Crack Cake is a delightfully moist and flavorful bundt cake that has earned its name due to its addictive taste and irresistible texture. This cake combines the rich flavours of butter, vanilla, and a touch of cinnamon with the sweetness of sugar and white wine, creating a unique and indulgent dessert. Adding a buttery, sugary glaze while the cake is still warm ensures that each bite is incredibly moist and flavorful. Perfect for gatherings, potlucks, or just a special treat at home, Crack Cake is sure to become a favourite in your baking repertoire.
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About Crack Cake
This simple recipe requires minimal preparation and a boxed cake mix as its base. Despite its ease of preparation, the result is a gourmet-quality cake that tastes like it’s made entirely from scratch. The secret lies in the combination of ingredients and the method of infusing the cake with the sweet glaze. Whether you’re an experienced baker or a novice, this recipe is straightforward and rewarding.
Discover the Ultimate Crack Cake Recipe: Prepare to Be Amazed!
12
servings10
minutes1
hour1
hour10
minutesIngredients:
- For the Cake:
1 box yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 cup white wine (preferably a sweet or semi-sweet variety)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
- For the Glaze:
1 stick (1/2 cup) butter
1 cup granulated sugar
1/4 cup white wine
Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly. - Make the Cake Batter:
Combine the yellow cake mix, instant vanilla pudding, eggs, water, vegetable oil, white wine, granulated sugar, and ground cinnamon in a large mixing bowl. Use an electric mixer to blend until smooth and well combined, about 2-3 minutes. - Bake the Cake:
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the centre comes clean.
- Prepare the Glaze:
- While the cake is baking, make the glaze. In a small saucepan, melt the butter over medium heat. Stir in the sugar and white wine, bringing the mixture to a gentle boil. Let it boil for 2-3 minutes, stirring constantly, until the sugar fully dissolves and the glaze slightly thickens.
- Glaze the Cake:
- When the cake is done baking, remove it from the oven and let it sit in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate.
- While the cake is still warm, poke small holes over the surface using a toothpick or skewer. Slowly pour the glaze over the cake, allowing it to seep into the holes and coat the entire cake.
- Cool and Serve:
- Allow the cake to cool completely before serving. This will help the glaze set and the flavours meld.
Notes
- For an extra touch, dust the cooled cake with powdered sugar before serving.
- Store any leftovers in an airtight container at room temperature for 3 days.
