I don’t usually drink white wine but I try to keep some in the house for guests and recipes. Any time I open a bottle and don’t finish it all, I whip up one of these cakes to make use of the rest of the wine.
And for the record, it’s not that I don’t like wine (I love it – especially red), it’s that we beer drinkers drink at a certain “speed”. While my brain knows I can’t drink as much wine as beer, my body forgets and I end up with a lampshade on my head on the neighbor’s diving board.
I got this recipe from a truck driver named Don. And it’s one my very favorite cake recipes. It’s moist and rich and the ever-so-slight hint of wine pairs perfectly with the vanilla and warm cinnamon in the cake.
Don and I used to work together a long time ago and both shared a love of good food. He told me about this cake his wife makes and brought me a handwritten recipe for it (which I still have). I've made this many times over the years and I always think about Don when I make it.
I remember two things most about Don: he appreciated good food and he loved buying his wife nice things (pretty sure he kept the Coach outlet in business).
This isn't one of those recipes that will blow up Pinterest because it doesn't have oreos or salted caramel or peanut butter cups or browned butter or candied bacon or any of the other popular buzz words but it is so moist and delicious and perfect!
White Wine Cake
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons cinnamon
3/4 cup vegetable oil
3/4 cup dry white wine (I typically use sauvignon blanc or chardonnay)
1/2 cup water
1 box yellow cake mix
1 3.5-oz (4-serving) box instant vanilla pudding mix
1/4 cup dry white wine
1/2 cup powdered sugar
Grease a standard-sized bundt pan; set aside.
Combine brown sugar, sugar, cinnamon, eggs, vegetable oil, wine and water in a large bowl or stand mixer and beat until well combined. Mix in cake mix and pudding mix until smooth and creamy. Pour batter into greased bundt pan and bake at 350 degrees for 45-50 minutes or until toothpick inserted in the center comes out clean.
Just before cake is done, make the icing. Combine wine and powdered sugar in a small saucepan and bring to a boil. Boil icing for 2 minutes then remove from heat (icing will be thin). When cake is done, remove from oven and pour hot icing over hot cake, leaving cake in the pan. Cool cake completely in pan then invert onto a plate. Store in an airtight container at room temperature.