Snownut Cake
Lemony Bundt Cake with White Chocolate Chip Buttercream
Equipment
- Bundt pan
Ingredients
Cake
- 1 box lemon cake mix
- 1 box 3.4 oz. lemon instant pudding
- 1 cup sour cream
- 8 Tbsp unsalted butter
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3/4 cup white chocolate chips
- 1/2 cup granulated white sugar
White Chocolate Buttercream
- 8 Tbsp unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup lemon juice or milk*
- 3/4 cup white chocolate chips
Instructions
- Combine cake mix with all the other ingredients, except the granulated sugar and white chocolate chips, in a mixing bowl. Beat until combined, 1-2 minutes.
- Stir in chocolate chips
- Spray bundt pan generously with cooking or baking spray. Put sugar into pan and shake and turn pan until it is coated everywhere with a thin layer of sugar.
- Add batter to pan and bake according to cake mix directions, checking near the end of baking time. Do not over bake.
- Set cake on rack to cool for 1 hour. Gently invert cake onto a plate or cake stand and continue cooling before icing.
White Chocolate Chip Buttercream
- Combine softened butter with powdered sugar and beat until smooth. Add lemon juice or milk, a little at a time, until icing reaches desired consistency.
- Ice cake with buttercream and then add whited chocolate chips all over the cake, pushing chips into icing to secure.
- Store cake covered at room temperature or in the refrigerator
Notes
*add liquid, a little at a time, to icing until desired consistency is reached
Use 1 12 oz. package of white chocolate chips, half in the cake batter, and half for the icing