Chocolate Pudding Sour Cream Bundt Cake is a rich, moist, and decadent dessert that’s perfect for chocolate lovers. This cake combines the convenience of a cake mix with the richness of sour cream and instant pudding mix to create a truly irresistible treat. Whether you’re celebrating a special occasion or just want to indulge in a chocolatey delight, this bundt cake is sure to impress. Let’s dive into the recipe and learn how to create this delicious Chocolate Pudding Sour Cream Bundt Cake step-by-step.
Ingredients
- 1 box chocolate cake mix
- 1 box (4-serving size) instant chocolate pudding mix, unprepared
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 cup sour cream, full-fat
Instructions
Step 1: Prepare the Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or spray it with nonstick baking spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the chocolate cake mix and the instant chocolate pudding mix. Mix until well combined.
- Add Wet Ingredients: Add the eggs, vegetable oil, milk, and sour cream to the dry mixture. Beat on medium speed with an electric mixer until the batter is smooth and well combined, about 2-3 minutes.
Step 2: Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
Serving
- Serve: Once the cake is completely cool, slice and serve. You can dust the top with powdered sugar, drizzle with chocolate ganache, or serve with a dollop of whipped cream. Enjoy this rich and moist chocolate bundt cake!
Cooking Notes
- Sour Cream: Using full-fat sour cream adds moisture and richness to the cake. You can substitute with Greek yogurt if desired.
- Mixing: Be sure to beat the batter well to ensure all ingredients are fully incorporated and the cake is smooth.
- Bundt Pan: Ensure the bundt pan is well-greased and floured to prevent the cake from sticking.
Frequently Asked Questions
Q: Can I use a different flavor of pudding mix? A: Yes, you can experiment with different flavors of pudding mix to create a unique cake. Vanilla or butterscotch pudding mix can add a different twist to the cake.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Q: Can I freeze this cake? A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Keto/Low Carb Version
To make a keto or low-carb version of Chocolate Pudding Sour Cream Bundt Cake, follow these modifications:
- Cake Mix: Use a keto-friendly chocolate cake mix.
- Pudding Mix: Use a sugar-free instant chocolate pudding mix.
- Sweeteners: Ensure any additional sweeteners used are keto-friendly.
- Milk: Use unsweetened almond milk or heavy cream.
Chocolate Pudding Sour Cream Bundt Cake is a delightful dessert that’s perfect for any occasion. With its rich flavor and moist texture, it’s sure to become a favorite in your household. Try this recipe today and enjoy a homemade cake that’s both easy to make and absolutely delicious!
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