Friday, April 15, 2016

White Chocolate Bundt Cake with Whipped Cream Cheese Frosting


I am not much of a cake person. I just have never found one that had the right density and taste. My mom LOVES cake and a few weeks ago we set out to make the perfect melt in your mouth cake that I would love to. This. IS. It. This cake is like velvet on the tongue. An entire cake barely lasts a day in our house. We all love it so much. We have tried lots of different variations on the cake, but this is one of my favorites, White Chocolate with Whipped Cream Cheese Frosting. 

For the Cake: 


  • 1 package white cake mix (I like the Duncan Hines Mix for these cakes)
  • 1 small box instant white chocolate pudding
  • 1 C. sour cream
  • 4 large eggs
  • 1/2 c. water
  • 1/2 c. oil


Heat the oven to 350 degrees. Combine all of the ingredients. Pour the mixture into a greased 10" inch bundt pan. Bake for about 45 minutes until a toothpick comes out clean. Let cool for 15 minutes and then remove the cake from the pan. It is best to remove the cake from the pan right at 15 minutes, If you wait a shorter or longer amount of a time it can be hard to remove the cake cleanly from the pan.

For the frosting: 

  • 16 oz softened cream cheese
  • 1 1/2 c. powdered sugar
  • 1 t. vanilla
  • 1 c. heavy cream


Beat the cream cheese, sugar and vanilla together until smooth. In a different bowl beat the cream until stiff peaks form. Combine the frosting ingredients and beat just until combined. Do not beat very long. Scoop the frosting into a pastry bag and cut the end. Loop over the cake to evenly spread the frosting. 


Stay tuned for all sorts of amazing variations of this fantastic cake! 
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