Moist White Wine Cake
Indulge in the delightful sophistication of this Moist White Wine Cake, a dessert that strikes the perfect balance between elegance and simplicity. With every bite, you'll savor the tender crumb, enhanced by the subtle charm of dry white wine, which adds a uniquely rich and aromatic depth. Made with pantry staples like all-purpose flour, butter, and sugar, this cake comes together effortlessly in under an hour, making it an ideal choice for entertaining or treating yourself on a quiet evening. The hint of vanilla complements the wine beautifully, while a light dusting of powdered sugar elevates its presentation to perfection. Baked in a bundt or round pan, this airy yet moist cake is perfect on its own or paired with fresh fruit and whipped cream for an extra flourish. Whether you're a baking enthusiast or a beginner, this recipe is a showstopper that balances sophistication with heartfelt comfort. Perfect as a dessert or for a special brunch, this versatile cake is bound to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 whole large eggs
- 2 teaspoons vanilla extract
- 1 cups dry white wine
- 0.25 cups whole milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a round cake pan, ensuring all edges are coated to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the white wine to the wet mixture in three additions, starting and ending with the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix.
Stir in the milk gently until the batter is smooth and well combined.
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 562.2 g | 204% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 322.0 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 281 mg | 22% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
