Crack Cake is a sinfully delicious dessert that will have you coming back for more. Its addictive combination of flavors and textures will leave you craving another slice. This cake is moist, fluffy, and bursting with sweetness, making it the perfect treat for any occasion.
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes
Serving: 12 slices
Yield: 1 cake
Calories: Approximately 350 calories per slice
Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (240ml) buttermilk
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Equipment:
- Mixing bowl
- Whisk or electric mixer
- 9-inch round cake pan
- Cooling rack
- Knife or spatula
Step-by-Step Guide:
Step 1:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2:
In a mixing bowl, combine the flour, sugar, baking powder, and baking soda. Whisk the dry ingredients together until well combined.
Step 3:
Add the buttermilk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix well using a whisk or electric mixer until the batter is smooth and creamy.
Step 4:
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the countertop to remove any air bubbles.
Step 5:
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tips and Tricks:
- For extra flavor, you can add a teaspoon of cinnamon or a pinch of nutmeg to the batter.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Make sure to let the cake cool completely in the pan before removing it to ensure it stays intact.
Nutritional Information (per slice):
- Calories: Approximately 350 calories
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
- Fiber: 1g
Final Thoughts:
The Crack Cake recipe is a crowd-pleaser that will satisfy any sweet tooth. Its moist texture and addictive flavor make it a standout dessert. Whether you’re serving it at a party or enjoying it with a cup of coffee, this cake is sure to impress.
FAQ:
Q1. Can I use whole wheat flour instead of all-purpose flour?
A1. Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may affect the texture and taste of the cake.
Q2. Can I use margarine instead of butter?
A2. While margarine can be used as a substitute, we recommend using unsalted butter for the best flavor and texture.
Q3. Can I freeze the Crack Cake?
A3. Yes, you can freeze the cake. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator before serving.
Q4. Can I add nuts or chocolate chips to the batter?
A4. Absolutely! Feel free to add your favorite mix-ins like chopped nuts or chocolate chips for an extra indulgent twist.
Q5. Can I use a different size of cake pan?
A5. If you use a different size of cake pan, the baking time may vary. Adjust the baking time accordingly and keep an eye on the cake to ensure it’s fully cooked.
Q6. Can I use a substitute for buttermilk?
A6. If you don’t have buttermilk, you can use plain yogurt or sour cream as a substitute. Simply dilute them with a little milk until you reach the consistency of buttermilk.
Q7. How long can I store the Crack Cake?
A7. The cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
Q8. Can I make this recipe gluten-free?
A8. Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour to make the cake gluten-free.
