Red wine cake may seem like an unusual dessert concept, but it’s surprisingly delightful. This cake is rich, moist, and deeply flavored, reflecting the deep, fruity notes of the red wine. The combination of spices like cinnamon and star anise adds a warm, aromatic touch that’s perfect for any gathering. Whether you’re celebrating a special occasion or simply delighting in a sweet treat after dinner, this cake brings a touch of elegance and comfort in every slice.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Wine Cake Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Wine Cake

I first stumbled upon the red wine cake during a cozy gathering with friends, and I felt immediately drawn to its unique essence. While others chose the traditional cakes, I took the leap of faith to bring a bottle of wine into my baking. The cake was a showstopper, becoming the star of the table and leaving everyone raving about its exquisite flavor. I couldn’t wait to make it my own. Now, I’m thrilled to share this red wine cake recipe with you, confident that it will bring the same joy and satisfaction to your kitchen!

Why You’ll Love This Recipe

Simple & Quick: With straightforward steps, you can whip up this cake in about an hour, plus some time for cooling.
Irresistible Flavor: The depth of the red wine, combined with spices, gives you a moist cake bursting with rich flavors.
Eye-Catching Appeal: This bundt cake looks stunning on any dessert table, thanks to its glossy chocolate glaze.
Perfect for Any Occasion: Whether it’s a casual gathering or a festive celebration, this cake fits seamlessly into the moment.
Diet-Friendly Options: With a few tweaks, you can adapt this recipe to be gluten-free or dairy-free.

Ingredients You’ll Need

12 ounces red wine: Choose a fruity red wine that isn’t too sweet—this will lend the cake its rich flavor.
6 ounces apple juice: Adds moisture and a touch of natural sweetness.
1 tablespoon honey: Enhances the flavors without overpowering, making for a balanced sweetness.
3 orange slices: Infuses the cake with refreshing citrus notes during simmering.
3 whole cloves, 1 whole cinnamon stick, 1 whole star anise: These spices add warmth and depth to the cake experience.
10 ounces all-purpose flour: This will be the foundation of your cake, providing structure.
7 ounces granulated sugar, 7 ounces brown sugar: A combination of sugars creates a perfect texture and rich flavor.
4 ounces unsweetened cocoa powder: Provides a delicious chocolate flavor that complements the red wine wonderfully.
1 ½ teaspoons baking powder: Helps the cake to rise perfectly, keeping it light and fluffy.
1 teaspoon salt: Enhances the flavors of the cake and balances the sweetness.
2 large eggs: Essential for binding the ingredients and adding richness.
8 ounces buttermilk: Keeps the cake moist and adds a subtle tanginess.
8 ounces hot spiced wine: This cake calls for hot wine, enriching the batter.
4 ounces vegetable oil: Adds moisture to the cake and helps it to stay tender.
2 teaspoons vanilla extract: A necessary flavor booster that rounds out the cake beautifully.
9 ounces milk chocolate chips: Melts into gooey pockets of chocolate throughout the cake.
2 ounces unsalted butter, cut into small pieces: For the glaze, this enriches the chocolate flavor and creates a smooth texture.
1 ounce powdered sugar: Adds sweetness and thickness to the glaze.
5 ounces hot spiced red wine: The finishing touch for your chocolate glaze.

