Cakes/ Chocolate/ easy/ Holiday

Red Wine Chocolate Cake

May 23, 2014

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 friends, which naturally meant lots of food, wine, and desserts. 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. 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 really simple recipe. 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, drizzle chocolate ganache over the top, or serve it with whipped cream, but I 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 this cake!

4.9 from 8 reviews
Red Wine Chocolate Cake
Yields: one bundt cake
 
This moist, rich cake is great to make ahead for special occasions because its flavor improves the next day.
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) unsalted 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 or drizzle chocolate ganache over the cake.
  5. Store cake at room temperature in airtight container for up to 3 days.
  6. Cake can be frozen for up to 2 months.

 

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60 Comments

  • Reply
    Jess @ What Jessica Baked Next
    May 23, 2014 at 3:53 pm

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

  • Reply
    Lindsey @ American Heritage Cooking
    May 23, 2014 at 10:14 pm

    What a great idea! This looks so moist and dense and chocolatey! I love it! Pinned!

  • Reply
    Suzy
    May 24, 2014 at 12:50 am

    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

      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
    Cindy @ Pick Fresh Foods
    May 24, 2014 at 4:56 pm

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

  • Reply
    Winnie
    May 26, 2014 at 6:41 am

    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
    dawn
    May 27, 2014 at 6:37 am

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

    • Reply
      Shiran
      May 30, 2014 at 3:40 pm

      Thanks! It tastes amazing 🙂

  • Reply
    Sara
    May 31, 2014 at 9:08 pm

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

    • Reply
      Shiran
      May 31, 2014 at 10:07 pm

      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
    Theis Kuhr
    November 28, 2014 at 8:41 am

    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

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

  • Reply
    Kara Repp
    December 13, 2014 at 1:30 pm

    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

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

  • Reply
    Joey Lee
    January 2, 2015 at 5:30 am

    Thumbs up! Wonderful cake.

    • Reply
      Shiran
      January 3, 2015 at 8:19 am

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

  • Reply
    Gill
    March 14, 2015 at 2:37 pm

    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

      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
    Mikey
    March 15, 2015 at 2:45 pm

    Tasty, but not sweet enough. Any suggestions?

    • Reply
      Shiran
      March 17, 2015 at 1:42 pm

      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
    Emily
    May 6, 2015 at 12:27 am

    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

      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
    Diane
    May 19, 2015 at 6:11 am

    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

      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
    Lauren
    December 2, 2015 at 10:31 am

    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

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

  • Reply
    Angela
    January 3, 2016 at 10:17 pm

    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

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

  • Reply
    Emre
    February 1, 2016 at 11:38 am

    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

      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
    Jeanne
    February 21, 2016 at 5:05 pm

    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

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

  • Reply
    Linda Povlock
    October 27, 2016 at 9:45 am

    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

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

  • Reply
    Miriam
    January 12, 2017 at 1:05 pm

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

  • Reply
    Mercedes
    January 18, 2017 at 12:18 am

    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

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

  • Reply
    Diane Bollinger
    January 27, 2017 at 1:41 pm

    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

      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
    Diane Bollinger
    February 2, 2017 at 4:31 pm

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

  • Reply
    Rachel
    May 3, 2017 at 12:30 pm

    can you use regular wine?

    • Reply
      Shiran
      May 5, 2017 at 5:16 am

      Hi Rachel! Any red wine that you like to drink would work.

  • Reply
    camille
    December 19, 2017 at 1:32 am

    hi! can you recommend me a good brand of wine for cabernet sauvignon? ? and also did you use salted butter or unsalted for this recipe? I would love to try this recipe for Christmas dessert ? thank you!!

    • Reply
      Shiran
      December 19, 2017 at 6:57 am

      Hi Camille! I’m not a wine expert 🙂 but I always ask the seller in my wine shop what he recommends, so you can do the same. I’ve tried several wines for this cake, cheap and expensive (I make this cake every time there are leftovers after a party), and the cake is always delicious!

      • Reply
        camille
        December 19, 2017 at 10:06 pm

        thank you for the advice ? how about the butter? did you use salted or unsalted butter for this cake? ?

