Red Wine Cake
Red wine cake is the epitome of comfort in dessert form. The rich, moist cake is infused with the distinguished notes of fruity red wine, making each bite a delightful experience that dances on your palate. Without being overly sweet, it strikes the perfect balance with buttery chocolate and a hint of spice, reminiscent of cozy gatherings and celebratory moments. There’s something truly special about how the warmth of the spices and the depth of the wine merge to create a cake that feels indulgent yet comforting, ideal for sharing with loved ones or savoring on a quiet night.
I fondly recall the first time I took a bite of red wine cake—a treat my friend baked for a cozy dinner party. It was unlike anything I had experienced before: rich, flavorful, and utterly satisfying. Ever since then, it’s become a beloved recipe in my rotation, a go-to for celebrations and casual get-togethers alike. This recipe is easy to follow, making it a friendly choice even for novice bakers. So, roll up your sleeves and grab your apron; I can’t wait for you to try this fantastic red wine cake recipe!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Despite its gourmet flavor, this cake is easy to whip up in just over an hour.
- Irresistible Flavor: The combination of red wine, cocoa, and spices creates a unique taste that’s both rich and comforting.
- Eye-Catching Appeal: With its beautiful glaze and stunning shape, this cake is sure to impress any crowd.
- Flexible Serving: Perfect for dessert after dinner, or just a sweet snack with your afternoon coffee.
- Diet-Friendly Options: Consider using gluten-free flour for a gluten-free version that everyone can enjoy!
Ingredients You’ll Need
- 12 ounces red wine: Choose a fruity yet not too sweet variety for the best flavor infusion.
- 6 ounces apple juice: This adds a hint of natural sweetness and balances the wine.
- 1 tablespoon honey: A touch of honey enhances the moisture and provides a delicate sweetness.
- 3 orange slices: Fresh orange slices impart a lively citrus note that brightens the cake.
- 3 whole cloves, 1 whole cinnamon stick, 1 whole star anise: These spices introduce warm, inviting flavors reminiscent of holiday baking.
- 10 ounces flour: All-purpose flour works well here, creating a sturdy cake structure.
- 7 ounces granulated sugar and 7 ounces brown sugar: A combination of sugars adds depth, with the brown sugar lending a subtle caramel undertone.
- 4 ounces cocoa powder: Unsweetened cocoa powder gives the cake a rich chocolate flavor.
- 1 ½ teaspoons baking powder: Ensures the cake rises to create a fluffy texture.
- 1 teaspoon salt: Just a pinch elevates all the flavors.
- 2 large eggs: Eggs contribute to the structure, richness, and moisture.
- 8 ounces buttermilk: Adds tanginess and moisture, resulting in a tender crumb.
- 8 ounces hot spiced wine: This is essentially the magic elixir that blends the flavors beautifully.
- 4 ounces vegetable oil: Keeps the cake moist and tender.
- 2 teaspoons vanilla extract: A splash of this enhances the overall flavor profile subtly.
- 9 ounces milk chocolate chips: Melty chocolate pieces scattered throughout add pockets of indulgence.
- 2 ounces unsalted butter: For making a decadent glaze when melted.
- 1 ounce powdered sugar: Sweetens the glaze without weighing it down.
- 5 ounces hot spiced red wine: This is reserved for glazing, adding a luxurious finish.
How to Make Red Wine Cake Recipe
- Preheat Your Oven: Start by preheating your oven to 350°F (177°C). Prepare a 10 to 12-cup bundt pan with either cake goop or a generous coating of butter and cocoa powder. Make sure to cover every nook and cranny to prevent sticking!
- Simmer the Spices: In a medium saucepan, mix the red wine, apple juice, honey, orange slices, cloves, cinnamon stick, and star anise. Bring your mixture to a gentle simmer over medium-low heat and let it simmer for 30 minutes, stirring occasionally.
- Strain the Spiced Wine: After simmering, strain the spiced wine through a fine-mesh sieve. You should have about 1 ½ cups, perfect for the cake and the glaze; reserve 1 cup while allowing the remaining half cup to cool to room temperature.
- Mix the Dry Ingredients: In the bowl of a stand mixer, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt. Mix them together to evenly incorporate.
- Combine Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Mix on low speed for about 30 seconds until just combined; it’s okay if there are a few lumps.
- Add Hot Spiced Wine: With the mixer still on low, slowly stream in that cup of hot spiced wine. The batter will be thin, which is entirely expected.
