Red Wine Cake is one of those desserts that is almost too good to be true! It combines a scrumptious moist chocolate cake and gives it a hug with sweet red wine. The raspberry buttercream icing takes the cake to a whole new level of decadence that you won't want to miss!
Review Recipe

Red Wine Chocolate Cake with Raspberry Butter Cream

Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 15 servings
Author Holly N.
Course Dessert
Cuisine American
Red Wine Chocolate Cake is one of those desserts that is almost too good to be true! It combines a scrumptious moist chocolate cake and gives it a hug with sweet red wine. The raspberry buttercream icing takes the cake to a whole new level of decadence that you won’t want to miss!
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Ingredients

CHOCOLATE CAKE
  • 2 cups all-purpose flour (260 g)
  • 2 cups sugar (414 g)
  • 3/4 cup dark cocoa powder blend such as Hershey’s Special Dark (85 g)
  • 1 Tablespoon baking soda (15 g)
  • 1 teaspoon salt
  • 1 cup sweet red wine (240 ml)
  • 3/4 cup milk room temperature (180 ml)
  • 3/4 cup vegetable oil (180 ml)
  • 1 1/2 teaspoon vanilla extract (8 ml)
  • 3 large eggs room temperature
RASPBERRY FROSTING
  • 1 1/4 cups fresh raspberries (125 g)
  • 1 cup salted butter room temperature (224 g)
  • 3/4 cup vegetable shortening (142 g)
  • 6 cups powdered sugar divided (690 g)
  • Pink gel icing color as needed
  • Sprinkles as needed
  • Chocolate bar optional, for chocolate shavings

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Instructions

Chocolate Cake
  1. Grease a 9 x13-inch cake pan and preheat the oven to 350°F (176°C).
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs. Pour the wine mixture into the flour mixture and mix until smooth. (The batter will be thin).
  3. Pour into the prepared pan and bake 34 to 36 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from the oven and allow to cool completely.
Frosting
  1. Add the raspberries to a food processor and puree. Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. You should have about 5 tablespoons (75 ml) of puree after straining it.
  2. Beat the butter and shortening until smooth. Add 3 cups (345 g) of powdered sugar and mix until smooth. Add raspberry puree and mix until smooth. Add the remaining 3 cups (345 g) powdered sugar and mix until smooth.
  3. With your cake horizontal, pipe one vertical row at a time. For the second row, the dallops should be off set to fill in the gaps
  4. Once the whole cake is covered, top with some sprinkles and chocolate shavings (made by grating the chocolate bar over the cake).
  5. This cake is best eaten within 2 to 3 days.
Nutrition Information
Calories: 489, Fat: 13g, Saturated Fat: 8g, Cholesterol: 65mg, Sodium: 496mg, Potassium: 56mg, Carbohydrates: 87g, Sugar: 73g, Protein: 3g, Vitamin A: 425%, Vitamin C: 0.1%, Calcium: 12%, Iron: 1.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Red Wine Chocolate Cake with Raspberry Butter Cream