Sour Cream Bundt Cake

I'll start by saying that I was a professional baker for many years. I had my doubts about the recipe going in, but decided to try it anyway and followed it to the letter.The cake looked and smelled delicious when it came out of the oven. However, it promptly began collapsing. It was more like a souffle than a cake.It finally shrank to a quarter of its original size. When it cooled, I found the texture to be spongy and omelet-like, almost like a baked custard. It didn't taste horrible, but it was not what I expected.

I made no changes. This cake turned out real moist.

Used chocolate Duncan Hines cake mix, followed directions exactly. Turned out perfect. Delicious and moist.

I used a classic yellow cake that already had pudding in it. Being new to baking I didnt quite understand what "folding" the sour cream in meant so I kind of just swirled it around a few times. So in parts of the cake there are clumps of sour cream...yuk!However in the parts that are not clumpy it is soooo yummy. I also added a teaspoon of cinnamon to the batter. I would definatly make it again just stir it better!

I made this cake gluten free just by using "pamela's cake mix" and it turned out great!

This is a very plain cake which seemed rather dense. I am thinking it has to do with the size of cake mix that I had on hand (only 340gram). Since my cake mix was a little smaller I reduced the amount of sour cream to 3/4 cup. It was nice to try out my brand new bundt pan though! Perhaps next time I will add another flavour other than plain 'ol vanilla. I baked it an extra 15 mins too.