- Bake the Cake: Pour the batter into your prepared bundt pan. Bake in your preheated oven for 45 to 55 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs.
- Trim and Cool: While the cake is still in the pan, trim any dome that forms on top with a serrated knife to ensure the cake sits flat. Let it cool in the pan for 15 to 20 minutes, then invert it onto a wire rack to cool completely.
- Make the Glaze: In a microwave-safe bowl, combine the milk chocolate chips and unsalted butter. Microwave in 30-second bursts, stirring in between, until smooth. Whisk in the powdered sugar, followed by that reserved ½ cup of cooled spiced wine until it’s a smooth, pourable consistency.
- Glaze the Cake: Pour the glaze generously over the cooled cake, allowing it to drip down the sides. Let it set for about 10 minutes before slicing and serving.
Storing & Reheating
To store your red wine cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for about a week, ensuring that it’s well-covered to maintain moisture. You can also freeze it for up to 3 months—just wrap slices tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy, thaw at room temperature or in the microwave for a quick warm-up. Keep in mind that the flavor may deepen after a day or two, making it even tastier!
Chef’s Helpful Tips
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated to prevent a dense cake.
- Use Room-Temperature Ingredients: Bringing eggs and buttermilk to room temperature helps in achieving uniform mixing and a lighter texture.
- Baking Time Varies: Keep an eye on the cake during baking; different ovens may cook at different rates.
- Adjust Flavors: Feel free to tweak spices according to your preferences; a dash of nutmeg or a sprinkle of ginger can change everything.
- Leftover Glaze: If you have leftover glaze, drizzle it over a scoop of vanilla ice cream for an extra treat!
Red wine cake blends complexity with comfort and will be a cherished addition to your dessert repertoire. Its deep flavors shine, making it perfect for gatherings, holidays, or simply a self-care treat after a long day. Whether enjoyed warm with a cup of coffee or dressed up for a celebration, this cake is sure to impress. Dive in, get creative, and most importantly, enjoy each delicious bite of your homemade masterpiece!
Recipe FAQs
Can I use other types of wine for this cake?
How do I know when the cake is done baking?
What’s the best way to store leftovers?
Can I substitute the buttermilk?
⭐ If you make my Red Wine Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Red Wine Cake
This Red Wine Cake stands out with its rich flavors from red wine and cocoa, complemented by a luscious chocolate glaze. Perfect for gatherings or a cozy night in, this easy-to-make cake is sure to impress your guests!
- Prep Time 30 minutes
- Cook Time 50 minutes
- Yield 12 servings 1x
Ingredients
- 12 ounces red wine fruity but not too sweet
- 6 ounces apple juice
- 1 tablespoon honey
- 3 orange slices
- 3 whole cloves
- 1 whole cinnamon stick
- 1 whole star anise
- 10 ounces flour
- 7 ounces sugar
- 7 ounces brown sugar
- 4 ounces cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 8 ounces buttermilk
- 8 ounces hot spiced wine
- 4 ounces vegetable oil
- 2 teaspoons vanilla extract
- 9 ounces milk chocolate chips
- 2 ounces unsalted butter cut into small pieces
- 1 ounce powdered sugar
- 5 ounces hot spiced red wine
Instructions
- Preheat the oven to 350°F (177°C) and prepare a bundt pan with cake goop or butter and cocoa powder.
- In a medium saucepan, combine red wine, apple juice, honey, orange slices, cloves, cinnamon stick, and star anise. Simmer gently for 30 minutes.
- Strain the mixture through a fine mesh sieve, reserving 1 cup hot spiced wine for the batter and ½ cup for the glaze.
- In a bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix in eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
- Slowly stir in 1 cup of hot spiced wine until the batter is thin.
- Pour the batter into the prepared bundt pan and bake for 45 to 55 minutes until a skewer comes out with moist crumbs.
- Trim off the cake dome for a flat base, cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
- For the glaze, combine milk chocolate chips and butter in a bowl and microwave until smooth. Whisk in powdered sugar and cooled spiced wine until smooth and pourable.
- Pour the glaze over the cooled cake and let it set for 10 minutes.
Notes
Ensure your eggs and buttermilk are at room temperature for better mixing.
Cover the cake with plastic wrap to keep it moist if not serving immediately.
Feel free to substitute the milk chocolate with dark chocolate for a richer taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
