While I love a good chocolate cake, this white chocolate cake might be one of my favorite cakes of all time. It is rich and buttery and covered in a decadent white chocolate ganache.
And because I like to keep things easy, this is a Bundt cake. I kind of love Bundt cakes. You only need one pan, and you can simply pour on your frosting or glaze, or skip it all together if you are a minimalist.
If you love making bundt cakes (or think you need to start!) you’ll want to make sure to have a great bundt cake pan. The only time I don’t love a bundt cake is when it won’t come out of the pan easily. No good. I checked the Cooks Illustrated reviews bundt cake pans and the Nordic Ware Platinum Collection Anniversary Bundt Pan was their top pick. They also liked the Baker’s Secret Non-Stick Fluted Tube Pan. One of their other choices included the Nordic Ware Bundt Bakeware 12 Cup Formed Bundt Pan. I use a non-stick bundt cake pan from Wilton that I’ve been very happy with.
This cake starts from a cake mix, and can be made quickly and easily. I promise you the end result gives no indication whatsoever that a cake mix was involved. If you can’t find white chocolate pudding, you can always go with a vanilla pudding, I truly don’t think you’ll notice much of a difference.
To help spread the white chocolate flavor, I added white chocolate chips to the batter. In order to make them go as far as possible, I use a knife to chop up about half the white chocolate chips, giving you a better chance of getting that white chocolate flavor in each and every bite. This step is optional, but I highly recommend it.
If you can’t get enough white chocolate, try my White Chocolate Chip Cookies as well!
WHITE CHOCOLATE CAKE
White Chocolate Cake
Equipment
- Bundt Pan
Ingredients
CAKE
- 1 standard size vanilla cake mix
- 1 package white chocolate pudding – DRY MIX 3.3oz size box (approx) or use vanilla flavored pudding mix
- 1 cup sour cream full fat prefered
- 1 cup vegetable oil
- 1 tsp vanilla
- 4 eggs
- 1/2 cup warm water
- 1 1/2 cups white chocolate chunks or chips, chopped
GLAZE
- 8 oz of chopped white chocolate the baking bars typically give a thicker glaze than the chips
- 1/3 cup heavy cream half and half can also work, but the glaze will be thinner and more transparent
Instructions
CAKE:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined.
- 3. Spoon batter into a bundt cake pan that has been sprayed with non-stick cooking spray.
- 4. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from bundt pan and top with powdered sugar or white chocolate glaze if desired.
GLAZE:
- In a large microwave safe bowl (glass works best) combine chopped chocolate and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Spoon or pour over cake. Enjoy.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
PIN TO SAVE THIS RECIPE
And if you like this bundt cake, may I suggest my chocolate version…
Allyson says
This cake turned out great – very moist even after being cut and staying covered in the fridge for several days. I opted for a swiss meringue butter cream than the glaze, just to keep the sweetness down. Was a rave hit at a hoiday potluck.
Cindy says
I made the cake today, exactly as written using 1 c. of the white chocolate chips. I baked the batter in two 8×2ā round pans (making a wedding cake) for 28 minutes @ 350 degrees and they came out perfectly; probe in the center came out clean.
Mary says
For your cake mix that you use n this recipe was it15.25 ounces or larger? I know that the cake mixes have changed weight.
Christi says
Hi Mary, I just use whatever the standard size cake mix it, it always seems to work out just fine.
Debi Yakel says
This sounds so good! I’m actually allergic to regular chocolate,but. I can eat white chocolate(if it doesn’t have cocoa butter) And I was all set to make this and realized I didn’t buy the heavy cream. Well off to the store,tomorrow. ?
Doreen Elizabeth says
Is that white chocolate “instant” pudding that you are using??
Shannon says
I was very pleased with this recipe! I only made the cake part and not the glaze, because it was for a frosted cake design. It was moist and fluffy! Everyone loved it!
Jessica says
I made this cake last night to bring to work today and it was a huge success! The cake is so moist and delicious. I almost thought it would be too sweet, but it was perfect (it smells sweeter than it tastes). Even the people in the office that arenāt huge fans of sweets were loving this. I will definitely make again! I made exactly according to this recipe. I did have my oven on convection and still baked for 55 mins.
Christi Johnstone says
Yay! I love this cake, it’s one of my favorites, Jessica!
Debbue says
I made this cake and itās very easy but my glaze is not white and itās not as thick as in your pic. Your pic looks more like powered sugar icing. ReguRgless it taste good ! Just wish it had turned out as pretty and white as the pic.
Christi says
Debbue, what kind of white chocolate did you use? And did you use heavy cream with it? I know different white chocolates can have different amounts of ingredients, and the quality can really vary. That would be what I would guess impacted it.
Nichole Ahlers says
So moist and definitely can taste the white chocolate. I made it for a baby shower! I made white chocolate buttercream to cover!
Vanessa says
Oh no, I clicked on this recipe thinking that it was a white chocolate cake but it isn’t. You’re free to call your recipe whatever you’d like but it is a bit misleading. A white chocolate cake should have white chocolate in it.
Christi says
I’m a bit confused as there is 1 1/2 cups white chocolate in the cake and 8oz of white chocolate in the glaze. Maybe I’m missing something?
RFisher says
Umm… what about this recipe would make you say that. It has a 1 1/2 c. white chocolate in the actual cake and then it has white chocolate ganache poured on top. ?āāļø Iām so confused!
Anuradha says
I don’t have a bundt pan, can I make it in a 9 inch non stick round cake pan or a 9 by 3 inch springform pan?
Christi says
Hi Anuradha, I haven’t tried it, but my instinct is it will not work out. First, it’s going to be quite a bit more cake batter than a 9″ pan can accommodate and second, bundt cakes tend to be very heavy and moist, and they bake up okay because there really isn’t a center of the cake to need to bake throughly. You could possibly try two 8 or 9 inch round cake pans, but I still can’t speak as to the result as the edges might be a bit dry by the time the centers are done.
Anuradha says
Thanks for your reply. Also the 8 oz chopped white chocolate for the glaze is chocolate chips right? Or is it chocolate bar? I’m new to baking hence this doubt.
Christi says
I prefer to use the bar as it’s a bit easier for melting. Chocolate chips are made to hold their shape, and don’t melt quite as readily.
Anuradha says
Made it for my son’s birthday. It tastes really good & my whole family loved it. The glaze did turn out to be very thin & runny. But I love this recipe & thanks for sharing!
Cindy says
I made this exactly as recipe is written, and baked it in two 8×2ā pans; stated temp for 31 minutes. The center came out clean, the cake was moist and delicious. Frosted with a white chocolate buttercream. I will use this recipe again and again!
Shannon says
Thank you! Trying now! ??