White Wine Cake Recipes

WHITE WINE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
• Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
• Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
• Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

CRACK CAKE RECIPE

Steps:

• Preheat oven to 350 and grease a bundt pan generously with nonstick cooking spray. Set aside.
• Add cake mix, vanilla pudding, sugars and cinnamon in a large mixing bowl and mix well.
• Add eggs, water, oil and wine and mix well until combined.
• Pour into prepared pan.
• Bake for 50 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and set aside for 10 minutes while making the sauce.
• To make the sauce, add butter, sugar and wine to a sauce pan.
• Heat over medium heat stirring frequently until boiling. Continue to stir and boil for 1 minute or until sugar is no longer grainy.
• Pour over warm cake and let set before inverting cake onto a plate.
• Cut and serve warm.

WHITE CAKE RECIPE

Steps:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil and extracts and set aside
• Combine your flour, baking powder and salt and set aside
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
• Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
• Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
• Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
• Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
• Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

MOMMA'S WINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
• Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

WHITE WINE CAKE GLAZE

Steps:

• ombine the above ingredients in a haevy, medium sized sauce pan (for this I love my saucier pan).
• Bring almost to a boil and then turn down the heat to low.
• Cook for another 5 minutes.
• Let cool to about room temperature and then pour over cake (try it when the cake is still hot for best results).

SUPER EASY WINE CAKE

Steps:

• Preheat oven to 350.
• Beat together all the ingredients together.
• Pour batter in greased 13x9 inch cake pan.
• Bake for 30 minutes.
• Cool cake.
• Best served with fresh whipped cream.
• (These are the same directions on the box. The only difference is the substitution of white wine for water).

WHITE WINE CAKE

Steps:

• 1. 1)Preheat oven to 325 degrees 2)Spray tube pan with non-stick cooking spray 3)Mix cake ingredients well; leaving out pecans 4)Put pecans on the bottom of tube pan 5)Pour in cake batter 6)Bake for 1 hour and 10 minutes
• 2. GLAZE: 1)Bring all ingredients to a boil for 2-3 minutes 2)Take pan off heat and add 1/4 cup white wine that was set aside 3)Set completed glaze aside until cake is done baking 4)Spoon 3/4 of glaze mixture onto cake while still in pan,let set for 10 minutes 5)Put cake in a dish 6)Pour remaining glaze ontop of cake.