I’m a white wine lover. So when I first heard of wine cake, I was all, “Hell yes!” While I don’t drink a lot of sherry, the fortified wine seemed to be the go to for this cake (because, this cake is straight out of the 70’s).
So, of course, I had to try my hand at making a sherry wine cake for Christmas a few years ago. It’s now part of my holiday tradition and one of my favorite desserts. Because who doesn’t want a wine bundt cake?! 
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When I hear “wine cake”, I think of the perfect girl’s night dessert idea. But when you taste it, you realize it’s the perfect Christmas breakfast idea. The nutmeg makes this Sherry Wine Cake Recipe the perfect holiday cake.
Of course, you can eat this other times of day too, (it would be fantastic after dinner with a cup of coffee). Don’t worry if you have kids, the alcohol cooks out during baking and you are left with a super flavorful, moist white wine bundt cake.
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This sherry wine cake couldn’t be easier. It uses boxed cake mix as the base, vanilla pudding mix, oil and eggs. Basic, right? Then you add fresh nutmeg and sherry wine. I don’t know anything about sherry wine.
I bought this one at the grocery store, but the bottle I previously used (found at a wine shop) had a hint of orange to it that I really enjoyed.
Sherry is a fortified wine (alcohol added, usually brandy) and has a really nice, warm flavor. There are tons of different varieties and I can’t see how you could go wrong with any of them.
It adds a depth of flavor to the cake that is really lovely. And between the wine and the pudding, the cake is nice and moist.
I bought this bundt pan specifically for this recipe. I can’t believe I didn’t have one before! I love that it basically decorates the cake for you. I’m not that great with making pretty baked goods so this pan does all the heavy lifting which is awesome.
Now that I have the pan, a wine bundt cake is my go-to hostess gift during the holidays.
How to Make a White Wine Cake
Just mix all the ingredients together. Totes easy. My favorite kind of recipe.
Put the batter in a greased and floured bundt pan. Your wine cake is done in about 50 minutes. And your house will smell AMAZING!
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The cake, once inverted, is a dark, gingerbready color. The house smells of nutmeg and vanilla cake. And Christmas. Simply top it with powdered sugar and dig in. This is a great cake to bring to a holiday party because it is totally unexpected.
It’s straight out of the 70’s and people LOVE anything nostalgic! Don’t get me wrong, this cake works any time of the year. It’s always a good time for wine cake!
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Doesn’t the powdered sugar look like snow?! Have you ever had a wine cake before? Sherry wine cake might be my favorite dessert ever!
Printable Recipe for Sherry Wine Cake
Sherry Wine Cake
This cake tastes like Christmas and I'm here for it.
Ingredients
- 1 box Yellow cake mix
- 1 small box instant vanilla pudding 3 oz
- 3/4 cup oil
- 3/4 cup Sherry wine I think you are supposed to use Cream Sherry
- 1 tsp nutmeg freshly grated
- 4 eggs
Instructions
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Mix dry cake mix and dry pudding.
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Add oil and Sherry wine.
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Beat at high speed to mix well.
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Add in one egg at a time, beating in between each egg.
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Beat for about 5 more minutes after the last egg.
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Add nutmeg.
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Oil and flour a Bundt pan.
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Bake at 350 degrees for 40 minutes and test.
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Watch carefully - do not over bake.
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Turn out of Bundt pan immediately.
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Let cool completely.
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Sprinkle with powdered sugar.
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Then eat your face off.
If you love the idea of wine cake, don’t forget to check out these other nostalgic dessert ideas:
Pin This Wine Cake Recipe for Later
This Sherry Wine Cake is such a fun dessert idea! It’s easy to make and even easier to eat!
Sara says
November 28, 2015 at 2:50 pmYou had me at booze in the cake… :)
Sharon Garofalow says
December 7, 2015 at 12:26 pmIt’s SO good!! You have to try it!
Tanya says
December 24, 2017 at 9:17 amMy grandmother made this all my life. It is one Christmas cake I look forward to. We also used chocolate cake mix, chocolate pudding, and kahlua. It is delicious as well.
Sharon Garofalow says
December 28, 2017 at 8:35 amIt’s so tasty! That chocolate version sounds AMAZING!!!!!
Andrea Fellman says
November 24, 2015 at 6:15 pmThis looks lovely! This would be perfect for any holiday occasion – thanks for sharing!
Julia says
November 23, 2015 at 7:24 pmYum! I do not even own a bundt cake pan because I’m that domestically challenged, but these pictures alone have me drooling. It’s just so pretty!!
Sharon Garofalow says
November 24, 2015 at 7:18 amHa! Thank you Julia! I bought the pan just for this cake. Because wine.
Laura says
November 23, 2015 at 10:29 amLove me a good classic bundt cake! Especially one that says I can do it while my daughter naps (and have some sherry to drink while I am it!) Thanks for linking up!
Sharon Garofalow says
November 23, 2015 at 3:11 pmHa! Oh, I remember nap time. The rush to get everything done or else sit still for once. :)
Melissa says
December 8, 2014 at 8:07 amThis looks awesome! It’s totally 70s and I like that too. I wanna make it just to smell it.
Sharon Garofalow says
January 8, 2015 at 1:12 pmIts all about the nutmeg. I think I am going to have to make this one more time before winter is over.
Robin Haney says
December 7, 2015 at 10:05 amYes, use cream sherry for the wine cake. I keep the yellow cake mix, the instant vanilla pudding, cream sherry in my pantry at all times. It’s a great cake to make in a pinch. I also use two teaspoons of ground nutmeg, but it’s not freshly ground.
Sharon Garofalow says
December 7, 2015 at 12:27 pmIt’s that nutmeg that really makes this special. I only let myself make it once a year because I would make this ALL the time!