Crack Cake Recipe
Crack Cake Recipe
Table of Contents
Crack Cake Recipe
This Crack Cake Recipe combines a rich, moist cake with a deliciously addictive topping, making it the ultimate dessert for any occasion. With a perfect balance of sweet and salty flavors, this cake is sure to be a hit at your next gathering or family dinner.
Description
If you’re looking for a dessert that stands out and leaves a lasting impression, this Crack Cake Recipe is your answer. Named for its addictive nature, this cake features layers of rich, buttery flavor and a unique topping that will have your guests coming back for seconds.
At its core, this crack cake recipe is a classic yellow cake made with simple ingredients. The secret lies in the delicious topping that transforms it into something extraordinary. The combination of sweet vanilla, crunchy pecans, and a touch of butter creates a topping that’s reminiscent of toffee, providing a delightful contrast to the soft and fluffy cake beneath.
The recipe is simple enough for bakers of all levels, making it perfect for both experienced cooks and beginners. The preparation takes only about 20 minutes, with a baking time of around 40-50 minutes. The result is a beautiful cake that can be served warm or at room temperature, making it an excellent choice for any occasion.
You can customize this recipe by adding different nuts or even drizzling chocolate over the top for an extra layer of decadence. Whether you’re celebrating a birthday, hosting a holiday gathering, or just want to treat yourself, this Crack Cake will certainly be the star of the show.
In addition to being delicious, this cake is also visually appealing, making it perfect for sharing on social media. The golden hue of the cake combined with the crunchy topping creates a feast for the eyes as well as the palate.
Ingredients
- For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Pour the Batter: Pour the batter into the prepared baking pan, spreading it evenly.
- Prepare the Topping: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, salt, and vanilla extract. Bring to a boil, then remove from heat. Stir in the chopped pecans.
- Add the Topping: Pour the topping mixture over the cake batter, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
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Crack Cake Recipe
Ingredients
- For the Cake:
- 1 box 15.25 oz yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup brown sugar packed
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Pour the Batter: Pour the batter into the prepared baking pan, spreading it evenly.
- Prepare the Topping: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, salt, and vanilla extract. Bring to a boil, then remove from heat. Stir in the chopped pecans.
- Add the Topping: Pour the topping mixture over the cake batter, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Feel free to substitute walnuts or almonds for pecans if desired.
- To enhance the flavor, consider adding a dash of cinnamon to the topping mixture.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
