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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Can you leave out the p sour cream?
You can’t just leave it out, you would have to replace it with the same amount of Greek yogurt or slightly less buttermilk, like 3/4 cup.
Made the Very Vanilla cake–did what you suggested about the chips in middle of batter in pan–they still stuck to bottom and pulled off layer of cake. However, this is a most delicious cake. Maybe just put 1/2 cup chips??
Thanks for the update Kathy. It’s been a long time since I’ve made this. The cake mix and vanilla chips have probably changed a lot since then, so thank you for sharing how this recipe is working with current store-bought ingredients. Glad it was still delicious!
Hi Amber, This recipe is the best! It is my go to for all cake flavors. Lemon Bundt-YUM! However, I have found that I need to add 3 ozs more dry ingredient for it to turn out with the correct texture, and to rise beautifully.
This recipe was posted 2013, near the time that cake mixes changed from 18.25 oz to 15.25 oz. The loss of 3 ozs dry ingredient creates an imbalance for the amount of liquid in recipes that use 18.25 oz cake mix, as an ingredient.
To remedy, Anne Byrn (Author of The cake Mix Doctor) said to add 1/2 c flour, 1/8 c sugar, and 1/2 teaspoon baking powder. This works perfectly. However, I read about another fix, which I find to be easier, and works beautifully.
Buy 2 cake mixes and add 1/2 cup of the extra mix to the recipe. Reserve the remaining mix for future recipes.
I now keep a jar of cake mix, just for this purpose. 1/2 cup of white, yellow or vanilla can be added to any flavor recipe where 18.25 oz mix is an ingredient.
I hope this info will be helpful, and prevent others from having the many fails I suddenly began to have, from my favorite desert recipes.
Happy Baking!
Hi Julie! Thank you so much for taking the time to share your experience with the recipe and the fix for the difference in cake mix sizes. I appreciate it so much! I have added the information in the notes of the recipe to help others. Thanks again!
Flavor wise the cake is good. But mine flopped coming out of the pan. Fell apart. The pan looked greasy. The chips never melted. Would probably not make this again.
Today was determined to use the French Vanilla cake mix I had on hand. Only had one-half cup sour cream. I used whole milk in place of water and added an extra egg yolk to make up for the loss of the half cup of sour cream. My vanilla morsels turned out to be very old and dry, so I had to omit them. I used a chocolate glaze which isn’t necessary. Best served with fresh fruit. The cake is absolutely delicious. I will make again.
This is amazing!! My first attempt at a Bundt cake and I couldn’t have been happier. I baked one two days ago and have already had 3 people ask for the exact same thing. I used ghirardelli white chocolate chips because I really think good chocolate makes a difference. Also, I substituted the water with half whole milk and half buttermilk.
Yum! Love the idea of using buttermilk. So glad it was a hit, and I totally agree about using good quality chocolate. Thanks for your review Alison!
Mine collapsed also even tho I baked it an extra 15 minutes
Bummer! This is a very moist/dense cake and altitude can play an effect in bake time. Next time try the toothpick method to test the doneness of the cake before pulling it from the oven.