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Red Wine Chocolate Cake with Dark Chocolate Cream Cheese Frosting

The BEST Red Wine Chocolate Cake recipe is a chocolate lover’s dream come true! It is delicious, rich, moist, and perfect for special occasions! Paired with dark chocolate cream cheese frosting, this is the only chocolate cake recipe you need!  
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8 -10 servings
Calories 660 kcal


Red Wine Chocolate Cake

  • 2 ¼ cups 282 g all-purpose flour
  • ½ cup 64 dark chocolate cocoa powder
  • 2 ½ tsp baking soda
  • 1 tsp salt
  • ¾ tsp baking powder
  • ½ cup 113 g butter, room temperature
  • ½ cup 120 ml oil
  • 2 ¼ 495 g cups brown sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 ½ cups 360 ml red wine


  • 12 oz 340 g cream cheese, room temperature
  • ¾ cup 170 g butter, room temperature
  • 1 cup 100 g dark chocolate cocoa powder
  • 5 cups 625 g powdered sugar
  • 2 tbsp milk
  • 1 ½ tsp vanilla extract


  • Preheat oven to 350 degrees F. Grease and line with parchment paper 3 8-inch cake pans. Set aside.
  • Sift flour, cocoa powder, baking soda, salt, and baking powder. Set aside.
  • Cream butter, oil, and sugar with the paddle attachment in an electric mixer on medium speed for 10 minutes.
  • Once fluffy and light in color, add eggs and vanilla extract. Beat well to combine.
  • With mixer on low speed, add flour mixture in 3 additions alternately with red wine, beginning and ending with flour mixture. Beat until just combined.
  • Divide batter evenly between prepared cake pans and bake in preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Remove from oven and let cool 10 minutes in pan before transferring to a cooling rack to cool completely.
  • To make the frosting, beat cream cheese and butter with the paddle attachment until light and fluffy. Add cocoa powder and beat until combined. Gradually add powdered sugar. Finally add milk, and vanilla. Beat until smooth.
  • Assemble the cake: Place one cake layer onto your cake stand and evenly spread a layer of frosting. Repeat with second layer. Top with third layer and spread the remaining frosting over the top and sides of cake.


Make Ahead: The cake layers can be made ahead of time. Once the chocolate cake layers have cooled completely, wrap them in plastic wrap and place each layer in a freezer bag. Freeze the cake layers for up to 1 month. When you are ready to assemble the cake, remove the cake layers from the freezer and bring them to room temperature. Then, frost the cake.
Store: To store this chocolate cake, cover with a cake keeper or plastic wrap. The cake can be kept on the counter for up to 2 days or in the refrigerator for up to 5 days. When storing frosted cakes in the refrigerator, I always chill them for about 15 minutes to harden the frosting. Then, I loosely cover the cake in plastic wrap or place it in a cake keeper


Serving: 1sliceCalories: 660kcalCarbohydrates: 101gProtein: 8gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gCholesterol: 134mgSodium: 548mgFiber: 3gSugar: 81g
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