White Chocolate Cake

White Chocolate Cake

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.



White Chocolate Cake


1 standard size vanilla cake mix


  • 1 standard size vanilla cake mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 4 eggs
  • 1/2 cup warm water
  • 8 oz of chopped white chocolate
  • 1/2 cup heavy cream (half and half can also work)
Read the whole recipe on Love From The Oven