This cake has a fascinating combination of flavors that complement each other very well. I posted it for the first time over a decade ago, and it's now getting a revamp with a finger-licking wine glaze. It's a pretty, unexpected cake with a tight but soft crumb. It freezes well and can be made in different types of pans.
Unique flavors
This chocolate red wine cake is all about the final taste: a combination of deep chocolate flavor, a spiced something not quite distinguishable depending on the type of wine you use, and a melty sweet glaze on top.
It all makes me go back for another bite, and another, and then another slice.
Though this double chocolate bourbon cake is probably still my favorite of all time, adding wine is a fantastic option, and this recipe a must-bake!
Similar to what happened with this chocolate mousse cake (my first time baking a vegan recipe), this cake surprised me in the best possible way. They both exceeded my expectations—or doubts, really, as I thought they would never match my other favorite chocolate cakes.
For chocolate and wine lovers
In this little blog we love both chocolate and boozy cakes, so adding this recipe to the bundt and pound cakes archive was a no-brainer.
- Combination of flavors: It's a chocolate cake recipe with red wine as the liquid ingredient that also appears in the glaze. It's a magic pair.
- It has a great crumb with a melt-in-your-mouth quality.
- You can make it ahead. It keeps well for a few days and freezes wonderfully for a month or more.
FAQ
Yes, the difference is the pan they're baked in, but not necessarily the type of batter. However, some simple or plain batters adapt better to a bundt cake pan than others.
While you can technically use any red wine, some are better suited for baking than others. Opt for medium-bodied dry wines like Merlot or Cabernet Sauvignon. Avoid overly sweet or very tannic wines, as they can affect the cake's flavor and texture. Cooking wines are also not recommended, as they often contain added salt and preservatives.
Will the alcohol cook out?
Yes, most of the alcohol in the wine will evaporate during baking. However, a subtle wine flavor will remain, adding complexity and a fantastic flavor to the cake. The glaze, on the other hand, will retain more of the alcohol content.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Red wine: Use your favorite one, but avoid sweet or late harvest wines and those labeled 'cooking wine'.
- Chocolate: Use your favorite semisweet chocolate.
- Unsweetened cocoa powder. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies known as black or dark cocoa powder).
- Baking powder and baking soda: Make sure it hasn't expired.
Preparing the bundt pan
If you bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
Steps to make chocolate wine cake
To cream the ingredients well, use a large bowl and an electric mixer or a stand mixer with the paddle attachment.
Scraping the sides is important throughout the beating and mixing process to ensure that the ingredients are well integrated.
Alternating wet ingredients and flour mixture: have ingredients at the temperatures specified in the recipe and add them in parts, starting and ending with dry ingredients (also called flour mixture). This will ensure that they all integrate correctly. If using a stand mixer, use it on low speed when you start incorporating the flour. Beating it too much makes for a tougher cake.
Sifting
It's important to sift the flour mixture to avoid clumps or impurities. And it helps with fluffiness.
You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
Last mix
I highly recommend mixing the batter with a spatula at the end before pouring it into the prepared cake pan. Scrape the bottom of the pan to check for forgotten flour spots; integrate the batter well.
Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Filling the pan
The bundt cake pan should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well without overflowing or taking too long.
Baking
How long should you bake it? The baking time is in the recipe card, of course. But always remember that ovens and pans vary. Start checking when you're about ¾ of the time specified. The top will usually crack, and that's fine. When a cake tester or toothpick inserted in the center comes out clean, take it out and place it on a wire rack.
Wine glaze
A simple powdered sugar glaze with red wine is the easiest way to dress up this cake.
How much liquid should you use?
It depends on how thick or thin you want the glaze to be.
Start with half the recipe's amount, mix well, and add more if needed, half a teaspoon at a time, until you reach the desired consistency. It should resemble thick honey unless you want a very thin layer.
Can you make it in advance? Yes, you can. Keep it well covered in the fridge for about 5 days and give it a nice whisk or mix before using it, as the sugar tends to form a thin layer.
As an alternative, you can always use a chocolate ganache glaze.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Removing it from the pan: This is a tricky answer as all pans are different. I leave it to cool down on a cooling rack for about 20 minutes and then shake the pan lightly to see if the cake loosens up on its own. If it doesn't, I carefully insert a smooth-bladed knife down the sides to see if there's something stuck there. Then, I shake it gently again. I then let it cool some more, maybe 15 minutes, and remove it carefully, putting the wire rack over the pan and inverting it.
- Use a different pan. As you know, I love bundt cakes, so that's the pan I chose. Other options are: a rectangular pan to cut squares (the best for a crowd or party), loaf cakes, cupcakes, or three 8-inch cake layers. The last two variations can be filled and/or frosted with buttercream or cream cheese frosting.
