven with a white cake mix and white choc pudding mix. Added 1T vanilla paste and some Valrhona white choc discs and it smells AMAZING! I was going to add 1/4 t almond extract but forgot. WAH! LOLOL
Gonna make either white choc ganache thin stripes or van/almond opaque glaze, what do you think?
Hi Lisa! I hope it turned out wonderfully! Vanilla paste sounds amazing! I’m sure you already decided what to top it with (sorry I’m late replying), but I’m always a sucker for ganache. What did you decide?
Thanks again for another wonderful recipe. This cake turned out just perfect for me and tasted great with strawberries and whipped cream. I am quite a fan of your site 🙂
OOH! I will have to add strawberries and whipped cream next time I make this! Thanks for your review Karen! So glad you are enjoying my recipes!
I made this and it totally collapsed after removing from the oven. I guess I will remake from scratch.
Hi Melissa,
If it collapsed it must have been underbaked. Try a wooden skewer or toothpick in the thickest part of the cake to make sure it comes out dry. You can also press the cake with your finger and if it springs back, it’s done, if it jiggles or leaves an indent it needs longer time. Hope this helps!
Best recipe EVER!
Yay! So glad you liked it Tiffany!
I just love this recipe but there issometimes is a gummy part in the middle. I’ve even cooked it longer. In other words my cake’s inside doesn’t look like the picture!
Hmm, that’s interesting Debbie. This cake is really moist, but it shouldn’t be gummy. You can try cooking it even longer. Use a wooden skewer to get down in there to check the doneness. Everyone’s oven cooks differently, so I hope you can get it to work better for you.
Hey Amber. Followed your directions perfectly. The cake stuck to the pan and broke apart. Also, the texture was “rubbery” to eat. I made it for my family, so they atecit, but it just didn’t turn out well.
Hi Cindy,
I’m so sorry to hear that! I’m wondering if you used cook and serve pudding instead of instant, and if so, that’s totally my fault. I didn’t specify. I have updated the recipe for future reference. Sorry again!
This cake is on point! !! Best cake I have ever made
Oh, I’m so glad to hear that Shannon! Thanks for sharing your review!
I have tried to make this cake twice and both times it came out gummy and I dont know why. I love anything vanilla but cant seem to make this one. I use my Nordic bundt pan. I have been making cakes from scratch for years and this one keeps flopping. Any ideas cause I really want to make this one.
That is so weird! The only thing I can think of is that you may need to cook it longer; your oven could not be calibrated correctly. This cake is SUPER moist, but the cake should spring back when touched to know that it’s fully baked. I hope that helps! This is one of our favorites, and you can switch up the flavors with different cake mixes and puddings.
This sounds delicious. Going to try it. I am not a huge cake maker person and the last time I went to the store to get box cake mix the standard sizes had changed. My recipe called, I think for the 18.25oz. All of them, almost all brands are now a little smaller than that, like 15.25 or something like that. Does that really matter? I know baking is more exact than other cooking.
I’ve used both sizes for this recipe and they both work just fine. Good question though!
Our cakes are smaller, layers thinner and sheet cakes not as thick. There is a cake mix “Up-sizer” posted online at food.com. I haven’t tried it, but plan to mix up a big batch when price of flour is reasonable again.