Ridiculous Vanilla Cake

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

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.


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.


Ridiculous Vanilla Cake

  • Author: Cookies & Cups
  • Yield: serves 10 1x



  • 1 (15.25 ounce) box vanilla cake mix
  • 1 (4 serving sized) box instant vanilla pudding
  • 1 (16 ounce) container sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups white chocolate chips


  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • white chocolate chips to garnish



  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.


  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.

Helpful tip… Out of sour cream?







98 Responses

  1. Terry

    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?

  2. Denise

    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! 🙂

  3. kesha

    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!!!

  4. Regina

    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!

    1. Sarah

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

  5. Nikki

    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.

    1. Shelly

      did the cake mix you used already have pudding in the mix? If so that might be the problem, as you add pudding in this recipe separately…and it would definitely lead to mushy-ness.

      1. Patti

        My family has been making this basic cake for years — with several variations — and we have often had to use a cake mix that includes pudding in the mix, as it is nearly impossible to find one without pudding in the mix (sometimes I have luck at Target). And I’ve never had a problem with the finished product — delicious every time.

    2. Demi Morton `

      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??

  6. Lisa

    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 delicious, though a little harder to get out of the pan! 😉 I also discovered that the chocolate pudding mix is 3.9 oz., and the vanilla is 3.4 oz. Perhaps your recipe could say “1 small box (4 serving size) of (chocolate/vanilla) pudding mix”, to avoid confusion.

    AND, I had a brainstorm while looking through my pudding mix stash. I have some pumpkin, and thought this recipe would be so good with a spice cake mix, pumpkin pudding mix, and cinnamon chips (or white chocolate, or seasonally they sometimes have pumpkin chips.) YUM!

    Thanks for a great recipe we’ll use again & again!

  7. Nellie Thomas

    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 .

    1. Patricia McMahon

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

    2. Celeste

      LADIES, I’m not trying to make excuses, but our ovens, the weather, movement, and a recipe that is just not followed or incorporated properly. There are a number of reasons a cake can fall, and yes more then once I have tried a new recipe and have it to fall more then once. 🙂 My Father was a baker and I learned most of my no no words in his Bakery. 🙂

  8. Jina

    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.

  9. Violet

    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 1/2 hour to cool the pan on a wire rack and then flipped it out on a plate. The cake came out great and looked good. I then made the glaze . It was sort of thick so I added a little fresh lemon juice, maybe a teaspoon ( I wanted to cut the sweetness ). I then spread to on top of the cake. My oven was still a little warm so I put the plate in the oven for a couple minutes to get the glaze to run down the sides of the cake. Bottom line the cake is pretty good with the changes I had to make due to lack of ingredients . My son just had a slice and said ” Man, that’s good, and moist too !” Would definitely make again with the changes. I don’t love white chocolate chips to munch on, so I would make curls or grate it on top for looks.

    1. Marilyn

      I had to use 1/2 cup of milk instead of 2 tablespoons to make the glaze moist enough to use. I have made this cake 5 times and it turned out perfect every time.

  10. 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 of the pan – or at least part of it came out of the pan and no way could I serve this gummy cake. I’ve got it back in the oven to see if it can be baked long enough to make it edible. Great flavor so I’m so sorry it’s a disaster. Mystery – tested temperature, wondered if I needed a new bundt pan although my pan has never let me down before. Any ideas?

  11. Stacie

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

  12. Audrey

    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.

  13. Becky

    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 ?

    1. Erin Black

      Toss your white chocolate chips in about a teaspoon of flour before adding to your cake batter and the chips should not all go to the bottom

  14. Becky I.

    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!!!

  15. Megan

    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.

  16. Sheri

    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 am going to do the glaze when it cools. Not a mushy mess, wonderful not to sweet. I probably will do just a 1/4 c less chips next time but man its a great cake!! Thanks Shelly.

  17. Janice Lacy

    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!

    1. Shelly

      I have never made this without eggs, but you could sub in applesauce in this cake and still get the same texture I would guess! 1/4 cup applesauce for each egg.

  18. May

    Hi. i made the vanilla cake and loved it!
    i have 2 questions though….
    1) i want to try the chocolate cake next. in the reviews it says its supper moist. is it gooey or the texture of a cake? i dont want a gooey like lava like cake.
    2) is there a way to make the vanilla cake into a carrot cake?
    would i still add the vanilla chips or another kind of chip? or something else?

  19. Beth

    This sounded delicious, so I had to try it out right away, and I’m so glad I did! The flavor and rich texture of this cake is absolutely AMAZING!!!! My husband could not stop eating it, so I had to make it a 2nd time a week later (Which I’m slightly embarrassed to admit!) I did have a slight problem each time, however. Both times the cake stuck to the Bundt pan!! 🙁 It still tasted wonderful, of course, but the presentation wasn’t all I had hoped for! I greased heavily with Crisco, and floured. I ran a plastic knife around the edges of the pan, and around the cone in the middle. I thought about just using a 13×9, but there’s just something special about a Bundt cake. Any suggestions for next time, as there will definitely be a next time!!

