While I love a good chocolate cake, this white chocolate cake might be one of my favorite cakes of all time. It is rich and buttery and covered in a decadent white chocolate ganache.
And because I like to keep things easy, this is a Bundt cake. I kind of love Bundt cakes. You only need one pan, and you can simply pour on your frosting or glaze, or skip it all together if you are a minimalist.
If you love making bundt cakes (or think you need to start!) you’ll want to make sure to have a great bundt cake pan. The only time I don’t love a bundt cake is when it won’t come out of the pan easily. No good. I checked the Cooks Illustrated reviews bundt cake pans and the Nordic Ware Platinum Collection Anniversary Bundt Pan was their top pick. They also liked the Baker’s Secret Non-Stick Fluted Tube Pan. One of their other choices included the Nordic Ware Bundt Bakeware 12 Cup Formed Bundt Pan. I use a non-stick bundt cake pan from Wilton that I’ve been very happy with.
This cake starts from a cake mix, and can be made quickly and easily. I promise you the end result gives no indication whatsoever that a cake mix was involved. If you can’t find white chocolate pudding, you can always go with a vanilla pudding, I truly don’t think you’ll notice much of a difference.
To help spread the white chocolate flavor, I added white chocolate chips to the batter. In order to make them go as far as possible, I use a knife to chop up about half the white chocolate chips, giving you a better chance of getting that white chocolate flavor in each and every bite. This step is optional, but I highly recommend it.
WHITE CHOCOLATE CAKE
White Chocolate Cake
Equipment
- Bundt Pan
Ingredients
CAKE
- 1 standard size vanilla cake mix
- 1 package white chocolate pudding - DRY MIX 3.9 - 4 Serving Size, or vanilla
- 1 cup sour cream full fat prefered
- 1 cup vegetable oil
- 1 tsp vanilla
- 4 eggs
- 1/2 cup warm water
- 1 1/2 cups white chocolate chunks or chips, chopped
GLAZE
- 8 oz of chopped white chocolate the baking bars typically give a thicker glaze than the chips
- 1/3 cup heavy cream half and half can also work, but the glaze will be thinner and more transparent
Instructions
CAKE:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined.
- 3. Spoon batter into a bundt cake pan that has been sprayed with non-stick cooking spray.
- 4. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from bundt pan and top with powdered sugar or white chocolate glaze if desired.
GLAZE:
- In a large microwave safe bowl (glass works best) combine chopped chocolate and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Spoon or pour over cake. Enjoy.
Nutrition
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And if you like this bundt cake, may I suggest my chocolate version…
Martha says
Going to make this tomorrow and just wanted to make sure it is 1 full cup of oil AND 1/2 cup warm water all for the cake mix. It just seems like a lot of liquid for the cake mix. Can’t wait to try it.
Mel says
Delicious! I did a cream cheese frosting instead of the glaze and it was AMAZING!!!
Melanie says
Can you add blueberries to this cake.
Christi Johnstone says
I haven’t tried it, but I don’t see why not. It may increase the baking time a bit though.
Sandra Bender says
I have a request for white chocolate cake cupcakes with a raspberry filling. How would this recipe do as cupcakes instead of a bundt cake?
Christi Johnstone says
Sandra, I haven’t made it that way so I can’t speak to the result. I’m guessing it would be fine, you’d just need to adapt your baking time and possibly temperature.
Terri says
Can you use a white cake mix instead of vanilla?
Christi Johnstone says
Absolutely!
ethan says
this cake is amazing and u can do it any different flavors and it still works everyone in the house loves it and its amazing
Monica says
Wow!
This was very moist and delicious cake!
Easy to make and it tastes like being heaven. Highly recommend anyone who loves white chocolate!
Carleen says
Best white Bundt Cake we have ever tasted. I accidentally put white chocolate chips in the cake. It fell to the bottom, and came off when removing the cake from the pan, so I just used powder sugar on top the cak and I crumbled what came off the top and put it on top when serving with ice cream.
Amanda E says
I am going to be attempting to adapt this recipe to a 8” two layer birthday cake with strawberry filling 🤞🏻. One thing I’ve noticed in researching different recipes is the change from 18 oz standard cake mixes to 15.5-16 oz mixes and how these types of recipes can be affected. With so much moistening ingredients I was wondering if this recipe was meant for the older larger 18 oz cake mixes. Thank you! 🙂