I have been feeling a little ambivalent lately. Could it be my quarter-life crisis? I guess the problem mainly lies with the uncertainty I’m facing with my future, which direction I’m headed, where I’m going to be (literally and figuratively), and me being an obssessive compulsive list planner (and if you’re a regular blog reader you will definitely be aware of my many lists), I can’t help but feel a little lost because there’s no list to be had for now. I’m hoping things will start looking up soon, but in the meantime, I’m definitely not liking the state of things as they are.


So anyway, last weekend marked perhaps the first weekend of this year when I’m not busy making cookies for CNY, for taste-testing, or desserts for orders. I had a bit of sour cream leftover from making a sour cream pastry (which is sublime btw), so I decided that a bundt cake was in order. I first saw this #bundtamonth event over at Cheah, and then at Ann’s in January, but I was a tad busy and could not join with a citrusy bake even though orange flavoured cakes are my absolute fave! So anyway, I decided to join this month because the theme is another of my favourite ingredients – CHOCOLATE. Everything came together quite nicely, because I really wanted to force myself to try bundt recipes considering that I had bought my Nordicware mini 4-bundt pan for close to S$60 and I have yet to use it more than once!

For those interested, I bought the pan from a local store, and the size of each mini bundt  is approximately 2.25cups, which is the equivalent to a tall 6″ or short 7″ round cake.


For those wondering what in the world a bundt is, well, it is basically a cake baked in a distinctive ridged pan, probably inspired by the Gugelhupf or Kugelhopf, a German (or probably European) fruit cake that you traditionally see for Christmas in Singapore, although it’s available all-year round in Europe. The bundt cake was thus invented or made popular in USA in the late 1950s, and this name was trademarked by its inventor Dalquist, who incidentally owned the company Nordicware! So I guess it’s apt that I bought a Nordicware pan for my first ever bundt cake pan :] In any event, a bundt cake is just like what a chiffon cake is to a sponge cake – while a chiffon cake is mostly a sponge cake with a hole in the centre, so is the bundt cake. It is actually a butter cake with a hole in the centre. As such, you can use any butter cake recipe in your bundt pan. In fact, you can also make sponge cakes or angel cakes using a bundt pan, but you will have to be very careful unmoulding the cake.

I know my picture sizes across the different posts have been differing, and do bear with me for a while, because I’m still figuring out what is the best photo size to use. But I must say that I was very pleased with the results of my latest ‘photo session’ because the light was pretty good and I finally made use of my beautiful ruffle cake stand which I had painstakingly lugged back from Australia. The wooden ‘plate’ that you see is something I bought during my recent trip to Chatuchak in Bangkok, and it was a steal at S$8 I think.


For those interested to be part of Bundt-a-Month, simply bake a Bundt for February, and use chocolate. The only problem is that the deadline is tomorrow, 28 February 2013, so you gotta hurry up! If you’re late, don’t fret because there’s a theme every month and you can always join in for March.

Also, you have to use the #BundtAMonth hashtag in your title. Link to BundtaMonth on Facebook and Pinterest. Thanks Baker Street and Cake Duchess, the hostesses of this Bundt Party 😉 Please also add your entry to the Linky tool below and link back to the announcement posts.


Chocolate Swirl Sour Cream Bundt #bundtamonth
  • 125g unsalted butter
  • 170g caster or granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100g sour cream
  • 30g fresh milk
  • 210g all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Chocolate Paste
  • 1 tbl cocoa powder
  • 2 tbl hot water
  1. Preheat the oven to 170°C. Generously grease and flour the bundt pan.
  2. In a small bowl, combine the cocoa powder and hot water together, stirring to ensure that no lumps remain. Set this aside.
  3. In another bowl, combine the sour cream together with milk and vanilla extract.
  4. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, making sure that it is fully incorporated into the batter. If the batter splits, don't worry, simply proceed to add the flour mixture in the next step.
  5. Sift the flour together with the baking powder, baking soda and salt. Add half of the mixture into the batter and mix well. Then, add in half of the sour cream mixture, making sure that all the liquid is incorporated before adding in half of the remaining flour mixture (or a quarter of the original). Pour in the remaining sour cream, making sure to scrap the sides and bottom of the mixing bowl to make sure everything is evenly combined. Finally, add in the remaining flour mixture.
  6. Remove a third of the batter and mix the chocolate into the batter.
  7. Spoon into the bundt pan scoops of the vanilla batter, alternated with the chocolate batter. The batter will be quite thick so you will have to use a spoon as opposed to pouring it into the pan. You may also use a skewer to swirl the chocolate and vanilla parts together.
  8. Bake for approximately 20-30 minutes, or until a skewer comes out with very few crumbs or clean. If you are using a Nordicware pan, the cake will continue baking even after removing the pan from the oven, so it is best to remove the pan when your skewer still has a few crumbs. Let the cake cool in the pan for at least 30 minutes before removing and cooling on a wire rack.
Taste: Everyone who tried this loved the taste of the butter cake and chocolate cake. Be sure to use good quality butter and vanilla extract, and good chocolate powder. I liked how rich the cake tasted thanks to the sour cream. The sugar level was also just nice. If you have a sweet tooth, do increase it to 200g or more.
Texture: As with most sour cream bakes, the crumb of the cake is very tight, and moist. Super delish. You may realize that in some pictures, the bundt looks very ‘holely’ – that is because I did not rap the pan against the counter to remove any air bubbles before baking, so be sure to do it if you want a nice smooth bundt!
Serving size: This recipe will be best suited for 2 6-inch cakes, or 1 8-inch cake. I used my mini bundt pans and had two bundts, plus a little extra for a short loaf. Modifications: You can choose to add chocolate chips to the chocolate batter for some extra chocolatey goodness.
Storage: The cake kept very well at room temperature for about 3 days. I would recommend storing it in the fridge if you intend to keep it for more than a week.
Would I make this again?: Yes definitely!



  1. hui says:

    this cake looks delish! am so craving butter cakes right now ^^ and i cannot agree with you more.. your pics are gorgeous! love the ruffle cake stand ^^

  2. Amelia says:

    Hi Janine, this cake look extremely good and delicious. Beautiful click.

    Have a nice weekend.

  3. Fern says:

    Whenever I see recipes with the word sour cream in them I always imagine something soft velvety light and creamy….. I haven’t used my bundt tin for a long time. Looking at your cake is tempting me to do so! Looks beautiful !

  4. ALONZO says:


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