What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
The Best Vanilla Cake
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- #95407
White cake mix gets extra vanilla flavor with the addition of vanilla pudding mix. It also has sour cream and white chocolate chips to dress up the cake further.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
1 comment
ingredients
1 package (16-18 ounce size) white cake mix
1 package (3 ounce size) instant vanilla pudding mix
2 cups sour cream
5 eggs
1 cup melted butter
1 teaspoon vanilla extract
2 cups white chocolate chips
directions
Preheat the oven to 350 degrees F. Grease a Bundt pan.
Combine the cake mix, pudding mix, sour cream, eggs, melted butter, and vanilla in a mixing bowl. Beat on low speed with an electric mixer for 1 minute. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 1 minute.
Stir the white chocolate chips into the batter.
Pour the cake batter into the greased Bundt pan. Place the pan in the oven and bake at 350 degrees F for 55-60 minutes or until the cake tests done when a toothpick inserted comes out clean.
Remove the cake from the oven and let cool in the pan for 15 minutes. Invert the pan onto a plate then invert the cake again onto a wire rack and let the cake cool on the rack.
When cool, drizzle the cake with a glaze or sprinkle with powdered sugar.
tools needed
Measuring Cups and Spoons: For measuring the sour cream, vanilla extract, and white chocolate chips.
Mixing Bowl: To combine the cake mix, pudding mix, sour cream, eggs, melted butter, and vanilla extract.
Electric Mixer: To mix the cake batter until smooth and combined.
Bundt Pan: To bake the cake in the oven. Remember to grease the pan before pouring in the batter.
Toothpick: To test if the cake is done baking by inserting it into the center of the cake; if it comes out clean, the cake is ready.
Plate: To invert the cake onto once it has cooled to remove it from the Bundt pan.
Wire Rack: To allow the cake to cool evenly after removing it from the Bundt pan.
nutrition data
616 calories, 39 grams fat, 56 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
March 5, 2022
That was the best cake Iâve had in a long time! SO YUMMY!! A must!
July 8, 2020
Th8s was good. I only had yhe 15 oz cake mix so I only added 4 eggs 1-1/2 cups sour cream and 1-1/2 sticks of butter. Turned out very moist.
May 8, 2020
I found this receipe online as I had a vanilla cake mix I didnât know what to do with. I used a French vanill flavored one and French vanilla pudding. Hands down ritz Carlton taste!! I think itâs way to much for my hubby and me as itâs quite heavy but, my neighbors raced and want the receipe!! I will make it again and again. It think it would be great for a small gathering. It did, however, take a bit longer to bake but it came out perfect! Off to copying the receipe!
October 26, 2019
I loved the cake flavor but the texture was more like pudding. It rose up very high then when I took it out of the oven it flopped. I tried semi sweet chocolate chips and that was nice when the cake was cold. I used 1% sour cream and I wonder if this was an issue. Do you have any advice? It seems that the recipe is hit and miss. Shoukd it maybe be cooked lower temp and longer? Or maybe cooked in the oven?
Did you use 18oz of cake mix? Most single boxes are around 15-16 ounces so if you used that it would definitely make the cake fall because there would be too much liquid in the recipe.
I have now made this cake THREE times. I love the cake (at least the done cake)I have not used any phony anything only the best ingredients. Last time I made this was last Monday, 3/31. Because I had issues with cake being done in bundt pan I added more time. I baked for 1 hr and 15 mins. Cake was still not done in the middle. It isnt' runny as you would expect not done. It was very heavy and the consistency was, not sure. My friend made her first one in 2 9" pans and it came out very nice. Then she made again and it wasn't done! My bundt pan is a good heavy real bundt pan and I have been using for awhile. Do you have any helpful hints, please! Thank you, Pam Simmons
August 24, 2013
This cake was decent enough. I used the sugar free vanilla pudding mix and maybe that was why I didn't love it. It just had a bit of a boxed taste to it. I figured the sour cream would really mask that but it didn't. So, I suggest using the regular vanilla pudding mix. The cake mix brand I use doesn't taste real box-made so I think it had to be the pudding.