        • Reply
          Shiran
          December 20, 2017 at 5:47 am

          That’s unsalted butter!

          • camille
            December 20, 2017 at 10:11 am

            thank you! ?

  • Reply
    francesca
    January 28, 2018 at 1:59 pm

    Hi Shiran! first of all I have to say I`ve made a lots of your recipes, just love them! This recipe is among my favorites, but something happens when I bake it in a city at near 2800mt. high. Ussually I`m on 0 to 400 mts. and turns out perfect each time. But being “high” – 😉 hehehhe- is terrible. The cake never rises, it gets kind of sticky, some others gets hard… A real mess! I have read a lot about solving problems when baking at high altittude but to my taste some things I have done cahnge the real essence of moisture, and flavor of your recipe and my question is, Do you have any advice? Thanks in advance!

    • Reply
      Shiran
      January 29, 2018 at 4:52 am

      Thank you so much Francesca! I’ve never baked in high altitude so unfortunately I can’t help you with that. I’ve heard it can be tough, so I understand what you mean!

      • Reply
        Francesca
        January 29, 2018 at 9:37 am

        Ooh! I had hopes! Hehe. Then I’ll keep experimenting . Because at normal altitude this cake is always perfection. Absolutely love your recipes, but this one, wins everything along with tiramisù, of course!
        Well, if you hear something, if you tonk of something that could help someday… please, let me know! Because, as I tell you, don’t want to lose the essence of the cake. Thanks! And once again five stars to this winner!

  • Reply
    Beth
    February 13, 2018 at 7:14 pm

    Made this for a wine tasting dinner at my home and it was a hit. It is going to be my go to cake from now it. It is absolutely delicious, rich and decadent! Thank you. I’m making it again for Valentines and filling the center with chocolate covered strawberries!! YUM!!!

  • Reply
    Simer
    March 17, 2018 at 10:48 am

    The recipe is easy to follow, and I added a pinch of nutmeg powder. The cake turned out to delicious. This is my first time trying out your recipe. So, I will try again. Thank you for sharing

  • Reply
    Rony
    May 7, 2018 at 2:28 pm

    turned out amazing!
    just wanted to let you and everyone else know that I made it with aquafaba instead of eggs.
    140 grams, whipped it pretty stiff and added it last.
    so from here, it’ll be pretty easy to veganize it I think.

  • Reply
    Kathryn
    July 19, 2018 at 2:59 am

    Perfection. I’ve made many a chocolate cake… and was simply searching for a way to use up 1/2 a bottle of 2 day old red wine when I stumbled onto your site. Who would have thought I would end up making my favorite chocolate cake to date. This tastes like a cloud upon first bite, then melts into a rich bold taste in your mouth within seconds. I inhaled a giant piece of it with a tall glass of milk and was as happy as a clam. Will be saving this recipe forever. Thank you!

  • Reply
    Tan
    August 5, 2018 at 11:33 am

    Hello!!
    The cake absolutely stunning! If I want to bake this as a birthday cake with ganache frosting, do u think it will be a good idea??? Also, will I be able to bake it as a 2 layer cake? Look forward to hear from u soon :))

    • Reply
      Shiran
      August 7, 2018 at 7:30 am

      Hi Tan, it’s possible to bake it as a layer cake, but the cake is dense and rich so I love making it in one layer and then drizzle with chocolate ganache.

      • Reply
        Tan
        September 15, 2018 at 1:32 pm

        Thank you so much :)) Will try as single layer

  • Reply
    Alice
    November 5, 2018 at 10:43 pm

    I made this today and it is fabulous! Such a great texture and tastes delicious. The wine flavour really comes through and goes well with the chocolate, and it definitely still has some kick left in it 😉

    For those who are bundt-less like me, I used a 9-inch springform pan and baked for about 55 minutes.

  • Reply
    Janice
    November 10, 2018 at 8:52 am

    Can I use 8” round cake tin instead of bundt tin? Pls advice. Tq

    • Reply
      Shiran
      November 11, 2018 at 8:47 am

      A 8-inch pan might be too small. Use 9 or 10-inch pan, or any pan you like, just make sure not to fill it with more than 3/4 full with batter. Also the baking time will be different.

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