Sour Cream Vanilla Bundt #BundtBakers

Sour cream, instant pudding and white chocolate chips make this sour cream vanilla Bundt so rich and decadent that everyone will want more than one slice. Top it all off with vanilla glaze and festive sprinkles!

Just like the Grinch, a few days ago I got an idea. Mine, however, wasn’t a awful idea or even a wonderful awful idea. It was just wonderful. Unless you are my husband who is the resident roux maker in our house for whom my idea meant a lot of work! Fortunately, he is a good sport. 

So here is my idea. 1. Make a huge pot of chicken and sausage gumbo. 2. Advertise to my neighborhood on NextDoor that they could “buy” a quart of gumbo (with 2 cups of cooked rice in a separate container) by sending me a donation for the Houston Food Bank. I’d pay for the ingredients and containers so all proceeds would be donated.

I am very pleased to say that I had several takers and just sent the food bank $90! Actually, the donation was $95 because – and perhaps you didn’t know this so I’m pleased to tell you – if you select a favorite charity on Paypal, they send you $5 to make a charitable donation.

I am currently taking orders for a new pot of gumbo! Meanwhile, I baked this cake for a lovely lady, also on NextDoor, who sounded like she needed some this holiday season. She is collecting toys for the children in her apartment complex so I was happy to contribute as well. ‘Tis the season after all. 

Sour Cream Vanilla Bundt

This recipe is adapted from several I found on the internet. Many called for cake mixes with instant pudding already in but where’s the fun in that? I prefer to start from scratch when I have the time. Still the easiest cake ever - one bowl!

Ingredients

For the Bundt:

Butter for buttering the pan

3 and 2/3 cups or 440g cake flour, plus extra for the pan

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cups or 300g granulated sugar

1/2 cup or 100g light brown sugar

1 box (3.4 oz or 96g) instant French vanilla pudding

16 oz or 473ml sour cream

3 eggs

1/3 cup or 80ml canola or other light oil

1/2 cup or 120ml water

1 cup or 170g white chocolate chips

For the glaze:

1 1/2 cups or 190g powdered sugar

2-3 tablespoons milk

1 teaspoon vanilla

To decorate: festive seasonal sprinkles

Method

Preheat oven to 350°F or 180°C. Liberally butter a 10-inch Bundt pan and then dust it with flour. Don’t skimp on this job. The white chocolate chips that end up on the outside of the cake tend to want to stick to the pan and nobody wants that. 

In the bowl of your stand mixer fitted with the cake attachment combine all the cake ingredients.

I include the white chocolate chips because they come out of the bag with some of them stuck together. The beaters help separate them. 

Mix on low for 30 seconds until combined.

Scrape down the bowl and beat again on medium speed until smooth and thickened, about 2 minutes.

Spoon or pour the batter into your prepared Bundt pan. 

Bake the Bundt for 55-60 minutes, or until a wooden skewer inserted into the middle comes out clean. If it starts to brown too quickly before it’s done, cover the top with foil.

Leave the Bundt to cool in the pan on a wire rack for about 10 minutes.

Invert it onto the wire rack so it can cool completely before glazing. 

Make the glaze by stirring together the sugar and vanilla with two tablespoons of milk. If necessary add the last tablespoon of milk a little at time until you get good pouring consistency. 

Pour the glaze over the Bundt. Immediately sprinkle on your decorations so that they will stick before the glaze dries. 

Let the glaze set before cutting the Bundt to serve. 

Enjoy!

This month my Bundt Bakers group’s theme is Red and Green. Many thanks to our host, Rebekah of Making Miracles. Check out all the links below. 

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bundt by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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