Go Back

The Best Crack Cake

This "Crack Cake" offers a nostalgic, warm aroma with a sophisticated, boozy twist. Incredibly moist, flavorful, and surprisingly easy to make, it's perfect for any occasion and guaranteed to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix 15.25 oz, without pudding
  • 1 box instant vanilla pudding mix 3.4 oz
  • 0.5 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 cup sour cream
  • 0.5 cup vegetable oil
  • 0.5 cup water
  • 4 large eggs
  • 0.5 cup white wine like Chardonnay or Pinot Grigio
For the Butter Wine Glaze
  • 0.5 cup unsalted butter 1 stick
  • 1 cup granulated sugar
  • 0.25 cup white wine
  • 1 tsp vanilla extract optional

Equipment

  • Bundt pan
  • Large bowl
  • Electric Mixer
  • Small saucepan
  • Wire rack
  • Skewer or fork
  • Serving plate

Method
 

  1. Step 1: Prep the Oven & Pan: Preheat oven to 350°F (175°C). Generously grease and flour a Bundt pan.
  2. Step 2: Mix the Cake: In a large bowl, whisk yellow cake mix, instant vanilla pudding mix, brown sugar, granulated sugar, and cinnamon. Add sour cream, vegetable oil, water, eggs, and ½ cup white wine. Beat with an electric mixer on medium speed for 2-3 minutes until smooth. Pour batter into the prepared Bundt pan and tap gently. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan on a wire rack for about 10-15 minutes.
  3. Step 3: Make the Glaze: While the cake cools, melt 1 stick (½ cup) unsalted butter in a small saucepan over medium heat. Stir in 1 cup granulated sugar and ¼ cup white wine. Bring to a gentle boil, stirring constantly, then reduce the heat to low and simmer for about 2-3 minutes, stirring occasionally, until the sugar is fully dissolved and it's slightly thickened. If using, stir in vanilla extract now.
  4. Step 4: Glaze and Serve: Carefully invert the cake onto a serving plate. With a skewer or a fork, poke holes all over the warm cake. Slowly pour the warm butter wine glaze evenly over the entire cake, allowing it to soak in. Let the cake cool completely before slicing and serving.

Notes

Feeling creative? Try wine swaps (dry sparkling, non-alcoholic white grape juice, rum, or bourbon), citrus zest, chopped nuts, chocolate drizzle, or a cream cheese frosting. For best results, don't overmix, use room temperature ingredients, generously grease your Bundt pan, be patient with glazing, and let the cake cool completely. Store loosely covered at room temperature for 2-3 days, in an airtight container in the fridge for up to 5 days, or frozen for 2-3 months. This cake is even better on day two!