Red Wine Chocolate Cake

This Red Wine Chocolate Cake is super moist, baked with red wine and filled with a fresh raspberry buttercream! It’s decorated in such a fun way making it a great cake for Valentine’s Day or any occasion!

Looking for more chocolate cake recipes? Try my Best Chocolate Cake or this Hot Chocolate Cake!

Side view of Frosted chocolate cake with pink frosting and sprinkles

Moist Red Wine Chocolate Cake

Let’s talk a bit about the cake. I used my very favorite moist chocolate cake and replaced the water with red wine. It is the moistest cake and I die every time I have it. Now it’s even better with the addition of red wine. The flavor isn’t over powering, but it’s unmistakably there.

The filling is a raspberry buttercream. Super easy to make and literally the perfect compliment to the cake. The combination of the raspberry with the chocolate red wine will literally cause you to close your eyes and moan. Sorry, not sorry. It’s true.

This cake had rave reviews from everyone! Even if you have no interest in decorating it like I did, you should absolutely make it. You could totally just frost it with the chocolate frosting and top it with some raspberries. You just need to make it – and eat it. Stat!

Sliced of chocolate cake with pink buttercream on a plate.

Does this cake really bake at 300F?

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 300F degrees. I’ve tried to simplify it by baking at 350F but it changes the cake. Go slow, my friends. The wait is torture, but it’s worth it.

Frosted chocolate cake with pink buttercream.

How to Decorate this Chocolate Cake

If you are interested in the decorating part, let’s chat. The decor of this cake is actually inspired by Brittany May Cakes. Her sprinkle cakes are just so fun, so I wanted to add a bit of that to this cake.

To start, you’ll want to ice this bad boy like a champ. I can help you with that. I’ve got this great tutorial on How to Frost a Smooth Cake with Buttercream.

Once you’ve got your iced cake, it’s time to add your chocolate ganache drizzle!

How to Make Chocolate Ganache

If you haven’t made ganache before, don’t be intimidated. It really is one of the easiest things to make. You basically heat heavy whipping cream, pour the cream over the chocolate to melt it, whisk it all together and you’ve got chocolate ganache.

When your ganache is ready it will be fairly warm and thin. You want to let it sit for about 15-20 minutes, give or take, so that it has thickened a little but is still easily pourable.

Pipe the ganache around the edge of the cake (I like to use a squeeze bottle for that), then work quickly (so that the ganache doesn’t get too cool) and pour the rest of the ganache on top of the cake and spread it evenly to the edges.

Chocolate cake with chocolate ganache and pink frosting.A slice of chocolate cake on a plate in front of the rest of the cake on a stand.

You’ll want to let the ganache firm up a bit, then pipe a rope border around the outer edge. Brittany has a helpful video into her Insta Story highlights, if you want to see how to do it.

The next step is to add the sprinkles. Lots and lots of sprinkles.

Adding the sprinkles isn’t hard, but it does take some time. To add them all to the drip, I used tweezers and it took a little over an hour. You can totally skip this step, but it creates such a fun look!

Everyone Will Love this Cake!

When you’re done, you have a cake that not only tastes amazing, but looks amazing! The chocolate cake is incredibly moist and tasty with the addition of red wine and the raspberry buttercream filling is the perfect compliment for it. And even more awesome is that the pink frosting on top is all color that’s added from the raspberries. There’s no food or icing color used at all. Simple, delicious – a must make!

Chocolate ganache drizzled down the side of a chocolate cake with pink buttercream.A slice of moist chocolate cake on a white plate.

You might also like these cake recipes:

Red Wine Poke Cake
Drunken Chocolate Truffle Cake
Baileys Chocolate Cake
Best Chocolate Cake
Raspberry Chambord Chocolate Poke Cake
Strawberry Moscato Cake
Nutella Chocolate Cake
How to frost a smooth cake with buttercream
Funfetti Millionaire Cake
Bananas Foster Layer Cake
Chocolate Oreo Cake

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Red Wine Chocolate Cake image

Red Wine Chocolate Cake

  • Author: Lindsay
  • Prep Time: 3 hours
  • Cook Time: 33 minutes
  • Total Time: 3 hours 33 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Moist red wine chocolate cake recipe filled with raspberry buttercream, frosted with chocolate frosting and covered in red wine chocolate ganache!




  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 tsp vanilla
  • 1 cup (240ml) sweet red wine


  • 6 oz raspberries (add 5-6 tbsp of strained puree)
  • 3/4 cup (112g) salted butter, room temperature
  • 3/4 cup (95g) shortening
  • 6 cups (690g) powdered sugar


  • 3/4 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1/2 cup (57g) Hershey’s Special Dark Cocoa powder
  • 1 tsp vanilla extract
  • 56 tbsp (75-90ml) milk or water


  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Sprinkles


1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add wine. Mix well.
5. Divide batter evenly between cakes pans and bake for about 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.
7. While cakes cool, make icings. To make the raspberry buttercream, add the raspberries to a food processor and puree until smooth, then strain through a fine mesh sieve to remove the seeds.
In a large mixer bowl, beat the butter and shortening together until smooth.
8. Add half of powdered sugar and beat until smooth.
9. Add 3-4 tablespoons of raspberry puree and beat until smooth.
10. Add the remaining powdered sugar and beat until smooth, then add additional raspberry puree until it’s the right flavor and consistency. Set buttercream aside while you make the chocolate buttercream.
11. To make the chocolate buttercream, beat the butter and shortening together until smooth.
12. Add the cocoa and half of the powdered sugar and beat until smooth.
13. Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth.
14. Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to get the right consistency of frosting.
15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat. See my tips on how to level a cake and how to stack a cake.
16. Place the first layer of cake on cake stand. Top with a cup of the raspberry buttercream and spread into an even layer.
17. Add second layer of cake and add another cup of raspberry buttercream and smooth into an even layer.
18. Top cake with remaining cake layer.
19. Frost the outside of the cake with the chocolate buttercream. Here’s a tutorial for getting a smooth finish.
20. To make the chocolate ganache, place chocolate chips in a medium sized bowl.
21. Microwave heavy whipping cream just until it begins to boil.
22. Pour heated cream over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Allow ganache to sit for 10-15 minutes to thicken. You want the ganache to be pourable and spreadable, but not too thin (see my tips on making chocolate ganache).
23. Drizzle the ganache around the top edge of the cake (I like to use a squeeze bottle), then pour the remaining ganache onto the top of the cake and spread it evenly to the edges (see my tips on making a chocolate drip cake). Allow ganache to firm up a bit.
24. Pipe the remaining raspberry frosting around the top of the cake and bottom edge. I used Ateco tip 847 for the top border and Ateco tip 844 for the bottom.
25. Add some sprinkles to the top of the cake and add them to the ganache drips using tweezers. For more information on decorations, read through the post.


*the shortening can be replaced with butter, if preferred.

Keywords: red wine dessert recipe, chocolate cake recipe, valentines day dessert recipe, raspberry buttercream recipe



Red Wine Chocolate Cake collage

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Recipe rating

  1. Neelam

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

  2. 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.

  3. 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!

  4. 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: along with your web link to give you credit! 🙂  Thanks! 

  5. 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!

  6. 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. =)

  7. 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 !!! 🙂 


      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.

  8. 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!!


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

  9. 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..


      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!

  10. 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! 🙂

  11. 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!

  12. 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 😁

  13. 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?

  14. 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!!

  15. 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 🙂

  16. 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 🙂

  17. 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.

  18. 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.

  19. Melanie @ Gather for Bread

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

    Happy Wednesday!

  20. 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!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12