• 15 minutes

Cook Time

• 1 hour

Total Time

• 1 hour 15 minutes

Servings

• 8–10 servings

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Ingredients

For the Cake:

• 1 box Duncan Hines yellow cake mix
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 packet instant vanilla pudding mix
• 2 teaspoons cinnamon
• 4 eggs
• ¾ cup water
• ¾ teaspoon oil (likely ¾ cup oil—see note below)
• ½ cup white wine (any variety works!)

For the Wine Glaze:

• 1 stick (½ cup) unsalted butter
• 1 cup white sugar
• ¼ cup white wine

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Instructions

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Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) . Grease a bundt pan or cake mold generously with cooking spray or butter to prevent sticking.

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Step 2: Prepare the Cake Batter

1. In a large mixing bowl, combine the cake mix, brown sugar, white sugar, vanilla pudding mix, and cinnamon. Whisk to blend the dry ingredients.
2. Add the eggs, water, oil (note: it’s likely ¾ cup oil , not ¾ teaspoon), and white wine. Mix by hand or with an electric mixer until the batter is smooth and well combined.'

Step 3: Bake the Cake

1. Pour the batter into the prepared bundt pan, spreading it evenly.
2. Bake in the preheated oven for 1 hour , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

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Step 4: Prepare the Wine Glaze

1. While the cake is baking, prepare the glaze. In a small saucepan over medium heat, melt the butter.
2. Stir in the white sugar and white wine. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth. Remove from heat and set aside.

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Step 5: Glaze the Cake

1. Once the cake is done, remove it from the oven and let it cool in the pan for 5–10 minutes .
2. Carefully invert the cake onto a serving plate or wire rack. While the cake is still warm, slowly pour the wine glaze over the top, allowing it to soak into the cake and drip down the sides.

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Step 6: Serve and Enjoy

1. Let the cake cool completely before slicing, or serve it slightly warm for an extra indulgent treat.
2. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert experience.

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Pro Tips

• Oil Correction: The recipe likely calls for ¾ cup oil instead of ¾ teaspoon. Double-check the amount to ensure the cake has the right texture.
• Wine Choice: Use any white wine you enjoy drinking—it doesn’t have to be fancy! Dry wines like Chardonnay or sweeter wines like Riesling both work beautifully.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week .
• Glaze Tip: If you prefer a thicker glaze, simmer the butter, sugar, and wine mixture for a few extra minutes until it thickens slightly.

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Nutrition Facts (Per Serving, based on 10 servings)

• Calories: 350 kcal
• Protein: 4g
• Carbohydrates: 55g
• Fat: 14g
• Fiber: 1g
• Sugar: 35g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

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Why You’ll Love This Recipe

This Chocolate Cake with Wine Glaze is a delightful twist on classic cakes. The addition of cinnamon and white wine gives it a unique flavor profile, while the buttery glaze adds a touch of elegance. It’s easy to make, incredibly moist, and perfect for sharing with loved ones or enjoying as a personal treat.

Thank you for letting me share this recipe with you—I hope it brings joy to your kitchen and happiness to your table! Ready to bake this decadent cake? Grab your ingredients and get ready to savor every bite—it’s pure chocolate bliss!