This Crack Cake is moist, sticky, and filled with warm cinnamon and vanilla flavors that makes your kitchen feel like home.
This Crack cake recipe is a decadent, irresistibly moist dessert with a rich, buttery flavor that truly melts in your mouth. The cake’s sweetness is balanced by a hint of cinnamon, and a subtle tang of the white wine glaze. The glaze seeps into the cake, making it soft, slightly sticky, and infused with a luscious, almost caramel-like sweetness. Everyone will love this one of a kind cake!
Bundt cakes are my favorite because of their classic and elegant shape, you don’t need any decoration. For more delicious Bundt cake recipes, check out my Carrot Bundt Cake and Mayan Chocolate Glazed Bundt Cake.
Table of Contents
Recipe Ingredients
Cinnamon – This warm earthy spice ties this cake together giving the flavor more depth.
White Wine – Enhances the flavor of the cake and adds moisture by being added into the glaze.
For a full list of ingredients and amounts see the recipe card below.
How to Make Crack Cake
Step #1: Preheat your oven to 350 degrees Fahrenheit and generously grease your Bundt cake pan.
Step #2: In a stand mixer with the paddle attachment, or a large bowl with a handheld mixer mix together the cake mix, white sugar, brown sugar, instant pudding mix, cinnamon, eggs, water, vegetable oil, and white wine until well combined.
Step #3: Pour the cake batter into your prepared Bundt pan and bake in the oven for 45-50 minutes until a toothpick comes out clean.
Step #4: While the cake is baking, prepare your glaze. In a medium or small saucepan melt the butter then add in the sugar and mix until the sugar crystals dissolve, about 5-10 minutes. Then, add in the white wine and stir until everything has combined for another 1-2 minutes.
Step #5: Once the cake has baked, use a toothpick or skewer and poke holes all around the bottom of the cake, while it is still in the Bundt pan.
Step #6: Next, pour the glaze over the bottom of the cake while it is still in the pan. Be sure to not let it overflow. If it gets too full you can pour half, wait for it to soak in and then add in the other half.
Step #7: Once the glaze has soaked in, allow the cake to cool for at least 15-20 minutes.
Step #8: Because the glaze has been added the cake will be stickier. Using a rubber spatula loosen the sides of the cake in the pan, then take a serving plate and turn the cake out onto the plate.
Step #9: Finally, serve and enjoy!
FAQs
I prefer using a sweeter wine like a Riesling or Moscato. However, you can also use Pinot grigio, chardonnay, or any other white wine you prefer.
After the glaze has been added to the cake it gets very sticky. In order to keep your cake from sticking to the inside of the pan make sure you generously add nonstick cooking spray or your preferred way to grease a cake pan. Then, after the glaze has been poured in and cooled, use a rubber spatula to help release the sides of the cake from the pan.
Storage Information
You can store leftovers of this Crack Cake recipe in an airtight container on your countertop at room temperature for 2-3 days. You can also store this cake in your fridge for 5-7 days.
If you want to freeze this cake wrap it in plastic wrap or aluminum foil and place in an airtight container and it will freeze for up to 2 months.
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Crack Cake Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Cake
- 1 box yellow cake mix
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3.4 oz instant vanilla pudding mix - 1 small box
- 2 tsp ground cinnamon
- 4 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1/2 cup white wine - I use a Riesling
For the Glaze
- 1/2 cup butter - softened
- 1/4 cup white wine
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease your Bundt cake pan.
- In a stand mixer with the paddle attachment, or a large bowl with a handheld mixer mix all the cake ingredients until combined.
- Pour the cake batter into your prepared pan and bake in the oven for 45-50 minutes until a toothpick comes out clean.
- While the cake is baking, prepare your glaze. In a medium saucepan melt the butter then add in the sugar and mix until the sugar crystals dissolve, about 5-10 minutes. Then, add in the white wine and stir until everything has combined for another 1-2 minutes.
- Once the cake has baked, use a toothpick and prick holes all around the bottom of the cake, while it is still in the Bundt pan.
- Next, pour the glaze over the bottom of the cake while it is still in the pan. Be sure to not let it overflow. If it gets too full you can pour half, wait for it to soak in and then add in the other half.
- Once the glaze has soaked in, allow the cake to cool for at least 15-20 minutes.
- Because the glaze has been added the cake will be stickier. Using a rubber spatula loosen the sides of the cake in the pan, then take a serving plate and turn the cake out onto the plate.
- Finally, serve and enjoy!
VIDEO
NOTES
Nutrition
Obsessed with this cake! Thank you for the recipe!
Sweet and delicious! This cake goes great with coffee.
Can you taste the wine in the cake or glaze?
While the wine does add to the flavor, you can’t taste it in the cake or glaze.