Super Moist and Rich Red Wine Chocolate Cake Recipe

I love any excuse to make a decadent cake. This moist and rich chocolate cake recipe is one of my favorites, but I also LOVE a decadent Carrot Cake and fluffy Strawberry Cake. When I’m craving a quick snack cake, my everyday chocolate cake is my go-to! 

Red wine chocolate cake is fudgy, rich, decadent, and pretty much everything you’ll ever want in a slice of chocolate cake! Three layers of moist chocolate cake layers are stacked between layers of rich dark chocolate cream cheese frosting. Make this cake for special occasions like date night, Valentine’s Day, a dinner party, or on a random weeknight because it is delicious and so easy!

Ingredient Notes

• All-Purpose Flour – Makes up the base of the cake, it provides structure and stability to the batter. I recommend using unbleached all-purpose flour, but pastry flour or all-purpose gluten-free flour can be used as well!
• Cocoa Powder – The star ingredient that gives the cake its rich chocolate flavor! Opt for a high-quality cocoa powder to achieve the best taste and texture. Dark chocolate cocoa powder adds an extra depth of flavor and a darker color to the cake, but regular cocoa powder can be used if that’s what you have.
• Baking Soda & Baking Powder – Working together to help the cake rise and achieve a light and fluffy texture.
• Salt – Enhances the flavor of the cake and balances out the sweetness.
• Butter – Adds moisture and richness to the cake, resulting in a tender crumb. Salted butter is best because it doesn’t contain any additives like unsalted butter. Unsalted butter can be used, just add ½ tsp of additional salt. 
• Cooking Oil – Contributes to the moistness of the cake and helps keep it soft and tender. Organic canola oil is recommended, but any mild-flavored vegetable oil, melted coconut oil, or very mild olive oil can be used as a substitute.
• Brown Sugar – Adds moisture and a subtle caramel flavor to the cake, resulting in a moist and flavorful crumb. Dark brown sugar intensifies the depth of flavor, but light brown sugar can be used if thats is what you have on hand.
• Eggs – Acts as a binding agent and provides structure to the cake. 
• Vanilla Extract – Pure vanilla extract enhances the overall flavor of the cake and adds a warm, aromatic flavor. 
• Red Wine – Infuses the cake with a unique flavor, adding depth and complexity to the chocolatey goodness. A red blend works best!

For the frosting:

• Cream Cheese – Forms the base of the frosting, providing a tangy flavor and creamy texture.
• Butter – Adds richness and smoothness to the frosting along with a buttery flavor.
• Dark Chocolate Cocoa Powder – Intensifies the chocolate flavor of the frosting, creating a decadent and indulgent topping.
• Powdered Sugar – Used to sweeten and thicken the frosting, creating a smooth and spreadable consistency.
• Milk – A creamy way to adjust the consistency of the frosting, making it easier to spread. 
• Vanilla Extract – Adds a subtle sweetness and aroma.
• Salt – Balances out the sweetness and enhances the natural flavor of the frosting ingredients.

Equipment Needed

• Three 8-inch cake pans
• Parchment paper
• Stand mixer or electric mixer
• Mixing bowls
• Sifter or sieve
• Cooling rack
• Cake stand or serving platter
• Off-set spatulas
• Cake turntable

Step by Step Instructions

• Prepare for baking: Preheat oven to 350 degrees F. Grease and line with parchment paper three 8-inch cake pans. Set aside.
• Combine the dry ingredients: Use a sifter to sift the flour, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Set aside.

Cream butter and sugar: Add the butter, oil, and brown sugar into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to medium and beat until light and fluffy for about 10 minutes. This will add air into the butter, making a fluffy cake layer. Make sure your butter is at room temperature! 

Add eggs and vanilla: Once the butter and sugar mixture is fluffy, add the eggs and vanilla extract. Bean on medium speed for 2-3 minutes or until creamy and well incorporated:

Add wine and dry ingredients: Alternate adding the flour mixture with the red wine, starting and ending on dry ingredients in this pattern: ⅓ dry ingredients → ½ liquids → ½ dry ingredients → remaining liquids → remaining dry ingredients.

Bake: Pour the chocolate cake batter into the prepared 8 inch cake pans evenly. Bake for 30-35 minutes or until the tops spring back when lightly pressed. You can also tell it’s baked fully when a toothpick comes out clean when inserted into the center of the cake.

Cool: Let the cake cool in the pans for 5 minutes before removing and placing it on a cooling rack to cool completely. 

Assemble the chocolate cream cheese frosting: Beat the softened cream cheese and butter in a hand mixer or stand mixer on medium speed until combined and fluffy. Add the dark chocolate cocoa powder and mix until the cocoa powder is well combined. Carefully add the confectioner’s sugar and salt, starting at a slow speed and working your way up. Add the milk and vanilla extract, and beat the cream cheese frosting until smooth and fluffy.

Frost the cake: Make sure the cake layers are completely cooled before using the instructions below to frost a layer cake. 

How To Assemble and Frost A Layer Cake

Once the cake layers have cooled and you prepared the frosting, it is time to assemble the cake! 

1. Place one layer on a cake stand and spread a layer of chocolate frosting on top. 
2. Use an offset spatula to even out the ganache. Add the second cake layer and spread an even layer of frosting on top. 
3. Finally top with the remaining cake layer and top with a final layer of frosting. 
4. Spread the remaining frosting over the top and sides of the cake.
5. For a decorative touch, you can top the cake with mini chocolate chips, chocolate curls or shavings, chocolate sprinkles, or food-safe flowers. 

Substitutions and Flavor Variations

• Gluten Free: Use an all purpose 1:1 cup gluten free baking flour. My favorite is Bob’s Red Mill or King Arthur.
• Wine blends: Experiment with different types of red wine, such as merlot or pinot noir, to vary the flavor profile of the cake and find your favorite combination.
• Mocha: Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor and add depth to the cake.
• Ganache: Swap out the cream cheese frosting for a chocolate ganache topping for an extra indulgent finish.
• Spicy: Add a tablespoon of cinnamon or a pinch of cayenne pepper to the batter for a spicy kick that pairs well with the chocolate and red wine.

Storing and Freezing

Storing: Store the cake in an airtight container or covered with plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature for 30 minutes to 1 hour before serving.

Freezing: To freeze the cake, wrap each individual cake layer tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month. Thaw the cake layers in the refrigerator overnight before assembling and frosting the cake.

Make ahead: Prepare the cake layers as directed, then wrap them tightly in plastic wrap and freeze for up to 1 month. Thaw the cake layers in the refrigerator overnight before assembling and frosting the cake. The frosting can also be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Allow the frosting to come to room temperature before using.

Frequently Asked Questions