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Crack Bundt Cake

So of course I had to try crack cake (duh!).  And I’ll be honest, the first time I tried it, it didn’t quite live up to the hype.  The flavor of the cake was totally delicious and “crack”-worthy, but I found that the glaze wasn’t quite right.  It was too thin, there was way too much of it, and it didn’t absorb into the cake very well.  It also made a mess as I was pouring it over the top of the cake.  A sugary, sticky, syrupy mess.  Ain’t nobody got time for that when it’s one o’clock in the morning.  Or ever, actually.

To tweak the glaze, I looked up the glaze we use for my mom’s orange Bundt cake (which I need to share with you ASAP).  The glaze is the perfect consistency, perfect amount, and seeps into the cake evenly and beautifully to create a super moist Bundt cake.  So I altered the ingredients to match the flavors of the white wine cake (basically I added wine.  What could be wrong with that?).  I poked holes in the bottom of the cake before pouring the glaze so it really gets into the middle instead of just pooling around the outside, and I added it all to the cake while still in the pan, instead of reserving some to pour over the top (which is what caused the sticky mess in the original recipe).  The result was pure perfection.  Pure.  Perfection.  A perfectly moist cake with a perfect amount of cinnamon flavor and a perfect amount of subtle white wine flavor.  Let me repeat.  Pure. Perfection.

Quick Tip: To make the Bundt cake come out of your pan beautifully, watch these two videos!  They tell you the two secrets to a Bundt that slides right out of the pan.

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