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Crack Cake
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This irresistibly moist crack cake is bound to become your new addiction. Prepared from a simple boxed cake mix, it's ingeniously poked with holes to ensure the white wine glaze thoroughly permeates the cake. This method elevates the dessert to new heights of flavor.
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Crack cake is a delectable dessert that features a supremely moist texture due to its infusion with pudding. It is baked as a bundt cake and once ready, it is generously topped with a rich white wine glaze to enhance its flavor.
This combination of moist cake and luxurious glaze makes it an irresistible treat for any occasion.
Crack Cake Ingredients
What you'll need to make this crack cake recipe:
Cake Ingredients
- 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)
Glaze Ingredients
- ½ cup of salted butter
- ¼ cup of sweet white wine
- 1 cup of granulated sugar
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this crack cake recipe!
- CAKE MIX: Feel free to use either white or vanilla cake mix for this delicious recipe.
- WINE: Although optional, adding wine like Riesling—which pairs better with the flavors than Chardonnay—enhances the cake’s taste. Pinot Grigio is also suitable if Riesling is unavailable; a dessert wine would be ideal as it's typically sweeter.
- NON-ALCOHOLIC: For a non-alcoholic version, substitute the wine with white grape juice to maintain a delightful flavor.
- VANILLA PUDDING MIX: Traditionally, vanilla pudding mix is used, but feel adventurous by trying chocolate, butterscotch, or pistachio for a twist.
- SOUR CREAM: Greek yogurt makes a great substitute for sour cream, adding a similar richness and a touch of tartness which nicely balances the cake's sweetness.
How to make this Crack Cake
This tempting cake is prepared in a bundt pan and emerges from the oven richly buttery and delightfully moist.
After baking, you'll perforate the cake with holes to allow the sumptuous glaze to drizzle over and seep in, enriching it with additional flavor.
FIRST STEP: Preheat the oven to 350°F. Grease a bundt cake pan with nonstick baking spray and set it aside.
Pro Tip
Opt for a baking spray that contains flour, such as Wilton, instead of regular cooking spray to prevent the cake from sticking.
SECOND STEP: In a medium mixing bowl, using a hand mixer, beat together all of the cake ingredients until fully combined.
Pro Tip
Incorporating sour cream into the cake batter enhances its moisture and density. Similarly, adding pudding contributes these appealing qualities as well.
THIRD STEP: Pour batter into the prepared bundt pan.
FOURTH STEP: 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.
FIFTH STEP: 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.
SIXTH STEP: Use a bamboo skewer or toothpick to poke holes all over the cake bottom while it is still in the pan.
SEVENTH STEP: Pour glaze over the top of the cake and allow it to soak up the glaze. This takes about 15 to 20 minutes.
Pro Tip
Incorporating sour cream into the cake batter enhances its moisture and density. Similarly, adding pudding contributes these appealing qualities as well.
EIGHTH STEP: 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.
This crack cake is remarkably easy to prepare and delivers an absolutely incredible taste. The box cake mix whips up quickly, while the wine and butter glaze is irresistibly indulgent. This delicious treat is truly hard to resist.
Why You'll Love This Recipe
SHOW-STOPPING FLAVOR: The deep, rich taste of this cake, paired with a crunchy, sugary crust, offers a distinctive flavor that is likely to become a new favorite.
ADDICTIVE SWEETNESS: True to its name, this cake features a compelling mix of sweet flavors and a caramelized topping that makes it hard to resist coming back for another slice.
EASY TO MAKE: This recipe is ideal for bakers of all skill levels thanks to its easy-to-follow instructions and simple ingredients.
Frequently Asked Questions
Can I use red wine in this recipe?
While we haven’t tested it, red wine could work. Opt for a sweeter variety and note that it might alter the cake's color.
What do you use to poke holes in poke cake?
You can easily make holes in the cake using the end of a wooden spoon or a skewer.
What does "crack" mean in recipes?
In culinary terms, "crack" refers to a recipe being extremely rich and decadent, often loaded with irresistible, addictive ingredients.
Can you replace water with alcohol in the cake mix?
Alcohol can substitute water in the mix, but to maintain moisture—since alcohol evaporates—consider adding a bit of milk or water.
Why do we add wine to a cake?
Wine enhances a cake by contributing a sweet, boozy flavor and additional moisture.
What kind of wine goes in a wine cake?
A sweeter wine is recommended for wine cakes to boost the dessert's overall sweetness.
Can you swap out the cake mix flavor?
Feel free to use either white or vanilla cake mix instead of yellow for this recipe.
Storing this Recipe
Ensure this cake stays delightful for as long as possible with proper storage.
- MAKE AHEAD: This cake is perfect for preparing in advance. Just bake it as instructed, let it cool down fully, and then keep it in an airtight container at room temperature to save time for later occasions or sudden cravings.
- IN THE FRIDGE: You can keep any leftover cake fresh by storing it in an airtight container or securely wrapped in plastic wrap at room temperature for about four to five days.
- IN THE FREEZER: For longer storage, feel free to freeze the cake. It will maintain its taste for up to a month.
More Bundt Cake Recipes
Crack Cake
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Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 3.4 ounces vanilla pudding mix
- ¼ cup light brown sugar (packed)
- ¼ cup granulated white 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)
Glaze Ingredients
- ½ cup butter (salted)
- ¼ cup sweet white wine
- 1 cup granulated white sugar
DIRECTIONS
- 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.
Notes
- 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.
Comments
Mike says
Really moist. Definitely recommend this recipe.
Charlene says
Huge hit at Easter with our family. They loved it.
Linda says
So good and moist!