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Unique White Wine Cake That Everyone Will Love

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The White Wine Cake is incredibly delicious, combining sweet and savory flavors. The cake is light and fluffy, with a subtle tartness from the white wine. It’s irresistible and leaves you wanting more. This pound cake is a standout at any gathering.

white wine cake on a white plate

Why You’ll Love White Wine Cake

  • Unconventional Flavor: The white wine adds a unique, sophisticated note to the cake.
  • Perfect Texture: The cake is light, moist and fluffy – a perfect contrast to the crispy, golden crust.
  • Versatility: Whether it’s a formal dinner or a casual picnic, this pound cake fits any occasion.
  • Easy to Make: Despite its gourmet feel, the recipe is simple and straightforward, perfect for both beginner and experienced bakers.

Ingredients

How to Make White Wine Cake

Prep the Pan: To start, set your oven to 325 degrees. Then, prepare a Bundt cake pan by spraying it with nonstick baking spray. Next, add flour to the pan and give it a light coating.

Make the Cake:  Put the cake mix, pudding mix, both sugars, and cinnamon in a big mixing bowl. Mix them together with a whisk. Then add oil, water, white wine, and eggs to the same mixing bowl. Use an electric mixer to beat the wet ingredients with the dry ingredients until it becomes smooth. Finally, scoop the batter into the cake pan. Bake at 325 degrees for one hour or when a toothpick is inserted in the center of the cake comes out clean.  Take out the cake pan and put it on a wire cooling rack for one hour.

Mix the Glaze:  Mix together the icing sugar, cream cheese, lemon extract, and milk. If it’s too runny, add more icing sugar; if it’s too thick, add more milk. The icing should be thick, but still pourable. Spoon or drizzle it over the cooled cake, and serve.

white wine cake on a white plate

Tips and Tricks

  • Get Creative: Don’t be afraid to experiment with different types of wine or add in your own unique twist, such as chopped nuts or dried fruit.
  • Use a Toothpick: Checking the cake’s doneness with a toothpick is important to prevent over or under baking. If the toothpick comes out clean, it’s done; if there are still crumbs on the toothpick, you may need to bake for a few more minutes.
  • Let it Cool: It’s important to let the cake cool before adding the glaze. This will prevent the glaze from melting and running off the cake.

Variations

  • Red Wine Chocolate Cake: Use a chocolate cake mix instead of vanilla and substitute red wine for the white wine. The result is a rich and decadent chocolate treat.
  • White Wine Lemon Cake with Blueberries: Add in 1/2 cup of fresh blueberries to the cake batter before baking. This adds a burst of flavor and color to the cake.
  • Spiced Wine Cake: For a fall twist, add in a teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, and cloves to the cake batter. Substitute apple cider for the white wine for an extra dose of autumn flavor. Top with a cream cheese frosting for a delicious spiced treat.
  • Non-Alcoholic Version: If you don’t want to use alcohol, you can easily make a non-alcoholic version of this cake by substituting the wine with grape juice or apple cider. The result will still be a flavorful and moist cake.
  • Gluten-Free Option: For those who are gluten intolerant, use a gluten-free cake mix and substitute almond flour for the all-purpose flour in the recipe. This will create a delicious gluten-free wine cake that everyone can enjoy.
  • Vegan Version: To make this recipe vegan-friendly, use a vegan cake mix and substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Use dairy-free glaze or frosting to top off the cake.
white wine pound cake on a white plate

Serving Suggestions

  • Ice Cream: A scoop of vanilla or cinnamon ice cream pairs perfectly with this white wine cake.
  • Fresh Fruit: Top the glazed cake with fresh berries or sliced peaches for a burst of freshness.
  • Coffee or Tea: Enjoy this cake with a hot cup of coffee or tea for a cozy and delicious treat.

How to Store White Wine Cake

  • Fridge: This cake can be stored in the fridge for up to 5 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container.
  • Freezer: This cake can also be stored in the freezer for up to 3 months. Wrap it tightly with foil and place it in a freezer-safe bag or container.
white wine pound cake on a white plate

More Dessert Bundt Cakes

white wine cake on a white plate
Yield: 12

White Wine Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours 40 minutes

The White Wine Cake is incredibly delicious, combining sweet and savory flavors. The cake is light and fluffy, with a subtle tartness from the white wine. It's irresistible and leaves you wanting more. This pound cake is a standout at any gathering.

Ingredients

Pound Cake

  • 1 (15.25) box yellow cake mix 
  • 1 (3.4 oz) package instant vanilla pudding mix 
  • ¼ C granulated sugar 
  • ¼ C light brown sugar 
  • 2 tsp cinnamon 
  • ¾ C vegetable oil 
  • ¾ C water 
  • ½ C white wine 
  • 4 large eggs 
  • Nonstick baking spray 

Glaze: 

  • 2 C powdered sugar 
  • 1/2 C cream cheese, softened 
  • 1 tsp lemon extract 
  • 2 tbsp milk

Instructions

  1. Preheat oven to 325 degrees. 
  2. Prep a Bundt cake pan with nonstick baking spray. 
  3. Add flour in the Bundt pan and lightly coat the pan. 

Cake: 

  1. Add the cake mix, pudding mix, both sugars, and cinnamon in a large mixing bowl. Whisk to blend. 
  2. Add oil, water, white wine, and eggs to the mixing bowl. 
  3. With an electric mixer, beat the wet ingredients with the dry ingredients until smooth. Scoop the batter into the prepared cake pan. 
  4. Bake at 325 degrees for one hour or when a toothpick is inserted in the center of the cake comes out clean. 
  5. Remove the cake pan and place on a wire cooling rack for one hour.

Glaze: 

  1. Whisk together the icing sugar, cream cheese, lemon extract, and milk. 
  2. Add more icing sugar if too runny, or more milk if too thick. 
  3. The icing should be fairly thick, but pourable. Spoon or drizzle over the cooled cake, and serve.
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