Red Wine Chocolate Cake

Cakes & Cupcakes
February 10, 2021
Cakes & Cupcakes
February 10, 2021

Red Wine Chocolate Cake

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 1 hr

Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!

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Red Wine Chocolate Cake

Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!

This recipe is in partnership with ALDI.

red wine chocolate cake on a cake stand

Red Wine Chocolate Cake for Two

Happy almost Valentine’s Day, my loves! Valentine’s Day is one of my absolute favorite days because it’s totally acceptable to eat chocolate covered strawberries and brownies all day. I mean…a holiday all about chocolate and love? What’s not to like? And this year we’ll be celebrating it with this seriously tasty red wine chocolate cake. It’s bold, it’s fudgy, it’s chocolatey and it’s super easy to make.

red wine chocolate cake

Alex and I always enjoy spending Valentine’s day cozied up at home and I LOVE whipping us up a special Valentine’s Day dessert. This year I’m making this perfectly portioned 6-inch red wine chocolate cake. It’s the perfect size to split between two and have a few extra slices left over to midnight-snack on all week long.

red wine chocolate cake with slices out

So…what is red wine chocolate cake?

I think we can all agree that chocolate cake is the queen of all cake. And what if I told you there was a secret ingredient to make it even fudgier, bolder, and more decadent than it already is. Hint: it’s red wine. I love a red wine chocolate cake because it really deepens the chocolate flavor and is a great way to use up any of that leftover wine you have lying around. Like, am I the only one who always ends up dumping out at least a ¼ of a bottle of wine every time I open one? Now you can drink your red wine and eat it too 🙂

red wine pouring into glass

What do you need to make red wine chocolate cake?

The best part about this luscious chocolate cake recipe is that it is SO easy to make. I’m talking one bowl, on hand ingredients and easy clean up AKA my favorite kind of recipe.

The second best part? You can find every single ingredient you’ll need at ALDI. I want my grocery shopping to be a one-and-done deal. Does anyone enjoy hunting down the exact ingredients they need from multiple grocery stores?! I think not. ALDI has EVERYTHING you need for Valentine’s Day from scrumptious chocolates (their Moser Roth chocolate is straight up award winning), high-quality baking ingredients and even alcohol for a loved up V-day cocktail or a nice bottle of wine to sip on and to make this red wine chocolate cake with.

Plus, you can shop in store at ALDI, order online for curbside pick up, or shop through Instacart for delivery. So you can get all your Valentine’s Day essentials without even leaving the house.

And and and AND it’s super affordable. Which is why I adore ALDI. They are my Valentine every month. Sorry Alex.

red wine chocolate cake

Anywho. Here’s what you’ll need:

  • Intermingle Red Wine Blend: You’ll use this full bodied red wine in both the chocolate cake and the chocolate buttercream. The red wine flavor isn’t super pronounced–it will just give your cake a slightly fudgier texture and deepen the chocolate flavor.
  • Baker’s Corner Granulated Sugar: Any good cake needs a lil sugar obviously. I love stocking up on baking staples like granulated sugar from ALDI because they’re super affordable and dependable.
  • Baker’s Corner Baking Cocoa: I love making cakes with cocoa powder as opposed to melted chocolate because it’s super easy and doesn’t require any finicky double boilers. The Baker’s Corner Baking Cocoa is smooth, chocolatey and bold and perfect for this red wine cake.
  • Baker’s Corner All Purpose Flour: All purpose flour will give you a tender, soft crumb. If you’re gluten free you can also always sub this out for a gluten free blend.
  • Baking Soda + Baking Powder: A combination of baking soda and baking powder will give your chocolate cake the perfect rise.
  • Vegetable Oil: Vegetable oil will give your red wine chocolate cake a silky crumb and provide the perfect amount of moisture for that fudgy cakey texture. If you don’t have oil on hand, you can always use melted butter too!
  • Eggs: Two eggs will give your red wine cake the perfect amount of structure, while still keeping it fudgy.
  • Vanilla Extract: Make sure you’re using pure vanilla extract. It will perfectly complement the chocolate flavor and really round out your cake.
  • Butter: You’ll need room temperature butter to make the perfect red wine chocolate buttercream. We prefer to use unsalted so that you can control the amount of salt added to the frosting, but feel free to use whatever you have on hand.
  • Powdered Sugar: Powdered sugar will thicken and sweeten your frosting.

red wine chocolate cake

Tips for the best red wine chocolate cake

This Valentine’s Day chocolate cake is super easy to make, but these three tips will produce perfectly soft, chocolate cake every time.

