Red Wine Chocolate Cake

By Shiran

Rich, moist, and flavorful, this red wine chocolate cake carries a unique taste and an irresistible smell!

Amazing rich, moist, and flavorful red wine chocolate cake | prettysimplesweet.com

If there’s one thing better than wine, it must be wine cake.

Last week, I had a dinner party with a few friends, which naturally meant lots of food and wine (and desserts :)). One thing led to another and, as I’m sure you can already guess, the leftover wine found its way into chocolate cake batter – the combination of which turned out to be divine.

Amazing rich, moist, and flavorful red wine chocolate cake | prettysimplesweet.com

It truly is the perfect cake, but you obviously need to enjoy the occasional drink in order to appreciate it. The wine makes the chocolate very fudge-like, giving it an intense, rich flavor that you’ll definitely notice. The alcohol doesn’t bake out fully, though, so this is the kind of dessert you only want to make for adults 😉 Plus, with its fancy name and even fancier flavor, this dessert would make a splash at any wine tasting.

For this recipe, I use dark brown sugar to deepen the flavor and moisten the cake. Plenty of cocoa helps to keep it super fudgy and chocolaty while balancing out the alcohol. Ground cinnamon also works to enhance the flavor, although you can’t taste it in the final product. I experimented with several different wines such as cabernet sauvignon, merlot, and shiraz, and all of them turned out amazing.

Amazing rich, moist, and flavorful red wine chocolate cake | prettysimplesweet.com
This is a simple recipe, I promise. After adding the flour to the batter, avoid overmixing so that the cake will be as light as possible. You can dust it with powdered sugar or serve it with whipped cream, but I simply love this dessert plain because the flavors are so good!

So the next time you open a bottle of wine for your guests, make sure you sneak into your kitchen and save some of it for later!

 

5.0 from 3 reviews

Red Wine Chocolate Cake
Yields: one bundt cake
 

Rich, moist, and flavorful, this red wine chocolate cake carries a unique taste and an irresistible smell!
Ingredients
  • 1½ cups (210 g/7.4 oz) all-purpose flour
  • ¾ cup (75 g/2.7 oz) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup (2 sticks/227 g) butter, softened
  • 1¼ cups (250 g/8.8 oz) granulated sugar
  • ½ cup (100 g/3.5 oz) brown sugar (preferably dark)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1¼ cups (300 ml) dry red wine

Instructions
  1. Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
  2. In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
  4. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar.
  5. Store cake at room temperature in airtight container for up to 3 days.
  6. Cake can be frozen for up to 2 months.

 

40 Comments on Red Wine Chocolate Cake

  1. Jess @ What Jessica Baked Next
    May 23, 2014 at 3:53 pm (3 years ago)

    This looks divine, Shiran! The cake looks amazingly light and chocolatey and that chocolate sauce is brilliant! Have a great weekend! 🙂

    Reply
  2. Suzy
    May 24, 2014 at 12:50 am (3 years ago)

    This cake was amazing! I just whipped this up as a quick, after-work, Friday treat, and it came together very quickly and easily. I cut the recipe in half, since it’s just two of us, and made it in individual, mini-cake molds, and it still turned out so moist and flavorful (and baked in only 20 minutes). The wine and cinnamon gives it such a nice, warm, spiciness that reminds me of Mexican hot chocolate. I will be putting these into our recipe files for sure!! Thanks for sharing!

    Reply
    • Shiran
      May 24, 2014 at 12:57 pm (3 years ago)

      Thanks for sharing all this information Suzy! The cinnamon and wine really give this cake such a unique and delicious taste. I’m so happy to hear how much you like it! Mini cakes sound perfect for this recipe 🙂

      Reply
  3. Cindy @ Pick Fresh Foods
    May 24, 2014 at 4:56 pm (3 years ago)

    I love how rich and chocolately this cake looks! I’m intrigued by the red wine. Definitely, need to try this recipe 😀 Pinning!

