Red Wine Chocolate Cake
Sounds crazy, right? A red wine chocolate cake??
But when you think about a really good glass of red wine, paired with some dark chocolate, things start to make a bit more sense.
Or maybe you’re a wino, and you didn’t even question the combination in the first place!! Whatever your thoughts are on this cake flavor, if you enjoy red wine and chocolate, this cake is for you.
Why Put Red Wine In A Cake?
While I’m a big fan of chocolate, wine is not my drink of choice. I’m a beer girl, through and through (hence my beer mug cake!).
With that being said, I don’t discriminate against different types of alcohol. That’d be like trying to pick a favorite child! I enjoy a good glass of wine when the occasion calls for it.
In general, I love making boozy cakes. Cue the list of other alcohol-inspired cakes I’ve made:
I’m not sure if a classy chocolate and wine cake really falls into the category of boozy cakes, but this recipe uses more than a cup of red wine. You can taste the red wine in each bite.
The point of going through that extensive list was to highlight that I haven’t really played around with wine in any of my past cake recipes. And it was about time.
The Perfect Pairing: Red Wine and Chocolate
You can’t really add red wine to a vanilla cake, though. For starters, the cake would be a creep,y pale purplish color.
It also just isn’t a flavor that goes with buttercream on its own. Trust me, I tried it. It was lackluster at best!
That’s where the chocolate comes in. It creates a happy middle ground that makes it seem so natural to pour red wine into your chocolate cake batter.
My advice is to use good-quality baking cocoa and a red wine that you wouldn’t mind drinking on its own. I used a bottle of Malbec that I happily drank a glass of while whipping this cake up.
I also recommend using a large, lightweight wine glass. The larger it is, the more epic it will look on top of the cake!! Most large wine glasses are also pretty thin, which is exactly what you want for this cake.
Safety First
Any time you add something non-edible to a cake, you need to be careful. It could be plastic straws to help support a cake, or wooden skewers to secure a decoration.
Or in this case, you could be shoving a wine glass on top of a cake.
This is the type of cake that needs to be handled with extreme care, especially if you have to transport it somewhere.
You could even bring extra ganache with you, and top the cake on site!
Please be mindful that glass is involved, and use your best judgment when it comes to handling and cutting into this cake.
I’d recommend removing the glass before you cut into the cake, to be safe.
My Original Red Wine Cake
I actually made my first red wine-inspired cake for a friend years ago. She loved red wine, and it was her birthday cake.
While I did incorporate wine into the decoration, the actual cake layers and frosting didn’t include any actual wine.
The cake was decorated with wine colored ganache drips and an upside-down wine glass.
The concept is supposed to look like the glass has spilled, pouring wine all over the cake. I dubbed it the one glass too many cake, and Instagram went wild over it.
It was my first Instagram video that went viral, and it ended up getting more than 4 million views.
The original cake had such a dramatic look. However, because I went for more of a reddish ganache, it almost looked a bit gory.
What’s Different About This Red Wine Cake
This time around, I wanted to develop a cake recipe that allowed you to taste a little bit of wine in every bite.
Once I finally got the recipe right, I decided to decorate the cake in a similar fashion to the original “one glass too many” cake.
On this go around, I tried to make it look a bit less haphazard, like it was that final glass of wine that put you over the edge.
The drips are a bit more controlled and a deeper, purple/reddish shade.
I also added some chocolate sprinkles around the base, because this is a red wine AND chocolate flavored cake.
I always try to decorate my cakes in a way that lets you know exactly what’s waiting for you on the inside.
A sprinkle border around the bottom of this cake was the perfect way to hint at the chocolate layers inside this cake.
Share Your Creations With Me!
If you try this red wine chocolate cake recipe, please tag me @chelsweets and use the #chelsweets so that I can see your amazing creations!
