Nothing Bundt Cake 2

5 Big Mistakes to Avoid When Making Nothing Bundt Cake—And How to Fix Them Fast!

Why This Recipe Works:

By avoiding these 5 common mistakes, you ensure that your Nothing Bundt Cake turns out light, fluffy, and perfectly frosted every single time. If you want to avoid a disastrous dessert, this guide will help you achieve professional bakery results—without the stress!

Ingredients:

• Cake Batter:
  • 1 box of Duncan Hines Classic White Cake Mix
  • 1 box of Jell-O Instant Vanilla Pudding Mix (3.4 oz)
  • 4 large eggs
  • 1 cup sour cream (full-fat for richer texture)
  • ½ cup vegetable oil (use canola for a smoother finish)
  • ½ cup water
  • 1 teaspoon pure vanilla extract (not imitation)
• Frosting:
  • 8 oz cream cheese (softened)
  • 4 tablespoons unsalted butter (softened)
  • 2 cups powdered sugar (sifted to avoid lumps)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream (for extra smoothness)

Directions:

1. Mistake #1: Using Cold Ingredients—Avoid Dry and Cracked Cake

2. Mistake #2: Overmixing Your Batter—Fix It for a Light, Fluffy Texture

Overmixing leads to a tough and dense cake. Instead, gently combine the cake mix, pudding mix, eggs, sour cream, oil, water, and vanilla extract. Use a hand mixer on low speed for about 1-2 minutes, just until everything is incorporated. Stop when you see a smooth, thick batter—not a minute more!

3. Mistake #3: Forgetting to Tap the Pan—Eliminate Unwanted Air Bubbles

Air bubbles can ruin the perfect bundt shape. Before placing the cake in the oven, gently tap the pan on the counter a couple of times. This releases trapped air that could otherwise leave ugly holes in your cake.

Bake for 40-50 minutes, checking for doneness by inserting a toothpick into the cake—if it comes out clean, it’s ready! Allow the cake to cool in the pan for at least 10-15 minutes to avoid breakage when flipping it out.

4. Mistake #4: Skipping Proper Cooling—Prevent a Soggy Cake

5. Mistake #5: Poor Frosting Technique—Avoid Messy, Unappealing Cakes

For that signature “Nothing Bundt Cake” frosting look, use a piping bag to create even, thick frosting strips that run from the inside to the outside of the cake. If you don’t have a piping bag, you can cut the tip off a Ziploc bag as a quick substitute.

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