    Reply
  4. Winnie
    May 26, 2014 at 6:41 am (3 years ago)

    זה ממש, אבל ממש לא חוקי לראות תמונות כאלה על הבוקר! 🙂
    העוגה ניראית ונשמעת מדהיםםםםםם
    בספרים של הסבתות יש עוגות שוקולד עם יין, אבל ממש לא כאלה 🙂
    אני מאד רוצה לנסות, במיוחד שאני יודעת שאין בעיה והאלכוהול מתנדף באפייה.
    שומרת את המתכון 🙂
    וגם Pinning

    Reply
  5. dawn
    May 27, 2014 at 6:37 am (3 years ago)

    this look so gorgeous.. must have tasted awesome too.

    Reply
    • Shiran
      May 30, 2014 at 3:40 pm (3 years ago)

      Thanks! It tastes amazing 🙂

      Reply
  6. Sara
    May 31, 2014 at 9:08 pm (3 years ago)

    What is the fabulous looking frosting on the Red Wine Cake photograph?

    Reply
    • Shiran
      May 31, 2014 at 10:07 pm (3 years ago)

      It’s a simple chocolate ganache frosting. Just melt together in the microwave 5 ounces bittersweet chocolate and 1/2 cup heavy whipping cream 🙂

      Reply
  7. Theis Kuhr
    November 28, 2014 at 8:41 am (2 years ago)

    I understand it very well that no party is complete without drinks. This cake was amazing & I love it! Thanks for sharing!

    Reply
    • Shiran
      November 28, 2014 at 10:09 am (2 years ago)

      Thank you so much! I’m glad you like it! 🙂

      Reply
  8. Kara Repp
    December 13, 2014 at 1:30 pm (2 years ago)

    This was a fantastic cake! I added a little red gel coloring to the ganache to stick with the theme! For the wine I chose Cocobon (found at Trader Joe’s $7.99) which is a red blend. I will be making this again and again and again!

    Reply
    • Shiran
      December 14, 2014 at 3:41 am (2 years ago)

      Thank you Kara! I really love this cake too, it has such a unique taste! I’m so glad you like it! 🙂

      Reply
  9. Joey Lee
    January 2, 2015 at 5:30 am (2 years ago)

    Thumbs up! Wonderful cake.

    Reply
    • Shiran
      January 3, 2015 at 8:19 am (2 years ago)

      Thank you Joey! I’m glad you enjoyed it 🙂

      Reply
  10. Gill
    March 14, 2015 at 2:37 pm (2 years ago)

    Hi, this cake sounds amazing.
    I don’t have a bundt pan, so what size of round tin can I use please.

    Reply
    • Shiran
      March 16, 2015 at 10:03 am (2 years ago)

      Hi Gill! You can use a 10-inch round pan that is 2.5 or 3 inches deep. Make sure to adjust the baking time accordingly – bake until a toothpick inserted into the center comes out clean.

      Reply
  11. Mikey
    March 15, 2015 at 2:45 pm (2 years ago)

    Tasty, but not sweet enough. Any suggestions?

    Reply
    • Shiran
      March 17, 2015 at 1:42 pm (2 years ago)

      Hi Mikey, the cake shouldn’t be very sweet, but if you prefer it sweeter you can add more sugar – up to 1/4 cup.

      Reply
  12. Emily
    May 6, 2015 at 12:27 am (2 years ago)

    This is a fantastic cake loved it just perfect made it tonight and couldn’t wait for it to cool down all the way before having some and chocolate glaze was just right too.

    Reply
    • Shiran
      May 6, 2015 at 4:44 am (2 years ago)

      I’m so glad you like it Emily! This is one of my favorite cakes! It’s so unique in taste 🙂 Thank you for commenting!

      Reply
  13. Diane
    May 19, 2015 at 6:11 am (2 years ago)

    I want to make this into a sheet style cake so I can shape in into a wine glass. what size pan do you think this recipe can go up to? I want the cake to be about 1.5 inches thick. Thanks Diane

    Reply
    • Shiran
      May 19, 2015 at 12:51 pm (2 years ago)

      Hi Diane, what a lovely idea! I’m not sure about the thickness, but you can use a 9×13-inch pan instead, or a bit smaller. This recipe is good for a 12-cup bundt pan, so it would be best to bake it in a pan that is 12 cups in volume (1 cup=240ml).

      Reply
  14. Lauren
    December 2, 2015 at 10:31 am (1 year ago)

    This looks amazing. What would you think about my soaking 1/3-1/2 cup of dried cherries in the wine and adding those as well?

