Crack Cake

(9x13-inch baking pan)

For the Cake:

• 2½ cups (315g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks / 225g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup (240ml) whole milk, room temperature

For the Cinnamon-Sugar Filling:

• ½ cup (100g) granulated sugar
• 2 tbsp ground cinnamon
• ¼ cup (½ stick / 57g) unsalted butter, melted

For the Vanilla Glaze:

• 2 cups (240g) powdered sugar
• 3–4 tbsp whole milk or cream
• 1 tsp pure vanilla extract

💡 Pro Tips:

• Room-temperature ingredients ensure a smooth, lump-free batter.
• Don’t overmix after adding flour—keeps cake tender.
• Pour glaze while cake is warm—it soaks in for extra moisture.

Step-by-Step Instructions (Moist, Swirled, Foolproof)

1. Prep & Preheat

• Preheat oven to 350°F (175°C).
• Grease and flour a 9x13-inch baking pan.

2. Make the Batter

• In a bowl, whisk flour, baking powder, and salt.
• In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
• Beat in eggs, one at a time, then vanilla.
• Alternate adding dry ingredients and milk, starting and ending with flour. Mix until just combined.

3. Add the Cinnamon Swirl

• In a small bowl, mix sugar and cinnamon.
• Pour half the batter into the pan. Drizzle with half the melted butter, then sprinkle with half the cinnamon-sugar.
• Repeat with remaining batter, butter, and cinnamon-sugar.
• Use a knife to gently swirl (don’t overmix—you want distinct ribbons!).

4. Bake to Perfection

• Bake 35–40 minutes, until a toothpick comes out with moist crumbs.
• Cool 10 minutes in pan.

5. Glaze & Serve

• Whisk powdered sugar, milk, and vanilla until smooth.
• Pour evenly over warm cake. Let set 15–20 minutes before slicing.

Serving Suggestions

• ☕ Classic: With coffee or afternoon tea
• 🥄 Decadent: Warm with a scoop of vanilla ice cream
• 🎁 Gift idea: Cut into squares and wrap in parchment—perfect for neighbors
• 🍂 Seasonal twist: Add a pinch of nutmeg or cardamom to the swirl

Make-Ahead & Storage Tips

• Room temperature: Keeps covered up to 4 days (glaze keeps it moist!).
• Fridge: Up to 1 week—great for meal prep.
• Freeze: Wrap unglazed cake tightly; freeze up to 2 months. Thaw, then glaze.

Frequently Asked Questions

Q: Can I make it gluten-free?A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).

Q: No buttermilk?A: This recipe uses whole milk, which works perfectly. (But if you have buttermilk, substitute it for tangier flavor.)

Q: Cake too dense?A: Ensure baking powder is fresh and don’t overmix after adding flour.

Q: Can I use brown sugar in the swirl?A: Absolutely! It adds a deeper, caramel-like note.

❤️ The Heart of the Cake

Crack Cake isn’t fancy—but it’s honest, comforting, and deeply satisfying. It’s what you bake when you want to share joy without fuss, or when you need a sweet reminder that simple things can be extraordinary.

So cream that butter, swirl that cinnamon, and bake with love. Because the best desserts aren’t complicated—they’re moist, fragrant, and made with care.

“Good cake doesn’t need a bakery—it just needs cinnamon, sugar, and someone hungry.” 🍰✨