Ingredient
Amount & Notes
High-quality cake mix
1 (15.25 oz) box — vanilla, chocolate, or funfetti (Betty Crocker Super Moist or Duncan Hines recommended)
Eggs, oil, water
As directed on box — use room-temperature eggs for a tender crumb!
Instant pudding mix
1 (3.4 oz) box — vanilla or cheesecake flavor (must be instant—cook-and-serve won’t work!)
Full-fat sour cream
1 cup (240g) — Daisy brand preferred (never low-fat—it causes lumps!)
Mix-ins
1 cup (170g) — choose your joy: mini chocolate chips, Heath toffee bits, crushed Oreos, or cinnamon chips
Cream cheese frosting
1 (16 oz) tub — Pillsbury or Betty Crocker (or homemade if you’re feeling fancy!)
Optional garnish
Extra toffee bits, sprinkles, or a dusting of cinnamon
Pro Tips
Room-temp sour cream: Take it out 30 minutes before baking—cold = lumpy batter.
Toss mix-ins in 1 tsp flour before folding—this keeps them suspended, not sunken!
Butter > spray: Grease your pan with real butter for golden, crisp edges.
Step-by-Step Instructions
1. Prep & Preheat (The Quiet Foundation)
→ Heat oven to 350°F (175°C).
→ Generously grease a 9×13-inch baking dish with softened butter (not spray!).
→ Line with parchment paper, leaving overhang on two sides—this is your lifeline for clean removal.
2. Make the Batter (With Gentle Hands)
→ In a large bowl, combine cake mix, eggs, oil, and water as directed on the box. Mix just until combined—no overbeating!
→ Add the dry pudding mix and room-temperature sour cream. Beat on medium speed for 2 full minutes until smooth, thick, and glossy.
→ Gently fold in your flour-tossed mix-ins using a spatula—slow figure-eights only! Stirring = tough cake.
3. Bake to Golden Perfection
→ Pour batter into the prepared pan. Spread evenly with a greased spatula.
→ Bake 30–35 minutes, rotating the pan halfway through.
✅ Doneness test: Insert a toothpick near the edge (not center)—it should come out clean. Edges will pull slightly from the pan.
4. Cool with Patience (The Most Important Step!)
→ Let cake cool in the pan on a wire rack for 1 full hour.
→ Lift out using parchment overhang and transfer to a serving platter.
→ Chill uncovered in the fridge for 30 minutes—this dries the surface slightly, so frosting won’t slide off!
5. Frost with Love
→ Spread the entire tub of cream cheese frosting evenly over the cooled cake.
→ Sprinkle with extra toffee bits, cinnamon, or sprinkles for flair.
→ Refrigerate 15 minutes before slicing—this sets the frosting for perfect, clean cuts.
Serving Suggestions
Classic: Cold from the fridge with a glass of milk
Decadent: Warm a slice for 10 seconds and top with vanilla ice cream
Festive: Cut into squares and stack on a tiered stand for parties
Gift-ready: Wrap slices in parchment and tie with twine
Frequently Asked Questions
Can I make it gluten-free?
Yes! Use GF cake mix, GF pudding mix, and verify frosting is GF.
Can I use Greek yogurt instead of sour cream?
Not recommended—Greek yogurt is too acidic and thick; it alters texture.
Why chill before frosting?
Warm cake = melted, sliding frosting. Chilling ensures a smooth, stable finish.
How long does it keep?
Store covered in the fridge for up to 5 days—flavor deepens overnight!
Allergy Information
Contains: Dairy, eggs, wheat, soy (in most mixes/frosting)
Gluten-free option: Possible with certified GF products
Vegetarian: Yes
Always check labels on cake mix, pudding, and frosting.
Crack Cake isn’t just dessert—it’s an experience. It’s the cake that disappears at potlucks, the midnight snack you can’t resist, the “I’ll just have one bite” lie we all tell ourselves. But here’s the secret: it’s not magic. It’s science, simplicity, and a whole lot of love. So preheat that oven, grab your favorite mix-ins, and bake a pan of pure, unapologetic joy. Just don’t say we didn’t warn you—it really is impossible to stop at one slice
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