It has now been a little over a year, and my recipe for Crack Cake is the most googled recipe that I’ve created to date. I’d like to thank all of the people out there who took the time to check out my recipe and share it with their friends. I think it’s so popular because the cake is just down right delicious! Plus, it’s super easy to make, as are all of my recipes. So, remember that this cake sets you up for greatness! In this post, we’re just going to go over how to make Crack Cake and a few tips that you can consider to make sure that your cake is absolutely perfect!
What I enjoy most about this cake is the recipe list. I’ll admit that I wasn’t sure how all of the ingredients would react with eachother, but I’m glad to say that it turned out well. I also love that my recipe requires wine because I love having a glass while baking. I’ve had a lot of people ask if they can replace the wine with water, and the answer is yes. Your cake may not be as flavorful, but it will definitely remain moist. The same goes for subsituting the wine in the cake glaze. You lose the flavor, but you’ll still have the same effect.
When making this recipe, please keep in mind that this cake is extremely moist. I made it this way so that it would give you a higher success rate of not having the cake stick to the pan. I make it with a 1/2 cup if I am presenting the cake to guests, and don’t want to take chances of it sticking to the pan. And if I’m making the cake for my family, I just use a 1/4 cup. I encourage you to try the different measurements, and decide which one works best for you.Print
How to make Crack Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1hour 15minutes
- Category: Desserts
1 box Yellow Cake Mix
1 box (3.4oz) Vanilla Instant Pudding Mix
3/4c Vegetable Oil
1/4c Brown Sugar
1/2c Any White Wine not Cooking Wine (I prefer Pinot Grigio) If you don’t want it as super moist, use 1/4 cup of wine. However, you risk the cake getting stuck to the pan. (You’ve been warned)
1 stick of Butter
1/2c White Wine or 1/4c for a crunchier top. (I prefer the half cup option because my cake usually comes out perfectly.) With the crunchier option it’s usually 50/50.
Preheat oven to 350 degrees.
Mix all of the cake ingredients with a mixer of choice. Batter should be velvety.
Pour batter into a greased bundt pan.
Bake for 1 hour.
Immediately start making the icing.
Melt icing ingredients and pour over cake.
Let Cake sit for about 20 minutes and then flip over.
***I make it with a 1/2 cup if I am presenting the cake to guest, and don’t want to take chances. I use a 1/4 cup when only my family is going to consume it.***
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Keywords: crack cake, bundt cake, crack dessert, wine cake