Decadent Sour Cream Chocolate Walnut Bundt Cake
Indulge in the rich flavors of this Decadent Sour Cream Chocolate Walnut Bundt Cake, a delightful dessert perfect for any occasion. Moist and tender, this cake is made with a combination of yellow cake mix and instant vanilla pudding, creating a luscious texture. The cake is swirled with mini chocolate chips and crunchy chopped walnuts, adding layers of flavor in every bite. Topped with a sweet cinnamon-brown sugar mixture, this bundt cake is not only easy to prepare but also makes a stunning centerpiece for gatherings or simply a delightful treat for your family. Enjoy it with a cup of coffee for a perfect afternoon snack!
12
Servings
242
Calories
9
Ingredients
Ingredients
yellow cake mix
18 ounces (dry mix)
instant vanilla pudding
3 ounces (dry mix)
eggs
4 (large, at room temperature)
oil
1/2 cup (vegetable or canola oil)
sour cream
1 cup (full-fat, at room temperature)
mini chocolate chips
1 cup (optional, adjust according to taste)
chopped walnuts
1 cup (optional, adjust according to taste)
brown sugar
1/2 cup (packed)
cinnamon
1 teaspoon (ground)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure easy removal of the cake.
2
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding, eggs, oil, and sour cream. Beat on medium speed until all the ingredients are well blended and the batter is smooth, about 3-4 minutes.
3
In a separate bowl, mix together the mini chocolate chips, chopped walnuts, brown sugar, and cinnamon to create the topping mixture.
4
Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the topping mixture evenly over the batter. Pour the remaining batter over the topping, then sprinkle the rest of the topping on top.
5
Using a knife, gently swirl through the batter and topping to create a marbled effect.
6
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a serving plate.
Nutrition Information
12g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Decadent Sour Cream Chocolate Walnut Bundt Cake?
This cake features a rich and moist yellow cake base enhanced with vanilla pudding, filled with a swirl of mini chocolate chips, crunchy walnuts, and a cinnamon-brown sugar mixture.
What size of yellow cake mix is required for this recipe?
You should use an 18-ounce box of dry yellow cake mix.
Is the vanilla pudding added as a liquid or a powder?
The 3-ounce package of instant vanilla pudding should be added to the batter as a dry mix.
How many eggs are needed for the batter?
The recipe calls for 4 large eggs, ideally at room temperature for better incorporation.
Can I use any type of oil?
The recipe recommends using 1/2 cup of vegetable or canola oil.
What type of sour cream should I use for the best results?
Full-fat sour cream at room temperature is recommended to ensure the cake is rich and moist.
Are the chocolate chips and walnuts mandatory?
No, the mini chocolate chips and chopped walnuts are optional and can be adjusted according to your personal taste.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the bundt pan?
Grease and flour the bundt pan thoroughly to ensure the cake can be removed easily after baking.
How long should I beat the batter ingredients?
Beat the mixture on medium speed for approximately 3 to 4 minutes until the batter is smooth.
What ingredients make up the topping mixture?
The topping mixture consists of mini chocolate chips, chopped walnuts, brown sugar, and ground cinnamon.
How do I layer the cake in the pan?
Pour half of the batter into the pan, sprinkle half of the topping, pour the remaining batter, and finish with the rest of the topping.
How do I achieve the marbled effect mentioned in the instructions?
Gently swirl a knife through the batter and topping layers once they are all in the pan.
How long does the cake need to bake?
Bake the cake for 55 to 60 minutes.
How can I tell if the cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a serving plate.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 242 calories.
How much fat is in a single serving?
There are 12 grams of fat per serving.
What is the carbohydrate content per slice?
Each slice contains 30 grams of carbohydrates.
How much protein does this cake provide?
There are 3 grams of protein per serving.
Can I use regular chocolate chips instead of mini chips?
Yes, though mini chips distribute more evenly in the swirl layers, regular chips will work as well.
What type of brown sugar is used for the topping?
The recipe calls for 1/2 cup of packed brown sugar.
Is this cake suitable for a coffee break?
Yes, it is specifically noted as a delightful treat to enjoy with a cup of coffee.
Is this recipe considered easy for beginners?
Yes, it is tagged as 'easy baking' and uses convenient ingredients like boxed cake mix.
Can I substitute the walnuts with another nut?
Yes, you can substitute chopped pecans or omit the nuts entirely if preferred.
What makes the texture of this cake 'luscious'?
The combination of sour cream and instant vanilla pudding creates a tender and luscious texture.
Is the brown sugar used in the batter or the topping?
The brown sugar is used exclusively in the topping mixture that is swirled into the cake.
Does the recipe require salt?
The provided ingredient list does not require additional salt, as the cake mix and pudding mix usually contain sufficient seasoning.
Can this cake be served at room temperature?
Yes, it is perfect for serving at room temperature for gatherings or family treats.