Red Wine Cake is a rich, moist, flavor packed chocolate cake recipe. It’s an incredible easy cake recipe that is sure to impress!
If wine isn’t your thing, try my Ridiculous Chocolate Cake! Same vibe, no booze!
Red Wine Cake Is Easy and Elegant!
Looking for a chocolate cake that is perfect for the wine lover in your life? Red Wine Cake is the recipe for you! It’s soft chocolate cake made with simple ingredients and your favorite red wine! It takes only minutes to make and is fancy enough to serve on holidays or at a dinner party!
Can You Taste the Wine?
The short answer is yes. While the red wine intensifies the chocolate in the cake you can also faintly taste the red wine. It isn’t overpowering, but it’s there. This cake isn’t my kid’s favorite, but it’s a great “adult” cake!
What Kind of Wine Do You Use In This Cake?
You can use any type of red wine you prefer. But note that the stronger the wine, the more flavor it will give the cake and the more wine you will taste! I typically use a red blend.
Also note, don’t use wine you wouldn’t drink, because you can taste it! If you use a wine you don’t like or a super low-quality wine, it will certainly affect the taste of you cake!
Do You Have To Bake This Cake In A Bundt Pan?
No! I love the look and ease of making this is a bundt pan, but you could absolutely bake this in 2, 9- inch round cake pans.
The recommended bake time would be 25 minutes for 2 round pans.
You could still use the chocolate ganache or frost the entire cake with my Creamy Chocolate Frosting!
More Chocolate Cake Recipes To Try
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Red Wine Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 10 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
If you’re a fan of chocolate and wine, you’ll love this soft, fudgy, and flavorful Red Wine Chocolate Cake. This elegant, yet simple dessert, is topped with a silky, rich chocolate ganache. Perfect for a dinner party, Valentine’s Day, or any time you want to impress your guests.
Ingredients
Cake
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup granulated Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 1/4 cups red wine
Chocolate Ganache
- 8 ounces chopped semi-sweet chocolate
- 1/4 cup unsalted butter, cubed
- 1/4 cup milk
- Faked sea salt (optional garnish)
Instructions
- Cake: Preheat the oven to 350°F. Coat a 10-cup bundt pan with baking spray. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment mix butter, brown sugar, and granulated sugar for 2 minutes on medium speed until fluffy.
- Add eggs, vanilla, cocoa powder, baking soda, and salt. Mix for 1 minute, or until combined and smooth, scraping sides of bowl as necessary.
- Turn the mixer to low and add flour and red wine in alternating additions beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared pan and bake for 40-45 minutes.
- Allow the cake to cool in the pan for 30 minutes, and then invert the pan onto a cake or serving plate.
- Ganache: Place chopped chocolate, butter, and milk in a medium microwave-safe bowl. Microwave on high power for 30 seconds. Stir and repeat until chocolate is melted and smooth.
- Spoon ganache on top of cake and allow it to drip down sides. Sprinkle with sea salt flakes if desired.
Hi, I’ve clicked the link for this cake recipe and it takes me to imperials site , unfortunately I can’t find it. I would’ve loved to have tried this too. Looks amazing
Shoot! I ended my partnership with Imperial Sugar this year and I have been trying to update all the recipes and this one fell through the cracks! All updated now with the recipe here for you!
Sadly, all I see are a TON of ads, a few brief words and no recipe.
I’m thinking about making this in small heart-shaped tins for Valentine’s Day. Have you tried this recipe cut in half or in cupcake size?
The red wine cake looks delicious but does not disclose the ingredients and preparation method.
There is a link at the bottom which takes you to the recipe! I developed this for Imperial Sugar so the full recipe is over on their site 🙂