Red Wine Chocolate Cake

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This elegant red wine chocolate cake is made up of three layers of moist red wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and decorated with a gorgeous chocolate drizzle.

Why You’ll Love This Red Wine Chocolate Cake

If you’re looking for something fun, different and a little special, this is the cake for you. It takes chocolate cake to a whole new level. Here’s a few reasons to give this cake a try.

  • The perfect marriage of flavors. There’s just something about the combination of chocolate, raspberry, and red wine that screams elegance and decadence all at the same time. The fruitiness of the wine and raspberry complement the richness of the chocolate perfectly. And don’t worry, the red wine doesn’t come through too strong, but you can definitely taste it!
  • Tender and moist. This recipe is based on my very favorite moist chocolate cake. I just replaced the water with sweet red wine. It’s so tender and moist and completely addicting.
  • Pretty in pink. This cake is sure to turn heads. Coated in smooth chocolate buttercream with a chocolate drip around the top edge and then decorated with pink raspberry buttercream, it’s so elegant. Then, once you slice into it, you get the juxtaposition of the deep brownish-black of the chocolate cake next to the light pink of the raspberry buttercream filling. A feast for the eyes!
Red wine chocolate cake on a cake stand.

What You’ll Need

Gather your ingredients around you! It’s time to start baking. Here’s what you’ll need to make red wine chocolate cake. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for red wine chocolate cake.

Chocolate Cake

  • All-purpose flour – Be sure to measure your flour accurately, so you don’t end up with a dry cake. I always recommend a food scale, but the spoon and level method is also an option.
  • Sugar
  • Natural unsweetened cocoa powder – If you want an even deeper, richer chocolate flavor, use Dutch-processed cocoa powder.
  • Baking soda – For the perfect rise and texture.
  • Salt – You need a little salt for flavor. Without it, the cake can be bland.
  • Eggs – Be sure to use large eggs, not small or extra large.
  • Buttermilk – The buttermilk adds moisture and makes this cake nice and tender. You could also use whole milk or 2% milk.
  • Vegetable oil – The vegetable oil in the cake turns out the moistest results.
  • Vanilla extract
  • Sweet red wine – I often use a wine labeled as a sweet red wine, such as this Cavit sweet red wine or Barefoot sweet red wine.

Raspberry Buttercream

  • Raspberries – Make sure they are nice and sweet! You can use frozen raspberries. Just thaw and pat them dry first, so the excess water doesn’t water down the flavor.
  • Unsalted butter – Start with room temperature butter. If it is too cold, your buttercream will turn out lumpy. If it is melted, you will find yourself with a runny buttercream.
  • Powdered sugar – For a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to. Just keep in mind that it will be thinner.

Chocolate Buttercream

  • Unsalted butter – Again, the butter should be at room temperature. Butter that is too cold will turn out a lumpy frosting and butter that is melted will give you a runny frosting.
  • Powdered sugar – Again, For a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to. You just don’t want the buttercream to be too thin to keep the cake layers in place.
  • Natural unsweetened cocoa powder – If you would like a richer chocolate flavor, use Dutch-processed cocoa powder instead. It’ll also be a darker color.
  • Vanilla extract
  • Heavy cream

Red Wine Chocolate Ganache

  • Semi-sweet chocolate chips – Stick with semi-sweet chocolate for the same consistency.
  • Sweet red wine – You can use the same one you use in the cake.
  • Heavy whipping cream – Stick with the heavy cream. Milk or half and half will make the ganache too thin.
Overhead image of red wine chocolate cake.

How to Make Red Wine Chocolate Cake

Here’s a quick rundown of how to make this unbeatable chocolate red wine cake. Don’t forget to scroll to the recipe card below for more detailed instructions.

Make the Cakes

  • Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the sides.
  • Make the cake batter. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Whisk in the eggs, buttermilk, and vegetable oil followed by the vanilla and red wine.
  • Bake. Divide the batter between the cake pans and bake for 30-33 minutes.
  • Cool. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire cooling racks to cool completely.

