This Wine Cake recipe is full of flavor and super easy to make. It tastes like Christmas and can be served at breakfast or for dessert.
It’s one of my favorite holiday traditions but it’s so tasty I make it all year long! And best of all, it’s starts from a boxed cake mix!
This post was first published on December 8, 2014. I’ve updated it to include better instructions and more helpful information.
I’m a white wine lover (Here are my 5 tasty bottles of New Zealand Sauvignon Blanc that are under $20 that I drink ALL the time). So when I first heard of Sherry Wine Cake, I was all, “Hell yes!”
And it’s complex flavor is really the best for this recipe.
Because who doesn’t want to eat a wine bundt cake?!
Why This Recipe Works
Wine cake seems like the perfect girl’s night dessert idea (and it is). But when you taste it, you realize it’s the perfect Christmas breakfast idea.
The nutmeg makes this cake recipe a perfect holiday cake. (Want even more nutmeg? Make my Nutmeg Cake!)
Of course, you can eat it other times of the day too, (it would be fantastic after dinner with a cup of coffee).
Don’t worry if you have kids, most of the alcohol cooks out during baking and you are left with a super flavorful, moist bundt cake (and no boozy burn on the back of your throat).
I don’t let my kids try all of my alcohol infused cupcakes, but this cake is fine.
The sherry adds a depth of flavor to the cake that is really lovely. There is sometimes a warm almond-like note and, of course, other warm spices.
This wine cake recipe with sherry doesn’t have frosting. A simple dusting of powdered sugar is all you need to finish this dessert.
It reminds me of snow. Sadly, it’s the only snow we see in this part of Southern California.
If you are more of a red wine fan, try my Red Wine Chocolate Cupcakes!
Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.
I love recipes that start with a boxed cake mix as the base. It keeps things super quick and easy. And this recipe uses a cake mix.
The vanilla pudding gives it richness and helps boost the vanilla flavor of the cake. Then you add fresh nutmeg and sherry wine and magic happens.
There is nothing better than nutmeg in baked goods. Especially at the holidays.
Between this type of wine and the pudding, the cake is moist and flavorful!
In a mixing bowl, add the cake mix (not made, just the dry powder), vanilla pudding (again, not made, just the powder), oil and sherry wine.
Mix to combine.
With a hand mixer on medium, beat the batter. Add 4 eggs, one at a time, mixing well between each.
Then continue to beat for another 5 minutes after the last egg.
You could use a stand mixer but mine is hard to get to and I’m lazy.
Add the nutmeg and beat to combine.
Pour the batter into a prepared bundt pan.
A prepared pan typically means to butter and flour a pan so the cake won’t stick. Again, I’m pretty lazy and I prefer to use the baking spray.
It hasn’t failed me yet!
Bake in a 350 degree oven for about 45 minutes. Try not to overbake, but it should be cooked all the way through.
It will be a dark color, usually just past golden. It looks a bit like gingerbread to me.
Turn it out of the pan immediately and let cool completely.
I bought this bundt pan specifically for this sherry cake 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.
Sprinkle it with powdered sugar then eat your face off.
This delicious Christmas cake makes your house will smell AMAZING! It’s all nutmeg and vanilla.
- If you don’t have a bundt pan, this should work as a sheet cake in a 9 x 13 pan. Cook for about 30 minutes then check to see if you need to add any additional time.
- Not into wine? You can make my Cinnamon Rum Cake which is just as tasty!
- With this base cake recipe you can modify it to suit your dessert preferences. Some chopped pecans sound good? Add them! Want to serve it with a glaze? Make one! It’s super versatile and always delicious.
- If the nutmeg makes it feel too much like Christmas, you can use smaller amount or skip it altogher to serve the rest of the year.
Frequently Asked Questions
Sherry is a fortified wine (it has added flavors and, typically, brandy). You do NOT want to use sherry cooking wine. It’s not going to be drinkable on its own. It’s not going to be the same quality and it isn’t going to create a delicious cake that you’ll want to cram in your face hole.
There are tons of different varieties of sherry wine to use for your Christmas cake. I grabbed cream sherry, but I’ve also used sherry that had some orange flavoring in it.
I don’t think you could go wrong with any of them.
It comes in a variety of price points so choose what you feel comfortable with. And you can drink it over ice so it won’t just sit around in your cupboard. Add a splash to some bourbon, yum!
Yes, you can use regular white wine (like I do in my Sangria Cupcakes) in this Wine Cake recipe but it will lose some of the complexity that the sherry brings. Sherry cake is delicious.
Store the sherry wine cake at room temperature in an air-tight container. Will last for a few days.
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!
(This pink strawberry angel food cake dessert is my most pinned recipe because it reminds everyone of when their grandma used to make it!)
A wine bundt cake is also my go-to hostess gift during the holidays.
This Sherry Wine Cake is such a fun dessert idea! It’s easy to make and even easier to eat! And it’s the perfect thing to serve your guests at Christmas.
More nostalgic dessert ideas
- This Cherry Pineapple Dump Cake is so quick and easy to make! You won’t believe the ridiculous flavor the butter and cake mix makes together!
- Old-fashioned Peppermint Chocolate Egg Creams are more refreshing than milkshakes and your kids will love them.
- Small Batch Cookie Bars are great to make when you have several children because they can make these however they want. Let them add their favorite toppings and leave off what they don’t love.
White Wine Cake
- In a mixing bowl, add dry cake mix and dry pudding. (not made, just the powder)
- Add oil and sherry wine.
- With a hand mixer beat on medium to mix well.
- Add in one egg at a time, beating in between each egg.
- Beat for about 5 more minutes after the last egg.
- Add nutmeg and mix well.
- Oil and flour a Bundt pan (or use spray like I do).
- Bake at 350 degrees for 40 minutes and test.
- Watch carefully – do not over bake.
- Turn out of bundt pan immediately.
- Let cool completely.
- Sprinkle with powdered sugar.
- Then eat your face off.