Red Wine Chocolate Cake
Ingredients
Red Wine Chocolate Cake Layers
- 2 1/2 cups granulated sugar 500 grams
- 1 cup unsalted butter, room temperature 2 sticks, 226 grams
- 4 large eggs, room temperature 224 grams
- 1 1/2 tsp baking powder 6 grams
- 1 tsp baking soda 6 grams
- 1 tsp fine salt 6 grams
- 1 cup hot water 237 grams
- 1 cup unsweetened baking cocoa 100 grams
- 1/2 cup buttermilk, room temperature 120 grams
- 1/2 cup red wine 120 grams
- 3 cups all-purpose flour 390 grams
Vanilla and Red Wine Buttercream Frosting
- 3 cups unsalted butter, room temperature 678 grams
- 11 cups powdered sugar 1375 grams
- 1 tsp fine salt 6 grams
- 1/3 cup heavy whipping cream, room temperature or whipping cream (75 grams)
- 1 Tbsp vanilla extract or vanilla bean paste 12 grams
- 2 Tbsp red wine 24 grams
- maroon gel food coloring if desired
Red Wine Simple Syrup
- 1 cup granulated sugar 200 grams
- 1/2 cup water 120 grams
- 1/2 cup red wine 120 grams
Red Wine Ganache Drips
- 1/4 cup heavy whipping cream, room temperature 60 grams
- 1 cup white chocolate chips 175 grams
- maroon gel food coloring
Instructions
Chocolate Red Wine Cake Layers
- Begin by preheating the oven to 350 degrees Fahrenheit. Line four seven-inch or three eight 8-inch pans with parchment rounds, and spray with non-stick spray.
- Add the sugar and butter into the bowl of a stand mixer, and mix on high for 1 minute with a whisk attachment. The mixture should become light in color.
- Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.
- In a separate bowl, combine the cup of hot water, and black cocoa. Whisk until no clumps remain. Gently stir in the buttermilk and red wine.
- Next, add 1 cup of flour to the butter/egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
- Pour in half of the cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over your kitchen!)
- Mix in the 2nd cup of flour, at a low speed. Pour in the remaining cocoa mixture, and again gently pulse, then mix on low until fully combined.
- Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.
- Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.
- Bake for 32-35 minutes, or until a toothpick comes out clean.
- Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
- Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers, and then frost as desired.
Vanilla and Red Wine Buttercream Frosting
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Gradually mix in the powdered sugar and heavy cream on a low speed.
- Once fully mixed, add the vanilla and salt, and beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time).
- Place half the frosting in a separate bowl, and cover it with plastic wrap.
- Add the red wine to the remaining frosting, and mix until combined. If desired, add maroon gel food coloring to make a wine-colored frosting. Cover with plastic wrap and set aside.
Red Wine Simple Syrup:
- Place water and sugar in a pot.
- Heat over high heat, stirring occasionally until the mixture just begins to boil.
- Remove from heat, and allow the mixture to cool for 10 minutes.
- Add in red wine, and set aside.
Red Wine Ganache Drips:
- Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
- Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
- Add in the maroon gel food coloring.
- Allow to cool until desired viscosity is reached (barely warm to the touch).
- If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.
To Assemble The Cake:
- Carefully soak the cake layers with the red wine simple syrup using a kitchen brush.
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of red wine buttercream between each cake layer.
- Spread a thin coat of red wine frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of uncolored, vanilla frosting to the cake, and smooth using a bench scraper.
- Gently press the chocolate sprinkles around the base of the cake.
- Chill the cake in the fridge (20 minutes) or freezer (5 minutes) again, until the frosting is firm to the touch.
- Top the cake with a small mound of frosting, and cover the top of the cake with the red wine ganache. Be careful as you cover the top of the cake so that none of the ganache runs down the sides.
- Add the red wine-colored drips around the sides of the cake using a plastic squirt bottle or a spoon.
Video
Notes
Nutrition
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Hi. I have made this cake in the past, but this time I am doing red velvet. Do you think a cream cheese frosting would work? Or is that too soft to make the smooth edges?
Hi Julia,
It should still work, but depends on what cream cheese frosting recipe you use! Mine has a pretty good consistency, and isn’t too difficult to smooth! Here’s the link to it 🙂
https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/
Thank you. I made it last weekend and it turned out great. Red wasn’t dark enough, but no one else noticed!
Hi,
Do you think this recipe would still work with gluten free flour?
Thanks!
I haven’t tested it, but I think if you use a cup4cup or Bob’s Red Mill gluten free flour (or any other good 1:1 flour substitute), it should work!! Please let me know how it turn out if you try it, Sam!! 🙂
I usually sift the powdered sugar, do you think it is a waste of time?
