Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, making sure every corner is coated to help the cake release easily after baking.

In a large mixing bowl, combine the vanilla cake mix, instant vanilla pudding mix, water, sour cream, eggs, and vegetable oil. Beat on medium speed for about 2–3 minutes until the batter becomes smooth and creamy.

Fold the white chocolate chips into the batter using a rubber spatula. Stir gently so the chips are evenly distributed without overmixing.

Pour the batter into the prepared Bundt pan. Smooth the top with a spatula so the cake bakes evenly.

Place the pan in the preheated oven and bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Allow the cake to cool in the pan for about 15 minutes. Carefully invert it onto a cooling rack and let it cool completely before adding the icing.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If needed, add a few drops of milk for a thinner consistency or a little more powdered sugar for a thicker glaze.

Drizzle the vanilla icing evenly over the cooled cake. Let the icing set for about 10 minutes before slicing. Serve the cake on its own or pair it with fresh berries or whipped cream.