Delicious White Wine Cake Recipe for Dessert Lovers
Are you looking for a delicious and easy cake recipe to impress your guests? Look no further than Libby’s White Wine Cake recipe, which is sure to be a crowd-pleaser.
This cake has been a classic for years, and once you’ve tasted it, you’ll know why. Its light and fluffy texture is complemented by the subtle sweetness of white wine, making it perfect for any occasion.
Whether you’re hosting a birthday party or an elegant dinner, this cake will be the star of the show. The best part? It’s quick and easy to whip up, so you won’t have to spend all day in the kitchen.
So why not try something new and tantalize your taste buds with this exquisite white wine cake recipe? Trust us, you won’t regret it.
Why You’ll Love This Recipe
If you love trying out new dessert recipes that are sure to impress, then you’ll absolutely adore Libby’s White Wine Cake recipe. This recipe has been passed down for generations and has become a go-to dessert for special occasions. And the best part? It’s incredibly easy to make!
One of the main ingredients in this cake is white wine which adds a unique flavor and enhances the taste profile of the cake. And don’t worry – the alcohol content cooks off during the baking process so you don’t need to be concerned about anyone getting tipsy.
The combination of pecans, walnuts, cinnamon, and brown sugar create an irresistible aroma that fills your entire home while the cake bakes. The pudding mix gives it a creamy texture that melts in your mouth and reminds you of grandma’s cooking.
Not a fan of nuts or cinnamon? No problem! This recipe is versatile and allows for substitutions and variations so you can adapt it to your own taste preferences. You can even use red wine instead of white wine and get a completely different flavor profile.
This cake is perfect for any occasion – from family gatherings to birthday parties or even Easter brunch with friends. You can make it ahead of time and store it in the fridge for up to three days, or freeze it for later use. You can serve it on its own or pair it with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert experience.
Whether you’re an experienced baker or just starting out, this recipe is foolproof and will bring smiles to everyone who tries it. So, why not give it a try and add another amazing recipe to your collection?
Ingredient List
- 1 box yellow cake mix
- 1 package vanilla instant pudding mix
- 4 eggs
- ¼ cup water
- 1 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
- ¼ cup cooking oil
- ½ cup chopped pecans or walnuts
For the Cinnamon Swirl Mixture (optional):
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
For the Glaze:
- 1 cup confectioners’ sugar
- 3 tablespoons white wine
- 1 teaspoon vanilla extract
This Libby’s White Wine Cake recipe requires a mix of basic ingredients that can be easily found in most supermarkets. The addition of dry white wine, a twist on a traditional yellow cake, is the key to this cake’s moist, flavorful taste. Along with the dry white wine, you will need yellow cake mix and vanilla instant pudding mix. These mixes are widely available in grocery stores, making this recipe approachable even for beginners. Other essential ingredients include eggs, water, and cooking oil, which create a rich and tender crumb for the cake. Chopped pecans or walnuts add a nutty flavor and crunchy texture to the cake. If you want to add extra sweetness to your cake, there’s an optional cinnamon swirl mixture made with brown sugar and cinnamon that will add a delicious touch to every bite. The finishing touch is the white wine glaze made with confectioners’ sugar, white wine, and vanilla extract that gives the cakes an elegant finish.
The Recipe How-To
Now that you’ve gathered all the necessary ingredients for making Libby’s White Wine Cake, it’s time to bring them all together and create a beautiful and delicious dessert. Here is my step-by-step guide on how to make this amazing cake:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Mix the Ingredients Together
In a large mixing bowl, combine one box of yellow cake mix with a package of vanilla instant pudding mix, 4 eggs, 1/4 cup of water, 1/4 cup of cooking oil, and 1 cup of dry white wine. Mix these ingredients together until they become smooth.
Step 3: Add Spices and Nuts
Stir in 1/2 cup of chopped walnuts or pecans, 1 teaspoon of cinnamon, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until everything is well blended.
Step 4: Pour the Mixture into a Bundt Pan
Take a standard-size bundt pan and lightly coat it with baking spray or melted butter. Slowly pour the mixture into the pan, making sure to spread it evenly across the surface.
Step 5: Bake the Cake
Bake the cake in the preheated oven for approximately 50 minutes or until an inserted toothpick comes out clean.
Step 6: Let it Cool
Once done baking, remove the cake from the oven and allow it to cool in the bundt pan for at least ten minutes.
