Recipe For Crack Cake, All of the richness is tempered and balanced by the added salt, the wine’s dryness, and the warmth of the cinnamon.
This cake is fantastic made ahead and is very easy to slice, making it a great choice for a potluck or special occasion!
What’s in this crack cake recipe?
Incredibly Rich Recipe
The Crack Cake Recipe Crack Cake is essentially a lavish white wine bundt cake. One box of vanilla instant pudding, one box of yellow cake mix, cinnamon, brown and white sugar and of course, white wine are the fundamental components! In a bundt pan, all the cake ingredients are blended and baked. The cake is topped with a sweet, buttery wine syrup and let to rest for an hour after it is taken out of the oven. As the syrup glazes the outside of the cake and penetrates inside it, your heart will melt.
The addition of so many ingredients to the cake mix makes this cake incredibly moist, delightfully light and fluffy, and very tempting. I think that’s why this recipe is named Crack Cake! It is undoubtedly one of the easiest cakes to make, and it tastes fantastic!
Cake ingredients:
Incredibly Rich Recipe
- One package (15.25 oz) of yellow cake mix
- One box (3.4 oz) of instant vanilla pudding
- 1/2 cup of powdered sugar and 1/2 cup of concentrated brown sugar
- Two tsp finely ground cinnamon
- A quarter-tsp kosher salt
- Four big eggs, at room temperature
- Half a cup of water
- One-half cup vegetable oil
- A half-cup of white wine
- two tsp of essence from vanilla
- What you need to make the wine butter glaze:
- Half a cup, or one stick, of unsalted butter
- One cup of sugar
- A quarter cup of white wine
- One tsp vanilla extract and a small pinch of salt.
Guidelines:
Incredibly Rich Recipe
- Preheat the oven to 350°. Apply plenty of “Pam Baking Spray” or cook spray/butter and flour to a bundt pan (see the section below for bundt pan preparation).
- In a large bowl, stir together the cake mix, vanilla custard mix, sugars, cinnamon and salt. Whisk to combine.
- In a large mixing cup or separate basin, thoroughly blend the eggs, water, oil, wine, and vanilla.
- Pour the wet components into the dry ingredients.
- Using a hand mixer, beat the mixture on medium speed for about two minutes, or until all the ingredients are well combined and the liquid has thickened significantly.
- Pour the cake batter into the prepared bundt pan. Set oven temperature to 350º. When a toothpick or skewer is inserted in the centre of the cake, it should come out clean after 45 to 50 minutes of baking.
- Make the wine butter glaze as soon as the cake is taken out of the oven.
- In a small pot, combine the butter, sugar, wine, vanilla, and salt. Heat thoroughly and melt.
- After lowering the heat to avoid a boil, simmer the mixture for two to three minutes, or until the sugar has dissolved and the alcohol has evaporated.
- Using a long toothpick or skewer, make holes all over the top of the cake.
- Because the butter wine glaze is hot, it should be poured over the top of the cake very slowly and gently. The cake will soak up all of the syrup, even though it will look like there is too much. Thus, make sure to use a lot of syrup!
- Give the cake an hour to absorb the glaze in the pan.
- While the cake is still warm, invert the bundt pan by placing your serving dish on top of it. It should be easy to remove the cake.
- Allow the cake to cool fully on the platter. This will enable the leftover glaze to permeate the entire cake.
- Cut into pieces and serve with whipped cream and homemade strawberry compote!
Which Wine I Should Pour?
- I used a Sauvignon Blanc for this dish. You can, however, use any white wine you choose.
- These would be excellent choices as well. Pinot Grigio and Chardonnay have been utilized in other recipes.
- Since this cake already contains a lot of sugar, my personal preference is for a dry, not overly sweet wine.
- Furthermore, if you’re not a wine drinker, don’t worry. At some point, the alcohol completely evaporates and the wine loses all of its flavour.
- However, you should never use anything that is marketed as “cooking wine.” That’s a recipe suggestion as well as a lesson for life. Cooking wine lacks flavour since it is salted or seasoned.
- Without Wine, Crack Cake
Try using apple cider, white grape juice, or non-alcoholic wine in place of the wine in this recipe! - Getting Your Cake Out and Preparing Your Bundt Pan: Grease your bundt pan thoroughly.
- For this Crack Cake recipe, you must use good bundt pan grease. For presentational reasons, it must be removed in one piece because there is no icing or other covering for the top.
I’ve experienced a few topless cakes as a result of careless greasing, so here are my go-to techniques to make sure this one comes out intact:
Douse with “Baking Spray.” This is what I strongly advise. Using flour-containing Pam Baking Spray helped my cake slip out with ease. The nicest part of this process is that when the cake comes out of the pan, there won’t be any flour clumps on the outside. This is especially important for chocolate cakes, like the chocolate Spider Bundt Cake or my little bundt cakes.
Really, by this I mean to use a lot of oil and flour. This is how I made my first cake, and it came out really nice! Nevertheless, I ended up with flour all over the outside of the cake. Moreover, after the syrup is added, the flour cannot be taken out of the cake.
It’s not very pretty, but if that’s not a deal breaker for you, this is a great answer! It’s not hazardous at all!
Grease your pan and then sprinkle almond flour on it. For my friend Liz’s Gingerbread Bundt Cake at owlbbaking.com, this was accomplished effectively!
Apply frying spray or butter to the bottom of the pan (which will serve as the top), and then top the pan with chopped nuts.
Removing the Crack Cake from the bundt pan while it’s still warm is another important piece of advice. The sugar coating will set and become impossible to remove if the cake cools completely.