The BEST Crack Cake
This incredibly moist crack cake is made with a yellow cake mix, cinnamon, and vanilla pudding, and is topped with white wine glaze.
Ingredients
For the cake
- 15.25 oz Yellow cake mix
- 3.4 oz Instant vanilla pudding
- ¼ cup Granulated sugar
- ¼ cup Brown sugar use dark brown sugar
- 2 teaspoon Cinnamon
- 4 Eggs
- ¾ cup Vegetable oil
- ½ cup White wine
- ¾ cup Water
For the white wine glaze
- ½ cup Butter
- 1 teaspoon Vanilla extract
- ¼ cup White wine
- ½ cup Granulated sugar
Instructions
- Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
- Into a large mixing bowl, add the vegetable oil, eggs, vanilla extract, sugar, brown sugar, white wine, and water, and mix with a whisk until well combined.
- Add the yellow cake mix and vanilla instant pudding and mix with a whisk until the mixture is combined and there are no lumps of flour showing. Do not overmix.
- Pour the batter into the prepared cake pan and bake in a 180c (350f) oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- While you bake the cake, make the white wine syrup. Into a saucepan, add the butter, white wine, granulated sugar, and vanilla extract, and cook on medium heat until the sugar melts. Cook for 3-5 minutes.
- Use a fork to poke the cake and pour the white wine glaze on top of the cake. Allow the cake to soak the glaze for at least an hour.
- Top the pan with a plate, flip the cake, and tap the cake pan to release the cake from the pan. Slice and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. However, allow the cake to cool to room temperature before flipping it. This step prevents the cake from falling apart.
- Pour the white wine glaze while the cake is still warm to make sure it soaks into the entire cake.
- Don't overbake the cake to make sure it stays moist. Check the cake doneness with a skewer 5 minutes before the baking time ends.
Nutrition
Calories: 387kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 64mgSodium: 341mgPotassium: 51mgFiber: 1gSugar: 34gVitamin A: 271IUVitamin C: 0.01mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!