Crack Cake
This Crack Cake is a soft yellow cake soaked with a warm cinnamon butter glaze that melts into every bite, making it rich, moist, and completely irresistible.
Servings: 12 slices
Calories: 446kcal
Ingredients
- 15.25 ounce box yellow cake mix
- 3.4 ounce box instant vanilla pudding mix
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- ½ cup purified water
- ½ cup white wine Chardonnay or Pinot Grigio
- 4 large eggs room temperature
For the Crack Glaze:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ¼ cup purified water
- ½ teaspoon ground cinnamon
- ½ cup white wine Chardonnay or Pinot Grigio
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (or 325° F for a dark pan). Lightly spray a 9x13-inch baking pan with nonstick baking spray and set aside.
- In a large mixing bowl, whisk together (1) 15.25-ounce box yellow cake mix, (1) 3.4-ounce box instant vanilla pudding mix, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt until evenly combined.
- Add ½ cup vegetable oil, ½ cup water, and ½ cup white wine to the bowl, then mix with a hand mixer on low speed until the mixture is mostly smooth with a few small lumps remaining.
- Add 4 large eggs, one at a time, mixing well on low speed after each addition until the batter becomes thick, glossy, and fully combined.
- Pour the batter into the prepared 9x13-inch baking pan and smooth the top with a spatula for even baking.
- Bake on the center rack for 25-35 minutes (or 35-45 for a dark pan), or until the top springs back, sides pull away from the edges, and/or a cake tester or toothpick inserted into the middle comes out clean with a few moist crumbs. Underbaking can cause the middle to sink. Tip to Make Sure Cake is Ready to Pull Out of the Oven: Lightly press the center. If it leaves an indent, it's not ready. If it springs back, it's done.
- About 5 minutes before the cake finishes baking, make the glaze. In a medium saucepan over medium heat, combine ½ cup unsalted butter, 1 cup granulated sugar, ¼ cup water, and ½ teaspoon ground cinnamon. Cook, stirring often, until the mixture reaches a gentle simmer and the sugar begins to dissolve, about 3 minutes.
- Remove the saucepan from the heat and stir in ½ cup white wine and 1 teaspoon pure vanilla extract. Whisk until fully incorporated. The mixture may bubble slightly.
- Remove the hot cake from the oven and immediately poke holes all over the surface using a skewer or fork, going about halfway down into the cake.
- Slowly pour the warm glaze evenly over the entire hot cake, letting it soak into the holes and spread around the edges. Take your time with this step.
- Cool the cake completely in the pan on a wire rack for at least 1 hour so the glaze can soak, set, and form its signature crackled sheen.
- Slice into squares and serve slightly warm or at room temperature.
Video
Notes
If you prefer not to use wine, white grape juice or milk works well, but the classic flavor comes from the wine.
If the center of the cake sinks slightly as it cools, it’s usually because it was just a little underbaked in the middle. For best results, make sure the center is fully set and springs back lightly before removing from the oven.
Nutrition
Serving: 1slice | Calories: 446kcal | Carbohydrates: 63g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 434mg | Potassium: 57mg | Fiber: 1g | Sugar: 47g | Vitamin A: 316IU | Vitamin C: 0.01mg | Calcium: 92mg | Iron: 1mg
