Red Wine Cake Recipe

I’ve discovered the most delightful way to indulge in a chocolate cake, and spoiler alert: it includes red wine! 🍷 This rich and decadent treat is the ultimate fusion of my favorite things, promising a flavor experience that feels like a little luxury in every bite. Let’s dive into this irresistible masterpiece!

The profound depth of flavor that red wine lends this chocolate cake is truly wonderful, and its effect is only magnified by the presence of a hint of ground cinnamon. I would absolutely refuse to make a chocolate cake without at least one of these two ingredients now, and I…

Red Wine Cake Recipe Ingredients

• Unsalted Butter: Adds richness and moisture; high in fat.
• Granulated Sugar: Sweetens the cake, provides structure.
• Eggs: Bind ingredients, offer protein and moisture.
• All-Purpose Flour: Provides structure; primary carbohydrate source.
• Unsweetened Cocoa Powder: Adds deep chocolate flavor, low in fat.
• Baking Soda and Baking Powder: Leavening agents; help cake rise.
• Salt: Enhances flavor balance; contrasts sweetness.
• Ground Cinnamon: Adds warmth and spice; antioxidant properties.
• Red Wine: Adds moisture, depth, and fruitiness; low tannins preferred.
• Vanilla Extract: Enhances flavors; aromatic essence.
• Sour Cream: Adds tanginess, moisture, and tenderness.
• Chocolate Chips: Optional; add bursts of chocolate sweetness.

Red Wine Cake Recipe Ingredient Quantities

• 1 cup of unsalted butter, softened
• 1 3/4 cups of granulated sugar
• 3 large eggs
• 2 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1 cup of red wine
• 2 teaspoons of vanilla extract
• 1/2 cup of sour cream
• 1/2 cup of semisweet chocolate chips (optional)

How to Make this Red Wine Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a bundt pan or a 9×13 inch baking dish by greasing it.

2. In a large mixing bowl, beat together the soft butter and granulated sugar until they are light and fluffy.

3. Incorporate the eggs, one at a time, beating thoroughly after each addition. Stir in the vanilla extract.

4. In another bowl, sift the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon together.

5. Slowly incorporate the dry elements into the butter and sugar mix, taking care to alternate with the red wine. You should start with the dry components and finish with the same.

Mix until it seems to have just about come together. You want to avoid overmixing at all costs.

6. Blend the sour cream into the batter until it is smooth.

7. If you are already using them, fold the semisweet chocolate chips into the mixture.

8. The batter should be poured into the pan that has been prepared, and the top should be smoothed out with a spatula.

9. Cook in an oven for 45-50 minutes. When the time is up, check to see if it is done. A good way to tell is to stick a toothpick in the center. If the toothpick comes out clean, it is done.

10. Let the cake cool for about 10 minutes in the pan before you invert it onto a wire rack to cool the rest of the way. Serve and enjoy!

Red Wine Cake Recipe Equipment Needed

1. Oven
2. Bundt pan or 9×13 inch baking dish
3. Mixing bowls (large and medium)
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Sifter or fine mesh sieve
7. Spatula
8. Toothpick
9. Wire rack

FAQ

• Q: Can I use any type of red wine?You can use any kind of red wine, but a dry type like Merlot or Cabernet Sauvignon works best.
• Q: What can I substitute for sour cream?A: Greek yogurt or crème fraîche may stand in for sour cream in this recipe.
• Q: Is it necessary to add chocolate chips?A: No, it’s not necessary to add chocolate chips. They do intensify the chocolate flavor, but you can absolutely leave them out and still have a really great chocolate cake.
• Q: Can this cake be made gluten-free?A: Absolutely, a gluten-free all-purpose flour blend is an excellent substitute for the regular flour.
• Q: What is the best way to store Red Wine Cake?A:
  Keep the cake in a sealed container at room temperature for 3 days or in the refrigerator for 1 week.
• Q: Can I use salted butter instead of unsalted?A: When you use salted butter, leave out the 1/2 teaspoon of salt in the recipe so that the flavors balance.

Red Wine Cake Recipe Substitutions and Variations

1 cup of unsalted butter, softened—Substitute with 1 cup of coconut oil or vegetable oil for a dairy-free version.
Three large eggs – Replace with 3/4 cup of unsweetened applesauce or 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water, if you are using a vegan substitution.
3/4 cup unsweetened cocoa powder—Dutch-processed cocoa powder is best for its smoother, mellower flavor.
One cup of red wine – Replace with one cup of grape juice or cranberry juice for a non-alcoholic substitute.
1/2 cup of sour cream
Substitute: 1/2 cup of Greek yogurt.
Reason: Slightly tangy flavor and similar texture.

Pro Tips

1. Room Temperature Ingredients Ensure all your refrigerated ingredients, like eggs and sour cream, are at room temperature before starting. This helps them incorporate more smoothly into the batter, resulting in a more consistent texture.

2. Wine Selection Use a full-bodied red wine, like a Cabernet Sauvignon or Merlot, to enhance the cake’s flavor. A good quality wine will impart a richer taste to the finished cake.

3. Proper Mixing Technique When alternating the dry ingredients with the red wine, be gentle and avoid overmixing. Overmixing can lead to a dense cake, as it can develop too much gluten from the flour.

4. Pan Preparation Thoroughly grease and flour the bundt pan to ensure the cake releases cleanly after baking. This is especially important for bundt pans, which often have intricate designs.

5. Cooling Time Be patient and allow the cake to cool for the specified time in the pan before attempting to invert it. This will help prevent the cake from breaking apart and will maintain its shape.