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Ingredients
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- 2 cups all-purpose flour
- 2/3 cup cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sugar
- 1 cup salted butter (room temperature; if using unsalted, add an additional 1/2 teaspoon salt)
- 4 eggs
- 3 egg yolks
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 1/2 cups milk
- 3 tablespoons white vinegar
- 2 1/2 teaspoons vanilla extract
- Red food coloring (optional)
- 3.4-ounce package vanilla instant pudding mix
- 1/3 cup unsweetened cocoa powder
- 1 1/4 cups powdered sugar
- 8 ounces cream cheese
- 1/2 cup salted butter (if using unsalted, add an additional 1/4 teaspoon salt)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F and prepare Bundt pan.
- Mix dry ingredients in a bowl and set aside.
- Cream sugar and butter until light and fluffy.
- Add eggs and sour cream, mixing until combined.
- Incorporate milk, vinegar, vanilla, and food coloring.
- Gradually mix in dry ingredients and pudding mix.
- Fold in cocoa powder and adjust color if necessary.
- Pour batter into Bundt pan and smooth the top.
- Bake for 1 hour and 10 minutes until a toothpick comes out clean.
- Cool for 10 minutes, then invert onto a rack.
- Prepare cream cheese frosting by blending ingredients until smooth.
- Frost the fully cooled cake and serve.
Notes
Ensure all ingredients are at room temperature for better mixing.
Over-mixing can lead to a denser cake, so mix just until incorporated.
Allow frosting to sit at room temperature for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 26
- Sodium: 290
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 80