This super moist cake tastes exactly like a glazed donut! A warm buttery glaze tops this deliciously soft and addictive cake!
White Wine Cake
**Today’s post is another recipe from my short lived food blog, The Hangry Baker**
Butter, sugar, and white wine – what a wonderful combination! 😉
This is probably the most moist cake I’ve ever made…and it doesn’t get much simpler to make either. Total win in my book!
I have to thank my husband since he was the one that originally suggested that I make it. I would have never thought the result would be so tasty.
Seriously…just like a giant donut! YUM!
White Wine Cake
- 1 box yellow cake mix regular size
- 1/4 cup packed brown sugar
- 1/2 cup white sugar
- 1 3.4 ounce box vanilla pudding instant mix
- 2 teaspoons cinnamon
- 4 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1/2 cup dry white wine
- 1 stick of unsalted butter
- 1 cup white sugar
- 1/4 cup dry white wine
Preheat oven to 350 degrees.
In a large bowl, mix together all of the cake ingredients listed above.
Pour ingredients into a greased 10 inch bundt pan and bake for 60 minutes.
When cake comes out of the oven, leave in pan and begin making the glaze.
Make the glaze by heating up butter, white sugar and wine on the stove. Stir until sugar has dissolved and everything is mixed.
Pour glaze onto cake and allow to cool all while still in the bundt pan. (I saved a little of the glaze to reheat/pour over the top of the cake once cool...totally optional and you don't have to do that.)
Once cool, invert onto dish or cake plate and enjoy!
Adapted from Madaket Market