Step 7: Remove from Pan and Serve
Finally, invert the cake onto a serving plate to release it from the bundt pan. You may top it off with whipped cream or vanilla frosting to add an extra touch. This cake is best served fresh and warm. Enjoy!
Substitutions and Variations
For a nuttier flavor, try using pecans or walnuts instead of almonds in this Libby’s White Wine Cake Recipe. You can also experiment with different types of nuts to see what you prefer.
If you prefer not to use white wine, you can substitute it with a dry red wine or a dry white wine. Just be sure that the wine you choose has a similar flavor profile to white wine so that it complements the other ingredients in the cake.
For an extra punch of spices, add some cinnamon to the cake batter. You can also add a sprinkle of brown sugar on top of the cake before baking to give it an extra layer of sweetness and depth of flavor.
If you don’t have a yellow cake mix on hand, you can make one from scratch by combining 1 and 1/8 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Mix in 1/3 cup butter until the mixture resembles coarse crumbs, then add in 2 eggs and 3/4 cup water until just combined.
If you’d like to make this into a Bundt cake or other special dessert, experiment with different molds and pans such as a wine Bundt cake mold or silicone molds for cute bite-sized portions. You could even make individual serving sizes by baking the batter in muffin tins.
These substitution suggestions are just the beginning! Feel free to get creative with adding flavors like almond extract or shredded coconut. This easy-to-make recipe lends itself to many variations and substitutions for your personal taste preferences.
Serving and Pairing
This White Wine Cake recipe is perfectly suited for those who are seeking a special treat for dessert. Once it comes out of the oven, let it cool down and get ready to serve. For a simple presentation, just sprinkle some powdered sugar over the top of the cake, or you can dress it up with a dollop of whipped cream or a scoop of vanilla ice cream.
Now that you have your delicious cake in hand, what wine should you pair it with? The obvious choice is a dry white wine as this recipe already contains white wine in its ingredients list. A Chardonnay, Pinot Grigio, or Sauvignon Blanc would all be excellent options to pair with this cake.
If you want to take things to the next level, another great option would be to pair this cake with a sweet red wine. Such as a slightly chilled Beaujolais or Grenache. These wines are typically fruit-forward and sweet enough to balance out the sugar and cinnamon flavors in the cake.
You can also experiment with other types of drinks, such as coffee or tea. A latte or cappuccino would go well with this cake if you are serving it at brunch or breakfast, while an Earl Grey or Chamomile tea could be perfect if you are serving it in the evening.
In summary, The White Wine Cake is versatile, so almost any drink will complement it perfectly! Indulge yourself by experimenting with different types of drinks until you find the one that suits your taste buds best.
Make-Ahead, Storing and Reheating
This wine cake recipe can be made ahead of time and stored for later use. Once the cake is completely cooled, you can wrap it tightly in plastic wrap and store it at room temperature for up to 5 days or in the refrigerator for up to a week.
To reheat, simply place the cake in the microwave for 10-20 seconds to warm it up or pop it in the oven at 350°F (180°C) for about 5-10 minutes, until it is warmed through. However, keep in mind that with each reheating, the cake may become slightly more dry.
If you have extra wine or leftover cake batter, you can always make additional cupcakes, muffins or even a small loaf of wine cake. Simply adjust the baking time accordingly and store them just as you would the whole cake.
This make-ahead feature makes this recipe ideal for entertaining or special occasions when you want to prepare ahead of time and reduce any last-minute stress. Whether you’re planning a birthday party, hosting an Easter brunch with family or friends or just looking for a delicious dessert that can be made ahead of time, this wine cake is sure to impress all.
Tips for Perfect Results
To ensure that your white wine cake turns out just right, here are some tips to keep in mind.
Firstly, I recommend using a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for this recipe. The acidity of the wine adds a nice tang to the cake and complements the sweetness of the sugar.
Make sure to mix the cake batter thoroughly and do not overmix it. Over-mixing can cause air pockets to form and result in a less-than-ideal texture.
It’s important to grease your bundt pan well, so that the cake doesn’t stick when you’re trying to remove it from the pan. You can also line the pan with parchment paper for extra insurance.
When it comes to baking, preheating your oven is key. This will help the cake bake evenly and rise properly. I also suggest placing your bundt pan on the middle rack of your oven for even baking.
Be sure to use a toothpick or cake tester to see if your cake is done before taking it out of the oven. When inserted into the center of the cake, it should come out clean with no batter sticking to it.
