Ridiculous Vanilla Cake

The most Ridiculous Vanilla Cake... seriously the softest most moist cake EVER, it literally melts in your mouth!
cake

This is the most Ridiculous Vanilla Cake… seriously the softest most moist cake EVER, it literally melts in your mouth!

A few weeks ago I made a chocolate cake. It was insanely fudgy and soft and EASY. I decided to call it Ridiculous Chocolate Cake because…well…it was.

And since then, I have had a LOT of requests to create a vanilla version of that cake. Look, you don’t have to tell me twice. I got on it!

Honestly, I probably didn’t have to actually write a recipe for this, because I simply switched the chocolate parts out with vanilla. BUT you know, sometimes things just need their own identity.

The most Ridiculous Vanilla Cake... seriously the softest most moist cake EVER, it literally melts in your mouth!

I will say that if you aren’t a white chocolate fan, just leave out the white chocolate chips. But since I love them, and also love the gooey, richness the white chocolate gives the cake, I left them in.

Ridiculous Vanilla Cake!

The white chips mostly melt right into the cake when it’s baked, making the cake crazy soft when it’s warm, and a bit denser when it’s cooled. Both are delicious, but I will say if you eat this cake warm you might die on the spot at how delicious it is.

Not.even.kidding.

Ridiculous Vanilla Cake!

Make sure you grease the pan HEAVILY especially if you use the white chocolate chips. The cake is so soft to begin with and a few white chocolate chips might melt to the side of the pan and stick if not greased properly.

Hold your breath and turn the pan over when it’s cooled for 10-15 minutes.

The most Ridiculous Vanilla Cake!

Of course I felt like this cake needed an icing. Not a full frosting, like on the chocolate, but you know a little something extra.

The most Ridiculous Vanilla Cake!

It’s just powdered sugar, vanilla and milk. Easy.

The most Ridiculous Vanilla Cake!

And if you want to make it pretty go ahead and sprinkle on some white chips or even sprinkles. Can’t argue with sprinkles!

The most Ridiculous Vanilla Cake!

And like I said, try it warm and seriously you will want to ask for my hand in marriage.

I might say yes.

5.0 from 4 reviews
Ridiculous Vanilla Cake
 
Author:
Serves: serves 10
Ingredients
Cake
  • 1 (15.25 ounce) box vanilla cake mix
  • 1 (4 serving sized) box instant vanilla pudding
  • 1 (16 ounce) container sour cream
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • 2 cups white chocolate chips
Icing
  • 1½ cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • white chocolate chips to garnish
Instructions
Cake
  1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
  3. Bake for 50-55 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate.
Icing
  1. In a medium bowl whisk together the powdered sugar, milk, and vanilla. Pour over the cake.
  2. You can ice the cake when it's warm or cooled.
  3. Sprinkle with white chocolate chips if desired. Note - if you sprinkle white chips on the cake when it's warm they will melt slightly.

 

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41 Comments on "Ridiculous Vanilla Cake"

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Terry
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I have looked everywhere for plain cake mixes without pudding already mixed in. Even the company websites of Betty Crocker, Pillsbury and Duncan Hines do not show them any more. I have a lot of grocery stores by me, but no luck finding the mix needed for chocolate or vanilla versions of this cake. Any suggestions?

Tracey Moore
Guest

This can be made from scratch just use a recipe for vanilla cake.

Terry
Guest

Where can we buy plain cake mix without pudding?

cookbook queen
Guest

Okay, I obviously have to try this. I’m pretty sure we are already married, so I won’t ask for your hand in marriage. But I will ask you to fly down here and share it with me.

Laura @ Laura\
Guest

Getting a bundt cake out of the pan is always a little stressful. Looks yummy!

Denise
Guest

I saw this recipe, fell over and passed out. I came to my senses, saw it again and squealed!!! Just kidding, I didn’t pass out, but I did squeal. I’m allergic to dark chocolate, and I’ve finally found a rich cake that takes precedence over any chocolate cake. I thank you dearly for a decadent recipe that doesn’t have dark chocolate in it. Keep up the good work! 🙂

Susan
Guest

And now, how about mixing the two? The vanilla cake but with SS chocolate chips? And chocolate frosting?

kesha
Guest

Holy Yumminess! I am so making this when I wake up or maybe now before I go to sleep so I can eat it when I wake up! YESSSSS!!!!! With coffee!!!

Regina
Guest

I’ve been doing a recipe very similar to this without the white chocolate for years! I love doctoring up cake mixes 🙂 This recipe was great!

lisette
Guest

Can these be made into cupcakes?

Christine
Guest

Can I use cook n serve pudding mix or does it have to be instant

Antoinette
Guest

What is instant vanilla pudding and what can you use instead

miranda
Guest

I’m so happy you made this since the ridiculous chocolate cake looked so amazing! Can’t wait to try it!

Jane
Guest

Don’t have a bundt pan. What other pans work? Cupcakes?

Sarah
Guest

I just made this today using an angel food cake pan and it turned out great! I would think cupcakes would work too…

Nikki
Guest

I attempted this recipe not once but TWICE and followed the directions exactly and this cake turned out terrible. It was extremely mushy and had the consistency of jello. I’m not sure what I could have done differently or if this is just the consistency that it’s supposed to be but it doesn’t taste good at all. The texture is just plain weird.

