The Only Crack Cake Recipe You’ll Ever Need | An Irresistibly Buttery Bundt
A Cake That Earned Its Name
I first tasted this cake at a church potluck years ago, and I still remember the scene. It was perched on the table, unassuming in its simple Bundt shape, with a deep, golden-brown crust that glistened. I took one slice, and then another, and then I found myself loitering near the dessert table, trying to figure out who brought this masterpiece. The texture was impossibly moist and tender, with a buttery, slightly crisp edge from a glaze that had soaked right in. It wasn’t just delicious; it was compelling. You keep going back for “just one more crack,” which is precisely how it earned its infamous nickname. This isn’t a fancy, fussy dessert. It’s a humble, soul-satisfying cake that wins over every single crowd.
Why You’ll Love This Crack Cake
Effortlessly Impressive: With a base of simple box mixes, it’s a humble hero that bakes up into a stunning, crowd-pleasing dessert.
The Glaze is the Star: Pouring the hot, buttery glaze over the warm cake creates a phenomenally moist crumb and a delightfully sticky, crisp top.
A Conversation Starter: The name alone piques curiosity, and the flavor ensures it’s a story everyone will remember.
Perfect for Any Occasion: It’s equally at home at a casual family dinner as it is on a holiday dessert table.
The Ultimate Test: A Picky Eater’s Seal of Approval
My nephew, a dedicated “beige food” enthusiast who views any spice beyond salt with deep suspicion, once eyed this cake with profound doubt. “It has little brown specks,” he declared, pointing at the cinnamon. I didn’t push. I just left the cake on the counter. An hour later, I found him stealthily picking at the glazed top with his fingers. By the end of the day, he’d asked for a “big slice, but without the powder on top” (that’s whipped cream, by the way). It was the first cake he’d ever asked for seconds of. If it can win over the toughest critic, it can win over anyone.
What Makes It Special
The magic of this crack cake lies in its simple yet powerful combination of ingredients.
The Dynamic Duo: Using a yellow cake mix and instant vanilla pudding creates an incredibly soft, rich, and stable base that stays moist for days.
The Flavor Foundation: A generous amount of cinnamon swirled with brown and white sugars gives it a warm, caramel-like depth that sets it apart from a standard cake.
The Secret Weapon: White wine might seem unusual, but it’s the key. It doesn’t make the cake taste like wine; instead, it adds a subtle fruitiness and complexity that balances the sweetness beautifully.
The Buttery Soak: The post-bake butter glaze is non-negotiable. It seeps into the hot cake, creating pockets of pure, buttery bliss and a crackly, candied crust.
Making It Happen
This is where the magic comes together. Start by preheating your oven to 350°F (175°C) and generously greasing a 10-inch Bundt pan. You want every glorious piece to release perfectly.
In a large mixing bowl, it’s time to bring the crew together. Don’t worry about creaming butter or sifting flour. Just combine the yellow cake mix, instant pudding powder, eggs, vegetable oil, water, that secret weapon of white wine, and the warm spices—cinnamon, granulated sugar, and brown sugar. Use a hand mixer or a sturdy whisk to blend everything until you have a smooth, luscious batter. Remember, just until it’s combined; overmixing can make the cake tough.
Pour this fragrant batter into your prepared pan and slide it into the oven. Let it bake for about 45 minutes. Your kitchen will begin to smell like a warm, buttery hug. The true test is when a butter knife or skewer inserted into the cake comes out clean.
Now, don’t let the cake cool. The moment it’s out of the oven, get your glaze going. In a saucepan, melt the butter, sugar, and remaining white wine together over medium-high heat. Let it bubble for 4-5 minutes, just until the sugar has completely dissolved and the mixture is syrupy.
Take a fork and gently poke holes all over the surface of the still-hot cake. This is your invitation for the glaze to come inside. Slowly and deliberately, pour the entire pan of hot, buttery glaze over the top. You’ll hear it sizzle and see it disappear into the cake, which is exactly what you want. Let the cake sit in the pan for about 15-20 minutes to absorb all that goodness before carefully running a knife around the edges and inverting it onto a serving plate.
