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The BEST Crack Cake Made Easy and So Indulgent
#catherinesplates #cake #bundtcake
https://catherinesplates.com/the-best-crack-cake-made-with-box-cake-mix/
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0:00
Hello everyone. It's dessert day. We
0:03
need to make a cake. I am going to show
0:05
you how to make the best crack cake
0:09
using a boxed cake mix for ease. Now,
0:13
crack cake is addictive. It is
0:16
indulgent. It's got cracks on top of the
0:19
cake to give it that look. We're going
0:21
to put a delicious, really easy kind of
0:24
glaze on top to make it extra indulgent
0:29
for this cake. All right, you guys,
0:31
you're ready. All you need is a large
0:34
bowl and one box of cake mix and then
0:38
watch how we make this indulgent.
0:42
Let's go.
0:45
Now, the first thing we're going to do
0:46
is empty one box of yellow cake mix.
0:51
Now, I'm doing the classic yellow. This
0:54
box is 15.25 oz size.
1:06
This will make it really easy.
1:12
There we go.
1:16
We're going to be using a box of Jello
1:19
vanilla instant pudding and filling mix.
1:23
This is the family size. It's 5.1 oz.
1:28
Now, you want to make sure that you get
1:29
the instant pudding and not the cook and
1:32
serve pudding mix. All right. So, we're
1:35
going to add that.
1:37
Now, I'm not going to slap it against my
1:39
leg like I did on the last one. And I
1:43
believe that happened when I got the
1:44
powder everywhere. It's because I was
1:46
using a Walmart variety and maybe the
1:50
packaging was a little thinner and I'm
1:53
used to the Jell-O brand. All right,
1:56
let's add that in.
2:00
Now, that's what I call indulgent.
2:02
Right. Right there. Now, we're going to
2:04
add some sugar to it. I told you it's
2:08
going to be indulgent. We've got 1/4 cup
2:10
of white granulated sugar and we've got
2:13
1/4 cup of brown sugar. Now, I packed
2:16
that one in to the cup. So, we'll add
2:19
those
2:25
cinnamon.
2:27
Two teaspoons.
2:31
Yep. This is all our dry ingredients.
2:36
Did y'all see that one coming? Probably
2:38
not.
2:41
All these flavors, they're going to be
2:43
rocking in there. Now, you're going to
2:45
take a whisk. We're going to blend this
2:46
up before we add anything else to get
2:50
that all combined.
2:54
Smells good in there. While I'm blending
2:57
this together and before we get our wet
2:58
ingredients in here, Thomas and I are
3:01
going to be doing a Q&A show coming up
3:04
next week, and we need y'all's help.
3:08
Y'all need to give us some questions.
3:10
All right, we have old people. We have
3:12
new people that probably don't know a
3:14
lot about us and that we have two
3:16
separate channels
3:18
and we're going to talk about both of
3:20
them and then we're going to answer your
3:22
questions and just have a great time
3:24
talking to y'all next week. So, give us
3:26
some stuff that you want to know.
3:29
All right? And then we'll answer those
3:31
questions for you. We're excited about
3:33
it and we haven't done it in a while.
3:35
So, we're coming back at y'all with it.
3:38
Let y'all know what's coming up in the
3:40
new year this year, what's going on, any
3:43
kind of changes, Thomas's channel that
3:46
he's got out there. So, y'all let us
3:49
know. All right, we got this all whisked
3:52
together. Now, I do want to let you know
3:53
that there is a cuto off date of the
3:56
13th. That's Friday the 13th. Uh oh.
4:00
That's this Friday. So, um, after that
4:04
point, we won't be taking any more
4:05
questions in the comments, but if you
4:07
have some that we haven't answered, we
4:09
will answer those for you there. All
4:12
right, let's get those wet ingredients.
4:15
We've got four eggs. Now, these are
4:18
large eggs, and I just brought them to
4:19
room temperature for a few minutes. Take
4:21
the chill off of them.
4:25
I'm going to place them into a bowl,
4:29
sling them over there into the sink.
