This Crack Cake recipe is easy and delicious. A yellow cake mix is doctored up, baked to golden brown perfection, and topped with a luscious wine glaze.
When I saw this cake online I was intrigued. When I think of anything like "crack" I think of the Christmas toffee crack or Milk Bar's Crack Pie. Both I love so I had a feeling I would adore Crack Cake as well.
I was right. Holy guacamole, this cake is so soft, tender, and moist. And it is dead simple to make.
What Is a Crack Cake?
It is a cake that is addicting like Crack supposedly is! I wouldn't know about the real Crack but this cake I can vouch for is addicting.
It starts with a box of yellow cake mix that has a few add-ins to create an extra delicious cake, then once the cake is baked it's poked all over for a wine-sugar-butter glaze. Wow. Cold, room temperature, or warm this cake is a winner.
What are the ingredients for a Crack Cake?
You only need a few things
- Yellow Cake Mix, make sure it's a 15.25oz size box
- Instant Vanilla Pudding, make sure it's a 3.4oz size box
- Ground Cinnamon
- Brown Sugar
- Granulated White Sugar- for both the cake and the glaze
- Large Eggs, at room temperature
- Vegetable Oil
- Water
- Pure Vanilla Extract- for both the cake and the glaze
- White Wine- for both the cake and the glaze. I often use Pino Grigio or Chardonnay.
- Butter
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
Watch how I make this cake recipe
How do you make Crack Cake?
So basically this is a doctored up cake mix, hello so easy and quick! Another doctored cake mix recipe I love is my Salted Caramel Red Velvet Cupcakes.
Let's start by preheating the oven. If your oven is not to the correct temperature the cake may not turn out properly, so ensure you let the oven fully preheat.
Set the oven temperature to 350F/180C and spray a 10-cup Bundt Pan with non stick cooking spray, set the baking pan aside.
Now the very hard part 😉
In a large bowl with a hand mixer or in the bowl of an electric stand mixer fitted with a paddle attachment mix together all cake ingredients until smooth.
See? That was so time-consuming and difficult. LOL
Pour the cake batter into the prepared bundt 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 the cake on a wire rack to cool.
Immediately after the cake is done cooking in a small saucepan combine all of the glaze ingredients and cook over medium heat for 3-4 minutes.
Use a skewer or thin metal piece to poke holes all over the top bundt cake that is still in the pan.
Evenly pour the wine syrup/glaze on top of the cake and let the cake cool for 1 hour before inverting on to a serving plate.
How long does Crack Cake last?
This crack cake recipe will last 3-4 days. If you live in a warm climate as I do here in California I would suggest storing the cake in the fridge in an airtight container. Otherwise, mold may very well start growing on the cake quickly. The moisture in the cake and a warm environment is not a good combination!
Can you swap out the cake mix flavor?
You most certainly can. Check out my chocolate crack cake recipe.
The alcohol in the wine is cooked out so you can serve it to anyone! 🙂
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
PrintRecipe Card
Crack Cake Recipe
This Crack Cake recipe is easy and delicious. A yellow cake mix is doctored up, baked to golden brown perfection, and topped with a luscious wine glaze.
- Total Time: 1 Hour
- Yield: 12-16 Slices 1x
Ingredients
Cake
- 15.25oz Yellow Cake Mix
- 1 Small Box Instant Vanilla Pudding
- 2 Teaspoons Ground Cinnamon
- 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) White Wine
Glaze
- 4oz (½ Cup) Salted Butter
- 200 grams (1 Cup) Granulated Sugar
- 2oz (¼ Cup) White 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
The alcohol in the wine is cooked out so you can serve it to anyone! 🙂
Recipe every so slightly adapted from: Cook Heavenly Recipes
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: crack cake recipe, doctored up cake mix, cake mix recipe
Veruska Mendez says
First off I’m NOT a baker....when I came by this recipe i thought “ok doesn’t seem too hard”. Well now my family swears I’m a queen B baker!!! The texture of this cake is unbelievable and so easy to make! This was our Christmas morning treat with coffee while opening presents and it was a hit!
★★★★★
Elizabeth Waterson says
Thank you for the lovely comment Veruska. This sounds like the perfect Christmas morning treat!! XX Liz
Sandra S Schnell says
Can you use red wine?
