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: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Yield: serves 10 1x
  • Category: Dessert
  • Method: Oven
  • 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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Jim M
Jim M

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
Shahlee Stokes

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

Lisa F
Lisa F

This cake is amazing! I made it exactly how the recipe called for. It’s so yummy and divine.

Anthony
Anthony

Mine fell flat as soon as I took it out of the over. Are you sure we’re supposed to put 16 ounces of sour cream?! It’s still edible though. But it’s denser than a pancake

Monique

So I pulled out my bundt pan and was in the mood to try this one. Followed the directions perfectly but was a bit reluctant with the vanilla pudding. The house smelled incredible! 52 minutes later pulled it out of the oven and it looked beautiful. Success! So I thought. I let it cool for 30 minutes, could hardly wait to have my first piece. It came out so dense not fluffy whatsoever. That damn PUDDING! I will definitely try it again without the pudding and see how different it comes out. Fingers crossed!

Anthony
Anthony

I did the lemon pudding with lemon cake and it wasn’t dense. I think mine was dense this time from the sour cream. Seems like too much. Mine caved in right after I took it out of the oven

Cindy
Cindy

I made the chocolate version of this minus the chocolate chips and it was delicious! I made this one yesterday and it fell flat after I took it out of the oven. I have absolutely no idea why. I have been baking for 50 years and I can’t figure it out. I used the same pan that I baked the chocolate one in also. I want to make it again for my grandson but I don’t know what to change to keep this from happening again.

Anthony
Anthony

Mine fell flat too it must be the sour cream. Don’t you think 16 ounces is too much? The cake is dense more like a thick pancake lol

Cate
Cate

I made this today! It is delicious. I didn’t have any vanilla pudding or sour cream. So I used coconut pudding mix instead. It is so yummy but, hey I love everything coconut! I used heavy cream with a tbls of lemon instead of sour cream. Cake is very moist. I was surprised that even though i used the convection oven i still had to cook it for about an hour. No complaints from me though! Definitely would make it again and play with they different flavor possibilities!!

Erica
Erica

Why was my comment not approved?

Erica
Erica

I just made both the chocolate and vanilla for a party tomorrow. I used a box of Pillsbury white cake. I had no idea there was already pudding in the mix. I added the small box of pudding and reduced sour cream to 8 ounces since thats what I had on hand. I greased the non stick bundt pan with a lot of unsalted butter. I used a paper towel to wipe it all around. I then used a sifter to flour the pan. I did not mix the white chips in. I poured the batter in the pan. I… Read more »

Sandra
Sandra

Yes, why did it go flat on them.

HP
HP

Can I make the cake the day before and Ice the next morning for a lunch gathering without issue?

Carlene Bourgeois
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!

Cascey
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!

Jill

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!

Christy
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!!!

Connie
Connie

I made this into cupcakes. Only used 1/2 cup of whites chocolate chips. Delicious cupcakes so moist. ??

Jess
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.

Lauren T
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.

Lilly
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!

Bronwen
Bronwen

Hi, how many grams is the vanilla pudding mix that serves 4 please?

Carolyn

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

Lisa
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… Read more »

Monica C
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… Read more »

Stan
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. ★

Carol
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… Read more »

Alysha
Alysha

I tried this and got so many compliments! Thank you for sharing it! Would it work for cupcakes?

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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