Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, paying special attention to the central tube and every decorative ridge.
- In a large mixing bowl, combine the white cake mix and instant white-chocolate pudding mix. Stir them together before adding the wet ingredients so the pudding is evenly distributed.
- Add the sour cream, vegetable oil, and eggs. Beat on low speed until the mixture is combined, then beat on medium speed for about 2 minutes, scraping down the bowl as needed.
- Fold in the white-chocolate chips with a spatula. Mix only until the chips are spread throughout the thick batter.
- Pour the batter into the prepared Bundt pan and smooth the top. Gently tap the pan once or twice on the counter to help settle the batter into the ridges.
- Bake for 50 to 60 minutes, or until a skewer inserted near the center comes out with only a few moist crumbs. Begin checking near the 50-minute mark because oven temperatures and Bundt pans can vary.
- Cool the cake in the pan for about 15 minutes. Invert it onto a cooling rack, let it cool completely for about 30 minutes, and dust with confectioners’ sugar if desired.
Notes
Grease every part of the Bundt pan carefully because white-chocolate chips may stick in areas that are not coated. Do not overbake; remove the cake when the tester shows only a few moist crumbs. For a more distinctly German chocolate-style presentation, serve with coconut-pecan frosting or topping.