  20. Jennifer

    I made this cake and it turned out delicious! One of the best cakes ever, my family loved it, actually I’m making it again today!

  21. Lynell Bland

    I made this cake it has good flavor, but it really shrinks it turns out to be a very small cake. I thought I did something wrong so I made it again still a little cake.

  22. Sandra

    Just inverted mine and had to patch half with the stuck parts left in the bottom of the pan, glazed it anyway and will take it to a family dinner…won’t use the chips next time because I’m thinking they were the cause of the sticking problem!

  23. Sylvia

    I have 2 questions. If you make cupcakes, would the baking time be different? I was going to try cookies and cream pudding, plus chopped Oreos in the cake. Would anything need to be changed?

    1. Joyce

      Since cupcakes bake much faster than larger ones, you would not have to bake them as long. Also, I don’t think using a different flavor of pudding mix or the addition of chopped Oreos would affect the outcome of the cake.

  24. Joyce

    I’ve been looking for a reecipe to use a yellow cake mix, instant pudding and white chocolate – and here it is! 🙂 It looks absolutely delicious!!! But I want to make it a layer cake using three 7 inch pans. Will this work well for that? Also, can I melt the white chocolate and just blend it in the batter?

    1. Claudia

      Hi Joyce, I don’t know if you’ve tried melting the chips yet but, but I did this time! It’s in the oven baking now! I’ll let you know how it turns out!

      For anyone with chips sticking to the bottom – I’m using a 9×13″ pan with parchment paper hoping nothing sticks this time & keeping my fingers crossed! I’ll post if it works or not!

  25. Ana M Pettaway

    I love reading your blog and have tried several recipes. Today I baked the ridiculous vanilla cake. I used all the ingredients listed and the exact cake mix. I baked it for 55 mins basically followed all instructions. When i cut a piece it looked like it was still raw. I am not sure why . I am wondering if it the amount of wet ingredients used? or is the texture suppose to be like that? anyways I will continue to use your recipes and enjoy reading your blog!

  26. Cheryl

    This turned out great, I used 8oz of sour cream and did a layer of strawberry rhubarb jam in the middle. I also did shavings of white chocolate chips on top.
    I would make this again, thank you.

  27. Marty Herzog

    I would like to make this in smaller version loaf pans. Can you please tell me how long I should bake it? This is the BEST cake!!! love it!

  28. Renee

    Caution – if using a bundt pan, make sure it’s 10″ or larger. I bought a pan assuming they are pretty much the same/universal in size. Well, that is not the case!! I discovered (in a not so pleasant way) that my new bundt pan was only 9.5″. The good news is that my cake didn’t stick despite the fact I only used light butter to grease it with (no flour). The very unfortunate and bad news is that the cake overflowed, which damn near smoked me out of the house, and left a big bloob on the bottom of my oven. Lesson learned: 0.5″ can mean a world of difference when it comes to baking a cake in a bundt pan!! Yikes

  29. Deb

    I just baked this cake , looked beautiful coming out of the oven. I tested it at 55 min & then left it in 5 more minutes. After the 10 minuets of cooling time , I checked it & to my shock, it had shrunk down to less than half the size. Unbelievable, I wish I would have read the reviews first , I may have not made this recipe. I will taste it later, as this was to be a birthday cake for a friend. I guess I’m making an cake , so disappointed .

  30. TPXX

    This cake is yummy! I made it for a dinner party. I’d already started baking it when I read the comments, so I was scared it’d fall apart, but it was beautiful. I do agree with one user’s comment that it is too sweet – I mean, it’s yummy, but I think it could be just as good if not better with less sugar. If you think about it, many of the ingredients (vanilla pudding mix, cake mix, white chocolate) stand as desserts on their own, so when you combine them all together – yikes. You could make this less sweet by nixing the cake mix and making the cake part by scratch – with as much or as little sugar as you want. And/or you could half the white chocolate, which someone else suggested.

    I would use a different recipe for the glaze. It tastes “off” to me, like something is out of balance, although the consistency, texture and color are perfect.

    Thanks for sharing this great recipe!

  31. Jean

    I think the issue people are having with this recipe has to do with the amount of sour cream. It probably should be 1 cup, not 16 ounces. I tried the recipe as written. While it tasted good, it was sort of pudding like, but definitely not a cake. My husband said it reminded him of bread
    pudding. I made it a second time using 1 cup of sour cream and it was perfect.

