Crack Cake

Name: Crack Cake
Cook time: 50 minutes
Yield: 10
Cuisine: United States

intro

Ultra-moist, buttery vanilla cake with a spiced white wine glaze, this famously addictive Southern treat is easy to make and always a crowd favorite.

Ingredients

Yellow cake mix 517g (1 standard 18.25oz box)

Unsalted butter (for pan prep) 5g (1 teaspoon, softened)

All-purpose flour (for pan prep) 10g (1 tablespoon)

Unsalted butter (for cake batter) 113g (1/2 cup, melted)

Light brown sugar (packed) 100g (1/2 cup)

Large eggs (room temperature) 4 (200g total)

Vegetable oil 60ml (1/4 cup)

Dry white wine (for batter, Chardonnay recommended) 120ml (1/2 cup)

Ground cinnamon 3g (1 teaspoon)

Ground nutmeg 1g (1/4 teaspoon)

Powdered sugar (sifted, for glaze) 120g (1 cup)

Unsalted butter (for glaze) 113g (1/2 cup, melted)

Dry white wine (for glaze, Chardonnay recommended) 60ml (1/4 cup)

Vanilla extract 5ml (1 teaspoon)

Steps

1

Prep oven and pan

Preheat your oven to 175°C (350°F). Generously grease a 10-cup (2.4L) fluted bundt pan with 5g of softened butter, then dust with 10g of all-purpose flour, tapping out excess to create a non-stick surface.

2

Mix cake batter

In a large mixing bowl, combine 517g yellow cake mix, 100g packed light brown sugar, 3g ground cinnamon, and 1g ground nutmeg. Stir in 4 room-temperature large eggs, 113g melted unsalted butter, 60ml vegetable oil, and 120ml dry white wine. Mix with a hand mixer on medium speed for 2 minutes until completely smooth, with no dry lumps remaining.

3

Bake the cake

Pour the smooth batter evenly into the prepared bundt pan, smoothing the top with a rubber spatula. Place the pan on the middle oven rack and bake for 35 to 40 minutes, until a wooden toothpick inserted into the thickest part of the cake comes out with 2-3 moist crumbs attached (no runny wet batter).

4

Make wine glaze

While the cake bakes, prepare the glaze: In a small saucepan over low heat, combine 113g melted unsalted butter, 120g sifted powdered sugar, 60ml dry white wine, and 5ml vanilla extract. Whisk continuously for 3 minutes until the sugar fully dissolves and the glaze is smooth and slightly runny, then remove from heat and set aside.

5

Glaze warm cake

Once baked, remove the cake from the oven and let it rest in the pan on a wire cooling rack for 10 minutes (do not fully cool). Use a thin wooden skewer to poke 20-25 deep holes evenly across the cake surface. Slowly pour 3/4 of the warm glaze over the cake in the pan, letting it soak into the holes for 5 minutes.

6

Invert and serve

Place a large serving platter upside down over the top of the bundt pan, then carefully flip the pan and platter together in one smooth motion to release the cake. Drizzle the remaining 1/4 of the glaze over the top of the inverted cake, letting it drip down the fluted sides. Let the cake rest for 10 more minutes to let the glaze set before slicing and serving.

Tips

1.Do not overbake the cake—start checking doneness at the 35-minute mark to preserve its signature moist texture; a properly done cake will have 2-3 moist crumbs on an inserted toothpick, not wet batter.
2.Use a dry, oaked Chardonnay for both the batter and glaze; sweet dessert wines will make the cake overly cloying and throw off its balanced buttery, spiced flavor.
3.Let the cake rest in the pan for a full 10 minutes after baking before glazing and inverting; this prevents it from cracking or breaking apart when removed from the pan, and helps the glaze soak evenly.

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Crack Cake:Frequently Asked Questions

1.Why is this cake called “crack cake”? ▾

The cheeky name comes from its famously addictive, can’t-stop-at-one-bite quality—there are no controlled substances in the recipe! The ultra-moist, buttery vanilla crumb paired with sweet, spiced white wine glaze is so craveable, it earned the nickname from generations of Southern potluck goers who regularly line up for seconds and thirds.

2.Can I use a different type of cake mix if I don’t have plain yellow cake mix? ▾

Stick with plain yellow cake mix for the most authentic classic flavor, since its warm, mild vanilla base pairs perfectly with the spiced white wine glaze. If you’re in a pinch, white cake mix works as a close substitute, but skip strongly flavored mixes like chocolate or lemon, which will clash with the glaze’s warm, buttery notes.