Make the Buttercreams, Assemble and Decorate the Cake

  • Puree. Puree the raspberries in a food process and then strain to remove the seeds.
  • Make the raspberry buttercream. Beat the butter until smooth and then mix in half of the powdered sugar followed by 3-4 tablespoons of raspberry puree. Mix in the remaining powdered sugar. If the frosting is too thick, mix in more raspberry puree.
  • Make the chocolate buttercream. Beat the butter until smooth and then mix in half of the powdered sugar and the cocoa powder. Mix in the vanilla extract and half of the cream followed by the remaining powdered sugar. If the frosting is too thick, mix in more heavy cream.
  • Stack, fill, and frost. Remove the domes from the cooled cake layers, place one layer on a cake plate, and pipe a damn of chocolate buttercream around the edge. Fill the inside of the damn with 1 cup of raspberry buttercream and spread it out evenly. Top with the second cake layer and repeat. Top with the final cake layer and frost the outside of the cake.
  • Make the chocolate ganache. Heat the wine and heavy cream in the microwave until just boiling and pour it over the chocolate chips. Let them sit for 2-3 minutes and then whisk until smooth.
  • Decorate. Drizzle the chocolate ganache around the edge of the cake, then spread the remainder over the top of the cake. Once the ganache has firmed up a bit, pipe the remaining raspberry frosting around the top edge of the cake. Garnish with extra raspberries, if desired.
Red wine chocolate cake on a cake stand near a bowl of raspberries.

Does This Cake Really Bake at 300°F?

I’m often asked if the temperature listed in the instructions is an error. It’s not. The chocolate cake is a slow-bake cake that bakes at 300°F degrees. I’ve tried baking it at 350°F for less time but it negatively impacts the texture of the cake. Go slow, my friends. The wait is torture, but it’s worth it.

Tips for Success

Pay attention to these simple tips and tricks and you’ll be a master cake decorator in no time.

  • Consistency matter. When making the buttercreams, you might need to add a little extra raspberry puree (up to 6 tablespoons) or a little extra heavy cream in order to get the frosting to a nice, spreadable consistency. Check out my post on how to get the right frosting consistency for more information.
  • Cool completely. Allow the cake layers to cool completely before frosting unless you want the buttercream to slide right off of them.
  • Make it pretty. Before stacking, filling, frosting, and decorating this cake, do a little studying. My posts on how to level a cake and how to fill and stack a layer cake will help you achieve the prettiest results possible. Additionally, this tutorial for frosting a smooth cake as well as my post on making a chocolate drip cake will give you the upper hand on decorating as well.
  • Allow the ganache to firm up. After adding the chocolate drip and before piping raspberry frosting around the outer edge of the cake, allow the ganache to firm up a bit. Otherwise, the raspberry buttercream might slide around on top of it.
A slice of red wine chocolate cake with a bite taken out of it.

Proper Storage

  • Counter/fridge. Seal the cake in an airtight cake carrier or wrap the whole thing in a double layer of plastic wrap. If you use plastic wrap, prop it away from the decorations with toothpicks. You could also slice the cake and store slices in a single layer in an airtight container. This dessert will stay good at room temperature for 24 hours. After that, store it in the fridge for up to 4 additional days.
  • Freezer. Pop the cake in the freezer for a couple of hours to firm up and then wrap it in a double layer of plastic wrap. Alternatively, store slices in a single layer in an airtight container. It will keep in the freezer for up to 3 months.

More Chocolate Cake Recipes

I love chocolate cake and have dedicated countless hours and days to perfecting some seriously delicious, seriously decadent chocolate cake recipes. Here are some of my top picks.

Print
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A slice of red wine chocolate cake served on a plate.
Recipe

Red Wine Chocolate Cake

  • Author: Lindsay
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This elegant red wine chocolate cake is made up of three layers of moist red wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and decorated with a gorgeous chocolate drizzle.


Ingredients

Red Wine Chocolate Cake

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (240ml) sweet red wine

Raspberry Buttercream

  • 6 oz raspberries
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar

CHOCOLATE BUTTERCREAM

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 4 1/2 cups (518g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 56 tbsp (75-90ml) heavy cream

CHOCOLATE GANACHE

  • 6 oz (1 cup | 169g) semi-sweet chocolate chips
  • 3 tbsp sweet red wine
  • 1 tbsp heavy whipping cream

Instructions

Make the Cakes

  1. Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
  3. Add the eggs, buttermilk, vegetable oil and vanilla extract o the dry ingredients and mix until well combined.
  4. Add the red wine and mix until well combined. The batter will be very thin.
  5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the Raspberry Buttercream

  1. Add the raspberries to a food processor and puree until smooth. Strain the puree to remove the seeds, if desired.
  2. Add the butter to a mixer bowl and beat until smooth.
  3. Add half of the powdered sugar and mix until well combined and smooth.
  4. Add 3-4 tablespoons of raspberry puree and mix until well combined and smooth.
  5. Slowly add the remaining powdered sugar and mix until well combined smooth. Add additional raspberry puree (up to 6 tablespoons total), as needed, to get the right consistency and flavor of frosting.

