Vanilla Sour Cream Bundt Cake

After sitting on the couch Friday night for a couple of hours watching the food network I became inspired to do a little baking.

I didn't feel like going crazy because I have a lot of baking to do tomorrow so I decided to bake a simple bundt cake.

Now like I said I didn't want to go crazy so, I busted out a yellow box cake mix, a box of instant vanilla pudding and got to work!

First combine the cake mix and the pudding packet. Next add in 3 eggs, 1/3 cup vegetable oil, 1 cup of water and 1 tsp of Vanilla. Once that is combined and smooth add in about a 1/4 cup of sour cream and mix well.

Normally I would add in some poppy seeds, but I didn't have any in the house so I skipped that step tonight.


The batter will be very thick so it needs to be scooped into a greased bundt pan. I use Wilton cake off to grease all my cake pans..... it works fabulously!



Once all the batter is spread evenly put the pan in your 350 degree pre-heated oven for about 45-55 minutes.

The cake will become nice and golden and when it is finished it will spring back to the touch. You can also check doneness using a toothpick or cake tester.



When you take the cake out of the oven leave it to cool in the pan on a wire rack for about 15 minutes. After that place your cake plate on top of the bundt pan and flip the cake over. If you greased your pan correctly it should slide right onto the plate no problem!





Now you will have a beautiful golden bundt cake! What you do with it next is up to you!
Sometimes I make a nice lemon glaze to drizzle over. A chocolate Ganache would be wonderful with this cake and would make it an amazing dessert, or you can do like I did and dust the cake with powdered sugar so it is more like a "breakfast cake"!





This cake can be nibbled on while it is still warm or eaten while completely cooled.



I have plenty to share if anyone wants to stop by for breakfast! HAHA!

Enjoy!


Recipe
Vanilla Sour Cream Bundt Cake

1 box yellow cake mix
1 package of vanilla or french vanilla instant pudding
3 eggs
1/3 cup of vegetable oil
1 cup of water
1 tsp Vanilla
1/4 cup Sour Cream
3 tbsp Poppy Seeds (optional)

Directions:
Combine cake mix and instant pudding. Add eggs, oil, water and vanilla and mix until smooth. Incorporate sour cream and scoop into greased bundt pan and bake at 350 degrees for 45-55 mins or until done.

Finish cooled cake with glaze of your choice or a dusting of powdered sugar.

Red Velvet Cake with Cream Cheese Frosting

Well let me start by saying I was honored to be asked to make this cake for a friend!

I am glad to say I am happy with the final product and I hope they will be too! Getting to the final product was a bit of a production! HAHA

It started on Thursday... I baked 2 12inch Red velvet cakes. When the cakes came out they looked great. After they were cooled I started to wrap them in saran wrap...

That is where the disaster began! The Cakes started to split from me handling them. They weren't quite dense enough even though they tasted delicious! I thought I would be able to salvage the cakes during the stacking/decorating process so I went to bed still confident!

Fast forward to Friday! I wake up...
Whip up some spectacular cream cheese frosting and get to stacking! The bottom layer was fine. I piled on the cream cheese frosting and then went to add the second layer...
that is as far as I got... the top layer split into about 5 pieces so it was time to start all over again :(

SO again I baked 2 12inch red velvet cakes. This time I tweaked my recipe and made them more dense so they would handle better. While the cakes were baking and cooling I worked on another cake that I will be posting about later...

Check out the awesome Red Velvet!


Fast forward to about 3:30pm on Friday afternoon and I started the layering process again. This time it was a success!!! YAY!!!



Now it had been a long day of baking so I didn't take as many pictures as I should have but here is what I ended up with! A nice Christening Cake for Nicholas!





Happy Baking everyone!