How to Make Red Wine Cake Recipe

Preheat the Oven and Prepare Your Pan: Preheat your oven to 350°F (177°C) and thoroughly prepare a 10 to 12-cup bundt pan. For best results, use a generous coating of butter and a dusting of cocoa powder to prevent sticking. Let your eggs and buttermilk come to room temperature while you prep.
Infuse the Red Wine: In a medium saucepan, combine the 12 ounces of red wine, 6 ounces of apple juice, 1 tablespoon of honey, 3 orange slices, 1 whole cinnamon stick, 3 whole cloves, and 1 whole star anise. Bring this mixture to a gentle simmer over medium-low heat and let it simmer for 30 minutes, stirring occasionally.
Strain for Spiced Wine: After simmering, strain the spiced wine through a fine-mesh sieve. You should end up with about 1 ½ cups of liquid—reserve 1 cup while it’s still hot for your cake batter and set aside the remaining ½ cup to cool for the glaze.
Mix the Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 10 ounces of all-purpose flour, 7 ounces of granulated sugar, 7 ounces of brown sugar, 4 ounces of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and 1 teaspoon of salt until well combined.
Incorporate Wet Ingredients: Add the 2 large eggs, 8 ounces of buttermilk, 4 ounces of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix on low speed for about 30 seconds until incorporated.
Add the Spiced Wine: With the mixer still running on low, slowly add the reserved 1 cup of hot spiced wine. Your batter will be thin—that’s exactly how it should be. Don’t worry, it’ll turn out wonderfully.
Bake the Cake: Pour the batter into the prepared bundt pan and bake in your preheated oven for 45 to 55 minutes. The cake is done when a wooden skewer inserted comes out with just a few moist crumbs clinging to it.
Cool and Prepare: While the cake is still in the pan, use a serrated knife to trim off any dome on top so it will sit flat when flipped over. Cool the cake in the pan for 15 to 20 minutes. Once cooled slightly, carefully invert the cake onto a wire rack and allow it to cool completely.
Make the Chocolate Glaze: Combine the 9 ounces of milk chocolate chips and 2 ounces of unsalted butter in a microwave-safe bowl. Heat in 30-second increments, stirring in between until smooth. Whisk in 1 ounce of powdered sugar, then add the reserved ½ cup of cooled spiced wine and whisk until the glaze is smooth and pourable.
Glaze the Cake: Pour the glaze over the cooled cake, allowing it to drip enticingly down the sides. Let it set for about 10 minutes before slicing and serving.

Storing & Reheating

To store your red wine cake, keep it at room temperature, covered, for up to 3 days. If you need to keep it longer, refrigerate it in an airtight container for up to a week. For a longer shelf life, you can freeze slices in a freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm gently in the microwave for a few seconds. Keep in mind that the texture and flavor may change slightly after freezing, but a quick reheat can refresh its deliciousness.

Chef’s Helpful Tips

Avoid overmixing your batter; gently mix until just combined to keep your cake light and fluffy.
Always ensure your eggs and buttermilk are at room temperature—this helps create an even batter and a nicer texture.
If you want a richer chocolate flavor, you can substitute half of the all-purpose flour with an equal amount of cocoa powder.
Be mindful of your oven temperature; an oven thermometer is a helpful tool to ensure your cake bakes perfectly.
Making the glaze ahead of time? Store it at room temperature and reheat gently before pouring over the cake.
Try serving with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert experience.

Every slice of this red wine cake tells a story of flavors melding beautifully together. It’s a reminder that sometimes, the most delightful treats emerge from the most unexpected combinations. Bake it for yourself, and discover a cake that’s not only delicious but also creates memories with every bite. Whether you bring it to a gathering or keep it all to yourself, you are going to love this delightful dessert adventure!

Recipe FAQs

Can I use any type of red wine for this cake?

Yes, feel free to experiment with different sweet or fruity red wines. Just avoid overly sweet wines to maintain a balanced flavor in your cake.

How can I make this recipe gluten-free?

You can easily substitute the all-purpose flour with a gluten-free flour blend. Make sure to also verify that all other ingredients are gluten-free.

Can I make this cake ahead of time?

Absolutely! The red wine cake keeps well. You can bake it a day or two before serving and store it covered. Just glaze it right before you serve for a fresh look.

What’s the best way to serve red wine cake?

This cake is delightful on its own! If you’d like to add a twist, serve it with whipped cream, fresh fruit, or a scoop of ice cream for an indulgent dessert experience.

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Red Wine Cake

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Author: Peter
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Red Wine Cake stands out with its moist texture and rich flavors. Infused with red wine and chocolate, it’s easy to make and perfect for celebrations or a cozy night in.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (177°C) and prepare a bundt pan with cake goop or butter and cocoa powder.
Combine red wine, apple cider, honey, orange slices, cinnamon stick, cloves, and star anise in a saucepan and simmer for 30 minutes.
Strain the spiced wine, keeping 1 cup hot for the batter and reserving ½ cup for the glaze.
In a stand mixer, whisk flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients, mixing for 30 seconds until combined.
Slowly stream 1 cup of the hot spiced wine into the mixer, creating a thin batter.
Pour the batter into the bundt pan and bake for 45 to 55 minutes until a skewer comes out with moist crumbs.
Trim the cake's dome and cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
For the glaze, melt milk chocolate chips and butter, then whisk in powdered sugar and reserved spiced wine until smooth.
Pour the glaze over the cake and let it set for 10 minutes before slicing.

Notes

Ensure all ingredients are at room temperature for better mixing.
Adjust the sweetness by choosing a sweeter or less sweet red wine as per your preference.
Store any leftover cake in an airtight container to keep it moist.