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Fudge-Filled Vanilla Cake

For my husband’s birthday cake, I used white chocolate pudding mix as part of the cake’s topping. Guests rated this fluffy cake excellent. —Linnea Ledgister, Wausau, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white baking chips, melted
  • 1 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons 2% milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1-1/2 cups cold 2% milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • Chocolate curls, optional


  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined.
  • Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack.
  • For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.
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