Real Recipes From Real Home Cooks ®

sugar free sour cream chocolate bundt cake

★★★★★ 1
a recipe by
Rose Mary Mogan
Sauk Village, IL

I was very happy & pleased to find that Pillsbury made a Chocolate Sugar Free Cake Mix. I wanted to be creative & add additional flavor to this boxed mix, & did just that, with a few simple INGREDIENTS. I garnished the cake with Sugar Free chocolate covered Raisins & fresh raspberries in addition to the Sugar Free frosting. I created this cake for a community Reunion in Arkansas where I was displaying a variety of desserts both regular & Sugar Free. Those that were looking for SUGAR FREE were pleasantly surprised to see that I had 3 cakes on the menu. All 3 were a big success.

★★★★★ 1
serves 8 or more depending on serving size
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For sugar free sour cream chocolate bundt cake

  • 1 box
    sugar free cake mix( i used pillsbury chocolate)
  • 3 lg
    eggs, room temperature
  • 1/3 c
  • 1 c
    sour cream, room temperature
  • 1 c
    evaporated milk
  • 2 tsp
    coffee granules, crushed
  • 2 tsp
    coffee extract flavoring
  • 2 tsp
    vanilla bean paste or extract
  • 1 can
    sugar free chocolate frosting ( or frosting of your choice)
  • 1/4 c
    sugar free chocolate covered raisins (white or chocolate)
  • 1/3 c
    fresh raspberries (used as a garnish)

How To Make sugar free sour cream chocolate bundt cake

  • 1
    Preheat oven to 325 degrees F. Assemble all the ingredients you will need to make the cake. I used a traditional size Bundt pan called Heritage. It holds about 12 cups but this recipe is smaller.
  • 2
    Prepare cake by adding cake mix to a mixing bowl, then adding eggs, oil, & milk and beating till blended
  • 3
    Then add the sour cream, crushed coffee granules, and the extracts, then beat till blended. Prepare Bundt pan by spraying with Bakers Joy, or using butter and dusting lightly with . Remove any excess flour.
  • 4
    Pour cake batter into prepared pan, and bake according to directions on box or until toothpick inserted into middle of cake comes out clean. Remove from cake and allow to cool for at least 10 minutes.
  • 5
    Invert cake onto cooling rack, cake board or platter.
  • 6
    Frost as desired, then garnish with fresh raspberries and Sugar Free chocolate covered raisins. I ordered them from, they come in both white, chocolate & dark chocolate, all SUGAR FREE at a very reasonable price.
  • 7
    To view the Sugar Free Yogurt covered raisins used as a garnish see my recipe for I ordered them from and the price is reasonable.