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 vanilla cake recipe topped with sweet icing and garnished with white chocolate chips – you’ve got to get in on this goodness!

An Easy Vanilla Cake with Pudding Mix

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!

White Chocolate Vanilla Cake Dessert Recipe

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!

Tricks with Making 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.

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Ridiculous Vanilla Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 mins
  • Cook Time Cook Time: 50 mins
  • Total Time Total Time: 1 hr 10 mins
  • Yield Yield: serves 10 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This is the most Ridiculous Vanilla Cake… seriously the softest, most moist cake EVER – it literally melts in your mouth! A vanilla cake recipe topped with sweet icing and garnished with white chocolate chips – you’ve got to get in on this goodness!


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
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups white chocolate chips

Icing

  • 1 1/2 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.

Keywords:: best vanilla cake recipe, vanilla cake recipe, how to make vanilla cake, vanilla cake recipe with icing, cake mix dessert recipe, easy dessert recipe, easy vanilla cake recipe, white chocolate chip cake recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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135 Comments
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Marie
September 7, 2020 8:20 pm

I made this cake, put it in the oven, and then sat down and decided to read the reviews. I got so nervous because I didn’t make any of the adjustments suggested in the reviews and saw some people had issues with the recipe as is. I followed the directions exactly and my family members loved it. They even texted me afterwards to make another one soon! Yes, it is rich and sweet, but the name sort of suggested that so for me there were no surprises.

Colleen Goebel
August 23, 2020 10:18 pm

This is an amazing cake – I tweaked a bit – I made a streusel filling with approximate 1/3 cup butter, 1/3 cup white sugar and 1/3 cup flour. I added 1 tsp of almond extract. I poured half my batter into a tube pan and then sprinkled in the streusel filling and then topped with the remaining batter. Baked for 55 minutes . after cooling I put on plate and frosted with powdered sugar, vanilla and milk. Then I added semi sweet chocate shavings on top. Heavenly – my guests raved!

Lina
June 6, 2020 3:57 pm

Hi. Anyone use this for cupcakes??

Pam Nelson
May 22, 2020 4:45 pm

Just made this cake and it looks amazing and smells soooooooooooooo good!!!! I used the small box of French Vanilla Pudding,,, 4 eggs,,, 1 cup of sour cream and for the water i used 1/2 cup of Coconut milk and added 1 tsp of vanilla.. Baked for 60 minutes and cooled for 15 minutes. Fell right out of pan on to plate with no problem. Did not add chips to batter. Instead i topped cake with them and drizzled glaze all over.

Mary Hughes
May 19, 2020 10:05 pm

I just made this cake today for the first time and it came out Great with a few changes. I took advice from a couple of other replys on here and only used 8 oz of sour cream… replaced the water with buttermilk and used chocolate chips instead of white… also dusted them with flour. That works BTW. l also added vanilla to the batter. Eating a piece now with a nice cup of Camille and lavender tea. Soooo gooood.

Mary
June 6, 2020 8:10 pm
Reply to  Shelly

I shared the cake with a few of my friends and they loved it. All wanted the recipe. Thanks Again..

Mary Hughes
August 3, 2020 4:26 pm
Reply to  Shelly

Made a couple.more since then for friends. They loved it.

Karenb
May 14, 2020 6:53 pm

OMG another FABULOUS recipe from You!!! I have made at least 20 of your cake & cookie recipes over the years, and have never had one that was just “okay.” This cake was so moist and flavorful! My family LOVED it!!! I used the 10 Cup Elegant Party Bundt Pan, ( minus 2 C batter) and baked it much longer, approx. 75 minutes! I was hesitant that the 12 oz. White Chocolate Chips (2 Cups) would produce an “off” taste but this cake really had a GREAT Vanilla flavor and the white chips were not detectable! Thanks for another Keeper!!!… Read more »

Jade Stone
May 2, 2020 8:02 am

It came out perfectly. I let cool two and a half hours before removing from pan. I used the icing from the ridiculous vanilla cake and added two TBS good cocoa powder and half and half instead of milk. Adding it until I had the perfect texture. Threw sea salt caramel chips all over the top.

Marcie
April 22, 2020 3:22 pm

The recipe calls for sour cream and instant pudding, when you come to the direction it doesn’t tell you when to add those two ingredients

Dan
April 27, 2020 5:00 pm
Reply to  Marcie

Add all ingredients and mix.

Liza
April 20, 2020 12:02 pm

I have made this cake in chocolate using devils food cake and chocolate chips. The recipe I have calls for more oil and one more egg. It’s ridiculous good and it actually won at a baking cake contest. I tried doing it in the vanilla and it didn’t quite work- the chips sunk to the bottom and didn’t melt as nicely. I’m trying this recipe. I think it will be so good!!!

Mary Hughes
September 2, 2020 5:29 am
Reply to  Liza

Dust your chips with flour . They won’t sink if you do.

KeshaJ
April 19, 2020 6:14 pm

I believe it was too much sour cream. The cake texture was luke it wasnt done.

Mary Hughes
September 2, 2020 5:31 am
Reply to  KeshaJ

I used 8 oz. It was perfect. And also l used milk and another time l used half and half instead of water. It was delicious.

Karen
April 12, 2020 12:37 pm

Needed a dessert for Easter dinner. Given the pandemic, this was what I had ingredients for and I had been wanting to try it for a while. I did question the 16 ounces of sour cream right away, as I usually only add 8 ounces to my recipes. But as I had tried recipes from here in the past with success, I made it exactly as the recipe stated. As others experienced, it shrunk to half the size as it cooled. Flipping it out of the Bundt pan it was a blob of a mess. Texture was very spongy, or… Read more »

Jodi
April 5, 2020 5:29 pm

I just made this cake. I followed the directions perfectly, except I didn’t use any white chocolate chips at all, and instead of vanilla extract I used almond extract. Let me just say that the taste is fantastic! However, the texture was really off-putting. It came out with a tacky, gluey texture that kind of made me cringe when I bit into it. I’m not sure if it could be that it was still hot when I tried a slice, so I’m going to wait for it to cool completely and then try another slice to see if that helps… Read more »

Connie
March 31, 2020 4:06 pm

Do you need to bake this in a bundt or can it be placed in a 9×13 baking pan? I’d like to make this today but don’t have a bundt pan. Please advise asap. thanks!

Jim M
March 26, 2020 7:22 pm

Try tossing the chips lightly coating them with flour. This will keep them suspended in the batter . It will also keep them from sticking to the pan . Made the cake today . To die for!

Shahlee Stokes
March 26, 2020 11:53 am

all my chocolate chips sank to the bottom and are now hard 🙁

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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