I first tasted this cake at our weekly playgroup. A friend brought several small bundt cakes to share—she even brought them for her birthday. It was such a thoughtful gesture, and I felt lucky to have friends who go the extra mile. That friend, Rochelle, is a fellow food lover and runs a cookie business in Utah called Mamma Crimin’s Cookies. If you’re in Davis County, she’s worth checking out. She’s the same friend who once brought a copycat RUMBI dish to playgroup—always experimenting with new flavors and treats.
This turned out to be the most moist cake I’d ever tasted, so I asked for the recipe right away. It doesn’t need frosting or glaze—the texture is so tender and flavorful that it melts in your mouth on its own. The recipe is also very adaptable: mix and match cake mixes, pudding flavors, and add-ins to make it your own. One key ingredient that makes it especially moist is sour cream—one of my favorites to use when I want rich, tender baked goods.
Very Vanilla Bundt Cake
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Ingredients
- 1 box French Vanilla Cake Mix *SEE NOTES FOR IMPORTANT INFO!
- 3.4 oz (96 g) small box instant French vanilla pudding mix
- 1 cup (240 g) sour cream
- 4 large eggs
- 1 cup (237 ml) water
- ¾ cup (177 ml) vegetable or canola oil
- 1 cup (170 g) white chocolate or vanilla morsels
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly and set it aside.
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In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, water, and oil. Beat on medium speed for about 2 minutes until smooth. Gently fold in the white chocolate or vanilla morsels. Tip: if you’re worried about chips sinking and sticking to the pan (which becomes the top when inverted), pour half the batter into the pan, sprinkle the chips evenly, then pour the remaining batter over them.
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Bake for 38–43 minutes, or follow the time range on your cake mix box. The cake is done when it springs back to the touch. Let it cool in the pan for 20 minutes, then invert onto a plate. Slice and serve.
Notes
- ½ cup (60 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- Alternatively, use two boxes of cake mix and add an extra ½ cup of cake mix to the recipe.
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