If there is one cake that fits perfectly into the cooler months, it’s this moist red wine cake. Rich with chocolate, warmed by cinnamon and almonds, and rounded off with a splash of red wine, it fills the kitchen with an irresistible aroma as it bakes. The texture is tender and dense, making it ideal for a cozy afternoon with tea or coffee, or as a festive addition to holiday gatherings.
Taste and Occasion
This red wine chocolate cake keeps things simple while delivering a deep, layered flavor. The batter combines cocoa and cinnamon for a comforting spice note, while ground almonds add moisture and a subtle nuttiness. Dark chocolate chips add pockets of melty richness, and the red wine lifts the profile with fruity, slightly acidic depth that pairs beautifully with chocolate. It’s an excellent choice for autumn and winter baking, holiday parties, or any time you want a cake that feels both homey and a little indulgent.
Ingredients
This recipe is designed for a small bundt pan (about 20 cm / 8 in). If you prefer a loaf pan, increase all ingredients by about one third, depending on the pan size. For a seasonal twist, substitute gingerbread spice for the cinnamon to emphasize warming holiday flavors. Ground hazelnuts can be used instead of almonds for a different nutty character.
How to make the Red Wine Cake
Start by preparing the pan: grease it well and dust lightly with ground almonds if you like, then chill while you preheat the oven to 350°F / 175°C. In a bowl, beat the soft butter with the sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth, well-emulsified batter.
In a separate bowl, sift together the flour, ground almonds, baking powder, salt, cocoa and cinnamon (or gingerbread spice). Add the dry ingredients to the butter mixture in two or three stages, alternating with the red wine. Stir briefly but thoroughly after each addition—overmixing is not necessary, but make sure there are no streaks of dry flour. Fold in the dark chocolate chips gently so they are evenly distributed.
Pour the batter into the prepared pan and smooth the surface. Bake for about 45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. Allow the cake to cool in the pan for a short while, then turn it out onto a rack to cool completely. When cooled, glaze or coat with melted dark chocolate as desired for an elegant finish.
Top Tip
Scale up all ingredients by roughly one third for a larger bundt or a loaf pan. For a textural contrast, try cocoa nibs instead of chocolate chips — they won’t melt completely, so you’ll get crunchy bursts of chocolate flavor throughout the cake. If you prefer a milder wine note, use less wine; for stronger fruitiness, choose a full-bodied red.
Red Wine Cake
Equipment
- Small bundt pan (approx. 8 in / 20 cm)
Ingredients
For the batter
- 180 grams (⅘ cup) butter, soft
- 110 grams (½ cup) brown sugar (or white sugar)
- 3 medium eggs
- 200 grams (1 ⅔ cups) all-purpose flour
- 60 grams (½ cup) ground almonds (or other nuts)
- 2 teaspoons baking powder
- Pinch of salt
- 2 teaspoons baking cocoa
- 1 teaspoon cinnamon (or gingerbread spice)
- 60 grams (⅓ cup) dark chocolate chips
- 100 milliliters (about 7 tbsp) red wine
For coating
- 100 grams (⅖ cup) dark chocolate for coating
Instructions
- Grease the pan and dust lightly with ground almonds if desired. Place the pan in the refrigerator while the oven preheats to 350°F / 175°C.
- Beat the soft butter with the sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
- Whisk together the flour, ground almonds, baking powder, salt, cocoa and cinnamon. Add the dry mix to the butter mixture in portions, alternating with the red wine. Mix briefly but thoroughly.
- Fold in the chocolate chips gently. Pour the batter into the prepared pan and smooth the surface.
- Bake for about 45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Allow to cool in the pan for a short time, then turn out onto a wire rack to cool completely. Melt the coating chocolate and spread or drizzle over the cooled cake if desired.
Notes
To make the cake fruitier, fold in 150 grams of drained cherries dusted with flour. For crunch, substitute cocoa nibs for chocolate chips. Adjust wine quantity to taste — less for a subtle hint, more for a bolder note.
Variations
This cake is especially suited to cooler weather and festive moments. Try swapping in hazelnut flour for almonds, adding orange zest for a citrus lift, or folding in drained cherries as mentioned above. If you enjoy similar flavors, you might also like other comforting bakes such as a lemon yogurt bundt cake, a classic bundt cake, chocolate spice cake, apple crumble cake, or salted caramel muffins.
