This Red Wine Chocolate Cake is deep, delicious, rich and perfect to entertain with!
I have SUCH an amazing post for you guys today.
It starts with this amazing book, Simply Beautiful Homemade Cakes, by my friend, Lindsay.
She is the amazingly talented blogger behind Life, Love, and Sugar. And before I tell you about her book and about her blog, can I tell you about her?
I first met Lindsay in person at BlogHer Food last year in Chicago. She has blogged in the past about her struggles with infertility. And though there are a lot of things that connect Lindsay and I, I will never forget standing in Eataly with her in Chicago and just talking about how heartbreaking it is to want a baby that you can’t have. Between my own struggles with infertility and losing Elliot . . . I get it.
Beyond the bond that comes from something like that, Lindsay is such an amazing blog friend. Every time I hang out with her in person she reminds me of just how amazing it is that someone that you talk to online can be an actual friend.
And you guys.
You HAVE to check out what she can do with a cake. Every.single.time. she posts a new cake, I have major #cakeenvy <—- it’s a thing.
She is crazy talented, and that is exactly why you need to buy her book. Not only does she give you tons of amazing cake recipes in her book, she also gives you so many techniques to make you decorate cakes like a master. And not just tips, she gives you photo tutorials, so you can really see how to do it.
If baking beautiful cakes has been a wish of yours, you need to buy this book. Or if you know someone who has a passion for baking, they need this book for the holidays.
Red Wine Chocolate Cake
Obviously, when I saw that there was a cake made with red wine, I knew that was the one I had to share with all of you. In Lindsay’s book, it is a sheet cake, and my good friend, Holly, showed ya’ll yesterday how to do that. So today I turned it into a layer cake.
Red Wine Chocolate Cake with Raspberry Buttercream
It has a beautiful and delicious Raspberry Buttercream Frosting that is perfection with this cake. That combined with the Red Wine Chocolate Cake makes this a decadent dessert that is perfect for the holidays or just a great birthday celebration!
If you make this cake, leave me a comment and let me know what you think!
Red Wine Chocolate Cake
Ingredients
For Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup dark cocoa powder
- 1 tbsp baking soda
- 1 tsp salt
- 1 cup sweet red wine
- 3/4 cup milk room temperature
- 3/4 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 3 large eggs room temperature
For Frosting
- 2 cups fresh raspberries
- 1 1/2 cups salted butter room temperature
- 1 cup 2 TBSPs vegetable shortening
- 9 cups powdered sugar
- sprinkles
- chocolate for shaving
Instructions
- Preheat your oven to 350 degrees. Prepare three 9 inch cake pans by place parchment paper in the bottom and spraying the sides with cooking spray.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the salt, red wine, milk, vegetable oil, vanilla, and eggs. Pour the wine mixture into the flour mixture and stir until smooth. The batter will be thin.
- Distribute the batter evenly between the three pans and bake until a tooth pick comes out with just a few crumbs, 22 to 25 minutes. Remove from the cake pan a few minutes after baking, remove parchment paper, and let it cool completely.
- To make the frosting, puree the raspberries until smooth. Strain to remove the seeds. You should have approximately 1/2 a cup of raspberry puree. Beat the butter and vegetable shortening until smooth. Add the raspberry puree. Slowly add the powdered sugar one cup at a time until it is all added and the frosting is smooth.
- After the cakes have cooled, level the tops of the cakes using a serrated knife. Place the first of those two on the cake stand. Add one cup of the frosting. Add the second cake, with the removed dome top. Add another cup of frosting. Finally, add the third layer. Pipe on dollops of frosting using an 808 icing tip. Hold the tip approximately 1/2 an inch over the top of the cake and put pressure on the frosting bag, piping a dollop of frosting onto the edge of the cake, releasing once it has spread outwards, touching the dollop next to it. (It's helpful to practice on a plate first.) Make a ring of dollops around the outside of the cake, and then repeat, working your way inward.
- Add sprinkles, and chocolate shavings to the top of the cake. A vegetable peeler works well to create chocolate shavings.
did you make this
Red Wine Chocolate Cake
Darlene says
Hi there! Thank youso much for this recipe. I am going to make it tomorrow! I own my own baking company and am always up for trying new recipes! If It turns out as fabulous ad yours would you mond if I added it to my menu? I would love to give you the credit and it would get your name out there here in Colorado.
Hi Darlene! The recipe actually comes from a cookbook, written by Lindsay Conchar of Life, Love, and Sugar. You would need to contact her for permission.
Margaret says
Just checking: does this really call for 9 cups of powdered sugar (that’s almost 3 full boxes!) and 2.5 cups of butter/shortening? It must make a massive amount of frosting?
It does indeed.
Vicky Cox says
Could you make this in a 9 x 13 cake pan? Also, how important is it to put the shortening in the frosting? Could you just use a buttercream recipe with the raspberry puree?
You definitely can make this in a 9 by 13 pan, that’s how Lindsay’s book originally does it. And I haven’t tried making the frosting without the shortening, though I LOVE all butter frostings, so I say experiment with it.
Hbday says
Finally i found the red wine cake. Thanks Wineandglue team. You made my day.
Jennifer Berkey says
I am loving this red wine chocolate cake recipe. I made it for this week’s birthday celebration. My kids love it and they won’t stop eating. Thanks for this! Xoxo.
Kate Berkey says
I was looking for a cake to bake for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Johnna says
I have made this with dark cocoa & it was awesome. However can you make with regular cocoa instead of the dark?
I have only made it as written here. If you try it another way please let me know how it goes!
Trista says
Can I add wine to the frosting too
No, adding the amount of liquid you would need to taste it would mess up the consistency.
Cita Ocampo says
I just found this recipe and would love to try it, but then going through the ingredients, specifically the frosting , you have 9 CUPS of powdered sugar. 9 CUPS ?????? is this a misprint ??? Wouldnt that TOOOOO sweet.
Thank you.
Nope, not a misprint. Nine cups is just how much you need given the amount of butter and the amount of frosting we are going to make.
Debbie says
Can this be turned into cupcakes?
I haven’t tried them as cupcakes, but I think some adjustments would need to be made.
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
So glad to hear it!