Elizabeth Waterson says
Hi Sandra, personally I would advise against it. White wine is fruitier and more mellow than red so it pairs easier with the cake, not to mention the color. If you do try it either way please let me know what you think!! Thanks for reaching out. XX Liz
Nicole G says
I haven't attempted the cake myself, but I believe that if you do a chocolate veraion of the cake, a red wine would be a much better match for the accent. (picture the res. Wine with a great piece of dark chocolate). If you want the accent, you may need a little less sugar, as reds arenot usy very sweet.
Vera B. says
This cake is beyond delicious! Thank you. I would appreciate any tips that can help me get it out of the pan in one piece after putting on/in the glaze and cooling it. I cool it in the refrigerator and then have the toughest time removing it from the pan despite tapping it, running a knife around the sides and the middle tube. I prepare my pan with Pam, which usually works but despite whatever I do, it sticks on the bottom and parts come apart.
★★★★★
Elizabeth Waterson says
Hi Vera, thanks so much for reaching out. I have re-read the post and recipe card and realize it may have been confusing once the glaze is poured on the cake does not need to go to the refrigerator it just needs to cool for 1 hour before inverting on to a serving plate. I hope that makes sense, placing the cake in the fridge would encourage the glaze to harden to the sides of the pan making it hard to remove. So sorry for the confusion. Please let me know if you have any further questions or if you make the cake again. Happy New Year. XX Liz
A says
So after you Pam spray, I would brush butter all over the pan and then lightly flour the pan. Knock all extra flour out!
Elizabeth Waterson says
Yes, you can do that too! I find Bakers Joy doesn't need it but its an extra security layer!
Dani says
A hit! Everyone went back for more. Followed everything exactly except I used half the glaze as directed, cooled, then used the remainder as a glaze on top. Thanks for a great recipe that is going on repeat!
★★★★★
Tammi C says
Any suggested substitute for the wine? I'm not a wine drinker,, and buying a bottle for the 2 oz it seems like a waste. I do, however have a variety of beers and liquors on hand, LOL, how about rum?
Elizabeth Waterson says
Hi Tammi, thanks for reaching out. The wine needed is 6oz, you might be able to buy a single serving of white wine at the store. You could try using a white rum. I have never tried it though, also some people have used gingerale. Please let me know if you have any further questions or if you try the recipe! Thanks! XX Liz
Gabby Kulkarni says
My family tried a crack cake at a local coffee shop, and we would make extra trips just to get a slice. I eventually decided we needed a whole cake 😛 and assumed I could find the recipe. I have made this cake several times over the last couple of years, and it never disappoints! It’s easy and the ingredients are most things that I have on hand! It smells delicious when it’s cooking and tastes so good right out of the oven or two days later, if there is any left! This is a definitely a favorite!
★★★★★
Elizabeth Waterson says
Gabby thank you so much for the lovely comment. I too love that this cake is just as delicious if not better two days later!! I hope you and your family are safe and healthy during these trying times. XX Liz
Diane Knoll says
This cake is truly delicious and addictive. Since I didn't read through and follow the commentary under the pictures before proceeding, when the cake came out of the oven I turned it out of the pan onto a rack to cool since this is what I was taught to do and the directions said to place on a wire rack to cool. I poked the holes and then realized that the glaze would run all over the counter. I moved the cake to a plate and proceeded to pour. Yes, the glaze puddled in the middle and around the sides. Was the cake still good? Oh, yes! I have made a note on my copy to leave the cake in the pan on the wire rack.
Dawson Delectables says
Thank God! I heard about this recipe from someone that was raving about it! So being the baker that I am, I immediately started looking for this recipe!!
Let me tell you!! This is my new go to cake!! Anytime I have to make something for someone, this is what I do! My family absolutely love this extremely moist cake!! Thank you, again! (I only use half of the glaze, and it’s awesome still!)
★★★★★
Elizabeth Waterson says
Thanks so much for coming back to review the recipe, Dawson, I really appreciate it! I am so pleased to hear your whole family loves it!! Take care!! XX Liz
Dawson’s Delectables says
Also Liz, I forgot to say that I did replace the oil with melted butter and the water with milk. It seems to give the cake a more heartier crumb! But either way, it’s still great!! It’s good to know if you run out of one thing!