Make the Chocolate Buttercream

  1. Add the butter to a mixer bowl and beat until smooth.
  2. Slowly add half of powdered sugar and the cocoa powder and mix until well combined and smooth.
  3. Add the vanilla extract and half of the cream and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Add remaining cream, as needed, until the frosting is the right consistency.

Assemble and Decorate the Cake

  1. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake. Place first layer of cake on cake plate.
  2. Pipe a dam of chocolate buttercream around the outer edge of the cake. Fill the inside of the dam with about one cup of the raspberry buttercream, then spread evenly on top of the cake. If the top of the chocolate buttercream dam is taller than the frosting, smooth out the top so that the layer of both buttercreams is even.
  3. Add second layer of cake and add another dam of chocolate frosting. Fill the inside of the dam with another cup of raspberry buttercream and spread evenly. Again, smooth out the full layer of buttercream, so that it’s all even.
  4. Add final layer of cake on top and frost the outside of the cake with the remaining chocolate buttercream. Feel free to use my tutorial for frosting a smooth cake. Set cake aside.
  5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  6. Combine the wine and heavy whipping cream in a measuring cup and heat in the microwave just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  7. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
  8. Allow the ganache to firm up a bit, then pipe the remainder of the raspberry frosting around the top edge of the cake. I used Ateco tip 847. Finish off the cake a few fresh raspberries, if desired.
  9. Store the cake in an air-tight cake carrier or well covered. You can leave it at room temperature for up to 24 hours, then refrigerate the cake. The cake is best when served at room temperature and holds up well for 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1102
  • Sugar: 116.3 g
  • Sodium: 539.7 mg
  • Fat: 63.4 g
  • Carbohydrates: 138.2 g
  • Protein: 6.4 g
  • Cholesterol: 90.5 mg

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144 Comments
  1. Kathy

    I am confused. The cake ingredients include one cup of red wine, but the instructions do not indicate when to add it to the batter. Also, why do the instructions say to add the vanilla to hot water? What hot water? I really want to try this recipe, but I’m not confident at this point. Thanks!

    1. Lindsay

      I’m sorry. The directions were carried over from my chocolate cake, since it’s basically the same cake but with red wine. The regular chocolate cake uses water. I’ve updated the instructions. Thanks for letting me know.

  2. Monica

    Hello, I made a cake years ago and I’m sure it was from your website. It was a wine cake but not this one. The filling was less sweet and the ganache had wine. It was the best cake I’ve ever tasted and I want it dearly for an upcoming friends birthday. I’ve looked tirelessly. I’ve lost the card I wrote it on. Please please tell me you have the old recipie! Please message me with it! I’ve missed this cake for years

    1. Lindsay

      It may have been this cake. It’s been slightly updated, but the cake and filling are the same. The ganache did have wine, I believe. You could certanly replace some heavy cream with wine, if you’d like. I’m sorry, but I don’t have a copy of the original.

  3. Debbie

    Do you think port wine would be ok? Made it one time and it turned out delicious. Will be making again in a few days but have no sweet red wine, only port wine which has a rich and deeper flavor.

      1. Debbie

        Will try the Port, was just a little worried it would overpower the cake. Will let you know how it turns out.

      2. Debbie

        I tried the cake with 1/2 cup port wine and 1/4 cup water. Turned out delicious!! Everyone raved about it and one friend said “I usually don’t like cake but I had 2 pieces of yours. It was so good”. Will probably use port wine from now on. Thanks for the fantastic recipe.

  4. Dagi

    Hi Lindsay

    Thanks so much for sharing your recipe! It’s going to be the second time for me making this cake😊
    I just have one question, how high are your cake layers usually?

    Thank you!

  5. Gi Quirós

    Hi Lindsay! Thank you for sharing this lustful recipe! ☺️
    May I use unsweetened chocolate powder if dark special is not available? Thank you! ❤️ Happy Holidays! 🎄

  6. Tiff M

    This cake is great! and beautiful! But I made it from the original post with the wine ganache! Came back to make it for an up and coming event, and it is a totally new recipe! 🙂 Albeit still beautiful! Just wish the original post didn’t change and a new post was made. But def recommend making it!