4:31
That's the shells, you guys.
4:36
It's not far.
4:41
And four.
4:45
All right, let's add those in.
4:49
Four. I got half a cup of some cookie
4:52
oil. Now, I'm using a canola oil, or you
4:55
can use a vegetable oil.
4:58
3/4 cup of water.
5:02
And then
5:04
this is a surprise right here. Now crack
5:07
cakes generally have like a white wine
5:10
in them and it's about half a cup if you
5:12
want to do that. Now you can also
5:14
substitute just extra water which is
5:16
half a cup or you can do like what we're
5:18
going to do which is half a cup of apple
5:21
juice. Now we're using the simply apple
5:24
that comes in the bottle. That's what
5:26
we're using here. Thomas and I are not
5:29
really wine drinkers, so we don't have
5:32
it in the house right now. So, we're
5:34
going to use this right here. You can go
5:36
any way you want to make that indulgent.
5:41
Now, that's everything in our one large
5:43
bowl. I'm going to be using an electric
5:45
hand mixer with some beers attached. You
5:48
can use a whisk if you want to do that
5:50
or a wooden spoon. You're just going to
5:52
be mixing for a little longer than you
5:54
would with an electric hand mixer. So,
5:55
I'm going to blend this all together.
5:59
Now, if you have questions and you want
6:01
us to say your name, put your first name
6:04
with the question and we'll shout you
6:06
out with that question.
6:09
And we might be shouting out a lot of
6:11
names at the same time if you'll have
6:12
the same question. So,
6:17
but we're excited for it. So, give us
6:19
your best shot and we'll give our best
6:22
shot.
6:24
Now, about halfway through the mixing
6:26
process, just grab a spatula, pull down
6:28
your sides, and then just keep mixing.
6:30
It takes about two minutes. That's my
6:32
oven preheating. It takes about two
6:34
minutes to get a good mix on your
6:36
batter.
6:42
Okay. Now, I'm using a bunt pan.
6:46
You can use other types of baking dishes
6:48
if you want. Just follow the directions
6:50
on the back of the cake box for the time
6:53
that you're going to need to make your
6:55
cake. And it may cook a little longer,
6:59
but just check it. Make sure with a
7:01
toothpick, put it into the center of the
7:03
cake and pull it out and should come out
7:04
clean. If it's still a little doughy,
7:06
put it back in the oven. Now, I'm going
7:09
to be using some Baker's Joy. And
7:10
Baker's Joy is just a non-stick cooking
7:13
spray that has flour already in it. So,
7:16
I'm going to be covering the whole
7:17
inside of my bunt pan here, going up the
7:20
tube shape, too.
7:27
Make sure you get it well. You want your
7:30
cake to come out. There we go. Perfect.
7:36
All right, let me grab my spatula again,
7:41
and then we're going to pour it in.
7:51
I like the nice loose batter.
7:56
Woo! Y'all, that smells good in there.
8:00
That was easy, easy, easy to make. All
8:03
right, I'm going to clean up the edges.
8:07
I've got my oven preheated at 350°.
8:10
We're going to bake this about 45
8:12
minutes to an hour. Because it's in a
8:14
bunt pan, it's going to cook a little
8:17
longer than if you were using a 9 by13
8:19
or two 8 by8s or two 9 by9s, okay? Or
8:23
even the cupcakes. So, this will go in
8:25
there for that long. I am going to use a
8:27
toothpick to put it into the center of
8:28
the cake and pull it out. Make sure it's
8:30
nice and clean. The edges should pull
8:32
away from the sides of the bunt pan here
8:34
a little bit. Be nice and golden brown
8:36
across the top. We've got a delicious
8:39
threeingredient glaze.
8:42
extra indulgence going on here for this
8:45
cake. All right, you guys, come back. We
8:48
want to see if there's any cracks on
8:49
this cake.
8:52
There we go, you guys. Look at that.
8:54
Look how pretty that looks.