3.Can I skip or substitute the white wine in the spiced glaze? ▾

The white wine adds a subtle bright tang that cuts the glaze’s sweetness and gives the cake its signature depth, but you can easily substitute if needed. Use equal parts unsweetened white grape juice mixed with 1 teaspoon of apple cider vinegar for a similar bright note, or a dry non-alcoholic white wine, keeping the spice measurements exactly the same.

4.What’s the best way to prep my pan so this ultra-moist cake doesn’t stick? ▾

Since this cake is so moist and sticky, skimping on pan prep leads to torn, stuck crumbs every time. Use softened unsalted butter to coat every interior surface of your bundt or tube pan, then dust evenly with all-purpose flour, tapping out any excess. Skip cooking spray alone here—it won’t create a strong enough barrier for the sugary cake and glaze.

5.Why does the recipe call for packed light brown sugar, and can I use dark brown sugar instead? ▾

Packing brown sugar presses out air gaps to give you an accurate, consistent measurement that delivers the right amount of moist, caramel-kissed sweetness in the crumb. You can swap in dark brown sugar if that’s what you have on hand, but it adds a stronger molasses flavor that shifts the classic mild vanilla profile, so stick to light brown for the most traditional taste.

6.Should I use melted or softened unsalted butter for the cake batter? ▾

Use melted, slightly cooled unsalted butter for the cake batter, as the recipe specifies, to get that signature dense, ultra-moist, tender crumb. Softened, creamed butter will create a lighter, fluffier crumb that doesn’t match the classic rich, dense Southern crack cake texture. Melt it slowly to avoid burning, then let it cool for 2 minutes before mixing into your other ingredients.

7.How do I avoid ruining the cake’s moist texture when baking, and how should I store leftovers? ▾

Overbaking is the number one mistake that ruins this cake’s signature moist crumb, so start checking doneness 5 minutes before the recipe’s listed bake time. A toothpick inserted into the thickest part should come out with 2-3 sticky, moist crumbs attached, not completely clean. Store cooled, glazed cake in an airtight container at room temperature for up to 4 days; it actually tastes better the second day as the glaze soaks into the crumb.

Comments (4)

MamaBakes2024 ★★★★★

3 days ago

OMG y'all, this crack cake is INSANE. I brought it to our church potluck last Sunday and people were literally lining up for seconds. It was so easy to throw together too, I didn't even have to run to the store for extra ingredients—had everything in my pantry! The buttery, cinnamon-sugar glaze is *chef's kiss*, my husband asked if I can make it every week for our Sunday family dinner. 10/10, no notes.

PotluckQueen99

2 days ago

Wait did you use a boxed yellow cake mix like the recipe says? I've been trying to find a go-to potluck dessert that doesn't take forever to prep, this sounds perfect!

Chef Admin author

yesterday

So glad it was a hit at your potluck, @MamaBakes2024! To answer @PotluckQueen99 too, the recipe works perfectly with a standard boxed yellow cake mix if you want to keep prep extra quick, just make sure you don't overmix the batter to keep that tender, moist crumb everyone loves.

DadGrillMaster ★★★★

yesterday

Made this for my kid's birthday cookout yesterday, it was a huge hit! Only reason I'm not giving 5 stars is I accidentally cooked it 10 minutes too long so the edges were a little crispier than I wanted, but the middle was perfectly moist and the glaze soaked in so good. My 8 year old said it's better than the cake we get from the local bakery, which is saying a lot because that kid is a certified cake snob lol. Will definitely set a timer next time!

Chef Admin author

yesterday

So happy the birthday crew loved it! Oven temps can vary wildly between models, so checking for doneness with a toothpick inserted into the center at the 45 minute mark is always a good call—if it comes out with a couple moist crumbs attached, it's ready to pull out! Your next batch will be perfect, I promise.

CollegeMealPrepBabe ★★★★★

2 hours ago

Game changer!!! I was looking for an easy, cheap dessert to make for my dorm floor movie night and this was so perfect. It took literally 10 minutes to mix up, baked while I was finishing up a homework assignment, and the whole pan was gone in 15 minutes. My roommate who hates sweet things even had two slices! SO good, will be making this for every group event from now on.

SmallSpaceCook

30 minutes ago

Wait did you make this in a regular oven or a toaster oven? My apartment only has a tiny countertop toaster oven and I've been nervous to try baking cakes in it, this looks too good to pass up!

RetiredGramSue ★★★★★

1 week ago

I've been making a version of this cake for 40 years and this recipe is spot on! The extra splash of vanilla in the glaze is exactly what my old handwritten recipe was missing, I made it for my grandkids when they visited last weekend and they went home with the leftover half and a copy of the recipe. It's easy enough for brand new bakers to nail on the first try, that's the mark of a real Southern classic if you ask me.