Crack Cake Recipe
Introduction
Crack Cake is a moist and flavorful dessert with a deliciously spiced cake base and a rich, boozy glaze. This bundt cake is perfect for gatherings or a special treat, offering a delightful combination of cinnamon, vanilla, and white wine aromas.
Ingredients
- 15.25 oz Yellow Cake Mix
- 1 Small Box Instant Vanilla Pudding
- 2 Teaspoons Ground Cinnamon
- 50 Grams (1/4 Cup) Light Brown Sugar
- 50 Grams (1/4 Cup) Granulated Sugar
- 4 Large Eggs, at room temperature
- 6 oz (3/4 Cup) Vegetable Oil
- 6 oz (3/4 Cup) Water
- 2 Teaspoons Pure Vanilla Extract
- 4 oz (1/2 Cup) White Wine
- 4 oz (1/2 Cup) Salted Butter
- 200 Grams (1 Cup) Granulated Sugar
- 2 oz (1/4 Cup) White Wine
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and grease a 10-cup Bundt pan. Set it aside while you prepare the batter.
- Step 2: In a large bowl or the bowl of an electric mixer fitted with a paddle attachment, combine the yellow cake mix, instant vanilla pudding, ground cinnamon, light brown sugar, granulated sugar, eggs, vegetable oil, water, and vanilla extract. Mix until the batter is smooth and well combined.
- Step 3: Pour the batter into the prepared Bundt pan and bake for 40–50 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean with no wet batter.
- Step 4: Remove the cake from the oven and place it on a wire rack to cool slightly while you prepare the glaze.
- Step 5: In a small pot over medium heat, combine the white wine, salted butter, granulated sugar, additional white wine, and vanilla extract for the glaze. Cook for 3–4 minutes until the sugar is dissolved and the glaze is smooth.
- Step 6: Using a skewer or thin metal skewer, poke holes all over the warm cake. Pour the glaze evenly over the cake, allowing it to soak in.
- Step 7: Let the cake rest for 1 hour to absorb the glaze. After resting, place a serving plate on top of the Bundt pan and invert the cake to release it from the pan.
- Step 8: Serve at room temperature and enjoy this rich, flavorful dessert.
Tips & Variations
- Use a cake tester or toothpick to ensure the cake is fully baked before removing it from the oven to avoid a soggy center.
- For a different flavor, substitute the white wine in the glaze with apple cider or a light fruit juice.
- Room temperature eggs help achieve a smoother batter and better rise in the cake.
- If you prefer a less boozy cake, reduce the amount of white wine in the glaze or replace it with milk.
Storage
Store any leftover cake covered in the refrigerator for up to 4 days. To serve, allow the cake to come to room temperature or warm slightly in the microwave for about 15 seconds to soften the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cake mix for this recipe?
Yes, you can substitute yellow cake mix with white or even spice cake mix to vary the flavor, although the taste and texture will slightly change.
Is it necessary to poke holes in the cake before pouring the glaze?
Yes, poking holes allows the glaze to seep into the cake, making it moist and flavorful throughout rather than just on top.
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Crack Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
Crack Cake is a moist and flavorful yellow cake enhanced with instant vanilla pudding and a delicate cinnamon touch. Baked to perfection in a Bundt pan, it’s then soaked with a luscious white wine and butter glaze that seeps into the cake, creating an irresistible crackled top and rich taste. Perfect for dessert lovers looking for a homey yet elegant treat.
Ingredients
Scale
Cake Ingredients
- 15.25 oz Yellow Cake Mix
- 1 Small Box Instant Vanilla Pudding
- 2 Teaspoons Ground Cinnamon
- 50 Grams (1/4 Cup) Light Brown Sugar
- 50 Grams (1/4 Cup) Granulated Sugar
- 4 Large Eggs, at room temperature
- 6 oz (3/4 Cup) Vegetable Oil
- 6 oz (3/4 Cup) Water
- 2 Teaspoons Pure Vanilla Extract
- 4 oz (1/2 Cup) White Wine
Glaze Ingredients
- 4 oz (1/2 Cup) Salted Butter
- 200 Grams (1 Cup) Granulated Sugar
- 2 oz (1/4 Cup) White Wine
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (180°C) and grease a 10-cup Bundt pan thoroughly to ensure the cake doesn’t stick. Set this aside while you prepare the batter.
- Mix the Cake Batter: In a large mixing bowl or the bowl of an electric mixer fitted with a paddle attachment, combine all the cake ingredients — cake mix, instant vanilla pudding, cinnamon, brown sugar, granulated sugar, eggs, vegetable oil, water, vanilla extract, and white wine. Beat everything together until the mixture is smooth and uniform.
- Bake the Cake: Pour the batter into the prepared Bundt pan and place it in the oven. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean with no wet batter. Once baked, remove the cake and place it onto a wire rack to cool.
- Prepare the Glaze: While the cake is baking or cooling, combine the glaze ingredients — salted butter, granulated sugar, white wine, and vanilla extract — in a small pot. Cook over medium heat for 3-4 minutes, stirring occasionally, until the sugar dissolves and glaze is warm.
- Glaze the Cake: Using a skewer or thin metal object, poke holes all over the cooled cake to allow the glaze to penetrate deeply. Pour the warm glaze evenly over the cake, letting it soak in. Let the cake rest for 1 hour so the glaze sets and the flavors meld together.
- Serve: Place a serving plate on top of the cake and carefully invert to release the cake from the pan. Store any leftovers in the refrigerator for freshness.
Notes
- Ensure eggs are at room temperature to help the batter mix evenly.
- Use a skewer to poke holes gently so the cake doesn’t crumble.
- The glaze soaking time is crucial for the cake’s signature crackled texture and moistness.
- Leftover cake is best stored refrigerated and can be warmed slightly before serving.
- White wine in the batter and glaze adds subtle depth but can be substituted with apple juice for a non-alcoholic option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: crack cake, yellow cake, vanilla pudding cake, cinnamon cake, Bundt cake, glazed cake, moist cake, white wine glaze