8:57
Now, I'm actually going to put a butter
8:59
knife through the cake.
9:02
Yeah, comes out nice and clean. Perfect.
9:07
Now, while that is still hot, we're
9:10
going to make a delicious glaze that is
9:13
going to be poured all over the cake
9:14
while it's still hot. So, in a small
9:18
saucepan, we're going to add in 1/4 cup
9:21
of apple juice or you could even use the
9:25
wine or you can just use water if you
9:27
have that. We're going to place half a
9:30
stick or 1/4 cup of butter into the pan.
9:35
And then we're going to add in 1/4 cup
9:38
white granulated sugar. I have it on a
9:41
medium heat and I'm just going to take a
9:45
whisk
9:47
and I'm just going to blend this
9:48
together till the butter is melted and
9:50
that sugar has dissolved.
9:53
So, we're just going to simmer this for
9:54
a few minutes.
9:56
Our
9:58
glaze is done. What I'm going to do is
10:01
take a fork and I'm going to poke holes
10:03
on top of the cake.
10:06
We're not worried about getting all the
10:07
way down to the bottom, though. We just
10:08
want plenty of holes. That way, that
10:10
glaze can go on into the cake. Yeah.
10:14
Now, take the glaze.
10:17
We're just going to slowly
10:19
pour it on top of the cake so it can go
10:21
into those holes
10:23
and sink on in.
10:26
You can go down the sides of the cake,
10:28
too.
10:31
Now, we're going to take the knife and
10:33
what you want to do is just go down the
10:34
sides of the cake. Make sure that it is
10:37
loosened up and then kind of loosen it
10:41
up along the edges here in the middle.
10:44
Now, you're going to need some kind of
10:46
cake serving tray or a platter.
10:49
And what you're going to do is turn that
10:50
upside down onto your cake bunt pan. And
10:55
then we're going to use some oven mitts
10:57
there. Grab a hold of the bunt pan and
11:00
your serving platter. And then we're
11:01
going to flip the whole thing over.
11:11
Now, you're going to want to enjoy that
11:13
nice and warm. I'm going to cut a slice.
11:16
Give that a try for you. It's nice and
11:19
warm. It has that glaze all through the
11:22
cake. Don't worry about that. We have it
11:25
covered. It's nice and warm.
11:34
Look at that, you guys. Wee.
11:38
All right, let's grab a fork and give
11:39
that a try. Is this indulgent? Is it
11:42
everything we promised it to be? It's
11:46
fluffy on the inside, that is for sure.
11:48
Oh,
11:50
light.
12:03
When they say eat this hot out of the
12:06
oven with that glaze already inside of
12:08
it, I think they know what they were
12:11
talking about. That is delicious. Nice
12:15
and warm.
12:17
There's a little apple flavor in there.
12:19
We put it in the cake. We put it in the
12:21
glaze for the cake. Wow. All right, you
12:25
guys. This is the best cake that I have
12:27
made in a very long time, y'all. We used
12:29
a boxed cake mix and it does not taste
12:32
like that at all. Oh my gosh, it is so
12:36
fluffy. There's four eggs in there which
12:38
does that right.
12:43
Oh yeah.
12:46
Okay.
12:48
I don't know if this will make it. See,
12:51
it's fogging up. That's how hot it is in
12:52
that cake. All right, you guys. Don't
12:54
forget our Q&A show coming up next week.
12:57
If you have any questions you want us to
12:59
answer for Katherine's Plates, the
13:01
rational reviewer, us as personal lives,
13:04
whatever we have going on, let us know.
13:06
And if you want to be shouted out, give
13:08
us your first name. All right? And that
13:11
is going until Friday, February the
13:14
13th, this coming up week. So, if you're
13:16
watching this video afterwards,
13:18
I'm sorry. Go watch our Q&A show and
13:21
maybe were question maybe your questions
13:23
were answered. All right, you guys. I'm
13:26
going to see y'all on the next episode.
13:28
Bye.
#Food & Drink
#Desserts
#Baked Goods