The Best Crack Cake Recipe

This Crack Cake is soft, moist, and full of warm cinnamon flavor, with a buttery glaze that makes every slice rich and tender. It’s easy to make in one bowl, perfect for beginners, and works well as a dessert, holiday treat, or with coffee for breakfast.

Crack Cake Ingredients

This Crack Cake recipe uses easy pantry ingredients and a buttery glaze to make a soft, moist, and flavorful cake. You can adjust the sweetness or use alcohol-free substitutes if you like.

For the Cake

• 1 box yellow cake mix
• 1 small box instant vanilla pudding mix (3.4 oz)
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon
• 4 large eggs
• ¾ cup water
• ¾ cup vegetable oil
• ½ cup white wine (or milk/grape juice for alcohol-free)

For the Butter Glaze

• ½ cup butter (1 stick)
• 1 cup granulated sugar
• ¼ cup white wine (or milk/grape juice for alcohol-free)

Why You’ll Love This Crack Cake

This Crack Cake is loved because it is incredibly moist, soft, and full of warm cinnamon flavor. The butter glaze soaks into the cake while it is hot, making every slice rich and tender. It is sweet but not overpowering, so you can enjoy it without feeling overwhelmed by sugar.

Another reason this cake stands out is how easy it is to make. You don’t need fancy baking skills or special tools. Everything comes together in one bowl, and the glaze is made on the stovetop in just a few minutes. This makes it perfect for beginners and busy home bakers.

This cake is also very versatile. You can serve it as a dessert, a holiday treat, or even with coffee for breakfast. It stays fresh for days and tastes just as good the next day, which makes it great for parties and family gatherings.

What Is in This Recipe for Crack Cake?

This Crack Cake recipe uses simple pantry ingredients that work together to create a soft and flavorful cake. The yellow cake mix and instant vanilla pudding mix form the base, giving the cake its light texture and rich vanilla taste.

Cinnamon adds a warm, cozy flavor that makes the cake taste homemade and comforting. A mix of white sugar and brown sugar gives balanced sweetness while also helping the cake stay moist.

Eggs, oil, and water help bind the batter and keep the cake soft instead of dry. White wine is used to add moisture and depth of flavor, but it can easily be replaced with milk or juice for an alcohol-free version.

The butter glaze is made with butter, sugar, and wine. When poured over the hot cake, it soaks inside and creates the sticky, melt-in-your-mouth texture that makes Crack Cake so addictive.

Homemade Crack Cake (Ultra Moist & Not Too Sweet)

Emily Hartwell

This homemade Crack Cake is rich, soft, and soaked with a buttery glaze that melts into every bite. It has warm cinnamon flavor, a gentle vanilla taste, and just the right level of sweetness. This cake is perfect for dessert, special gatherings, or even a cozy weekend treat with coffee.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 420 kcal

Ingredients

  

For the Cake Batter

• 1 box yellow cake mix
• 1 small box instant vanilla pudding mix 3.4 oz
• ¼ cup white sugar
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon
• 4 large eggs
• ¾ cup water
• ¾ cup vegetable oil
• ½ cup white wine see alcohol-free options below

For the Butter Glaze

• ½ cup butter 1 stick
• 1 cup white sugar
• ¼ cup white wine

Instructions

 

• Step 1: Prepare the Oven and Pan

  Preheat your oven to 350°F (175°C). Grease a Bundt pan very well, making sure to coat all grooves so the cake releases easily later.
• Step 2: Mix the Cake Batter

  In a large mixing bowl, add the cake mix, pudding mix, white sugar, brown sugar, and cinnamon. Stir lightly. Add the eggs, water, vegetable oil, and white wine. Mix until the batter looks smooth and well combined. Do not overmix.
• Step 3: Bake the Cake

  Pour the batter evenly into the prepared Bundt pan.Place the pan in the oven and bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
• Step 4: Make the Butter Glaze

  While the cake is baking, prepare the glaze. In a saucepan over medium heat, add butter, sugar, and white wine. Stir gently until the butter melts and the sugar fully dissolves. Do not let it boil. Remove from heat once smooth.
• Step 5: Soak the Cake

  As soon as the cake comes out of the oven, poke small holes all over the cake using a skewer or fork. Slowly pour the warm butter glaze over the hot cake while it is still in the pan. Let the cake absorb the glaze for 15–20 minutes.
• Step 6: Remove and Serve

  Once the glaze is fully absorbed, gently loosen the edges and carefully flip the cake onto a serving plate. Slice and serve warm or at room temperature.

Notes

Alcohol-Free Substitutions

To make this cake without alcohol, replace the wine with:

• Milk or buttermilk
• White grape juice
• Water with a small splash of lemon or orange juice

These options keep the cake moist and flavorful.

Pro Tips for Best Results

• Pour glaze while the cake is hot for maximum absorption
• Grease the Bundt pan right before adding batter
• Do not overbake to keep the cake soft
• Let the glaze fully soak before flipping the cake

Serving Suggestions

• Serve with vanilla ice cream
• Top with whipped cream
• Pair with fresh berries
• Enjoy with coffee or tea

Storage Instructions

• Store in an airtight container
• Keep at room temperature for 2–3 days
• Refrigerate for up to 7 days
• Freeze slices for up to 2 months

FAQs