  7. Holly Menashe

    I’ve made this cake three times and it’s always amazing. Moist, not too sweet or chocolatey. If you are looking for a show stopper this is it. 






  8. Carly

    How much do you taste the wine in this cake? I’m interested in making it but I have a lot of non drinkers in the family. Do you think they would still like it?

    1. Lindsay

      I would say that you do taste it, but it’s wrapped in chocolate and sugar, so it’s not like it really tastes the same as drinking wine, you know? I guess the question is whether they object to the flavor or the actual drinking of alcohol.

  9. Lisa

    Hi Lindsay, I plan to make this cake for Thanksgiving. Do you have recommendations for the red sweet wine? What do you use? Thank you.






    1. Lindsay

      I have used various ones. Barefoot and Sutter Home are both ones that I’ve used. I hope you enjoy the cake! Such a fun one for Thanksgiving!

  10. Alyssa

    This turned out to be one of the best cakes I have tasted. I made this for my sister-in-laws birthday. We had family member who usually aren’t chocolate cake fans coming for seconds. All the flavors go well together and the red wine chocolate cake is extremely moist.

    This was the first time I have made a cake, and I didn’t have any trouble with this recipe. Your chocolate ganache drip video was so helpful! The squeeze bottle made it so easy to do. The only thing that was hard for me was leveling the layers because of how moist the cake. If you have any tips on leveling, I’d love some advice!  I can’t wait to make this recipe again! 






  11. Audra

    I absolutely love this recipe! It is such a hit every time I’ve made it. The balance of flavor from the wine to the chocolate, to the raspberry is amazing. Your blog is my go-to for cake recipes, simply the best!






  12. Giku

    Hi Lindsay,

    Do you always use store bought buttermilk for cakes or the milk and vinegar substitute? I have a hard time finding buttermilk where I live.

    Thanks

    1. Lindsay

      I use store bought buttermilk, but I use the powdered buttermilk. If you can’t find it in your store, it’s available on Amazon. It’s great because it lasts for quite a while where as liquid buttermilk spoils pretty quickly if you don’t use it all. You can also use regular milk in this recipe and it will be fine.

  13. October

    Thanks a bunch! Sorry, I just don’t know why bloggers do that, I made my husbands fav recipe wrong twice because of the same reason & finally figured it out, had to backtrack they my bookmarks to realize a link had been changed… this one I thought I landed on a wrong page until I found my bookmark and it came to the same page… most ppl go off remembering the pic… 

  14. October

    What happened to the original recipe? It had a word spelled out in chocolate on top… what is with bloggers doing that… want to change things, make a new post & link the other one but replace it completely?? Wth??

  15. Jessica

    Last month I saved this link to make this cake for a dessert auction. Test cake went GREAT. Gorgeous. Delectable. Stood up well to being made a day ahead of time. Fresh raspberries on top the ganache were bliss. But… when I returned to the link to make it for the event, to my surprise the post had changed with a new decorated look. Both looks are stunning, but I was hoping to get the blog post instructions for the previous version (with the “hello” on top). Some ingredients also changed slightly. I made the previous version as best as I could remember (i definitely wanted that red wine in the ganache). The cake was a hit and went for a high bid — thank you! But for future, is that previous blog post still available online somewhere?






    1. Lindsay

      Dang! I updated the recipe with new photos and decided to change up the decor. I wasn’t sure I’d be able to find the old stuff, but I did. I added it to a PDF for you to download and use. It’s just the ganache and decorating instructions, but you should be able to print the recipe PDF for everything else with the current recipe above. I hope that helps!

      1. Jessica

        Thanks, Lindsay! This will be very helpful. I think I have some scribbled notes somewhere on the previous iteration of ingredients… I know for sure the ganache and chocolate buttercream were slightly different. The chocolate buttercream came out much more stiff for me in the newer version of the recipe — I had to use about 8 tbsp. of milk total to get it spreadable without dragging/cracking the cake. Between my scribbled notes and this new PDF you provided and the current recipe post, I’ll get it all together. 😀

        And: thank you for your great blog & video on how you frost your cakes w/the piping, comb, and fondant smoother — that was GREAT.

