Ingredients:

  • 1 package (15.25 oz) high-quality white or yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup (240g) sour cream, full fat
  • 0.75 cup (180ml) vegetable or canola oil
  • 4 large eggs, room temperature
  • 0.5 cup (120ml) warm water
  • 2 tsp (10ml) pure vanilla extract
  • 8 oz (225g) cream cheese, slightly softened
  • 0.5 cup (115g) unsalted butter, slightly softened
  • 3.5 cups (440g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare a 10-12 cup professional Bundt pan by coating every crevice thoroughly with baking spray containing flour or a homemade cake release paste.
  2. In a large mixing bowl or stand mixer, combine the cake mix, instant pudding mix, sour cream, vegetable oil, eggs, warm water, and 2 teaspoons of vanilla extract.
  3. Beat on medium speed for approximately 2-3 minutes until the batter is thick, smooth, and well-hydrated.
  4. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. Prepare the frosting by beating the cool cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 teaspoon of vanilla, and a pinch of salt. Beat until thick and stiff enough to hold its shape.
  8. Transfer frosting to a piping bag with a wide round tip. Pipe thick 'petals' starting from the outer edge and pulling toward the center hole of the cooled cake.