  • Use good cocoa powder: It is so important to use high-quality chocolate when making chocolate cake. I love Baker’s Corner Baking Cocoa because it gives you a smooth, rich and bold chocolate flavor that bakes up into loving cakes, muffins and brownies every time. And it doesn’t hurt that it’s super affordable.
  • Don’t over bake your cakes: No one likes a dry chocolate cake and this red wine cake is no exception. Remember that the cakes will continue to cook as they cool, so it’s okay if they’re ever so slightly underdone in the middle.
  • Let the cakes cool completely before frosting them: Listen. I know it can be hard to wait, but this is a crucial step. If you try to frost a cake that’s even a little bit warm, you’ll end up with melted frosting and a wobbly cake. Make sure your cakes are completely cool (like, not even the tiniest bit warm) before you frost them!

red wine chocolate cake

How to store red wine chocolate cake

This 6-inch red wine chocolate cake keeps well for up to a week tightly wrapped in plastic wrap or in a sealed container in the fridge for up to one week. And if you’d rather save it for much later, it’s also freezer friendly. Simply wrap in plastic wrap and place in a freezer safe plastic bag. When you’re ready to eat it, pop it in the fridge overnight to thaw out and enjoy! Red wine chocolate cake on demand!

Happy Valentine’s Day and happy red wine chocolate cake eating, my loves!

XX

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Red Wine Chocolate Cake

5 from 1 reviews

Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!

Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the red wine chocolate cake

  • 1 ½ cups Baker’s Corner Granulated Sugar
  • ½ cup Baker’s Corner Baking Cocoa
  • 1 ⅓ cups Baker’s Corner All Purpose Flour
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup Intermingle Red Wine Blend

for the frosting

  • ½ cup unsalted butter, room temperature
  • ⅓ cup Baker’s Corner Baking Cocoa
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 23 Tablespoons Intermingle Red Wine Blend
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350°F and line two 6-inch cake pans with parchment paper on the bottom. Grease the sides.
  2. In a large mixing bowl combine the Baker’s Corner Granulated Sugar, cocoa powder, all purpose flour, baking soda, baking powder and salt. Whisk to combine.
  3. Make a well in the center and add the vegetable oil, vanilla extract, eggs, and red wine. Whisk until the batter is smooth and no lumps of flour remain.
  4. Divide the batter evenly between the two pans and bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow the cakes to cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely before frosting.
  5. While the cakes cool, combine the butter, cocoa powder, powdered sugar, salt, Intermingle Red Wine Blend, and vanilla in a stand mixer fit with the paddle attachment. Beat on low, gradually increasing the speed to high. Mix until fluffy and no streaks of cocoa powder combine.
  6. Once the cakes are cool, place one layer on a cake stand, spread about half of the buttercream in the middle of the cake. Place the next layer on top of the cake and use an offset spatula to frost the outside of the cake, scraping off any excess frosting. Serve with red wine (obviously). Enjoy!

Keywords: red wine chocolate cake

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  1. Hi! I baked this cake last week using the 2x measures but I noticed it got slightly oily. Do you think it is a good idea to reduce the vegetable oil to 3/4 cup (or even 1/2)?

  2. I may have to make this for myself on my birthday this Sunday. This is like two perfect things wrapped in one beautiful cake.

    • Hi Stephie! I would double the recipe to divide between the two 9 inch pans. The bake time will probably increase by ten or so minutes, but I would just keep an eye on it!