Author: Susanne at dishwithme.com
Oooooh, man, you are really going to like this one! This sour cream Bundt cake has more than just sour cream to make it creamy and yummy…it, also, has cream cheese. Oh, yeah, it has, both, cream cheese and sour cream! What a combo, eh? Toss sugar into the mix and yummo!
This sour cream Bundt cake is delicious all on its own, but try drizzling some of my cream cheese glaze over it and it is top notch.
With this post for Sour Cream Bundt Cake I have included my recipe for Cream Cheese Glaze, as well. Just keep scrolling.
HELPFUL HINTS FOR SOUR CREAM BUNDT CAKE
Sooo…I have made this recipe without placing the Bundt pan on a baking sheet and I had a mess to clean up, so from that point on, I place most things on a foil lined baking sheet…just in case.
INGREDIENTS USED
- All-purpose flour
- Baking powder – do not confuse this with baking soda
- Kosher salt
- Butter – ALWAYS real butter
- Cream cheese
- Sour cream
- Eggs
- Sugar
- Pure vanilla extract
- Vanilla bean paste
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LINKS TO PRODUCTS/EQUIPMENT USED
A 10 inch Bundt pan is used for this recipe.
Enough messes have been made that I have learned to line a baking sheet with foil for easy clean up.
Typically I use this handheld electric mixer for this recipe, but, sometimes, use my stand mixer.
I use a spatula like this to scrape the bowls. I LOVE the color combo on this set!
A whisk like this is used to beat the eggs.
Vanilla bean paste is used in this recipe. Sometimes I find it at Trader Joe’s, but if you can’t find it, this one is from Amazon.
LINKS TO RECIPES THAT MAY PAIR WELL WITH THIS ONE
Well…this is dessert, so nothing but the glaze recipe goes, BUT you should eat dinner first, so any of the following main dish recipes will go.
Spaghetti made with this sauce MEATY SPAGHETTI SAUCE
GRUMPY TACOS aka EASY BEEF TACOS
THE AMAZING CALIFORNIA CHICKEN SANDWICH
SUPER EASY CATALINA CHICKEN BREASTS
Equipment
- Handheld electric mixer Or a stand mixer, whichever works for you
- Bundt Pan
- Whisk
- Baking sheet
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder do not confuse this with baking soda
- 6 eggs beaten
- 1.5 cups butter yes, that is 3 sticks; softened to room temperature
- 4 ounces cream cheese softened to room temperature
- 1/2 cup sour cream
- 3 cups sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla bean paste
Instructions
- Line a baking sheet with foil. Butter the Bundt pan and place it on the baking sheet. Set aside.
- In a medium bowl, mix together the all-purpose flour, baking POWDER and salt. Set aside.
- In a small to medium bowl, add the 6 eggs and beat with a whisk or fork. Set aside.
- In a large bowl, add softened butter, cream cheese and sour cream. Beat on medium-high for 2 minutes, until light and fluffy.
- Add sugar, 1 cup at a time and beat an additional 2 minutes on medium-high, scraping the bowl as needed.
- Add eggs and beat on medium-high to high an additional 2 minutes.
- Add vanilla and vanilla bean paste. Mix on low to medium speed until blended.
- Add the flour mixture in 3 different increments. Beat on medium speed just until well blended.
- Pour the batter into the Bundt pan. Bake at 325°F for 1.5 hours. It is done when a toothpick inserted in the middle comes out clean.
- Once the cake is baked, remove it from the oven and place it on a wire cooling rack for 10 minutes.
- After cake has cooked for 10 minutes, invert on the cooling rack.
Equipment
- Handheld electric mixer
- Spatula
- Mixing bowl
Ingredients
- 4 ounces cream cheese softened to room temperature
- 4 Tablespoons butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 4 Tablespoons milk
Instructions
- With a handheld electric mixer on medium speed, mix the softened butter and cream cheese for about 30 seconds. Turn mixer speed to medium-high and continue mixing until fluffy, about 1 minute.
- Add the vanilla and mix on medium until blended.
- Add the powdered sugar, 1/3 at a time, mixing after each addition until well blended.
- Add between 1 and 4 Tablespoons of milk, one at a time until desired consistency is achieved.
- If the glaze is still not thin enough to drizzle, do not add more milk, instead heat in the microwave for 10 seconds at a time, stirring after each 10 second heat cycle. It should only take 1 or 2 times. Heating it will temporarily thin the mixture to make it pourable, but it will firm back up when it cools. On the other hand, if you keep adding milk to thin the mixture down, it will stay thin and not firm back up.
- Drizzle or spread over cake, or whatever you are using it for.