Preheat your oven to 350°F (175°C). Generously grease and lightly flour a Bundt pan, making sure every curve is coated well. This helps the cake release cleanly after baking.

In a large mixing bowl, add the vanilla cake mix, instant vanilla pudding mix, sour cream, vegetable oil, eggs, and water. Mix on low speed until the ingredients come together, then increase to medium speed and beat for about 2 minutes until the batter becomes smooth and creamy.

Reserve about ½ cup (85 g) of the white chocolate chips for decorating. Fold the remaining chips gently into the batter with a rubber spatula, making sure they are evenly distributed.

Pour the batter into the prepared Bundt pan and spread it evenly with a spatula. Tap the pan lightly on the counter a couple of times to remove any trapped air bubbles.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven too early while the cake is baking.

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Carefully invert it onto a wire rack and allow it to cool completely before adding the glaze.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. If needed, add a little more milk to reach your desired consistency.

Slowly drizzle the vanilla glaze over the cooled cake. Sprinkle the reserved white chocolate chips on top while the glaze is still soft. Let the glaze set for several minutes before slicing and serving. Enjoy every rich, moist, and delicious bite.