You Must Know
Poke While Hot: The glaze must be poured over the cake the second it comes out of the oven. A hot cake absorbs the glaze best.
Don’t Overbake: Start checking for doneness at the 40-minute mark. An overbaked cake won’t be as receptive to the glaze.
Grease with Gusto: Use non-stick spray or butter and flour your Bundt pan meticulously to ensure a clean release.
Patience is a Virtue: Let the cake cool in the pan for a bit after glazing. This allows the structure to set so it doesn’t break when you flip it.
Serving It Up
This crack cake is sublime all on its own, still slightly warm from the oven. For a truly decadent experience, add a dollop of freshly whipped cream and a handful of fresh berries like raspberries or strawberries. The bright, tart fruit cuts through the rich buttery sweetness perfectly. For a drink pairing, a cup of strong black coffee, a glass of cold milk, or even a sweet dessert wine like a Moscato d’Asti are all fantastic companions.
Make It Different
Spice It Up: Add a half teaspoon of nutmeg or apple pie spice to the batter for a warmer flavor profile.
Citrus Zest: Add the zest of one orange or lemon to the batter for a bright, citrusy note.
Nutty Crunch: Fold a half cup of chopped pecans or walnuts into the batter before baking.
Non-Alcoholic: Substitute the white wine with an equal amount of apple juice or white grape juice.
Storing Your Masterpiece
Store any leftovers (a rare occurrence!) in an airtight container at room temperature for up to 3 days. The glaze will keep it wonderfully moist. You can also wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Success Tips
For the absolute best crack cake, ensure all your refrigerated ingredients (like eggs) are at room temperature before you begin. This helps them emulsify better with the oil, creating a smoother, more uniform batter. When you pour the glaze, do it slowly and evenly to ensure every part of the cake gets some of that liquid gold.
Frequently Asked Questions (FAQ)
1. Can I use a different type of pudding mix?
Yes! While vanilla is classic, feel free to experiment. Butterscotch or cheesecake-flavored instant pudding are delicious alternatives that will change the flavor profile nicely.
2. What can I use instead of white wine?
As mentioned, apple juice or white grape juice are excellent non-alcoholic substitutes. They provide the needed liquid and a touch of fruity sweetness.
3. My glaze seems thin. Did I do something wrong?
Not at all! The glaze is meant to be a thin, pourable syrup so it can seep deep into the cake. It will thicken as it cools and soaks in, creating that signature sticky top.
4. Can I make this in a different pan?
A Bundt pan is ideal for the shape and even baking, but a 9×13 inch baking pan will also work. The baking time may be slightly less, so start checking for doneness around 35 minutes.
5. Why did my cake stick to the pan?
This is almost always due to insufficient greasing. Next time, be very thorough! Use a non-stick baking spray that includes flour for the best results.
Crack Cake Recipe
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 10-inch Bundt Cake
Ingredients
1 box (approx. 15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
2 teaspoons ground cinnamon
1/4 cup granulated sugar
1/4 cup brown sugar
3/4 cup water
3/4 cup vegetable oil
1/2 cup white wine
Butter Glaze
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup white wine
Instructions
Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, cinnamon, 1/4 cup granulated sugar, brown sugar, water, oil, and 1/2 cup white wine. Mix with an electric mixer or by hand until just combined and smooth.
Pour the batter into the prepared Bundt pan.
Bake for 40-50 minutes, or until a butter knife inserted into the center comes out clean.
As soon as the cake comes out of the oven, make the glaze. In a saucepan over medium-high heat, combine the butter, 1 cup of sugar, and 1/4 cup white wine. Bring to a boil, stirring constantly, and let it boil for 4-5 minutes until the sugar is fully dissolved.
Use a fork to poke holes all over the top of the hot cake. Slowly pour the hot glaze evenly over the entire cake.
Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a serving plate.
Notes
For best results, pour the glaze over the cake while both are hot. Do not overbake. Serve with fresh fruit and whipped cream. Store leftovers in an airtight container at room temperature.