  16. Ashley

    I started to weigh out the dry ingredients for this and noticed that the weight doesn’t come close to matching the amount in cups listed. Do you weigh out your ingredients or follow the cup measurements? I want to make sure im following the recipe correctly.  

    1. Lindsay

      All cup and weight measurements are accurate (just double checked). There can be a lot of variation in how people measure with cups, so weight is always what I’d recommend to be sure of accuracy. That’s what I use.

  17. Francesca

    I am planning to make this and would like to bake it in 6″ cake pans. How long should I bake the batter for?

  18. Sara

    Your directions were so easy and so thorough! My decorations weren’t as well done as yours but for a “practice” run, it came out great! The raspberries were a perfect foil for the sweetness of the buttercream and ganache. Excellent recipe Lindsey, thank you so much!!

  19. Sarah

    I had to make a cake for a friend’s birthday. Since she’s a wine lover, I decided on this with a few changes. I made the cake and filling as instructed, then frosted with a Swiss meringue buttercream. I used a tiny bit of the wine in the frosting, too. I topped it with the ganache, then decorated with raspberries. It was a hit! I can’t say the wine was noticable, but the cake was delicious and looked stunning. Thanks for the recipe!

  20. Vicki

    I’m planning on making this cake quick question ? Salted butter for the raspberry filling but the recipe says butter for the chocolate… unsalted?

    1. Lindsay

      Sorry, I use salted for both when using half shortening and half butter. If you choose to use all butter though, I’d do half salted/half unsalted or just all unsalted and add some salt.

  21. Vicky

    This looks amazing. Would it be too soft to support a small tier on top of it? I’m new to tiers with cakes but I have read that only certain sponges can support tiers? Thank you in advance.

    1. Lindsay

      I would think if the cakes are well dowelled and you aren’t resting a lot of weight on the cake, it’d be fine.

  22. Deb Bennett

    Made this cake for a work event; it was devoured with lots of moans and orgasmic eye-rolls. This cake was not difficult to make, just a few extra steps with the different filling, frosting, and ganache topping. I poured the ganache over the entire top of the cake and allowed it to drizzle down the sides, then decorated with fresh raspberries on the top and around the bottom. I added 1/2 teaspoon raspberry extract to the raspberry buttercream to kick up the raspberry flavor. Also, I had 2 cups of chocolate buttercream left after very thickly frosting the top and sides of the cake. I froze this for use later on cupcakes, but will half the recipe for the chocolate buttercream the next time I make this, and believe me THERE WILL BE A NEXT TIME!!! This cake is effin awesome!!!

  23. Lou

    I’ve made this cake at least 4 times. it is so elegant and absolutely delicious! The instructions were so easy to follow. Everybody raves about it after having it.
    It’s definitely a “remember that amazing chocolate cake you made?” kind of recipe.

  24. Irene

    Can you tell me what other type of fruit I can use since we’re I’m living we don’t have raspberry able. Also what kind of wine do you  refer. Thank you 
    Irene 

    1. Lindsay

      Do you have blackberries available? Those would be good too. I tend to use a sweet wine, like Barefoot or something.

  25. AK

    Made this cake for a family gathering. It was AMAZING! So decadent. This recipe is a keeper. My only comment: you can get by with less sugar (especially if you’re frosting) and less oil in the cake…

  26. Deb Stevenson

    Would it be ok to make this the day before the event – If I can, I am going to assemble everything day of and I should refrigerated all for the time? OR can I make the entire cake the day before and refrigerate, then how long before my event. should I take the cake out of the refrigerator. Maybe a better question is does the cake need to be kept in the refrigerator. Yes, I am a beginner whit big ideas of my abilities. The day before would give me time for other options should I fail at this 😉

  27. Julie Swartz

    Made the cake exactly per recipe for coworkers whom I try to impress with new creations. Never have they been so generous with the compliments; what a HUGE hit! I was afraid it would be too rich and chocolatey, but the raspberry buttercream and added fruit balances out the cake perfectly. I trimmed the bottom of the cake with blueberries and raspberries. The cake was so moist!!! Highly recommend viewing the tutorial, which was incredibly well written and helpful. I had no idea how to “properly” ice a cake and it worked like a charm. I even bought the recommended paper towels. What a wealth of information here done with care and love. I will definitely try other creations. Thank you, so much, for helping me spread good cheer and love to some amazing people through cake. What a beautiful way to touch others.

