• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • All Recipes
  • For Two
  • Collections
  • Meal Plans
  • Tips
  • Appetizers
  • Soups
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Sides
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
  • Asian
  • Mediterranean
  • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • For Two
    • Collections
    • Meal Plans
    • Tips
    • Appetizers
    • Soups
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Sides
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Asian
    • Mediterranean
    • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Cake & Muffins

    Published: Nov 12, 2022 · Modified: Jan 11, 2023· This website generates income via ads ·

    Crack Cake (Small Batch Recipe)

    Jump to Recipe Print Recipe Pin Recipe

    This Crack Cake (Small Batch Recipe) is one of the easiest cakes you can make. All of the cake ingredients get dumped into a bowl, including the box cake mix and instant pudding. Mix up the cake batter and pour it into the pan. When the hot cake comes out of the oven, it gets drenched in a cake glaze made of white wine, sugar, and butter. The glaze hardens on the inside and outside of the cake and it cracks when you cut through it, hence the name crack cake. Serve this for an everyday dessert or for a special occasion.

    White plate with Bundt cake with crystalized sugar wine glaze on the sides.
    Jump to:
    • Why is it called crack cake?
    • Ingredients
    • Step-by-Step Instructions
    • Variations
    • Looking for More Unusual Cakes? Try these!
    • Food Storage FAQ's
    • Recipe

    Why is it called crack cake?

    With the original recipe speculation was that is so good, it is addicting, hence the name crack cake. I think it is called crack cake because the wine syrup hardens when it dries and it literally cracks as you slice the cake. Either way, make one soon because it is so flavorful and is the moistest cake I have made in a very long time.

    Ingredients

    All of the ingredients needed to make Crack Cake (Small Batch Recipe).

    Full ingredients list & measurements are provided in the recipe card.

    Step-by-Step Instructions

    Bundt pan sprayed with baking spray.

    Preheat oven to 350 degrees. Spray pan with baking spray or butter then flour.

    Mixing bowl with all the cake ingredients.

    Add all cake ingredients into a medium mixing bowl.

    Bowl of mixed cake batter with beaters in.

    Beat with a hand mixer on medium until the batter is smooth.

    Bundt cake pan with the batter poured in.

    Pour the batter into the well greased Bundt pan. Bake at 350 degrees f.

    Saucepan with the glaze ingredients, sugar, wine, and butter in the bottom.

    hen cake is done melt butter, white sugar and wine in a small saucepan.

    Glaze ingredients boiling in a saucepan.

    Cook stirring constantly until sugar dissolves.

    Saucepan with glaze and a wooden spoon.

    Remove the wine syrup from the stove and set aside.

    Baked cake with holes poke in it.

    Use a skewer to poke holes throughout the cake.

    Baked cake with glaze poured over it in the Bundt pan.

    Pour the hot wine syrup over the top of the cake. Try to get it down the edges.

    Fully baked cake turned out onto a serving plate.

    Let the cake cook, place a plate over the top and flip to release cake.

    Variations

    • You can vary this white wine cake by using a chocolate box cake mix and red wine, or a white cake with rose wine. That would be lovely for a special occasion.
    • This recipe works well if you want an alcohol-free cake, Just substitute white grape juice for the wine in equal amounts.
    • If you want to make a full sized Bundt cake, use a regular box Duncan Hines cake mix in place of the Jiffy cake mix and double all the other ingredients. You can do it easily with one click in the recipe card below.

    Looking for More Unusual Cakes? Try these!

    Bundt cake with glaze.

    Tomato Soup Zucchini Cake

    Cake with purple carrot decorations.

    Purple Carrot Cake

    Food Storage FAQ's

    Can a crack cake be frozen?

    Yes, it freezes well because it is such a moist cake. Wrap the cake in plastic wrap, then place it in a zippered bag or an airtight container. Use within 2 months.

    Does freezing dry out a cake?

    The refrigerator is the worst place to store a cake in terms of drying it out. If your cake has a cream filling, or can't be left out on the counter until the next day, freezing it is the best option. Freezing stops the moisture loss and keeps the cake fresher. Let it thaw to room temperature before eating.

    Recipe

    Crack Cake (Small Bath Recipe)

    This Crack Cake (Small Batch Recipe) is one of the easiest cakes you can make. It is a white wine cake with a glaze that hardens on the inside and outside of the cake. It cracks when you cut through it, hence the name crack cake.
    4.98 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course
    Dessert
    Servings 6

    Equipment

    • 1 Mini Bundt cake pan
    • 1 Small saucepan
    • 1 Medium to large bowl

    Ingredients
      

    FOR THE CAKE:

    • 9 ounce box of yellow cake mix I used Jiffy Cake Mix
    • 2 tablespoons brown sugar
    • 2 tablespoons sugar
    • 1 3.4 ounce box vanilla pudding instant mix
    • 1 teaspoons cinnamon
    • 2 eggs
    • ⅓ cups water
    • ⅓ cups oil
    • ¼ cup white wine

    FOR THE GLAZE:

    • 4 tablespoons butter
    • ½ cup sugar
    • 2 tablespoons white wine

    Instructions
     

    • Preheat oven to 350 degrees.
    • Mix the above ingredients (cake mix, brown sugar, white sugar, instant pudding, cinnamon, eggs, water, oil, and wine) by hand, hand mixer, or in the bowl of an electric mixer.
    • Grease a Bundt pan VERY well. (I use butter and flour or Pam Baking Spray)
    • Pour into the small prepared Bundt pan. Tap to get out any bubbles. Bake for 30 minutes, or until a wooden skewer comes out clean from the center of the cake.
    • When cake comes out of the oven set it aside and make the wine syrup.
    • Melt ½ stick butter into ½ cup sugar and 2 tablespoons wine in a small saucepan.
    • Use a skewer to poke holes all over the top of the cake to help the syrup get into the cake. Pour the hot syrup over the hot cake.
    • Cool to room temperature.
    • Place a serving plate over the top of the Bundt pan and flip over to release the cake. You might have to jiggle it hard to get the cake to release. Flip out of the pan onto the plate and serve.

    Nutrition

    Calories: 522kcalCarbohydrates: 60gProtein: 4gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 75mgSodium: 394mgPotassium: 60mgFiber: 1gSugar: 43gVitamin A: 313IUVitamin C: 0.01mgCalcium: 109mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Cake & Muffins

    • Gingerbread Cupcakes with Eggnog Frosting
    • 15 Amazing Matcha Desserts
    • Bakery Style Pumpkin Muffins for Two
    • Tomato Soup Zucchini Snack Cake Recipe

    Sharing is caring! Thanks for supporting us!

    3 shares
    • Facebook
    • Email

    Reader Interactions

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    more about

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer
    • Contact
    • 9 Top Tips on Cooking for Two