Once your white wine cake is finished baking, allow it to cool completely before removing it from the bundt pan. Running a knife around the edges of the pan can help loosen any stubborn spots.
Finally, store your white wine cake in an airtight container at room temperature for up to four days. Alternatively, it can be frozen for up to three months. Just be sure to let it thaw completely before serving.
Follow these tips for perfect results and you’ll soon be enjoying a delicious white wine cake that will be sure to impress!
FAQ
As with any recipe, there are always common questions that arise during preparation. Here in the FAQ section, I will answer some of the most frequently asked questions regarding Libby’s White Wine Cake Recipe. These responses will help to ensure that your baking experience is successful and enjoyable.
What wine is best for white wine cake?
When it comes to pairing a wine with a delectable slice of layer cake, a dry white wine is a great choice. The type of white wine that will complement the cake’s sweetness is entirely up to your preference – any style will do. I personally recommend a New Zealand Sauvignon Blanc, which is one of my favorite bottles.
Can I substitute red wine for white wine in a recipe?
When choosing a wine for a dish, it’s important to consider the color and how it will impact the final appearance of the dish. While red wine is a tasty alternative to white wine, it’s important to be mindful of using it in dishes where the color could turn out unattractive. Tomato-based sauces are a great match for red wine, but for lighter colored sauces, it’s best to opt for beverages such as vermouth.
What is a wine cake New Orleans?
If you’re looking for a delightful dessert that truly embodies the spirit of New Orleans, I highly recommend trying out these mini cakes. This recipe, which I came across in A Confederacy of Dunces Cookbook, calls for 1 1/2 cups of dark rum, though you could easily substitute it with port, sherry, marsala, or even wine. Once they’re soaked, the cakes are topped with a dollop of whipped cream and a juicy cherry, resulting in a truly irresistible treat. It’s the perfect complement to any book club discussion, especially one centered around A Confederacy of Dunces.
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What does white wine do in cooking?
As a sommelier, I’ve learned that white wines have a unique ability to enhance a wide variety of dishes. They can provide a subtle burst of acidity to complement the flavors of chicken, fish, seafood, and dairy-based recipes. Additionally, they work wonders when deglazing pans after cooking meat, vegetables, and herbs. White wines are truly versatile in the kitchen!
Bottom Line
In conclusion, Libby’s White Wine Cake Recipe is an excellent addition to your collection of dessert recipes. Not only is it easy to make, but it’s also full of rich, delicious flavors that will leave you wanting more. The combination of white wine, cinnamon, and sugar creates a unique taste that can’t be found in any other cake recipe.
The versatility of this cake makes it perfect for any occasion, whether it’s a birthday, holiday or just because. It can be dressed up or down and still be the star of the show.
What’s more impressive is how well it pairs with wine! It’s true that white wine is a natural complement to this cake, but don’t be afraid to try a dry red wine as well. The subtle sweetness of the cake balances out the tannins in the red wine, making for a delightful pairing.
Overall, I highly recommend trying out this amazing White Wine Cake Recipe from Libby. It truly is a showstopper and will be loved by everyone who tries it. So why not give it a shot next time you’re looking for a tasty dessert recipe? Trust me; you won’t regret it!
Libby’s White Wine Cake Recipe
Ingredients
- 1 (18 ounce) box yellow cake mix (not pudding in the mix)
- 1 (3 ounce) package vanilla instant pudding mix
- 3/4 cup water
- 3/4 cup cooking oil
- 4 eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup white wine (Chardonnay)
- 1/2 toasted chopped pecans or 1/2 walnuts
Glaze ingredients
- 6 tablespoons butter
- 6 tablespoons sugar
- 2 tablespoons water
- 1/4 cup white wine
Instructions
- Preheat oven to 325 degrees. Put all cake ingredients except nuts in bowl of electric mixer. Mix well on med.low for 4-5 minutes. Spray Bundt tube type pan with non-stick spray. Put nuts in pan. Pour in batter and bake 1 hour at 325 degrees. Make glaze while cake is baking. When done remove from oven and pour 1/2 of glaze over cake while still in the pan and let stand for 10 minutes. Remove cake from pan. Let cool and brush remaining glaze over cake until all is absorbed.
- For glaze: Boil butter, sugar and water together for 3 minutes in a small saucepan over medium heat. Remove from heat and stir in wine. Let cool before putting on cake.