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…
Belinda says
I follow the direction for the glaze and did my look like the picture what else can I do to improve it
Christi says
Belinda, can you give me more info? If it didn’t look like the picture, what did it look like? That would help me to help you.
KW says
I initially had the same problem. Then I put the glaze in the freezer for a few minutes to make it less runny and more white.
Tj says
I just made this cake. Love the texture and flavor. It’s just a little sweeter than my usual cakes.
Also my glaze was not as thick and white as the picture. It is more of a cream color and thinner
Steff says
Do you mix the cake mix according to the box or only mix the ingredients you have listed?
Christi says
Hi Steff, you do not make the cake according to the package directions, you make it according to this recipe. Hope that helps, this recipe is a favorite of mine!
Bonnie says
Hi. This looks amazing and I would like to make it for my daughter’s cake tasting tomorrow. I was just curious, are you using an instant pudding mix or a cook-and-serve? Thank you.
Christi says
Just an instant pudding, poured in with the ingredients.
Konner says
Hi! I followed the directions for the glaze as well and mine did not look like the picture. It was more of a creamy color and very thin. What could I have done wrong?
Christi says
Hi Konner, the very thin part makes me think that it might have been a bit too hot. It tends to thicken as it cools a bit. White chocolate can also vary by brand, and be a bit picky when worked with. Also if you use half and half vs heavy cream, that will create a thinner glaze. Hopefully it tasted great though!
Maria Clayton says
I will try to make with Christmas decoration for the holidays.
Barb says
Does the cake recipe call for the entire 1 & 1/2 cups of white choc chips?
Christi says
Hi Barb, it does. You could however reduce them, they are just a mix in item so they aren’t critical, but they certainly do a lot for the flavor. Hope that helps!
Misty Pluard says
Is it okay if you use a box cake that might already have some pudding in it to still add the box of pudding
Christi says
Yes, you can use the pudding in the mix cake mixes, but still add the box of pudding. 🙂
Cat says
This looks amazing! I love white chocolate. Would it work as cupcakes? Or too dense and moist?
Christi says
I don’t see why not!
Andi says
I’m confused by the pudding mix. I have Hershey’s instant white chocolate pudding mix, the box says the net weight is 3.56 oz. Can I not use this? I couldn’t find any pudding mixes that were 1 oz and my local Walmart only had the Hershey’s brand.
Christi says
Hi Andi, yes, that works perfectly. I just noticed that the recipe card is for some reasoning adding an “oz” where it doesn’t belong. The 3.9oz was the correct size. The 3.56 will work as well, brands keep shrinking product sizes, but the standard “4 serving” size is perfect.