    Reply
    • Shiran
      December 2, 2015 at 11:25 am (1 year ago)

      Thank you, Lauren! Sounds like something I’d do – adding dried cherries. Go for it 🙂

      Reply
  15. Angela
    January 3, 2016 at 10:17 pm (1 year ago)

    Thank you so much for the recipe. I made this cake last month using Merlot, and Chocolate icing. And It was just AMAZING. Everybody on my party loved it!

    Reply
    • Shiran
      January 4, 2016 at 10:04 am (1 year ago)

      It makes me so happy to hear that 🙂 Thank you so much for your comment!

      Reply
  16. Emre
    February 1, 2016 at 11:38 am (1 year ago)

    Hi Shiran,

    I am have been a fan of your blog for a while now. I made this cake 5 times so far. It’s become a favorite among my friends and they even told their friends haha Now my friends keep asking me to make it whenever there is an occasion. I will probably make this cake for years to come!

    I also made your Pavlova and Chocolate pudding. They both turned out really well and I got great feedback from my family and friends who tasted them.

    Thanks a lot for this great blog <3

    Reply
    • Shiran
      February 3, 2016 at 12:04 pm (1 year ago)

      Hi Emre! Thank you so much for your sweet comment! It’s a unique cake, and one of my favorite chocolate cakes to make. I’m glad to hear I’m not the only one who like it so much 🙂 I hope you’ll continue to enjoy my recipes! Thanks again 🙂

      Reply
  17. Jeanne
    February 21, 2016 at 5:05 pm (1 year ago)

    Very good cake. I used the frosting recipe on the back of the Hershey container. No leftovers- my family loved it

    Reply
    • Shiran
      February 22, 2016 at 1:41 pm (1 year ago)

      Thank you so much for your comment, Jeanne! So glad your family loves it 🙂

      Reply
  18. Linda Povlock
    October 27, 2016 at 9:45 am (4 months ago)

    This cake is so different, so delicious. Deep, dark, wonderful. I bake for my coworkers once a week, and this cake is a favorite. Another favorite of theirs is Kentucky Bourbon Cake and I thought, I need a cake that features wine. I searched and tried yours first and stuck with it. Thanks for posting, it’s a gem.

    Reply
    • Shiran
      October 30, 2016 at 4:55 am (4 months ago)

      That’s so wonderful to hear! Thank you so much for your sweet comment, Linda 🙂

      Reply
  19. Miriam
    January 12, 2017 at 1:05 pm (2 months ago)

    I can’t wait to make this cake! I like to sneak cinnamon into all kinds of chocolate treats. Looks divine…

    Reply
  20. Mercedes
    January 18, 2017 at 12:18 am (1 month ago)

    Hi Shiran,
    I was sipping a good glass of red wine that I received as gift from a friend when I thought of making some cake with the red wine. I went to pinterest and found your recipe. I have just tried it and im waiting for it to finish baking. I tasted the little batter that was stuck on my toothpick tester and it tasted heavenly! I put the batter in a paper cake pan, it’s a small round one about 3 to 4 inches in diameter. I put half a cup of batter and bake for 14 minutes at 350. Thank so much for sharing this recipe!

    Reply
    • Shiran
      January 18, 2017 at 4:32 am (1 month ago)

      Thank you for your sweet comment Mercedes! I hope you enjoy the cake 🙂

      Reply
  21. Diane Bollinger
    January 27, 2017 at 1:41 pm (1 month ago)

    I am making the cake for my husband’s birthday. After dinner with friends we will all meet for dessert at our house. Can I make the ganache ahead of time? Should it be warm? I really do not want to put it on the cake ahead of time but I would like to have it ready.

    Reply
    • Shiran
      January 28, 2017 at 4:22 am (1 month ago)

      Sure, you can make the ganache and drizzle it over the cake ahead of time. It doesn’t need to be warm. Happy birthday! 🙂

      Reply
  22. Diane Bollinger
    February 2, 2017 at 4:31 pm (4 weeks ago)

    I made it in a Heritage 10 cup bundt pan (sharp edges) and it looks beautiful. I shortened the time to 38 minutes.

    Reply

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