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+ servings
two slices of red wine chocolate cake with a glass and bottle of red wine.

Red Wine Chocolate Cake

Angelina Papanikolaou
Enjoy this irresistible Red Wine Chocolate Cake recipe! With its rich, moist layers infused with red wine and topped with a homemade decadent dark chocolate cream cheese frosting, it's the ultimate treat for Valentine’s Day or any special occasion!
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 863 kcal

Ingredients 

Cake

  • 2 ¼ cups all-purpose flour
  • ½ cup cocoa powder
  • 2 ½ tsp baking soda
  • 1 tsp salt
  • ¾ tsp baking powder
  • ½ cup butter room temperature
  • ½ cup oil
  • 2 ¼ brown sugar
  • 6 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 ½ cups red wine

Frosting

  • 12 oz cream cheese room temperature
  • ¾ cup butter room temperature
  • 1 cup cocoa powder
  • 5 cups powdered sugar
  • 2 tbsp milk room temperature
  • 1 ½ tsp vanilla extract
  • 1/2 tsp salt

Instructions 

  • Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  • Sift together the flour, cocoa powder, baking soda, salt, and baking powder into a bowl. Set aside.
    2 ¼ cups all-purpose flour, ½ cup cocoa powder, 2 ½ tsp baking soda, 1 tsp salt, ¾ tsp baking powder
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and brown sugar on medium speed for 10 minutes, until fluffy and light in color.
    ½ cup butter, ½ cup oil, 2 ¼ brown sugar
  • Add the eggs one at a time, followed by the vanilla extract, beating well after each addition.
    6 eggs, 1 tbsp vanilla extract
  • With the mixer on low speed, add the flour mixture in three additions, alternating with the red wine, starting and ending with the flour mixture. Mix until just combined.
    1 ½ cups red wine
  • Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Frosting

  • Beat the cream cheese and butter in a stand mixer with the paddle attachment until light and fluffy. Add the cocoa powder and mix until combined. Gradually add the powdered sugar, then the milk, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
    12 oz cream cheese, ¾ cup butter, 1 cup cocoa powder, 5 cups powdered sugar, 2 tbsp milk, 1 ½ tsp vanilla extract, 1/2 tsp salt
  • Assemble the Cake: Place one cake layer on your cake stand and spread a layer of frosting evenly on top. Repeat with the second layer. Add the third layer on top and use the remaining frosting to cover the top and sides of the cake evenly.

Notes

Ensure all ingredients are at room temperature to achieve the best texture and flavor.
Gluten Free: Use an all purpose 1:1 cup gluten free baking flour. My favorite is Bob's Red Mill or King Arthur.
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.

Nutrition

Serving: 1sliceCalories: 863kcalCarbohydrates: 93gProtein: 11gFat: 51gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 194mgSodium: 988mgPotassium: 369mgFiber: 6gSugar: 61gVitamin A: 1314IUCalcium: 101mgIron: 4mg
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