As a lover of both red wine and delicious cakes, I am excited to share with you my favorite recipe for a decadent red wine cake. This sweet treat is perfect for any special occasion or just as a treat to spoil yourself.
There’s nothing quite like the rich, complex flavors of red wine infused into a moist, chocolatey cake. This recipe is easy to follow and doesn’t require any fancy techniques or specialty ingredients. In fact, you probably have most of the ingredients in your pantry already!
Whether you’re a seasoned baker or a first-time home cook, this red wine cake is sure to impress. It’s perfect for entertaining or as a cozy night in with some friends and a bottle of your favorite cabernet sauvignon.
So what are you waiting for? Grab your apron and let’s get baking!
Why You’ll Love This Recipe
If you’re a lover of red wine and chocolate, then this recipe is for you. This decadent red wine cake made with German red wine is sure to delight your taste buds with every bite. As a sommelier, I can attest to the harmonious blend of rich chocolate notes and the bold flavors of the red wine.
What sets this recipe apart from others is the addition of dry fruits that are soaked in red wine. The moistness and sweetness that they add are sure to elevate this cake’s flavor profile. The use of baking powder and baking soda also gives it a light and fluffy texture that melts in your mouth.
In addition to its taste, this cake is straightforward to make with simple ingredients that you probably already have in your pantry – flour, sugar, butter, pecans, cinnamon, cocoa powder, and eggs. Substitute them as needed, and you’ll still end up with a moist chocolate red wine cake.
This cake recipe also offers versatility. You can use any leftover red wine you have on hand or even experiment with different varieties to see which one suits your taste buds best. A little bit of red wine 1-2 while making this recipe will help you replicate the perfect taste.
Lastly, this cake pairs beautifully with vanilla ice cream and fresh berries or a bold cheese such as blue cheese or aged cheddar for a savory twist. It’s perfect for any occasion, from casual gatherings with friends to romantic dinners at home.
In conclusion, you’ll love this recipe because of its versatile taste and ease of making it. The rich flavors of German red wine combined with the softness of chocolate cake make it one-of-a-kind. Give it a try; I promise you won’t be disappointed!
Here are the ingredients you will need to make this decadent red wine cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 2 cups German red wine (or any dry red wine you prefer)
- 1 tablespoon vanilla extract
- 1 cup of crushed pecans or any dried fruits like raisins, dates or prunes (optional)
Note: Make sure to sift the flour and cocoa powder to avoid lumps in the batter. Also, use a good quality wine that is suitable for baking. A full-bodied German red will work well in this recipe.
The Recipe How-To
Step 1: Soaking Dry Fruits
- Soak dry fruits in red wine 1/2 cup for few hours or overnight until the fruits absorb the wine and become plump.
Step 2: Preparing the Batter
Sift together 2 cups all-purpose flour and 1 cup cocoa powder in a bowl.
In another bowl, beat 1 and 1/2 cup butter using an electric mixer. Add 1 and 1/2 cups granulated sugar, 1/3 cup brown sugar, and beat again.
Add 2 large eggs one at a time and continue to mix until everything is well combined.
Add the sifted dry ingredients to the mixture in three parts – alternating with German red wine 1 1/2 cups – begin and end with dry ingredients.
Use a spatula to fold gently until the batter is smooth and well combined.
Add soaked dry fruits to the batter along with some chopped pecans if desired.
Mix gently using a spatula until everything is well incorporated.
Step 3: Baking
Preheat the oven to 325°F.
Grease a cake pan with butter, then dust lightly with flour, tapping out excess flour.
Pour the wet cake batter into the prepared pan and spread it out evenly using a spatula.
Bake for approximately 45 minutes to an hour, or until an inserted toothpick comes out clean.
Let it cool completely before slicing.
This decadent red wine chocolate cake recipe is adapted from Smitten Kitchen, so you can trust that every piece will be moist, fluffy, flavorful, and delicious!
Substitutions and Variations
Looking for something new to add to the recipe? Fear not! There are many substitutions and variations you can experiment with.
For a lighter texture, swap out some of the all-purpose flour for cake flour. You can also replace the red wine with another type of wine, such as a fruity Pinot Noir or a bold Syrah. If you don’t have any wine on hand, you can substitute it with apple cider or orange juice.
Want to kick up the flavor a notch? Add in some chopped dark chocolate or 1/2 cup of cocoa nibs for a more intense chocolatey taste. For a nutty twist, replace pecans with almonds or walnuts.
If you’re feeling adventurous, try soaking different types of dry fruits like raisins, figs, and apricots in the red wine before adding to the batter. And for those who prefer more spice in their desserts, add a teaspoon of nutmeg or cardamom to the mix.
With these substitutions and variations, there are endless possibilities for customizing this recipe to fit your taste buds. So go ahead and get creative!
Serving and Pairing
The red wine cake is best served at room temperature and can be paired with a wide range of accompaniments thanks to its rich, bold flavor. The decadent, slightly tart taste of this cake pairs wonderfully with fresh fruit, such as strawberries or raspberries, and adds an extra layer of texture and sweetness.
For a more indulgent experience, you might serve it alongside a dollop of whipped cream or ice cream for extra coolness and creaminess. Besides traditional vanilla whipped cream, you could experiment with other flavors that complement the taste of red wine, like cinnamon or orange zest.
Another fantastic way to pair this red wine cake is by serving it with a glass of the same German Red wine you used for the recipe. The cake’s deep red color perfectly matches the hue of the wine; and pairing the two increases your experience’s overall richness and intensity due to the shared flavor compound.
