crack cake recipe
The Best crack cake recipe
What really makes this cake stand out is how simple it is to customize. You can swap out the chocolate chips for nuts, sprinkles, or even a handful of dark chocolate chunks if you’re feeling adventurous. It’s also surprisingly good for you in a way that doesn’t feel like a sacrifice. The cake itself is made with whole wheat flour and a touch of honey, so it’s got a little more fiber than your average boxed mix. Plus, the recipe calls for natural sweeteners that keep things light without overpowering the flavor. Whether it’s for a birthday party, a cozy Sunday dinner, or just because you’re craving something sweet, this cake hits the spot every time. It’s the kind of recipe that feels like a little celebration every single time you bake it.
Classic Crack Cake with Tomato Sauce
A light, fluffy cake layered with a tangy tomato sauce, perfect for a quick dessert or brunch treat. The crispy crack edges add a delightful crunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 1 tbsp melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour and salt. Add milk, egg, and melted butter, mixing until smooth. -
3
Pour batter onto the prepared baking sheet and bake for 15 minutes. Flip the cake and bake for another 15 minutes until golden and crisp. -
4
While the cake cooks, heat tomato sauce in a small pan over medium heat. Add garlic, olive oil, and oregano, simmering for 5 minutes until thickened. -
5
Once the cake is fully baked, let it cool slightly. Spread the tomato sauce evenly over the top of the cake.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crack Cake with Tomato Sauce Works
❓ Frequently Asked Questions About Crack Cake with Tomato Sauce
1. What is the best way to store crack cake after baking?
Keep the cake in an airtight container at room temperature for up to three days. For longer storage, freeze it wrapped tightly in plastic wrap or aluminum foil—thaw overnight in the fridge before serving.
2. Can I substitute any of the ingredients in this recipe?
Yes, but adjustments may change texture or flavor. For example, replace vanilla extract with almond extract or skip it entirely if you prefer a more neutral taste. For a lighter crumb, use half the butter and replace the rest with melted shortening. Always adjust wet ingredients slightly if using dry substitutes like flour or powdered sugar.
3. How do I know if the cake is done?
The cake is ready when a toothpick inserted into the center comes out with just a few moist crumbs—no wet batter left. The edges should be golden brown, and the top should spring back slightly when pressed.
4. Should I use a stand mixer or hand mixer for the batter?
A stand mixer with a paddle attachment works best for even mixing and a smooth batter. A hand mixer can also work, but you may need to beat longer to ensure the butter and sugar are fully combined.
5. Can I make this recipe ahead of time?
Yes! Assemble the cake layers and frosting ahead, then refrigerate until ready to bake. Bake as directed, but let the cake cool completely before slicing to avoid a soggy texture.
