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Slice of vanilla cake with vanilla icing.

Ridiculous Vanilla Cake

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


This ridiculous vanilla cake is so moist and tender. Made with sour cream and white chocolate chips, and topped with a sweet vanilla icing, it’s truly irresistible!



For the Cake

  • 1 (15.25 ounce) box vanilla cake mix
  • 1 (4 serving sized) box instant vanilla pudding
  • 1 (8- ounce) container sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups white chocolate chips

For the Icing

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


For the 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.

For the 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.


  • This cake was originally posted in 2016 using 16- ounces of sour cream. I received a fair amount of comments letting me know you thought that produced too dense and wet a cake. I updated the recipe in 2021 using 8- ounces of sour cream. Wanted to include this note for those of you who enjoyed the original recipe!
  • To store. Store this cake in an airtight container for up to 3 days at room temperature.
  • To freeze. I would recommend freezing this cake without the icing, and then whipping the icing together quickly when you’re ready to eat it. The cake can be frozen in an airtight container (or wrapped tightly) for 1-2 months.


  • Serving Size: 1 slice
  • Calories: 613
  • Sugar: 64.3 g
  • Sodium: 523.4 mg
  • Fat: 28 g
  • Carbohydrates: 83.4 g
  • Protein: 8.8 g
  • Cholesterol: 77.3 mg

Keywords: moist vanilla cake recipe, moist vanilla cake, easy vanilla cake

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