Sour Cream Vanilla Almond Cake and Chocolate Pudding Bundt Cake: Cake Recipes With Sour Cream or Pudding

Sour Cream Vanilla Almond Cake and Chocolate Pudding Bundt Cake: Cake Recipes With Sour Cream or Pudding

Home bakers often search for ways to create cakes that stay moist for days, slice beautifully, and offer rich, memorable flavor. Two classic ingredients—sour cream and pudding mix—have long been secret weapons for producing tender crumbs and bakery-level texture. Sour cream brings fat and acidity that transform even simple batters into plush, velvety cakes. Pudding mix, on the other hand, not only boosts moisture but also adds structure and subtle flavor notes. Below are two comprehensive recipes that showcase each ingredient, complete with technique explanations and optional variations so you can adapt them for any occasion.

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Recipe 1: Sour Cream Vanilla Almond Cake

Overview

This sour cream–based cake is soft, buttery, and slightly dense in the most luxurious way. Sour cream adds moisture without thinning the batter, enabling the cake to bake up tall and tender. Almond extract acts as a delicate enhancement, though it can be replaced with more vanilla if you prefer. This cake works beautifully as a layer cake, but it is equally at home in a simple 9×13 pan dusted with powdered sugar.

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Ingredients

Dry Ingredients

• 2¾ cups (330 g) all-purpose flour

• 1 tablespoon cornstarch (optional, for extra tenderness)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened

• 1¾ cups (350 g) granulated sugar

• 3 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• ½ teaspoon almond extract (optional but recommended)

• 1½ cups (360 g) full-fat sour cream

For the Frosting (Optional)

• 1 cup (225 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 2 teaspoons vanilla extract

• 2–3 tablespoons heavy cream or milk

• Pinch of salt

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Instructions

1. Prepare the Pan and Oven

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13 pan. For layer cakes, lining the bottoms with parchment circles helps ensure clean release.

2. Mix Dry Ingredients

Whisk together the flour, cornstarch, baking powder, baking soda, and salt. The cornstarch mimics cake flour and softens the crumb.

3. Cream Butter and Sugar

Using a stand mixer or handheld mixer, beat the butter and sugar for 3–4 minutes until pale, fluffy, and increased in volume. Proper creaming is key: it introduces air that contributes to lift and a lighter texture.

4. Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Add vanilla and almond extract. Scrape down the bowl to ensure everything is fully incorporated.

5. Blend in Sour Cream

Add the sour cream and mix on low until just combined. The batter may look slightly thick or broken—this is normal and will smooth out once the dry ingredients are added.

6. Add Dry Ingredients

Add the flour mixture in two additions, mixing on low and stopping as soon as the batter looks combined. Overmixing can make the cake dense.

7. Bake

Transfer the batter to your prepared pans. Bake:

• 8-inch rounds: 28–33 minutes

• 9×13 pan: 35–40 minutes

The cake is done when the top springs back lightly and a toothpick comes out clean or with a few moist crumbs.

8. Cool and Frost

Cool the cakes in the pans for 10 minutes, then turn out onto racks. Once fully cool, frost with vanilla buttercream or your favorite icing.

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Why This Cake Works

Sour cream is the star here. Its fat content keeps the cake soft while its acidity activates the baking soda, producing a beautiful, even crumb. The finished cake stays moist for several days, making it ideal for celebrations.

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Optional Variations

• Lemon Sour Cream Cake: Add 2 tablespoons lemon zest and replace almond extract with 1 teaspoon lemon extract.

• Sour Cream Berry Cake: Fold 1½ cups fresh blueberries or raspberries into the batter (coat them lightly in flour to prevent sinking).

• Cinnamon Swirl Version: Layer batter with a brown sugar–cinnamon ribbon for a coffee-cake twist.

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Recipe 2: Chocolate Pudding Bundt Cake (Super Moist)

Overview

If you’ve ever wondered why bakery chocolate cakes are so impossibly moist, pudding might be the secret. Adding a box of instant pudding mix makes the batter smooth and thick, improving moisture retention and creating a fudgy yet light texture. This Bundt cake is intensely chocolatey and stays fresh for days—ideal for potlucks or make-ahead desserts.

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Ingredients

Cake Batter

• 1 box (15.25 oz / 432 g) chocolate cake mix

• 1 box (3.4 oz / 96 g) instant chocolate pudding mix

• 1 cup (240 ml) sour cream or Greek yogurt

• 4 large eggs

• ½ cup (120 ml) vegetable oil

• ½ cup (120 ml) milk

• ½ cup (120 ml) strong brewed coffee (hot or cooled; enhances chocolate flavor)

• 1 cup (170 g) chocolate chips or chunks (optional for extra richness)

Glaze (Optional)

• 1 cup (170 g) semisweet chocolate chips

• ½ cup (120 ml) heavy cream

• 1 teaspoon vanilla extract

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Instructions

1. Preheat and Prep

Heat the oven to 350°F (175°C) and grease a Bundt pan generously. Flouring the pan or using baking spray with flour helps prevent sticking.

2. Combine Ingredients

In a large mixing bowl, whisk together the cake mix and pudding mix. Add sour cream, eggs, oil, milk, and coffee. Mix with an electric mixer on medium speed for about 2 minutes. The batter will be thick and glossy.

3. Add Chocolate Chips

Stir in chocolate chips if using. These melt into delightful pockets throughout the cake.

4. Bake

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes, depending on your oven, until a skewer inserted in the thickest part comes out clean or with fudgy crumbs.

5. Cool Completely

Let the cake cool in the pan for 10–15 minutes before turning it out onto a rack. Because the cake is extremely moist, flipping it too soon risks breaking it.

6. Make the Glaze

Heat the cream until just simmering, then pour it over the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Add vanilla. Drizzle over the cooled cake.

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Why This Cake Works

Pudding mix contains emulsifiers, cornstarch, and stabilizers that trap moisture inside the cake, keeping it soft for days. Combined with sour cream, it yields an incredibly rich crumb that still slices neatly.

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Optional Variations

• Triple Chocolate Overload: Add ½ cup cocoa powder and 1 extra tablespoon milk to the batter for an even deeper chocolate flavor.

• Mocha Pudding Cake: Use espresso instead of coffee and add 1 teaspoon espresso powder to the dry ingredients.

• Vanilla Pudding Version: Swap chocolate cake mix and pudding for vanilla versions and add 2 teaspoons vanilla extract.

• Marble Pudding Cake: Mix vanilla and chocolate batters side by side to create swirls.

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Serving & Storage Tips for Both Cakes

Serving

• Both cakes improve in flavor after resting for several hours or overnight.

• Serve the sour cream cake at room temperature for the softest texture.

• The pudding Bundt cake pairs beautifully with whipped cream or a scoop of ice cream.

Storage

• Cover tightly and store at room temperature for 3–4 days.

• Refrigeration can dry cakes, but if you must refrigerate (due to frosting or climate), wrap well.

• Both cakes freeze excellently; wrap slices in plastic and freeze up to 3 months.

Whether you're baking for a birthday, a family dinner, or simply a quiet weekend treat, these two cakes demonstrate how a single ingredient can elevate familiar flavors. Sour cream delivers luxurious tenderness, while pudding mix ensures a moist, fail-proof crumb. Each recipe is straightforward yet impressive, adaptable yet reliable—perfect for both novice bakers and seasoned pastry lovers. Enjoy experimenting, and most importantly, enjoy every bite!

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