May 22, 2023Review Recipe
Best Crack Cake Recipe
Table of Contents
This amazingly moist crack cake is beyond addictive. Before being topped with a delicious white wine glaze, this easy boxed cake is first poked with holes so that the glaze soaks into the cake for a dessert that tops the charts with flavor.
What is Crack Cake?
Crack cake is a delicious, extra moist bdndt cake that has been infused with pudding and topped with a rich white wine glaze.
Best Crack Cake Recipe Ingredients
The taste of crack cake can be described as a delicious combination of sweet and savory, with hints of cinnamon, brown sugar, and buttery goodness in every bite.
This indulgent dessert is rich, moist, and undeniably addictive, making it a guaranteed crowd-pleaser.
For The Cake:
- 1 box of yellow cake mix
- 3.4-ounce box of vanilla pudding mix
- ¼ cup of packed light brown sugar
- ¼ cup of granulated sugar
- 2 teaspoons of cinnamon
- 5 large eggs, room temperature
- ½ cup of whole milk
- ½ cup of vegetable oil
- 1 cup of sour cream
- ½ cup of sweet white wine (I used a Riesling)
For The Glaze:
- ½ cup of salted butter
- ¼ cup of sweet white wine
- 1 cup of granulated sugar
Substitutions And Additions
CAKE MIX: You could also use white or vanilla cake mix in this yummy cake recipe.
WINE: You could skip the wine altogether, but it adds a nice flavor. I used a Riesling, and it was a better match with the flavors than a Chardonnay. Pinot Grigio would also work if you don’t have Riesling on hand. I would recommend a dessert wine which tends to be on the sweeter side.
NON-ALCOHOLIC: If you would like to make this cake but skip the wine, you could replace it with white grape juice for a nice sweet flavor.
How To Make This Crack Cake Recipe
This irresistible cake is baked in a bundt pan and comes out of the oven buttery and moist.
Once baked, you will poke holes in the cake so that you can drizzle the rich glaze over top, infusing it with even more flavor.
STEP ONE: Preheat the oven to 350°F. Grease a bundt cake pan with nonstick baking spray and set it aside.
OUR RECIPE DEVELOPER SAYS
Instead of a regular cooking spray, use baking spray (like Wilton) that has flour in the spray to help keep the cake from sticking.
STEP TWO: In a medium mixing bowl, using a hand mixer, beat together all of the cake ingredients until fully combined.
Adding sour cream to the cake batter makes it even more moist and dense. The pudding also adds these same delicious qualities.
STEP THREE: Pour batter into the prepared bundt pan.
STEP FOUR: Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean, and the edges of the cake have pulled away from the pan.
STEP FIVE: In a small saucepan, heat butter, wine, and white sugar for the cake glaze. Heat and stir until sugar is dissolved, then remove from heat.
STEP SIX: Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
STEP SEVEN: Pour glaze over the top of the cake and allow it to soak up the glaze. This takes about 15 to 20 minutes.
When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.
STEP EIGHT: Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake serving plate.
STEP NINE: Cut and serve the cake.
How To Serve
This delicious cake would be fun to make for a special occasion, but just as tasty to make just because. Serve it alone or with a scoop of no-churn vanilla ice cream and a homemade pumpkin spice latte.
Consider serving fresh berries on the side, as their tartness will help balance out the richness of the cake. A spoonful of whipped cream on top would finish the dessert perfectly.
For more irresistible treats, our applesauce cake and banana cake are both perfect choices.
MORE CAKE RECIPES
IN THE FRIDGE: Store leftovers of this white wine cake in an airtight container or covered in plastic wrap on the countertop for 4 to 5 days.
IN THE FREEZER: Freeze this tasty cake for up to 1 month.
Can I Freeze This Cake?
This white wine poke cake can be frozen for up to a month and stored in an airtight container.
This crack cake is one of the easiest cakes to make and tastes absolutely incredible. The box cake mix comes together in a flash, and the wine and butter glaze is beyond sinful. You will not be able to resist this tasty treat.
Crack Cake Recipe FAQs
While we haven’t tried it, you could use red wine. Choose one that is on the sweeter side, and keep in mind that it will change the color of your cake.
The end of a wooden spoon or a skewer makes it easy to poke holes in your cake.
When the word crack is used in recipes, it means the recipe is over-the-top rich and decadent or loaded with plenty of ingredients that make it hard to resist, almost addictive.
You can use alcohol in the cake mix, but since the liquor tends to evaporate during baking, you may want to add a little bit of milk or water to ensure the cake comes out moist.
Adding wine to a cake will lend its sweet and boozy flavor while also adding moisture to the cake.
We recommend using a sweeter wine in a wine cake recipe as it will enhance the sweetness of the cake.
If you would prefer, you could use white or vanilla cake mix in place of the yellow cake mix for this recipe.
More Recipes You’ll Love
- 1 box yellow cake mix
- 3.4 ounces vanilla pudding mix
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- 5 large eggs, room temperature
- ½ cup whole milk
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup sweet white wine, I used a Riesling
- ½ cup salted butter
- ¼ cup sweet white wine
- 1 cup granulated sugar
- Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set it aside.
- In a medium mixing bowl, beat together all of the cake ingredients. Beat mixture until fully combined.
- Pour batter into the prepared bundt pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean, and the edges of the cake have pulled away from the pan.
- In a small saucepan, heat butter, wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
- Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
- Pour glaze over the cake and allow it to soak up the glaze. This takes 15 to 20 minutes.
- Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
- Cut and serve the cake.
- Instead of a regular cooking spray, use baking spray (like Wilton) that has flour in the spray to help keep the cake from sticking.
- Adding sour cream to the cake batter makes it even more moist and dense. The pudding also adds these same delicious qualities.
- When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.
This is so rich and delicious!
Tracy Grant says
Oh it’s the best cake ever with a cup of coffee….
Ms Ladi says
I have not made this cake yet. I wanted to know, if there is a substitution for the sour cream?
Layne Kangas says
Hey, there – Greek yogurt is a good substitute for sour cream. Enjoy!
Juanita Harper says
My question is what can you substitute for the wine as I’m a recovering alcoholic and also a diabetic so I just ingredients to make things zero-free
Layne Kangas says
Hi, Juanita – you can use grape juice in place of the wine. Enjoy!
Shannon Stovsky says
Can you please tell me what size cake mix the recipe calls for
Layne Kangas says
Hi, Shannon – we used a standard sized box, 15.25 ounces. Enjoy!
Finally! You returned to the older version of the email notification! The ones with individual pictures of each recipe! The other style of the long picture less recipes listed in the email… I just deleted. Most want a quick visual of the recipe because we eat with our eyes first!
Thank you for bringing back the old version of your emails!
Lucía Hidalgo says