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Large slice of white chocolate cake with a fork on a plate.

Easy White Chocolate Cake with Cake Mix (+ frosting)

Course: Dessert
Cuisine: American
Keyword: white chocolate buttercream, white chocolate cake
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 739kcal
Author: Kara @ Quick and Easy Baking
The easiest white chocolate cake recipe ever because it starts with a cake mix, it tastes homemade is super moist and covered in white chocolate buttercream.
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US Customary - Metric

Ingredients

For the cake:

  • 1 (15 oz) box white cake mix (Betty Crocker or Duncan Hines are best)
  • 4 ounces white chocolate chopped (or white chocolate chips)
  • 1 (3.4 ounce) box instant white chocolate pudding mix, dry (reserve 1 tablespoon for the frosting)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¾ teaspoon salt
  • 1 1/4 cups milk+2 tablespoons to melt the chocolate
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 3 large eggs

For the frosting: (see notes for even easier frosting option)

  • 4 ounces white chocolate chopped (or white chocolate chips)
  • 3 teaspoons milk
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 ½ cups unsalted butter, room temperature (3 sticks)
  • 1 tablespoon instant white chocolate pudding mix (reserved from earlier)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 cups confectioner's sugar

Instructions

For the cake:

  • Preheat oven to 325 degrees F. Grease and flour two 8 inch round cake pans. Make sure that the pans are at least 2 inches deep as this cake will puff up quite a bit when baking.
  • Add 4 ounces of chopped white chocolate or white chocolate chips with 2 tablespoons of milk to a bowl and microwave for 30 seconds. Stir and microwave for another 15 seconds and stir again until smooth. Repeat until the white chocolate is melted. Let the chocolate cool for about 10 minutes.
  • In a large mixing bowl, add all of the cake ingredients, including the cooled down, melted white chocolate. (Make sure to reserve 1 tablespoon of the pudding mix for the frosting).
  • Mix with an electric mixer on medium speed for about one minute.
  • Scrape down the sides of the bowl and mix again on medium for about 30 seconds.
  • Pour the batter into prepared pans.
  • Bake at 325 degrees F for approximately 55-60 minutes. This cake will puff up quite a bit when baking. If you're worried about overflow, just add a cookie sheet on the rack below the cake pans.
    This cake is fully baked when a toothpick inserted into the middle of each layer should come out with a few moist crumbs on it or clean.
  • Set onto a rack to cool for about 10 minutes, then turn cake layers out of pans and directly onto racks to cool completely before adding frosting.

For the frosting:

  • In a small bowl, add 4 ounces chopped white chocolate or white chocolate chips with 3 teaspoons of milk to a bowl and microwave for 30 seconds. Stir and microwave another 15 seconds and stir again until smooth. Repeat until the white chocolate is melted. Let the chocolate cool for about 15 minutes.
  • In a large mixing bowl, add the room temperature butter and cream cheese and mix well with an electric mixer on medium speed until smooth.
  • Add in the cooled down melted white chocolate, the 1 tablespoon of dry pudding mix, salt, vanilla extract and three cups of confectioner's sugar. Mix on medium speed until well combined and smooth.
  • Add in the last three cups of confectioner's sugar and mix on medium speed until smooth.
  • Check the consistency. If it’s too thick, add in a ½ tablespoon of milk and mix well. Once the desired consistency has been reached, mix on medium-high for a couple minutes until light and fluffly.
  • Add frosting to cooled cake.

Notes

*For an even easier frosting option, grab two cans of premade cream cheese icing, add the contents to a bowl, then add the melted and cooled white chocolate with the tablespoon of white chocolate pudding. Mix well and cover the cake.
Because this cake is covered in cream cheese buttercream, it will need to be kept in the refrigerator, well covered, and will last for up to about 6 days.
This cake is best served at room temperature, so set it out for 20-30 minutes before serving.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have. 
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 739kcal | Carbohydrates: 99g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 267mg | Potassium: 153mg | Fiber: 1g | Sugar: 90g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg