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
Recipe

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

Description

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


Scale

Ingredients

RED WINE CHOCOLATE CAKE

  • 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

RASPBERRY BUTTERCREAM

  • 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

CHOCOLATE BUTTERCREAM

  • 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

CHOCOLATE GANACHE

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

Instructions

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.

Notes

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

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

Enjoy!

 

Red Wine Chocolate Cake collage

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Recipe rating

132 Comments
  1. 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! 🎄

  2. 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!

  3. 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. 

  4. 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.

  5. 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!

  6. 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! 

  7. 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!

  8. 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.

  9. 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… 

  10. 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??

  11. 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.

  12. 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.

  13. 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?

  14. 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!!

  15. 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!

  16. 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.

  17. 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.

  18. 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!!!

  19. 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.

  20. 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.

  21. 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…

  22. 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 😉

  23. 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.

  24. 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.

  25. 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.

  26. 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.. 

  27. 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!

  28. 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. 🙂

  29. 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! 🙂

Lindsay
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