Go Back
Print Recipe

White Wine Cake

A moist and tender cake made with leftover white wine. Could there be a better use of leftovers?
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12

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