Hi!
Do you think this recipe (cake and buttercream) would work for cupcakes?
Even better, I actually have a red wine chocolate cupcake recipe!! Here’s the link 🙂
https://chelsweets.com/2017/10/23/chocolate-red-wine-cupcakes/
Hope that helps, happy baking Alexandria!
Hi Chelsey, I am going to make this cake for a holiday party this weekend where the hosts are wine lovers! I was thinking of making it as a 3 or 4 layer 6″ cake as I know there will be other desserts. I’m terrible at figuring out batter amounts. Would the recipe as written work for 6″ cake pans and, if so, how many layers would it make? Or should I half the recipe for 6″ pans? Would a wine glass on top of a 6″ cake even look proportionate or would it look too top heavy? Thank you for sharing your amazing recipes and creativity!
Was there an answer on this question?
Hi Suzanne,
A standard 3-layer 8? cake recipe makes about 10 cups of batter. A 6? pan needs about 2 cups per layer (depending on how tall you want them).
So the full recipe as written should give you enough for 4 nice, slightly taller layers in 6? pans without needing to halve it. If you only want 3 layers, you may have some batter left over to make cupcakes!
A regular wine glass on top of a 6? cake can definitely look proportionate—almost like a centerpiece. To avoid it looking too top-heavy, I’d recommend using a medium-sized glass (not an oversized balloon glass) and placing it centrally so it feels balanced. You could also decorate around the base of the glass (grapes, greenery, extra piped swirls) to tie it all together.
Hope that helps, happy baking!
Hope that helps, happy baking!!
Thank you so much for posting this and the recipe. i made this for my daughters 21st on Saturday 28th Dec, and it was WOW!! we changed the icing slightly to a rainbow finish (for my nephew in heaven). It was so easy to make – your instructions were perfect. Yes it does help to have all the right tools etc (only had 2 round cake tins 1 slightly smaller in size than the other) so, I had a little difficulty getting the outside nice and even without the correct large spatula that you use, but it still turned out excellent. Thank you again! 🙂
Hi Kim,
I am so happy to hear that!! Getting the sides smooth can definitely be a struggle, esp without a bench scraper / large offset spatula! I’m proud of you for making it work with the tools you had though 🙂 Where there’s a will, there’s a way!!
Thank you for sharing, happy baking!
Can kiddos eat this? Or should it be an “adults only” cake? I know when you cook with wine it cooks out all the alcohol, but I wasn’t sure if this was the same when you bake?
I plan on making this for my mom’s birthday this weekend. Would you recommend I use a dry or sweet red wine?
That’s awesome Latika, I hope she loves it! I’d recommend you use whatever type of red wine you like to drink 🙂 I usually use a dry red wine, but I’m not a big fan of sweet wines!
Can i add some oil to the mixture make it moist?
I noticed that all the recipe for cakes with red wine doesn’t include oil.
A newbie here.
Hello Chelsweets.
Thank you so much for this recipe. I tried it out some months back and ever since, it’s been a hit with my customers. Everyone wants some Red Wine Chocolate Cake ?
Just wanted to say thank you for sharing this beautiful recipe.
Have a fabulous weekend.
Thanks for the recipe, I plan on making it for my daughter-in-law’s birthday, but the only thing is she’s allergic to red food coloring. Do you have any suggestions?
Hi Julia,
My friend and I made a vegan version of this, though made a chocolate cake instead of a wine cake. Followed your steps for the decoration though. However, when we inserted the wine glass it did not hold and it started leaning to one side until it broke the cake (tragically hilarious). Can I ask how you managed to insert the glass without such a thing happening? Have you got any idea what we could have done wrong?
Question, can I use regular food dye drops if I don’t have gel?
Do the chips have to be mini?
Hi Steph,
Great questions! You can totally use regular white chocolate chips, and you can use regular liquid food coloring if needed. However, it will be harder to create a really deep color. Hope that helps, happy baking!
I wanted to make this cake for a large group, I wondered if I can do this as a sheet cake, if so what would the amounts for ingredients be? Or possibly do the sheet cake and do a small 8″ round on top with the wine glass & drips? What’s your thoughts. Thank you