White Wine Pound Cake

This delicious white wine pound cake recipe features a tangy cream cheese frosting for the perfect balance of flavours!

Wine and dessert? Count us in! We have a feeling it’s going to be love at first bite with this delectable White Wine Pound Cake.

Rich, velvety cream cheese glaze pulls all the flavors together for one indulgent creation that will quickly become your favorite sweet treat.

Plus, it’s wonderfully simple to make (when you use a box cake mix) yet looks impressive enough to serve at any celebration or gathering of friends and family!

Ready for your taste buds to experience a little vin-spiration? Let’s get baking!

Tips for Making the BEST Cakes

This easy caramel cake recipe results in a delicious bundt cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• For best results, use ingredients that are at room temperature.
• Do NOT open the oven door while baking until it is time to test it.
• The cake is done when a toothpick inserted into it comes out clean.
• Allow your cake to completely cool before frosting.

How to Store Leftover Bundt Cake

Leftover cake should be wrapped tightly in cling wrap and left on your kitchen counter. If you wish to refrigerate the leftover cake, make sure to place it in an airtight container. Cake can be stored on the counter or in the fridge for up to five days.

Like many cakes, bundt cake freezes great! Wrap leftover cake tightly with plastic wrap, then place in a freezer bag or wrap over again with aluminum foil, and freeze for up to 3 months. Thaw overnight on your kitchen counter when ready to enjoy.

About the Ingredients for White Wine Pound Cake

Cake mix – You will need a 15 oz box of yellow cake mix for this recipe. You could also use vanilla instead.

Pudding mix – Vanilla pudding mix helps to create a moist and tender cake. Avoid the sugar-free or light varieties. The 3.4 oz box is usually around 4 servings.

Sugar – We are using a mixture of plain white granulated sugar and dark brown sugar. The brown sugar offers a deeper flavour and a little moisture. You can go all white sugar here if you like.

Cinnamon – Just a hint of ground cinnamon adds a little warmth to the cake. Cardamom is a delicious substitute, try to use a spice that will work well with the wine you choose.

Oil – Any neutral flavoured oil here is good.

Wine – Use your favourite white wine, or just go with something cheap. It does lightly flavour the cake! You can also substitute with other types of alcohol, or go alcohol free with white grape juice.

Eggs – Make sure your eggs are room temperature before starting.

Looking for More Cake Recipes?

Check out more of my favourite cake recipes!

Indulge in a delicious spiced rum bundt cake with rum glaze this holiday season! This easy cake recipe is perfect for any occasion.

This decadent chocolate whiskey cake is perfect for any celebration! With a rich ganache made from whiskey, this cake is sure to impress.

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

How to Make White Wine Pound Cake

Yields: 12 Servings | Prep Time: 20 minutes | Cook Time: 1 hour 5 minutes

Ingredients:

1 (15.25) box yellow cake mix
1 (3 oz) package instant vanilla pudding mix
¼ Cup granulated sugar
¼ Cup light brown sugar
2 teaspoons cinnamon
¾ Cup vegetable oil
¾ Cup water
½ Cup white wine
4 large eggs

For the Cream Cheese Glaze:

2 Cups powdered sugar
1/2 Cup cream cheese, softened
1 teaspoon lemon extract
2 tablespoons milk

Directions:

Preheat oven to 325 degrees Fahrenheit. Grease and flour a Bundt cake pan, and set aside.

Add the cake mix, pudding mix, both sugars, and cinnamon in a large mixing bowl. Whisk to blend.

Add oil, water, white wine, and eggs to the mixing bowl.

With an electric mixer, beat the wet ingredients with the dry ingredients until smooth.

Scoop the batter into the prepared cake pan.

Bake for one hour or until a tester comes out clean.

Remove the cake pan from the oven and place on a wire cooling rack for ten minutes. Place the wire rack over the base of the cake, inverting the pan to turn the cake out. Allow to completely cool.

Whisk together the icing sugar, cream cheese, lemon extract, and milk in a medium bowl.

The icing should be fairly thick, but pourable. Add more icing sugar if too runny, or more milk if too thick.

Spoon or drizzle over the cooled cake, and serve.