This chocolate crack cake is incredibly moist, rich, baked in a bundt pan and soaked in a sweet red wine glaze that seeps into every bite. I've found using a boxed cake mix with pudding makes the texture extra soft and almost sponge-like, which is perfect for absorbing that syrup. The glaze is what really sets this cake apart - it soaks into the warm cake and creates a slightly crisp, sugary edge with a tender center.
A few years ago we all fell in love with my vanilla crack cake recipe, all along I knew I wanted to create a chocolate version, so here we are! This cake was made twice in 24 hours and not a slice went to waste.
The good news is the alcohol is cooked out so you can serve this cake to anyone.
The Ingredients That Make This So Addictive
This cake recipe is basically a doctored-up chocolate cake. Adding the additional ingredients creates a scrumptious cake!
- Chocolate Cake Mix + Pudding: I've found this combination is what gives the cake its super soft, almost sponge-like texture - perfect for soaking up the glaze. For the box cake mix brand I like to use Betty Crocker Super Moist Chocolate Cake.
- Red Wine: I like using a red blend or cabernet - I've found it adds depth without making the cake taste overly "wine-forward."
- Vegetable Oil: I prefer oil here because it keeps the cake extra moist and tender, especially after the glaze is added. Don't use olive oil.
- Sugar in the Glaze: I've found cooking the sugar creates that slightly crisp, almost crackly exterior that makes this cake so addictive.
- Butter (Glaze): I always use salted butter - it helps balance the sweetness from the sugar and wine. Trust me, don't use unsalted butter!
Let's Bake It
Since this is a bundt cake with grooves in the design you will need to make sure you heavily grease a 10-cup Bundt Pan. I tried testing this cake using a more intricately designed bundt pan and it was too much for this heavy cake since the cake is soaked in the syrup. So ideally go for a more basic designed bundt cake like I use in the photos.
The cake will last 3-4 days, although it never lasts that long in my house! The cake is bursting with sweet flavor, you will love this chocolate crack cake.
Sometimes I add a bit of lightly sweetened whipped cream. Don't miss all of my bundt cake recipes.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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This Chocolate Crack Cake Is Dangerously Good
This chocolate crack cake is incredibly moist, rich, and soaked in a sweet red wine glaze that seeps into every bite. I've found using a cake mix with pudding makes the texture extra soft and almost sponge-like, which is perfect for absorbing that syrup. The glaze is what really sets this cake apart - it soaks into the warm cake and creates a slightly crisp, sugary edge with a tender center. If you're looking for an easy dessert that feels a little different but always gets people talking, this is one I always come back to.
- Total Time: 2 Hours
- Yield: 12-16 Slices 1x
Ingredients
Cake
- 15.25oz Chocolate Cake Mix
- 1 Small Box Instant Chocolate Pudding
- 50 grams (¼ Cup) Light Brown Sugar
- 50 grams (¼ Cup) Granulated Sugar
- 4 Large Eggs, at room temperature
- 6oz (¾ Cup) Vegetable Oil
- 6oz (¾ Cup) Water
- 2 Teaspoons Pure Vanilla Extract
- 4oz (½ Cup) Red Wine
Glaze
- 4oz (½ Cup) Salted Butter
- 200 grams (1 Cup) Granulated Sugar
- 2oz (¼ Cup) Red Wine
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Preheat oven to 350F/180C and grease a 10-cup Bundt Pan, set aside.
- In a large bowl or in the bowl of an electric mixer fitted with a paddle attachment mix together all cake ingredients until smooth. Pour into prepared pan and bake for 40-50 minutes, or until when you insert a toothpick in the center of the cake it comes out with no wet batter. Place cake on a wire rack to cool.
Glaze
- Immediately after the cake is done in a small pot combine all glaze ingredients and cook over medium heat for 3-4 minutes. Use a skewer or thin metal piece to poke holes all over the cake. Pour the glaze on top and let the cake rest for 1 hour before placing a serving plate on top of the cake and inverting it out of the pan. Store leftovers in the fridge.
Notes
- Since this is a bundt cake with grooves in the design you will need to make sure you heavily grease a 10-cup Bundt Pan. I tried using a more intricately designed bundt pan and it was too much for this heavy cake since the cake is soaked in the syrup. So ideally go for a more basic designed bundt cake as I use in the photo.s
- Prep Time: 10 Minutes
- Rest Time: 60 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Carol Anne says
I may have poured extra wine in... and it was delicious!
Elizabeth Waterson says
Carol Anne, I do not blame you! Haha, hope you enjoyed the cake! Thanks so much for coming back to review the recipe! XX Liz
Salina says
How much extra wine did you put in it and did you put extra in the glaze?
Salina says
How much extra wine did you add to it and did you add extra to the glaze?
Elizabeth Waterson says
Hi Salina, I wouldn't add too much more, if anything just a splash more! Please let me know if you try the recipe how you like it. XX Liz
Salina says
So I did add a extra splash of wine in it and it was delicious