This is a wonderfully light, soft, and tender cinnamon-flavored sponge cake. I’m completely in love with the texture and flavor!
In my opinion, it’s always good to have a super quick and easy cake recipe to make on the ready at any time. Even if you prefer scratch-made, as I do, at some point there will be a time you need a cake in a hurry. For this reason, I keep a few favorite cake recipes and ingredients on hand.
Here are some favorite Cake Mix cakes
WHAT MAKES CINNAMON CRACK CAKE RECIPE SO GOOD?
It’s absolutely delicious and it’s the easiest cake in the world to make. (All my recipes are easy!)
This cake starts with a cake mix and vanilla pudding. Both ingredients contribute to the tenderness and flavor.
Now, this is where I deviate from the original recipe. The original Crack Cake has white wine in it, however, I used buttermilk instead.
All the ingredients are pantry staples, except the wine. That’s why I decided to substitute buttermilk for the wine. You can also use whole milk, water, or sour cream. Although, I recommend using water only if you don’t have milk. Water will contribute nothing to the flavor and it already has quite a lot of water in the recipe.
I topped my cake with a Butter Glaze. It’s totally optional, but I like the extra sweetness it gives the cake. This cake is not overly sweet without the glaze. I used butter, sugar, water, and vanilla in the glaze.
The first time I made this cake half of it stuck in the pan when I tried to turn it out onto a serving plate. Therefore, I highly recommend you grease your bundt pan (or tube pan) very well with solid vegetable shortening then either flour or sugar. Or, use Wilton Cake Release.
While you’re here, check out these recipes
- Amaretto Peach Upside Down Pound Cake
- 10 Ridiculously Easy Pound Cake recipes
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
CINNAMON CRACK CAKE RECIPE
- ⅓ cup butter
- ¾ cup granulated sugar
- 3 tablespoons water
- 2 teaspoons vanilla
- Add eggs, water, oil, and buttermilk and mix well.
- Pour into prepared pan.
- Bake for 45 to 5 minutes or until a wooden pick inserted in center comes out clean or with dry crumbs.
- Remove the cake from the oven and set aside while making the sauce.
- Add butter, sugar, and water to a sauce pan.
- Cook over medium heat whisking constantly until boiling. Continue to stir and boil for 1 minute or until sugar is no longer grainy. Remove the pan from the heat and stir in the vanilla.
- Pour mixture over warm cake and let set before inverting the cake onto a serving plate
- This cake is great served warm with vanilla ice cream. Store in an airtight container in the refrigerator for 5 days.