★★★★★
Elizabeth Waterson says
Good to know both those swaps worked well for you!! So happy to hear you enjoyed the cake, we love this one too!! XX Liz
Sheryl Herrera says
My family LOVES this cake!! It is gone in minutesI add ginger ale in place of the wine and it still taste delicious!!
Elizabeth Waterson says
So pleased you enjoyed the recipe Sheryl, and I like that you were able to sub ginger ale and it worked!!! Thank you for coming back to review the recipe, I appreciate it so much! May I ask a favor next time would you please click a star rating with the review it helps other readers quickly see if the recipe has been successful for others. Thank you so much! Take care. XX Liz
Amanda says
Can I sub milk for water? And can I sub another liquid for the wine?
Elizabeth Waterson says
Hi Amanda, thanks for reaching out! You can replace the water for milk, and for the wine, other readers have used Ginger Ale and said it was great. Let me know if you have any other questions or if you try the recipe! 🙂 XX Liz
Royce says
Slap yo momma good!!! So moist
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Royce, so happy you enjoyed it!!! I love this cake!!! Take care. XX Liz
Lynda says
I have just taken the cake out of my oven!! My house smells heavenly!! Can’t wait to have a slice!! Thanks for sharing!! ❤️
★★★★★
KENYATTA M COVINGTON says
Is it a certain type of wine that I should use
Elizabeth Waterson says
Any white wine should work! Let me know if you have any other questions or if you make it, I would love to know what you think! XX Liz
Lu says
Can you freeze this cake and put glaze on later when thawed
Elizabeth Waterson says
Hi Lu, thanks for reaching out. I would think you can do that no problem, but I have personally never done that so I am not 100% sure. Please let me know if you try the recipe or if you have any further questions. XX Liz
Judy says
Delicious
Elizabeth Waterson says
So glad you enjoyed Judy!! XX Liz
Charlotte Kallal says
What about chocolate cake, chocolate pudding and red wine?
Elizabeth Waterson says
Hi Charlotte, you could totally try that, theoretically, it would work just fine, I just never have. I have heard of cakes made with red wine that is baked into the batter but never a red wine soaked cake. White wine is generally fruitier and more mellow so not sure how a red wine soak would taste. Please let me know if you have any further questions or if you try the recipe I would love to know what you think. xXX Liz
Mikayla Smith says
Just curious,
Could you make this without wine or a wine substitute?
Thank you!
Elizabeth Waterson says
Hi Mikayla, thanks for reaching out! A few readers have reached out stating that they used Ginger Ale and it worked perfectly so I would try that! Please let me know if you have any further questions or if you try the recipe! XX Liz
Carolyn J Miller says
Best cake ever. Everyone loved it!!!! I will make this one all the time ❤️
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Carolyn. I am glad to hear you enjoyed the cake, it's such an easy winner! Take care. XX Liz
Kalina says
Delicious!
Any thoughts on how to convert to mini bundt cakes?
★★★★★
Elizabeth Waterson says
HI Kalina, happy to help but I don't know what size your mini bundt cakes are- unfortunately, there are many different individual/mini bundt cake pans. For the NORDIC WARE MINI 12-COUNT BROWNIE BUNDT® PAN I would guess baking for 15-20 minutes for the Nordic Ware Mini Bundt® Cake Pan I would suggest 18-24 minutes. To check for doneness gently press on the center of one of the cakes and if it bounces bake quickly the cakes or done, or insert a toothpick to check for wet batter, moist crumbs are okay. Please let me know if I can help with anything else. You can also always Direct message me on Instagram and I can try and troubleshoot if you send photos while you are baking or after! Always here to help! XX Liz
Cynthia says
This cake is to live for. I baked one 3 weeks ago & ate all of it except for 2 slices. Have been asked if I would bake one to sell. I'm thinking about baking several of them in mini bundt pans for gifts. The size of my bundt pans are 4.75×4.75×2.25 inches; they are by Cuisinart, how long to do you suggest I should bake them? Thanks for sharing the recipe.