  28. Priya

    Hi!, Love this cake, i am going make this cake with 9 inch round Pan. I was just wondering how many cups of flour and other ingredients I would need?

    1. Lindsay

      You’d use the same measurements, just cook the cakes for a little less time. You’re cake will also be a little less tall.

  29. Melissa Canete

    Hi! Your red wine chocolate cake looks really delicious. Can you recommend a specific brand of the best red wine to be used for your recipe. I would like something mild so that even the kids could eat the cake. Thank you.

    1. Lindsay

      I like to use a sweet red, which should definitely be more mild. Barefoot has one that I’ve used several times and like.

  30. Angela

    I’ve made this a few times, my go to chocolate cake recipe now. Found a wine called jam jar, tastes amazing in it.. not a cake person but this just delicious.. 

  31. Natalie

    Hi Lindsay,
    I would really like to make this cake for a baby shower, however, I’m concerned about the red wine in the ganache. I think the alcohol is probably cooked out of the cake, but I don’t know if it would be in the ganache. Would this be safe for a pregnant person to consume?

    1. Lindsay

      You can actually replace the red wine in the ganache with additional heavy cream, that way you don’t have to worry. 🙂 Enjoy it!

  32. Quinn H

    Hi Lindsay.
    Can the Red Wine cake recipe be doubled or need to be mixed separately? I am considering it for a bottom tier of a fancy birthday cake. I have made gobs of cakes…just not a red wine cake.

    Thanks!
    Looks and sounds wonderful.
    Quinn

    1. Lindsay

      I am not sure, honestly. It’s a very thin batter that bakes slowly. I’d think doubling it would be fine, I’m just not sure about the baking time for a large tier. It could take a while. 🙂

  33. Becky

    This looks so amazing!!! I’m entering a cake in a baking contest at our small town county fair, and this is the one I’m going to make!! I can’t wait to make it!! Cross your fingers that I win! 🙂

  34. Neelam

    Is the butter for the chocolate buttercream salted or unsalted? I noticed it specifies salted for the raspberry buttercream!

  35. Nicole

    I’m making this tomorrow for a family gathering. I have a dumb question…do you think this is ok to serve to kids? Not sure if the wine in the cake would “bake out”, and the amount in the buttercream is small, and divided up is even smaller. Just seeking opinions. Thanks!

    1. Lindsay

      Hmmm, that’s a judgement call for sure. I’d like to think the red wine bakes out, but I’ve actually read conflicting things about whether it does or not.

  36. Shannon

    This cake is absolutely beautiful and I REALLY want to make it… but there’s just so much butter in the frosting… I can definitely do with the raspberry buttercream, but would you be able to recommend any frosting alternatives to the chocolate buttercream? Thanks so much for the recipe!

  37. Denise Ray

    Hi Lindsay! I made your cake for a friends baby shower. It was wonderful!! ???? I’m a chocolate lover and red wine lover so is there anything better?? Lol (I modified the recipe slightly by using butter instead of shortening in the buttercreams). I posted my cake here if you’re interested: https://fb.me/deniserayartworks along with your web link to give you credit! 🙂  Thanks! 

  38. Lauren

    I just made this for Valentine’s Day/ my brother’s birthday, and everyone lost their minds.  This is easily the best cake I’ve ever made.  As soon as I get the tools you recommended for smoothing buttercream, I’ll try out another recipe too.  You’re a baking wizard!  Thank you!

  39. Anna

    I modified the recipe to be Gluten Free and took this cake to a dinner party.  EVERYONE, (including the gluten eaters) have declared this to be the cake no holiday or event can be without 🙂  Thank you!!!!!!

      1. Anna

        I made this into cupcakes for my daughter’s birthday party (it was her request for the best cake ever!) I filled the cupcakes with the raspberry buttercream and topped it this the chocolate buttercream and drizzled the ganache. Amazing!!!!

    1. Natalie

      Anna, how did you modify it to be gluten-free? My sister-in-law is gluten sensitive and I am always on the lookout for delicious gluten-free show-stopping desserts. =)

  40. debbie copeland

    I made this TODAY to take to our small group, Bible study, tomorrow . I will let you know what we all think !! haha 

    1. debbie copeland

      IT WAS A HUGE HIT !!!!!!!!! EVERYONE LOVED IT !!!!!!! ONLY thing different …..I did not put the raspberries on the top . VERY MOIST !!!! THANKS from ALL 12 of us !!! 🙂 

    1. lifeloveandsugar@gmail.com

      Yes, it does. I’ve made the cake as cupcakes many times. You’ll want to fill the cupcakes a little more than half way and bake for 18-22 minutes.

