Crack Cake (Riesling Bundt) – The Ultra-Moist, Buttery Vanilla Cake Everyone Asks For
Crack Cake is the kind of dessert that vanishes slice by slice—an ultra-tender vanilla Bundt cake laced with cinnamon-sugar, enriched with pudding mix and sour cream, and finished with a warm buttered Riesling glaze that seeps into every crumb. It’s effortlessly elegant, wildly simple, and absolutely irresistible.
Ingredients
- 1 yellow cake mix (about 15.25 oz) — Provides a reliable, fluffy base with balanced leavening and flavor.
- 3.4 oz vanilla pudding mix — Adds moisture, body, and that classic bakery-style vanilla richness.
- ¼ cup packed light brown sugar — Brings a hint of molasses depth and chewy tenderness.
- ¼ cup granulated sugar — Boosts sweetness and helps the crumb caramelize at the edges.
- 2 teaspoons cinnamon — Warm spice that complements vanilla and the wine’s fruitiness.
- 5 large eggs, room temperature — Bind the batter, add structure, and create a custardy softness.
- ½ cup whole milk — Hydrates dry ingredients and supports a tender crumb.
- ½ cup vegetable oil — Ensures long-lasting moisture and a plush, soft texture.
- 1 cup sour cream — Adds tang and richness; its fat stabilizes tenderness.
- ½ cup sweet white wine (Riesling) — Infuses gentle fruit and floral notes; helps keep the cake lush.
Glaze Ingredients
- ½ cup salted butter — Luxurious base; the salt sharpens sweetness and flavor.
- ¼ cup sweet white wine — Echoes the cake’s aroma for a cohesive finish.
- 1 cup granulated sugar — Dissolves into a shiny syrup that soaks and sets.
- No alcohol? Swap wine with white grape juice or apple juice plus 1 teaspoon lemon juice.
- No sour cream? Use full-fat Greek yogurt.
- Spice twist: Add a pinch of nutmeg or cardamom for a bakery blend vibe.
Step-by-Step Instructions
- Prep the pan and oven. Preheat to 350°F (175°C). Generously grease a Bundt pan with nonstick baking spray (the kind with flour). This prevents sticking and preserves those beautiful ridges.
- Combine dry ingredients. In a large bowl, whisk together the cake mix, vanilla pudding mix, both sugars, and cinnamon. Whisking breaks up clumps and evenly distributes spices for consistent flavor.
- Add wet ingredients. Mix in the eggs, milk, vegetable oil, sour cream, and sweet white wine. Beat on medium speed for 1–2 minutes until smooth and slightly thick; don’t overmix.
- Fill and bake. Pour the batter into the prepared pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick comes out clean and the edges pull away from the pan.
- Make the glaze. In a small saucepan over medium heat, combine butter, sweet white wine, and sugar. Stir until the sugar dissolves and the mixture looks clear and slightly thickened; remove from heat (no need to boil hard).
- Saturate the cake. While the cake is still in the pan and hot, use a bamboo skewer or toothpick to poke holes all over the bottom. Slowly pour the warm buttered wine glaze over the cake, letting it soak in. Rest 15–20 minutes to absorb fully.
- Unmold and serve. Loosen the sides with a thin spatula. Invert onto a serving plate. The surface will have a gorgeous, slightly crackly sheen. Slice and enjoy warm or at room temperature.
Why This Crack Cake Is So Loved
Texture: The combo of pudding mix, sour cream, and oil creates a plush, bakery-soft crumb that stays moist for days. Flavor: Cinnamon and vanilla mingle with the delicate fruit of Riesling for a nostalgic yet elevated profile. Ease: It begins with a yellow cake mix, so there’s no guesswork—perfect for gatherings, potlucks, or last-minute desserts.
Pro Tips for a Perfect Bundt
- Grease every crevice. Use baking spray with flour and a pastry brush to coat the pan’s details.
- Room-temp eggs. They incorporate better, helping the batter emulsify for an even rise.
- Don’t overmix. Mix until smooth; overmixing can toughen the crumb.
- Slow pour glaze. Add the glaze in passes, pausing to let it soak in. The goal is saturation, not pooling.
- Rest time matters. Give the cake its 15–20 minutes with the glaze before unmolding to lock in moisture.
- Clean slices. Wipe your knife between cuts for bakery-worthy presentation.
Make-Ahead, Storage & Freezing
- Make-ahead: Bake a day early; the flavor deepens as the glaze settles.
- Storage: Cover and store at room temp up to 3 days, or refrigerate up to 5.
- Freezing: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Rewarm: Briefly microwave slices for that just-baked softness.
Serving Suggestions
- Plain & perfect: Serve as-is to showcase the glossy, buttery glaze.
- Creamy finish: Add lightly sweetened whipped cream or a dollop of crème fraîche.
- Fresh fruit: Raspberries, sliced strawberries, or macerated peaches echo the wine’s fruit notes.
- Vanilla ice cream: A classic contrast that melts into the warm slices.
- Coffee or tea pairing: The cinnamon and vanilla shine next to a bold brew or black tea.
FAQs & Troubleshooting
My cake stuck to the pan—what happened? Bundt pans have intricate designs. Use baking spray with flour, brush it into the nooks, and let the cake rest the full 15–20 minutes after glazing before unmolding.
Can I skip the wine? Yes—use white grape juice (or apple juice) plus a splash of lemon. You’ll still get a glossy, flavorful soak.
Can I use pudding that’s not instant? Stick to instant pudding mix; cook-and-serve behaves differently and may alter texture.
What size cake mix? Most boxes are about 15.25 oz, which is perfect for this recipe.
Printable Recipe
Crack Cake (Riesling Bundt) with Buttered Wine Glaze
Keywords: crack cake, Riesling cake, buttery glaze, vanilla Bundt, cinnamon sugar cake
Yield: 12 servings | Prep: 15 minutes | Bake: 50–60 minutes | Total: ~1 hour 15 minutes
Ingredients
- 1 yellow cake mix (15.25 oz)
- 1 vanilla instant pudding mix (3.4 oz)
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- 5 large eggs, room temperature
- ½ cup whole milk
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup sweet white wine (Riesling)
Glaze
- ½ cup salted butter
- ¼ cup sweet white wine
- 1 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan with baking spray.
- Whisk cake mix, pudding mix, brown sugar, granulated sugar, and cinnamon.
- Add eggs, milk, oil, sour cream, and wine; beat until smooth, 1–2 minutes.
- Pour into pan; bake 50–60 minutes until a toothpick tests clean and edges pull away.
- For the glaze, heat butter, wine, and sugar, stirring until sugar dissolves; remove from heat.
- Poke holes in hot cake (still in pan). Slowly pour glaze over; rest 15–20 minutes to absorb.
- Loosen edges, invert onto a plate, slice, and serve.
Final Thoughts
Crack Cake is proof that you don’t need complex steps to get spectacular results. With a yellow cake mix, a pantry-friendly pudding boost, and that signature buttered wine glaze, you’ll create a dessert that’s moist, fragrant, and impossibly delicious—the kind people ask for again and again. Whether you’re feeding a crowd or treating yourself, this Riesling Bundt delivers bakery-level payoff with weeknight effort. Bake it once, and it’ll become your go-to showstopper.
