How often do you find yourself with some leftover white wine from the night before? Well now, you cake make some cake with it. Interested in this fabulous use of leftovers? Then let’s get started…
First, let’s talk wine. Today, I am using sauvignon blanc, but you can use so many other wines for this cake. Wines like albariño, a riesling, sémillon and vermentino are all crisp, citrusy and a little floral like sauvignon blanc, but you can also use something already in the dessert category like moscato, port or sherry wine.
You only need 3/4 cup for this cake, so feel free to drink most of the bottle… you’re welcome…
Begin by combining 4 tablespoons of softened butter and 3/4 cup of olive oil or a neutral oil and mix with an electric hand mixer or stiff whisk until completely combined.
Next, add 1 3/4 cup of granulated sugar and 4 large eggs and mix vigorously until the sugar is fully incorporated and the eggs are fluffy.
I am also adding 2 tablespoons of fresh orange juice and 2 tablespoons of fresh orange zest to help enhance the citrus notes in sauvignon blanc, but the great thing about this cake is that you could add lemon, lime, grapefruit or any combination of citruses to customize the flavors in your cake.
To add the dry ingredients, you can either combine them in a separate bowl or sift them through a mesh sifter directly into the wet ingredients. I like sifting, because it not only combines the ingredients well, but it also ensures that no lumps are added into our batter.
Mix until the dry ingredients are mostly combined and then add 3/4 cup of sauvignon blanc and mix until the wine is fully incorporated.
This cake is perfect for a 10 or 12 cup bundt pan, but it could also be baked in 2 loaf pans or a 9″x13″ baking dish. It is a very moist cake, so buttering and sugaring your pan is highly recommended, so everything releases easily in the end.
The easiest way to do this is by adding a tablespoon of softened butter onto either a butter wrapper or a paper towel and rubbing it all over the interior of the pan. Once everything (absolutely everything!) is covered in butter, sprinkle some granulated sugar into the pan and start moving the pan around until all of the butter has some sugar granules attached.
This coating is my preferred method for baking in bundt pans, but if you are baking in loaf pans or a baking dish, you can always line the pan with parchment paper instead.
Bake the cake in a 350 degree oven for 48-52 minutes in a bundt or loaf pan, but if you decide to go with a 9″x13″ baking dish, I would start checking the cake around the 35 minute mark.
It is ready to come out when a toothpick will come out of the center of the cake clean. At this point, let the cake cool completely before flipping the bundt pan upside down over a cooling rack or cutting board until it releases from the pan.
Take a look at how light and fluffy that crumb is. The moisture level in this cake makes it similar to a pound cake, but it is much lighter than pound cakes usually are.
Coating the pan in butter and sugar helps create a beautiful sweet crunchy crust on the outer edges of the cake, which makes the inside feel even more tender.
I’m not trying to tell you what to do, but the next time you happen to have a little extra wine on hand, you should probably make this cake.
You’ll be glad you did…
White Wine Cake
Ingredients
- 4 tablespoons of butter, softened
- 3/4 cup of olive oil or a neutral oil
- 1 3/4 cups of granulated sugar
- 4 large eggs
- 2 tablespoons of fresh orange juice
- 2 tablespoons of fresh orange zest
- 1 3/4 cups of cake flour
- 1 cup of all purpose flour
- 1 tablespoons of baking powder
- 1 teaspoon of salt
- 3/4 cup of white wine (similar to sauvignon blanc)
Citrus Glaze
- 2 cups of confectioners sugar, sifted
- 1-2 tablespoons of fresh citrus juice
Instructions
- Preheat your oven to 350°
- Generously butter and sugar a 10 cup bundt pan and set aside for now
- In a large bowl, cream 4 tablespoons of softened butter with 3/4 cup of olive oil and 1 3/4 cup of granulated sugar until completely combined
- Add 4 large eggs, 2 tablespoons of fresh orange juice and 2 tablespoons of fresh orange zest and mix until creamy
- Sift 1 3/4 cups of cake flour, 1 cup of all purpose flour, 1 tablespoon of baking powder and 1 teaspoon of salt into the bowl and mix until mostly combined
- Add 3/4 cup of wine and gently mix until you no longer see dry ingredients
- Transfer the batter into the prepared bundt pan and bake in a 350° oven for 48-52 minutes or until a toothpick will come out of the cake clean
- Flip the bundt pan onto a cooling rack and allow the cake to cool until it releases from the pan
- If you want to add a simple orange glaze, whisk 1-2 tablespoons of fresh citrus juice into 2 cups of sifted confectioners sugar to create a drizzle-able consistency
- Once the cake has fully cooled, transfer it out of the pan and drizzle with the glaze
- Store leftovers in an airtight container at room temperature for up to 4 days
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