- Serving it: I think it's best eaten at room temperature. You can omit the glaze and sprinkle powdered sugar on top, or leave it plain cake and snack on it. If you want to dress it up, create a quick dessert by serving a slice with a dollop of whipped cream and fresh blackberries.
Related recipes you might like:
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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Chocolate Wine Cake (with wine glaze)
Ingredients
Red wine chocolate cake:
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar, light or dark, firmly packed
- ⅓ cup white sugar
- 2 large eggs, at room temperature
- 1 cup red wine
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wine glaze:
- 1 cup powdered sugar
- 2 tablespoons red wine
Instructions
For the cake:
- Preheat oven to 350ºF (180°C). Grease with soft shortening and lightly flour a 10-cup bundt pan, shaking off excess. Reserve.
- In a large bowl, beat 1 cup unsalted butter until creamy, about 1 minute. Gradually add 1 cup brown sugar⅓ cup white sugar, beating until very creamy, about 3 or 4 minutes.
- Add 2 large eggs, one at a time, beating well until they're fully incorporated.
- In a separate bowl, sift together 1 ⅔ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, ½ teaspoon baking powderand ½ teaspoon salt. I have them measured and sift them directly over the butter mixture.
- Add the dry ingredients in 3 additions to the butter mixture, alternating with the 1 cup red wine and 1 teaspoon vanilla extract in 2 additions. You start and end with the flour mixture. Mix until very well blended but don't overmix at this point.
- Pour the chocolate cake batter into the prepared pan. It should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well.
- Bake for about 45 minutes or until a cake tester or toothpick inserted in the center comes out clean. Let it cool on a wire rack for about 15 minutes or so, then unmold it on a wire rack and cool completely.
For the wine glaze:
- Mix 1 cup powdered sugar with 2 tablespoons red wine until smooth and creamy.
- Drizzle the glaze over the top of the completely cooled cake, letting it drip down the sides.
Notes
Adapted from The Smitten Kitchen Cookbook by Deb Perelman.
Kathy says
Beautiful cake, Paula! I am quite taken by the Raspberry Extract. I can't wait to try it this summer when my raspberries are plentiful. I wind up freezing so many of them because they come in so fast.
Robert Hall says
I was looking up recipes for raspberry combinations in wine as I am brewing a 75 gallon batch at the moment, (the largest I've ever done), and came across your site for raspberry chocolate. It looks scrumptuous and I can't wait to try it!
Laura says
First, that is a gorgeous pan and therefore gorgeous cake. Second, it is not often I really wish I liked raspberries, but you've managed it.
Kate@Diethood says
Paula...OMG! This cake is incredible!!!! And booze rocks!! ;-D How many swigs of vodka did you take before adding it to the cake? Be honest! hehehehe
mividaenundulce says
Your idea of the raspberry liquor is wonderful, I will try it but not with vodka, I will try with Pisco, which is a typical Peruvian liquor...!!!
Anne@FromMySweetHeart says
Oh Paula...this cake is gorgeous! I am glad I am not the only one who has an obsession for boozy baking! Your home made raspberry wine is a great addition to this chocolatey goodness! : )
Laura Dembowski says
I love boozy desserts! This one has a surprising amount and I am so curious as to how it tastes.
dentistvschef says
The raspberry wine is really new for me..
i guess i'm going to tread my blacberry this way...
this is a kind of fancy sweet bites....
laurasmess.me says
Paula, I am so sorry that the after effects of the flooding have lingered on. With the water shortage here in Western Australia I find the idea of flooding very hard to relate to (we're not even allowed to water our gardens every day... and the general populace are encouraged to have 3 minute showers) but I can imagine that it must've been hell. And yes, when things like this happen, life never completely returns to the same degree of normality... but hopefully a new, positive kind of normal will settle very soon. On a more positive note, this cake sounds incredible. I love (I mean LOVE!) liqueur in desserts and the idea of a beautifully infused raspberry liqueur is absolutely enticing! The texture of your bundt is so beautifully moist and fudgy. I can't wait to make this... going out to get necessary ingredients this weekend (but... I don't have a bundt tin. I'll try it in a round tin and... uh, just keep poking holes in the middle!) xx
Pink Patisserie says
Beautiful cake Paula! I just love how rich and fudge like it looks and that raspberry liqueur looks particularly stunning.. Don't know if I could wait that long to taste it!
Deb says
As you end your berry season, we begin. In another month freshly harvested local raspberries will glut the market for a short time. I can't wait! Chocolate and raspberries are a wondrous combination! We are delighted you had time to post this dazzling recipe!
Jeannie Tay says
I love the look of this bundt cake! so gorgeous and love the wine added into it! I recently bake chocolate cake with wine too and it was fabulous!
Abbe@This is How I Cook says
I could easily get excited about this cake AND that liqueur. Bookmark!