Delicious, rich, amazing. Strawberry cake with white chocolate chips and cheesecake instant pudding added in before baking. I make this all the time and people swear it comes from an upscale bakery.

Gallery

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
16
Yield:
2 9-inch cakes
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.

    Advertisement
  • Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.

Cook's Note:

You can also bake this as cupcakes. Add 5 to 7 minutes to the baking time listed on the box due to the additional ingredients.

Nutrition Facts

385 calories; protein 3.8g 8% DV; carbohydrates 40g 13% DV; fat 23.8g 37% DV; cholesterol 40.2mg 13% DV; sodium 254.4mg 10% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2017
Excellent cake. A bit on the sweet side but very moist and delicious. I frosted it as a "naked" cake, piping whipped cream along the top and the bottom and fresh sliced strawberries on top. Will definitely make again. Read More
(5)

Most helpful critical review

Rating: 1 stars
07/12/2019
I followed the recipe exactly as written. After 39 minutes it was done. I let it cool in the pans for 15 minutes. When I tried removing the cakes they stuck. When I got them to come out half the bottom stayed in the pan. They are so crispy on the edges and bottom it wasn t worth my time to ice them. I have no idea what caused them to be crispy but nobody wants a crunchy cake. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/13/2017
Excellent cake. A bit on the sweet side but very moist and delicious. I frosted it as a "naked" cake, piping whipped cream along the top and the bottom and fresh sliced strawberries on top. Will definitely make again. Read More
(5)
Rating: 5 stars
10/03/2018
For my son's bday! A big hit thank you! Def. making again.???? Read More
Rating: 1 stars
07/11/2019
I followed the recipe exactly as written. After 39 minutes it was done. I let it cool in the pans for 15 minutes. When I tried removing the cakes they stuck. When I got them to come out half the bottom stayed in the pan. They are so crispy on the edges and bottom it wasn t worth my time to ice them. I have no idea what caused them to be crispy but nobody wants a crunchy cake. Read More
Advertisement
Rating: 5 stars
05/21/2019
This has become a regular request from the guys I work with when I bake them a birthday cake. It is pretty simple and I frost with real strawberry icing; recipe from this website. Read More