Sour cream is a fantastic secret ingredient to have in your arsenal when making cakes! (Our Chocolate Fudge Bundt Cake recipe uses it too.) We haven't tried using sour cream to replace the oil in this recipe, but you're welcome to give it a try. You may consider using 1/2 cup (113g) of sour cream and 1/4 cup (57g) of milk to prevent the batter from being too thick. If you test it out, be sure to let us know how you like the results. We think it'll be a delicious success. Good luck!

• Reply