A few years ago I came across a recipe for Crack Cake. I’m not sure exactly where it came from, but the earliest reference to it I find here.
White Wine Cake
So what makes this cake extra special? White wine. Although I don’t think alcohol tastes good at all, we do like to cook with it every once in awhile, and this cake is no exception.
It starts with a box cake mix and gets additions of both white AND brown sugar, pudding mix and cinnamon for an AMAZING flavor and moist texture.
Why is it called crack cake?
This cake is often called “crack cake” because it is so addicting!
Seriously though…we put this cake in the freezer after we made it. That evening, we pulled it back out and devoured it all. Amazing. It’s THAT good.
How to Make Crack Cake
This cake is a no-fuss cake. You’ll only need one bowl to mix it up! Here’s how to do it:
Mix all of the cake ingredients in a large bowl with a hand mixer until well combined.
Grease and flour a 10”bundt cake pan. (See our hints below for greasing the pan.)
Pour the batter into the prepared pan.
Bake for 45-50 minutes or until a toothpick comes out clean.
For the glaze, melt the butter and sugar together in a small saucepan until the sugar crystals dissolve. Mix in the white wine.
Use a toothpick to poke holes into the top of the cake while it is still hot and in the pan. You want to go at least half way through the cake when you poke it.
Slowly drizzle the glaze over the cake and allow it to soak in. It will eventually soak in so keep slowly drizzling.
Allow the cake to cool for 5-10 minutes in the pan.
Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
Turn the cake out onto a cake plate to serve.
This cake is a very dense, heavy cake. That’s what makes it so good!!
**Pro Tip: If you’d like to lessen the calories slightly, leave the glaze off and use a sugar free pudding mix. Honestly we don’t think it will be *quite* as amazing, but if you are used to making healthier substitutes, it will work!**
How to Get a Bundt Cake Out of the Pan
Here are a few tricks you can use to help your cakes come out easily:
Use a non-stick pan. Not all pans are non-stick and it isn’t a requirement, but it will definitely help if you use non-stick.
Use Baker’s Joy. It’s a spray that helps cakes release easily from the pan. You can get it here. You can also find it in the grocery store aisle by the baking supplies or baking pans.
Use Cake Release. It’s a homemade mix that works beautifully. We make up a big batch of this and keep it in the fridge for all of our cake baking. We LOVE this stuff!
The last option for greasing the pan is to grease with shortening, then dust the pan with flour. For best results use shortening instead of butter…and don’t forget the flour!
After the cake bakes, only let the cake cool in the pan for 5-10 minutes. If the cake cools too much, the sugar may stick to the pan making the cake difficult to come out.
What can you substitute in cake recipe for white wine?
If you don’t want to use white wine, try white grape juice. It will give the cake a slightly different flavor, but it is a good substitute.
Does white wine cake have any alcohol content after baking?
Yes. It will have some alcohol content. The question is…how much?
You may have heard that alcohol will bake out when cooking, but the fact is that it will take about 3 hours of cooking for all alcohol content to bake out.
Studies have found that after baking anywhere from 4-78% of the alcohol content remained in dishes. That’s a big range. If you are sensitive to alcohol, this may not be the cake for you. (source)
How to Store Crack Cake
This cake is best stored at room temperature in a sealed container.
Can you freeze crack cake?
Yes! Because this cake is so moist, it freezes well. Wrap the cake in plastic wrap, then place it in a zippered bag or an airtight container. Freeze for up to 2 months.
Allow the cake to defrost completely before opening the packaging. This will keep your cake fresh!