If you’re looking for something different but still true to theme, try serving your cake with dark chocolates or truffles. The notable bitterness in chocolate will offset the cake’s sweetness while improving its robust, multi-dimensional flavor notes. A dusting of powdered sugar completes this dessert’s presentation perfectly.
Overall, this red wine cake is versatile enough to make as an everyday or special occasion-sweet treat that will impress friends and family alike. It’s incredibly easy to customize and experiment with, so don’t be afraid to get creative when pairing it with your favorite accompaniments.
Make-Ahead, Storing and Reheating
If you’re looking for a dessert that can be made ahead of time, this Red Wine Cake Recipe is the perfect choice. The flavor of the cake actually improves after a day or two, and it can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
When it’s time to serve, there are a few options for reheating. You could simply leave the cake at room temperature for an hour or so before serving to allow it to come to room temperature. Alternatively, you could reheat individual slices in the microwave for 10-15 seconds in order to warm the cake slightly.
If you have leftover slices or want to make this cake ahead of time, individual portions can be wrapped tightly in plastic wrap or placed into an airtight container and stored in the freezer for up to one month. When ready to eat, allow the cake slice to thaw completely at room temperature before reheating as mentioned above.
Overall, this Red Wine Cake Recipe is incredibly versatile, whether you prefer it fresh out of the oven or if you decide to store and reheat it later on.
Tips for Perfect Results
If you’re going to make a cake, why not make it a perfect one? To help you achieve that ideal red wine cake, here are some tips:
Firstly, when it comes to the dry ingredients such as the flour and cocoa powder, make sure to measure them precisely. Be careful not to pack your measuring cups too tightly, as this can lead to too much flour being added. Incorrect measurements could affect the texture and consistency of the cake.
Secondly, don’t overmix your batter. Mixing for too long can result in a tough cake. Be gentle with the mixture!
Thirdly, before adding your dry fruits or nuts, lightly coat them in flour. This will help prevent them from sinking to the bottom of the cake pan.
Fourthly, be sure to line your cake pan with parchment paper before greasing it. This will help prevent the cake from sticking and ensure an easy release from the pan.
Lastly, adjust your baking time according to your oven. Every oven is different and may have varying heat levels. Keep an eye on it and use a toothpick to check if it’s fully baked.
With these tips in mind, you’ll be on your way to creating a perfect red wine cake that’s sure to impress all of your guests!
Before wrapping up the recipe article, let’s address some Frequently Asked Questions about the Red Wine Cake recipe. These questions cover some common concerns and provide useful tips to make the cake perfect all the time.
What red wine is best for cake?
Certain types of wines pair perfectly with chocolate cake, with some of the best options being Syrah, Cabernet, and Grenache.
What can you do with leftover red wine?
As a sommelier, I often come across leftover wines that people simply toss away. However, there are numerous ways to put them to good use. One way is to freeze the leftover wine in ice cube trays or muffin tins, a clever method to have it for future recipes. Another option is to transform the leftover wine into a delicious wine syrup or wine jelly. You can also convert it into vinegar or use it to flavor salt. Lastly, you can add it to your meals as an ingredient to enhance their overall taste.
What is a wine cake New Orleans?
Indulge in the sweet and boozy flavors of New Orleans with this delectable recipe! These mini cakes soaked in a rich blend of dark rum or other variants like port, sherry, marsala, or wine and finished off with whipped cream and a cherry on top are a must-try for any dessert lover or connoisseur of fine drinks. This recipe is straight from the pages of A CONFEDERACY OF DUNCES COOKBOOK and is sure to bring extra flavor to any book club meeting or gathering.
Does wine cake contain wine?
This particular cake I’m introducing is made without eggs and instead uses whole wheat flour, fresh fruit juice, nuts, and dry fruits soaked in wine. The process of making this cake involves soaking the dry fruits in red wine for a total of 15 days, resulting in a rich flavor. For individuals who prefer to refrain from consuming alcohol, a non-alcoholic alternative would be soaking the dry fruits in orange juice.
In conclusion, this red wine cake recipe is an absolute must-try for all baking enthusiasts out there. It’s a decadent and moist chocolate cake with a unique twist of red wine that adds depth of flavor and complexity to the palate. The recipe is easy-to-follow, and most of the ingredients are readily available in your pantry. Moreover, you can make substitutions and variations to cater to your dietary requirements or preferences.
This red wine chocolate cake is perfect for any occasion, whether it’s a birthday party, anniversary celebration, or just a simple family get-together. It pairs well with fresh fruits, whipped cream, ice cream, or even a glass of red wine. Lastly, this recipe yields a large cake that can be stored in the fridge for up to five days, making it perfect for meal-prepping or snacking throughout the week.
So what are you waiting for? Head to your kitchen and try your hands on this deliciously indulgent red wine cake recipe today! I guarantee your taste buds will thank you later.
Red Wine Cake Recipe
- 4 eggs
- 3 1/2 ounces pecans, ground
- 1/2 lb butter, softened
- 7 ounces sugar
- 2 teaspoons cinnamon
- 2 teaspoons cocoa, unsweetened
- 1/2 lb all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup red wine
- Preheat oven to 350 degrees.
- Place all ingredients in a food processor and process until smooth.
- Pour into a well greased 10 1/4 '' spring form pan and bake 1 hour.
- Gently cut around the rim to prevent the cake from sticking to the rim, then let cool completely before removing the ring.
- Serve with whipped cream or whatever topping or frosting you like (we had it without topping).