  41. Andy

    Omg!!!! I made this cake – thank you very much!!! I have to make a cake for my cousin’s 50th birthday in 2 weeks and THIS IS THE ONE.

    Your directions were so easy and so thorough! My decorations weren’t as well done as yours but for a “practice” run, it came out great! The raspberries were a perfect foil for the sweetness of the buttercream and ganache. Excellent recipe Lindsey, thank you so much!!

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed it and found the directions easy to follow! That’s so great to hear! 🙂

  42. Emily

    I agree, the cake looks great, but has anyone actually tried it? It would help to have actual reviews on the ease and taste of the cake..

    1. lifeloveandsugar@gmail.com

      Not everyone comes back and comments on the post, unfortunately. I have received a couple emails though from people who loved it. 🙂

    2. Jillian

      I have made this cake twice, and pass along the recipe to everyone I know. A total hit! (I know this is 2 years late, but wanted others to see!)

      1. Nicole

        Thank you Jillian! I appreciate the feedback. I think we all know that just because a cake looks good, doesn’t ensure its tastiness! I am going to give it a shot!

  43. Ririn

    Hi there.. First of All i just wanted to say i really really loveeeeeeeee your page! Love All The recipe….
    Im from Indonesia by The way 😀
    I wanted to ask about The Sugar that you Used on The butterCream, can i substitute it with something else? Because my family didn’t eat that much Sugar. Thanks a lot dearest! 🙂

  44. Tracy

    When I was a kid, this is the early 70’s now, my mom used to make this one cake… this cake I couldn’t find the recipe for. It was dark chocolate and very moist and definitely used powdered cocoa and this weird technique of pouring vinegar over a high-soda-content cake to create a tangy taste with a porous texture. Barring the strange moon-like surface, THIS red wine cake is VERY CLOSE to the one my mom made. I burned the first layer, so I ate it myself (from the bottom…to test if I could still use it for a trifle) and damn if it didn’t take me back. Thanks so much for the trip down memory lane!

  45. Laura | The Kiwi Country Girl

    Cake & wine together?? Today is a goooood day! I am actually drooling over my keyboard right now…YUM!!!

    1. Anne Daly

      Amazing!  Made the Baileys cake last night and it turned out just brilliantly. Such an easy recipe to follow but the results are fab. Went down a treat with everybody that tasted it. Definitely going into my favourites list, right at no. 1 😁

  46. Sue

    I love your chocolate cake, best ever and this cake is GORGEOUS!
    Do you think a chocolate wine would work in place of the sweet red wine?

  47. Lynn @ Fresh April Flours

    Uhhh, this cake looks unreal!! And it sound incredible!! I should try replacing the liquid in my chocolate cake with wine next time… How smart!!

  48. Debbie

    Omg, I have to pick my jaw up off the floor! That is one gorgeous cake. I will definitely have to try making it. Thank you for sharing this 🙂

  49. June @ How to Philosophize with Cake

    I totally agree–layer cakes are the best! I really love how you decorated this one, the little chocolate “hello” is so cute :3 And red wine cake sounds divine, of course 🙂

  50. Lynne

    Lindsay, what a great post. Thanks so much for the tutorial :-). I hope one day my cakes look as good as yours always do. The red wine cake looks amazing, and definitely will be making that (no guarantees on the icing though haha. Pinned. Have a great day.

  51. Beth @ bethcakes

    Holy cow, this cake. I really love your step by step photos! I can never get my ganache to look like that, haha. This cake is so perfect! 🙂

      1. Debbie

        I’ve made this cake twice and everyone loved it, very impressive cake too.  The wine is perfection in this cake!!  I’m making this again in a few weeks for a graduation party.  Looking forward to it. Thanks again for the wonderful recipe.

  52. Melanie @ Gather for Bread

    You’re cakes are seriously the best I’ve seen. This one is beyond beautiful!

    Happy Wednesday!

  53. Mir

    Speechless. I just sent this link to about 17 people. Whoa. It’s amazing, Lindsay. Beyond. I want to make cakes that look like this!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29