Demi Morton `
Guest

Same here I made it TWICE same results! Very mushy (baked pudding anyone??) as if it was not cooked fully! I left cake in oven full 55 minutes, took it out and it immediately started to fall! I was so disappointed my cakes usually turn out very very well! Box of instant pudding and 16 ounces of Sour cream correct??

Dolly
Guest

Tried this recipe this week and mine collapsed as well. Had to throw it out.

Lisa
Guest
I made your cake today and it is delicious!! BUT, I made a discovery about the pudding mix. In my pantry I had some off-brand pudding mix, which was only 1.5 oz. So I used 2. Then I discovered that the name-brand mix is 3.4 oz. Both boxes say they make 4 half-cup servings, so I’m not sure how they can be so different in dry weight, but they are. The bottom line is that my cake has the mushier texture, because it has twice as much pudding mix as it should have, but it is still quite edible and… Read more »
Nellie Thomas
Guest

Hi, this cake sound good but it’s entirely to sweet . If you are not a diabetic you will be after eating this cake it was a waste of my ingredient and time making it and it also stuck to the pan very disappointed .

Patricia McMahon
Guest

Many of us have never encountered anything that’s ‘entirely too sweet’. Just not in our vocabulary. This is a slice of goodness!

Jina
Guest

Just made this cake this morning. I followed the ingredients to a T. But unfortunately this cake was not good at all. Way to sweet..way to mushy. A disaster to get out the pan. Next time i will half the white chocolate chips and half the sour cream.. maybe that will be better. Not five stars but i cant change the star rating on my phone.

Violet
Guest
I just made this cake, and literally just ate my first piece. I used a Betty Crocker French Vanilla cake mix, 1 41/2 ounce box vanilla instant pudding, 8 ounce sour cream ( because that’s all I had on hand ), and only about 3/4 cup vanilla chips ( again, because that’s all I had ). I spayed Pam in the bundt pan and floured the heck out of it because I too have trouble getting cakes out ! I followed the rest of the recipe and baked it for 55 mins in a 350 oven. I waited about a… Read more »
Violet
Guest

Sorry, I meant 3.4 oz box instant pudding mix.

Marilyn
Guest
Oh, boy, this has been an adventure. I also made this cake twice with disastrous results both times. First time I had a cake mix with pudding in it so thought that was the problem when it separated coming out of the pan and was gummy. Had to run out and buy a birthday cake quickly. But I really wanted it to work, so hunted down a cake mix without the pudding (would you believe Ralphs had only one box on the shelf of it?!) Made it again thinking for sure that was the problem. NOPE, just took it out… Read more »
Stacie
Guest

Should the sour cream be at room temperature? After reading the previous comments how many ounces was the box of pudding mix you used?

Audrey
Guest

Thank you for this out of this world cake.i made it this weekend and I did not put. The icing on top.did not need it.i will be making this again and maybe I will try it with the icing.

Becky
Guest

Just made this. The taste was amazing the look not so much. It was mushy and the chips fell to the bottom. I’m thinking I could have baked it a bit longer. I used Duncan Hines French vanilla cake (the exact one you’ve linked Shelly) so I’m not sure what happened ?? I’m still gonna eat it ?

Magdi
Guest

Add one more egg, no water and only use 8oz sour cream and 1/2 cup oil. Cake will not be mushy

Patricia McMahon
Guest

I’m a chocoholic…. But, Marry me?
🙂

Becky I.
Guest

I made this cake yesterday as a matter of fact. I followed the directions to a T. My sour cream was room temp. My cake stuck to the pan just a little but nothing major, I spooned it out and put it back on the cake and then iced it. This cake, to me and everyone that ate it, was absolutely delicious . So good in fact I’m making another one for Thanksgiving. I’m going to let it cool longer before I take it out of the pan this time. Love love it!!!

Megan
Guest

I made this cake, but made some changes based on stuff I had on-hand. I used Duncan Hines Lemon Supreme cake mix instead of the vanilla cake mix. I did have vanilla instant pudding on-hand, so I used that. I used flaked coconut instead of white chocolate chips.

In the glaze, I added a pinch of salt and a teaspoon of lemon juice to give a sweet and tart taste. I sprinkled coconut on the top after glazing the cake.

It was extremely good and gone before the next morning.

Sheri
Guest
Just got it done ?. Used a yellow cake mix, no pudding in the mix. Added a pkg of instant vanilla, 1 cup of sour cream (that was all I had on hand) 1/4 c of oil and chocolate chips. I added chips to batter after it was mixed, I think this helps them from sinking. I am one of the lucky ones, my Bundts never, ever, stick ?, (pls don’t hate me). I cooked it for the full time, it didn’t fall. Let it sit for about 10 mins or so, turned it out and cut a slice!! I… Read more »
Janice Lacy
Guest

Thank you for all these fabulous recipes Shelly! Unfortunately I’m in the category where the cake was mushy and half of it stuck to the pan. But don’t worry! I will persevere and try this again tomorrow!

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