★★★★★
Elizabeth Waterson says
Hi Cynthia, thank you so much for coming back to review the recipe, I truly appreciate it. So I have never used the mini pans you are talking about but I am guessing you would get 4-6 mini cakes out of one recipe. I would also guess that you would bake them for somewhere between 18-24 minutes, I wouldn't check until at least the 16-minute mark, then have a quick look trying not to let much hot air escape and judge how much longer, then check by gently pressing your finger on the top center and if the cake bounces back quickly it is done or use a toothpick inserted in the center of the cake to check for the wet batter, moist crumbs are okay though. Please do report back if you try and let me know how long it takes and please let me know if I can help with anything else! XX Liz
Gloria E Mixon says
I was wondering if you used light brown sugar or dark brown sugar?
Elizabeth Waterson says
Hi Gloria, thanks for reaching out. I have used both but most often use light brown sugar. Please let me know if you have any further questions or if you make the cake!! Happy New Year. XX Liz
Lesa says
Puts me in the mind of Rum cake...holy moley its yummy good. Thank you!!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Lesa, I am so grateful!! I know what you mean about the Rum cake connection, so good!! Happy New Year! XX Liz
Brenda says
Is there a way to sub ingredients forr the cake mix?
★★★★★
Elizabeth Waterson says
Hi Brenda, thanks for reaching out. I personally have never made it without a cake mix. You could try your favorite white/yellow cake recipe that produces enough for a 10-cup bundt pan and try that. Please let me know if you have any further questions or if you make the cake. Happy New Year. XX Liz
Ellen Farmer says
Do you know of a substitute foe the alcohol in the cake and glaze?
Elizabeth Waterson says
Hi Ellen, thanks for reaching out. You could just use water instead of wine but I don't know how that will affect the flavor. Please let me know if you have any further questions or if you make the cake. Happy New Year. XX Liz
Gwen Graham says
1/2/2021
Hello!
I decided to try this recipe last evening. It is was so easy to make. However, I didn't have white wine so I researched possible substitutes. Voila! Ginger ale was on the list and I had some on hand. PERFECT! The next time, I plan to use half of the glaze. The cake texture was "pudding-ny" but it was sooo absolutely delicious!!!!
I had one lukewarm slice topped with a little Goodberry's eggnog ice cream and another topped with a little Breyer's extra creamy vanilla. JUST HEAVENLY!!!
GG/Raleigh NC
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Gwen, I am so grateful!! Ginger ale sounds fantastic as a substitute!! So glad you enjoyed the cake!! Happy New Year! XX Liz
Brittany Mason says
Can you name a specific white wine to try? I have never baked with wine before
Elizabeth Waterson says
Hi Brittany, thank you for reaching out. I usually use Sauvignon Blanc or Chardonnay. Please let me know if you have any other questions or if you try the cake. Thanks XX Liz
Joannnajay says
I just used a Pinot Grigio and the flavor is fantastic!
Elizabeth Waterson says
Hi JoannaJay, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. So glad you enjoyed the cake! XX Liz
Patti P says
what happened to my cake!!!I followed the directions except I used milk for the wayter and ginger ale for the wine and as I am looking at my cake in the oven (through the glass) it is sinking in the middle!!!
Elizabeth Waterson says
Hi Patti, I am so sorry that the cake was sinking. My first ideas would be that the oven did no properly preheat OR that you opened the oven door too quickly and the hot air escaped. Or if your ingredients are not fresh. Please let me know if you have any other questions!! XX Liz
Crenna says
Very moist, super delicious. Not complicated..very well explained. Crowd pleaser. Im even getting requests to bake it again. I've made it 3x in last 2 weeks.
★★★★★
Elizabeth Waterson says
So pleased you enjoyed the recipe three times so far, Crenna! Thank you so much for coming back to leave a star rating and review I truly appreciate it!! XX Liz
Ruthe says
I made this recipe 2X using a regular bunt pan and again with 2 smaller bunt pans for gifts. The first time I substituted ginger ale for the wine and the second time I used the white wine. Both were absolutely delicious! I am baking another this weeKend. Thanks for this recipe.
