October 2, 2014

White Wine Cake

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! A moist, rich bundt cake made with white wine.

White Wine Cake! A moist, rich bundt cake made with white wine.

White Wine Cake
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons cinnamon
4 eggs
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
Icing:
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.


PRINTABLE RECIPE


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24 comments:

  1. Recipe sounds delicious. Had to laugh out loud as I am a beer drinker too and know exactly what you mean about drinking wine!! (Debra)

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  2. Squat Blossom... JoOctober 2, 2014 at 3:51 PM

    Thank you! This will be so easy to convert to gluten/dairy free for me! New kitchen almost done.. might this be my first desert???? Love you girl - thank you for sharing your beautiful recipes.

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  3. My! Oh! My!.........what a cake! Brilliant!!!

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  4. Who This is a cake to make and eat and make again and again, I feel It around my hips(allready)But be shore I'm going to make It. Thanks for the recipe, greatings from the Netherlands, Ria

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  5. can you make this with red wine?

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    Replies
    1. Yes! But the cake has a pink tint to it :o)

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  6. Will this fit one square pan instead of a bundt pan?

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    Replies
    1. If it's 9x9 or smaller, I doubt it. It would work in a 13x9 pan, though.

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    2. I ended up using 2 7.8X7.8 square pans and it worked! So delicious and moist, thank you for the recipe!

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  7. Can I use French vanilla pudding instead?

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  8. Can't wait to try this. Sounds wonderful. Thanks again for all the great recipes. - Kim M.

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  9. This looks a lot like the recipe I use for Rum Cake. So, I'm guessing you could substitute rum in this recipe, too?? Thanks for the reminder! Now I'm going to whip up a few rum cakes for Christmas gifts.

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    Replies
    1. Ooooh, I bet you could! I LOVE those rum cakes you get on cruises. I might have to try that myself! Thanks for the idea!

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  10. This cake is awesome and talk about easy . This is going in my everyday recipe book. Try this you will not be disappointed . Thanks for sharing.

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  11. I was going to ask if I could use a 13x9 pan but I see someone else asked. The recipe sounds easy and scrumptious. As always, thanks for sharing.

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  12. I have a beer cake recipe, similar starting with a box cake mix, jello pudding powder, beer, etc., but I made my glaze out of powdered sugar and tangerine/orang juice to add another layer of flavor. It was very good. I cant wait to try this one.

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  13. Do we use the cake mix that has the pudding already in it?

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  14. Is there a spice other than cinnamon that can be used, I'm allergic to cinnamon.

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    Replies
    1. Maybe nutmeg - but only half the amount.

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  15. I want to make this cake and I have everything except for white wine however I do have sherry. Do you think it would be an acceptable substitute?

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    Replies
    1. Sherry's a good bit stronger than wine. Maybe use 1/2 the amount?

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  16. How about a yellow cake and a bottle of wine? LOL

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  17. I made this but before I poured the batter in the pan I sprinkled about a cup of chopped pecans in the bottom of the pan. I though it added some nice texture. Fab recipe!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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