EASY White Chocolate Vanilla Bundt Cake from a mix –> You know when you find something really great and you want to tell all of your friends and family about it? That’s how I feel about bundt cakes.
I’ve asked my mom, why did we never make these growing up!?! She said that its because when she was growing up there were only three flavors of bundt cakes, one was pineapple and she hates pineapple. I don’t recall the other two, but I think one had to do with coconut.
But these days? The possibilities for bundt cake flavors are endless! And they turn out SO GOOD! They are moist (I can’t think of another word to describe it or I would use it!) and sit up tall on a cake stand. They instantly look fancy as soon as they’re turned upside down out of the pan.
You just pop it out onto a cake stand and voila! You look like a seasoned baker! Then your guests take a bite and rave about it being the best cake they’ve had since the last time you hosted!
Plus, this vanilla bundt cake recipe is so EASY! You literally add a few more ingredients than a regular cake in a boring 9 1/2×11 cake pan, but those ingredients turn into pure magic in the bundt cake pan! And once you get these recipes down, you’ll be able to make them in your sleep they are so simple!
Look at this beauty! Like I’ve mentioned before, the key to making the perfect bundt cake is BAKING TIME. The first few times that you make a bundt cake, pay close attention to the baking time. Once you know the precise number of minutes, make it the exact same way each time. Then you will always have a moist, perfect bundt cake that your guests rave about!
Tips for Baking Great Bundt Cakes
Ok, let’s get to the baking. Here is my best advice when getting starting:
- Baking time is KEY! It may take a few times to perfect it in YOUR oven, but it is worth it, pay close attention to the time
- Err on the side of undercooked, a toothpick inserted should come out just slightly coated
- Let it cool for 20 minutes in the pan before dumping out & it should never stick
- Try the same recipe a few times, besides cooking time, different ingredients (like the brand of boxed cake mix) can make a huge difference in the taste
- Keep the recipes you like and stick with them!
I really can’t emphasize enough how important the baking time is. It can make the difference between an incredibly moist bundt cake and one that is just ok. So when you’re getting started, pay close attention to the amount of time that the cake is in the oven. For example, my oven takes 53 minutes for pumpkin and 55 minutes for chocolate. Now that I know this I never open the door until the timer goes off and they’re perfect every time. Knowing the exact times in my oven makes them even easier to make!
On to the recipe! Like I said, it starts from a yellow box cake mix, but don’t worry, it gets better. From there we add in a pudding mix and sour cream…the secret to the incredible moistness of this cake.
The Best White Chocolate Vanilla Bundt Cake Recipe
I want you to know that I have made this recipe over a dozen times, making slight adjustments with each one. Here is my proven recipe! But, with that being said, feel free to make your own adjustments! Everyone has different taste and its fun to mix in different types of chips and fillings.
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1-15.25 oz. Yellow Cake Mix
1-3.4 oz. pkg Vanilla Instant Pudding
1 1/4 c. Sour Cream
1/2 c. Warm Water
1/3 c. Vegetable Oil
1 tsp. Vanilla
1 c. White Chocolate Chips (optional- more for garnish if desired!)
1 container Cream Cheese frosting of choice (you may not use it all!)
DIRECTIONS: Pre-heat oven to 325. Mix all ingredients, excepts white chocolate chips, together in a stand mixer, hand mixer or by hand until well mixed. Add in chips and mix just until evenly dispersed. Pour into well greased bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool to touch before frosting (although it tastes bet served slightly warm!!).
Frosting the White Chocolate Vanilla Bundt Cake
Most often I use store bought cream cheese frosting. This inexpensive one from Aldi is actually my favorite. And I always use a gallon size ziplock bag with the corner cut off so that I can throw it away when I’m done!
If you don’t feel confident about piping the frosting on, you can always warm it up for about 30 seconds. Then give it a good stir and microwave it a little longer if it isn’t “pourable.” Once it is near liquid you can pour it on the cake so that it drizzles down the sides, I’m telling you, you can’t mess up frosting this pumpkin spice bundt cake!! :)
We often use bundt cakes as a center piece when we entertain because they look so great, this white chocolate vanilla bundt cake being NO exception! And I know I mentioned it before, but I’m not kidding, if you bring this anywhere people WILL ask you for the recipe, so be prepared! ;)
I truly hope that you enjoy this Pumpkin Spice Bundt Cake recipe, and if you like this one, you’d also love this chocolate oreo bundt cake: Piece of Cake Triple Fudge Oreo Bundt Cake
I hope you enjoy this White Chocolate Vanilla Bundt Cake as much as we did, we really do think its the BEST!
Happy bundt cake baking!