★★★★★
Elizabeth Waterson says
Hi Ruthe, thanks so much for coming back to star rate and review the recipe! I am so pleased you enjoyed the cakes, glad to know you enjoyed the cake with ginger ale too! Take care. XX Liz
Steven says
I didn't have any white wine, so I substituted Bacardi Rum. MMMMMM!!!!! So easy, too! I've made it twice, so far and it is a hit! The recipe is definitely a keeper!
Sher says
I have made this cake with no cinnamon and rum instead of wine. I also have used a regular pan when no Bundt was available. Both ways come out amazing. Always a crowd pleaser.
★★★★★
Emily says
If you’re not planning to eat it right away, should you wait to glaze?
Elizabeth Waterson says
Hi Emily I would glaze it right away still while the cake is warm. Please let me know if you have any other questions or if you try the recipe would love to know what you think! XX Liz
Teresa says
First off, I don't usually make desserts, but I saw this recipe and it sounded amazing. So I made this recipe as listed except for using olive oil, since I didn't notice we were out of vegetable oil and used vanilla bean paste instead of extract with Pinot Grigio and everyone, including my daughter loved it.
Now I am really wanting to try to make this in a mini bundt pan for individual servings this weekend. My pan is a Wilton 12 cavity mini fluted pan. Has anyone done this already? If so, wondering how long to bake and how long for them to rest with the glaze before removing from the pans?
Thanks for the great recipe and any help that I can get to try to make minis!
★★★★★
Elizabeth Waterson says
Hi Teresa, I am so sorry for the delayed response, I have been moving this week so I have been a bit MIA! I hope you were able to bake the minis, I have never done minis so I am not quite sure. I would guess they would bake for anywhere from 15-25 minutes. And I would let the glaze sit for 30-45 minutes. Hope this helps. Would love to hear how you get on with making minis, please report back!! XX Liz
Kathy says
Made this cake two weeks ago. I'm baking it again for a graduation party tomorrow. I absolutely love this cake.
★★★★★
Elizabeth Waterson says
Hi Kathy, so pleased to hear you enjoyed it! This cake really is such an easy, delicious one! Thanks so much for coming back to review and star rate it, I really appreciate it! Take care! XX Liz
Stacey Large says
Hi, do you think a gluten free cake mix will work the same?
★★★★★
Elizabeth Waterson says
Hi Stacey, I have never tried it but I would guess if it was like a 1 to 1 gluten-free cake mix then it should work just fine 🙂 Please report back if you try it! Thank you! XX Liz
Paula Jacobson says
This cake recipe is absolutely delicious! I've made it 3 or 4 times, many family members and friends have raved about this cake, and my son-in-law said it was the best he's ever tasted.
★★★★★
Grace says
Oh my goodness, this cake is incredible. It is moist, the flavor is excellent and it is pretty easy to make. The family devoured it. So delicious. If you are like me, and not a baker, try this cake. It is a no fail recipe.
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Grace, I am so pleased you enjoyed the recipe! Take care and Merry Christmas. XX Liz
kat says
I made this cake tonight. It was good but tastes like the honey bun cake. It falls apart really easy also. Probably won’t make again.
★★★
Elizabeth Waterson says
Hi Kat, sorry you had trouble with it falling apart. It is a very moist cake that is very tender. Happy New Year. XX Liz
Keaira says
I'm in love With The Recipe I am So Addicted To the Cake.
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely 5-star review Keaira. So glad you enjoyed the cake, we love it too! Have a lovely weekend! XX Liz
Linda petraitis says
I would like to make this cake but not sure what kind of white wine to use. Should I use a sweet or dry wine.
Elizabeth Waterson says
Hi Linda, I have used both- whichever I have open or want to drink! Happy Baking!! Let me know if you try the recipe! XX Liz
Terry Perdue says
This was the worst wine cake recipe I have ever made.
Elizabeth Waterson says
Hi Terry, I am so sorry to hear you did not enjoy the cake. I have made it and loved it many times. Hopefully you find another recipe you love on CBQ! Happy Baking XX Liz
Patricia says
Best cake I’ve ever cooked, family loves it!!!!
★★★★★
Elizabeth Waterson says
Thanks so much for the 5-star review Patricia!! So happy to hear you enjoyed the cake! Take care. XX Liz