Red wine chocolate cake

Red wine cake

This red wine chocolate cake has a beautiful texture & unique taste. The wine doesn’t cook completely & hence it leaves an intense, rich flavour that won’t go unnoticed but don’t worry it won’t leave you tipsy. One can use any kind of red wine available. I used Sula cabernet shiraz for this cake. Recipe adapted from SmittenKitchen.

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  • Butter – 6 tbsp (use unsalted butter, at room temperature)
  • Brown sugar – ¾ cup (can use normal sugar)
  • White granulated sugar – ¼ cup
  • Eggs – 1 (large) + 1 egg yolk
  • Red wine – ¾ cup (can be any red wine)
  • Vanilla extract – 1 tsp
  • All-purpose flour – 1 cup + 1 tbsp
  • Cocoa powder – ½ cup
  • Baking soda – 1/8 tsp
  • Baking powder – ½ tsp
  • Salt – ¼ tsp
  • Ground cinnamon – ½ tsp


  1. Pre heat the oven at 170 degree Celsius. Line and grease a 9-inch round baking tray. Grease the baking tray either with butter or oil
  2. In a large bowl, on the medium speed of a hand mixer, cream the butter until smooth
  3. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
  4. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together. Add to the wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven & cool in pan on a rack for about 10 minutes, then flip out of the pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge









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