Red Wine Chocolate Cake

A slice of chocolate cake with cream cheese frosting on a white plate with a glass of red wine in the background.

5 from 4 votes

This red wine chocolate cake is moist, squishy and tender with a prominent red wine flavor! This is the perfect cake to use up over a cup of leftover red wine.

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Servings: 8" cake

Author: Erika Kwee

Equipment

1 8 or 9" cake pan

Ingredients

Red wine cake

1 1/4 cups all-purpose flour 150g
1/2 cup granulated sugar 100g
1/2 cup brown sugar 107g
3/4 cup natural cocoa powder 63g
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup neutral oil (vegetable, canola, coconut, olive, grapeseed, etc will all work) 50g
1 1/4 cups red wine (I used a cabernet savignon) 283g

Cream cheese frosting

4 oz cream cheese, slightly softened
2 oz unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/4 tsp kosher salt

Instructions

Make the red wine cake

Preheat oven to 350 F. Grease an 8" or 9" cake pan and line it with parchment paper. Don't skip this step as this cake is very moist and tender!
In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar1/2 cup brown sugar, 3/4 cup natural cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp kosher salt.
Add 1/4 cup oil and 1 1/4 cups red wine (I used a cabernet savignon) and stir just until fully combined with no dry streaks.
Pour batter into prepared pan and bake for 30-36 minutes, or until the center is no longer jiggly and springs back under your finger. If the center still looks wet, continue baking for another 3-5 minutes.

Make the frosting

In the bowl of a stand mixer fitted with a paddle attachment (alternatively, use electric beaters), cream the cream cheese and butter on low together until smooth. Gradually add the powdered sugar (around 1/2 cup at a time), beating on low until smooth. Beat in the vanilla and salt and then beat for 2-3 minutes on medium speed until frosting is smooth, light and creamy.

Video

Notes

If white wine is all you have on hand, use that instead of the red wine for a fruitier, lighter flavor!

Adapted from Inquiring Chef's Guinness chocolate cake.

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