Of course. The term “CRACK CAKE” refers to a specific, highly addictive type of coffee cake that became a viral sensation. It’s known for being incredibly moist, buttery, and sweet, with a crunchy, crackly cinnamon-sugar topping that gives it its name.
Here is everything you need to know about this famously delicious cake.
The Origin of the Name
The name “Crack Cake” is a colloquial term that emerged from its reputation for being so delicious that it’s “addictive like crack.” It’s important to note that this is a figure of speech highlighting its irresistible quality and is not meant to trivialize substance addiction.
Key Characteristics:
· Moist & Dense Crumb: Often made with a boxed cake mix base and pudding mix, resulting in an exceptionally moist and tender texture.
· Buttery & Rich: Typically involves a generous amount of butter or oil.
· Cinnamon-Sugar Topping: The signature element. A mixture of cinnamon, sugar, and sometimes nuts is sprinkled over the batter before baking, creating a crunchy, crackly crust as it bakes.
· Sweet Glaze: Many versions are finished with a simple powdered sugar or vanilla glaze poured over the warm cake, which soaks in and adds another layer of sweetness and moisture.
Classic CRACK CAKE Recipe
This is a popular version that uses a boxed cake mix for ease and reliability.
Ingredients:
For the Cake:
· 1 box (15.25 oz) yellow cake mix
· 1 box (3.4 oz) instant vanilla pudding mix
· 4 large eggs
· 3/4 cup vegetable oil or melted butter
· 3/4 cup water or milk
· 1/2 cup granulated sugar
· 1 teaspoon ground cinnamon
· 1/2 cup sour cream or Greek yogurt (optional, for extra moisture)
For the Topping:
· 1/4 cup granulated sugar
· 1/4 cup brown sugar
· 1 tablespoon ground cinnamon
· 1 cup chopped pecans or walnuts (optional)
For the Glaze (Optional but recommended):
· 1 cup powdered sugar
· 2-3 tablespoons milk or cream
· 1/2 teaspoon vanilla extract
Instructions:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan or a 9×13 inch baking pan.
- Make the Topping: In a small bowl, mix together the 1/4 cup granulated sugar, brown sugar, 1 tbsp cinnamon, and nuts (if using). Set aside.
- Make the Batter: In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, water, 1/2 cup sugar, and 1 tsp cinnamon. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and well combined. If using, fold in the sour cream.
- Assemble: Pour half of the batter into the prepared pan. Sprinkle about two-thirds of the cinnamon-sugar topping mixture over the batter. Pour the remaining batter on top, and then sprinkle the rest of the topping evenly over the surface.
- Bake: Bake for 45-55 minutes (or 50-60 minutes for a Bundt pan), or until a wooden skewer inserted into the center comes out clean.
- Cool Slightly: Let the cake cool in the pan on a wire rack for about 20 minutes. If using a Bundt pan, carefully invert it onto a serving plate after this cooling period.
- Glaze: While the cake is still warm, whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle it generously over the warm cake, allowing it to seep into the cracks and topping.
Serve warm or at room temperature. Warning: It’s called Crack Cake for a reason! It’s very easy to keep going back for “just one more piece.”
Why is it so “Addictive”?
The combination of factors hits all the pleasure centers for a dessert lover:
· Texture Contrast: The soft, moist cake against the crunchy, sugary topping.
· Fat & Sugar: High levels of butter and sugar create a rich, satisfying mouthfeel.
· Warm Spice: The cinnamon provides a familiar, comforting warmth.
· Ease of Access: Because it’s so easy to make, the temptation to bake it again is always there.
Enjoy your baking