  32. Carol

    Shelly, I made your vanilla cake exactly by your recipe and it was marvelous. I used refrigerated eggs.. Think you could cut down the amount of white chocolate chips, a little too sweet but loved it. I was tired of my bundt cakes always sticking, so I bought a new Nordic Ware pan. They suggest you spray their pan with Bakers Joy and make sure all the crevices are sprayed. The tip is not to spray your pan before you mix the cake. If you do not wait until cake is ready to pour into pan, it could run down the sides. So when I finished spraying, I took a pastry brush and just made sure all the crevices were coated. Poured the cake in the pan, cooked it about 50 minutes, took it out and put it on a wire rack to cool for 15 minutes. Flipped the cake and it came out perfect. I used a French Vanilla cake mix, maybe Betty Crocker, without pudding mix. Shared some of my cake with a friend and she immediately wanted the recipe. Gave her the recipe and your website. Was a hit with my family!

  33. Stan

    The cake is way too sweet. I followed the recipe exactly. I think the white chocolate chips coud be ommitted or at least cut to 1 cup. As is the cake tasted a lot like sweetened condensed milk. Also the white cholate chips interferred with the cake strusture, and it flattened out by about half after baking. That was after baking for 60 min. I tried cutting the sweetness with fresh raspberries and a lemon juice laced raspberry glaze. Still just a sickeninly sweet mess. I would not make this cake again.

  34. Monica C

    This cake is so yummy!! I read the reviews ahead of time so I made a couple modifications. I only used 1 cup of vanilla chips and I used 1/2 the sour cream ( so 8 ounces). I baked it in a dark 9×13 nonstick pan ( I still buttered and floured it)
    I left it in the pan and frosted it and then sprinkled the chips on top.

    It turned out moist and delicious and not too sweet!! Perfect!!

    Bake time was only 40 minutes for me- may be my oven, my also the pan could have had something to do with it.

  35. Lisa

    Oh gosh, I really wanted to love this as I SERIOUSLY love all of Shelly’s recipes but sadly, this one gets a thumbs down from me. I even used the Duncan Hines French Vanilla mix like she did. It didn’t sink much like some others mentioned but it was partially gooey/mush.. I even baked it a little longer. I use an oven thermometer to make sure I had the exact right temp. The taste was just okay for me and not like gonna slap ya’ mama good like most of her other recipes. Perhaps I should’ve listened to the other reviewers and modified the recipe but I hate doing that and gave this one the benefit of the doubt and made it exactly as the recipe states. Just pass on this one…..

  36. Can this recipe go into 8 or 9 inch pans. I’m looking for a vanilla cake but so far I am having no luck. Made 2 and do not like them . Need this real soon as I am going to bring the cakes to Va and finish it there. If you can reply before Tuesday the 12th of june I’d appreciate it very much. Thank you

  37. Lilly

    I made this cake today; super!!! I baked it for 48 minutes; it was very moist. I topped it with a whipped buttercream frosting instead of this recipe. The cake received RAVE reviews from all who ate it, even my husband who normally prefers chocolate desserts to vanilla ones!

  38. Lauren T

    This cake is a hot mess. Followed the directions to the letter and this cake is a flop. It deflated to half it’s size in the ten minutes it called to wait to invert it. I have made the chocolate version “Too much Chocolate Cake” off allrecipes multiple times to critical praise and thought this would be my vanilla equivalent. Sadly, it’s not. I was planning on taking this to a friend’s but there is no way I would ever serve this cake to a guest.

  39. Jess

    Delicious!!! Made for a party and everyone loved it. But I did reduce the sour cream to 8oz and only used 1 cup of vanilla chips because I was afraid of cake falling or being too sweet. It came out great! Served with fresh strawberries.

  40. Christy

    Oh my….what to say about this Cake….. Although I am a chocolate lover, this cake is heavenly!!! I will def be making this again and again!!! And even though my Cake stuck to the pan, didn’t matter! Just scraped out the part that stuck and smashed it onto the Cake. Can you say melt in your mouth? Perfect!!! And yes it is most definitely good warm with an ice cold glass of milk! Can’t wait to try the chocolate one!!! Thanks Shelly for sharing this recipe!!!

  41. I’ve been looking for a really moist vanilla cake, and this one is great!
    I had to make a few adjustments due to lack of some ingredients. I used melted butter in place of the oil, and doubled amt.,
    I didn’t have white chocolate chips, so I added 1/2 cup white sugar, and used milk in place of water.
    I used the French vanilla cake mix, french vanilla instant pudding, and added tsp. Vanilla extract and one more egg.
    This was amazingly moist! Thank you!

  42. Cascey

    I’m a little baffled by all of the negative comments. I’ve been making this recipe for a couple of years now and it’s wonderful. Sweet yes, but for my son who doesn’t like chocolate it’s a win. Thanks for the recipe!

  43. Carlene Bourgeois

    I made this cake for the first time today and it turned out perfect! I substituted salt caramel chips for chocolate chips and I glazed the cake with melted skor pieces. My family loved it! It was ultra moist and came out of the pan no problem. This will be a favorite cake of my ours and I will share this recipe with family and friends!

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