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Hey there, it’s Melissa here from The Sweet Escape with a true sweet escape for you. We all know how well Kendall-Jackson wine pairs with all kinds of meals and how it’s a delicious ingredient in so many savory dishes but did you ever think about wine in your dessert as well as with your dessert? If you’re a chocolate lover then this red wine chocolate cake is a triple threat. If you’re looking to make something extra sweet for someone extra special then this recipe is for you.
I mean it makes sense if you think about it – if red wine can have a chocolate undertone, then it must taste good with chocolate and even better in a chocolate cake, right? When I saw this recipe, I knew I had to give it a try (with a few of modifications of my own) using my favorite Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon. It’s a red wine chocolate cake with raspberry and chocolate buttercream. How sweet it is!
You can find the full recipe below, or watch this fun video I put together to see this delicious cake come together.
Red Wine Chocolate Cake Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup Kendall-Jackson Vintner's Reserve Cabernet Sauvignon or Merlot
For the raspberry buttercream
- 1 cup salted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup raspberry puree (from about 1/2 cup raspberries)
For the chocolate buttercream
- 2 cups salted butter, softened
- 6 cups powdered sugar
- 3/4 cup dark cocoa powder
- 1-5 tablespoons water or milk, if needed
To serve: Fresh raspberries, plus ice cream or gelato (optional)
How to Make Red Wine Chocolate Cake (Step by Step)
- Prep the pans. Preheat the oven to 350°F. Line three 9-inch round cake pans with parchment paper.
- Mix the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add the wet ingredients. Add the eggs, buttermilk, oil, vanilla, and wine. Mix with an electric mixer until smooth and fully blended, about 3-5 minutes. The batter will be thin, which is normal.
- Bake. Divide the batter evenly among the three pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Let the layers cool in the pans for about 10 minutes, then turn them out onto a wire rack and cool completely before frosting.
How to Make the Raspberry and Chocolate Buttercream
Raspberry buttercream
- Cream the butter and powdered sugar together until smooth.
- Add the raspberry puree and mix until well blended. Add a little more puree if you like a stronger raspberry flavor.
Chocolate buttercream
- Cream the butter and powdered sugar together until smooth.
- Add the cocoa and mix until well blended.
- Add water or milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the cake. Spread raspberry buttercream between the layers, stack, and cover the top and sides with chocolate buttercream.
Red Wine Chocolate Cake Recipe
Recipe Type:
Desser
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Servings:
12
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup Dark Cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tsp vanilla
- 1 cup Kendall-Jackson Vintner's Reserve Cabernet Sauvignon or Merlot
FOR RASPBERRY BUTTERCREAM ICING:
- 1 cup salted butter
- 2 ½ cups icing/powdered sugar and a food processor)
FOR CHOCOLATE BUTTERCREAM ICING:
- 2 cup salted butter
- 6 cups icing/powdered sugar
- 3/4 cup of dark cocoa
- 1-5 tablespoons of water/milk, if needed
Instructions
- Combine all dry ingredients and mix
- Add in wet ingredients and mix with a mixer until blended, about 3-5 minutes
- Divide batter among 3 parchment-lined 9" pans
- Bake at 350°c for 30-35 minutes or until a toothpick comes out clean
FOR RASPBERRY BUTTERCREAM ICING:
- Cream together butter and sugar until smooth
- Add raspberry puree and mix until well blended. Add more raspberry to taste if you like.
FOR CHOCOLATE BUTTERCREAM ICING:
- Cream together butter and sugar until smooth
- Add cocoa and mix until well blended. Add water/milk if necessary for desired consistency.
Why Bake with Red Wine in Chocolate Cake?
It makes sense if you think about it. Many red wines, especially Cabernet Sauvignon, have natural chocolate, dark berry, and mocha notes. When you bake with them, the wine doesn't make the cake taste boozy. Instead, it adds depth and a subtle fruity richness that makes the chocolate taste more chocolatey. The acidity in the wine also reacts with the baking soda, which helps keep the crumb soft and tender.
The result is a cake that tastes familiar and indulgent, with just enough complexity that guests will ask what your secret is.
What is the Best Red Wine for Chocolate Cake?
Choose a dry, fruit-forward red that you would happily drink with dessert. A good rule of thumb: if you wouldn't sip it, don't bake with it.
- Cabernet Sauvignon (our pick): Bold dark fruit and a natural chocolate undertone. This recipe uses Kendall-Jackson Vintner's Reserve Cabernet Sauvignon.
- Merlot: Softer and plummy, a great choice if you prefer a gentler wine flavor.
- Pinot Noir or Zinfandel: Both work in a pinch for a lighter, jammier note.
Skip anything overly sweet, oaky, or labeled "cooking wine," which is heavily salted. Browse our full selection of red wines or explore Cabernet Sauvignon and Pinot Noir.
Jackson Estate
2022
Alexander Valley
points
750ml
$70
bottle
FAQs
Can you bake with red wine?
Yes. Red wine is a classic ingredient in desserts and works especially well in chocolate cakes, where it deepens the flavor and adds subtle fruit notes.
Can you taste the wine in the cake?
Most people taste a richer, more complex chocolate cake rather than the wine itself. The wine shows up as depth and a faint dark-berry note.
Can I use a different red wine?
Yes. Cabernet Sauvignon and Merlot are our favorites. Choose a dry, fruit-forward red that you enjoy drinking.
Can I make this cake ahead of time?
Yes. Bake and cool the layers up to a day ahead, or freeze them for longer storage, and frost before serving.
