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.


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.


Ridiculous Vanilla Cake

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


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!



  • 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.

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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Helpful tip… Out of sour cream?







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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105 Responses
  1. 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!

  2. 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!!

  3. 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?

    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.

  4. 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!

  5. 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.

  6. 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.

  7. 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!!!

  8. 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

  9. 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.

  10. 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?

  11. 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?

  12. 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.

  13. 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.

  14. 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. 🙂

  15. 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!

  16. 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??

    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…

  17. 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!

  18. 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!!!

  19. 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! 🙂

  20. 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?

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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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