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Red Wine Cake

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Whenever I see a recipe that calls for wine, I must admit that I’m immediately drawn to it. It adds such a wonderfully distinct flavor that cannot adequately be replaced by fresh fruit juice. Just a splash can create depth in a quick pasta sauce.

Before making this cake, I had never used wine in baking. I was a bit apprehensive about how it would turn out, but I was quite pleased with the results. The red wine lends a different taste that is quite pleasant and makes you want to carefully observe the flavors. The bit of chocolate and cinnamon complement the wine perfectly.

Today’s recipe, brought to us by cyniczora, would be a wonderful end to a sophisticated or even a hearty meal. Add some ice cream or wine-infused whipped cream, and you have scrumptious dessert.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Here’s what you’ll need: butter, sugar, eggs, vanilla, cocoa powder, cinnamon, baking powder, flour, red wine, and salt (the original recipe didn’t call for salt, but I decided to add a pinch for added flavor).

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Begin by buttering and flouring a bundt pan. Make sure you grease and coat with flour EVERY INCH of the pan. You’ll thank me later.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Melt the butter.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Pour the butter into a large bowl and add the eggs and sugar. Stir.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Add the vanilla. (Only use pure vanilla, never imitation. Ahem.)

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Pour in the red wine. Stir to combine.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

In a separate bowl, whisk together the dry ingredients.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Add the dry ingredients to the wet ingredients and stir to combine.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Scrape into your prepared bundt pan. Bake in a preheated 350°F oven for 40-45 minutes. Remove from oven and let cool in pan on a rack for 10-15 minutes. Invert onto the rack to cool completely.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Serve with good vanilla ice cream or homemade whipped cream. Enjoy!

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Notes:

1. As mentioned, the original recipe did not call for salt, but I added a pinch so it wouldn’t be too bland.
2. My only quarrel with this recipe is that the cake is a bit dense or heavy. Another time I would probably add more wine or decrease the amount of flour.
3. I made wine-infused whipped cream to serve with the cake by adding a bit of red wine to the cream before I whipped it. It nicely complemented the flavors in the cake.

 
 
 
Tasty Kitchen Blog: Red Wine Cake. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member cyniczora.

Thank you, cyniczora, for bringing us this awesome recipe.

 
 

Printable Recipe

Red Wine Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

I haven’t met anyone so far who didn’t like this cake.

Ingredients

  • ½ pounds, ⅞ ounces, weight Butter
  • ½ pounds, ⅞ ounces, weight Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 2 Tablespoons Cocoa Powder, Unsweetened
  • 1 teaspoon Cinnamon, Ground
  • 1 teaspoon Baking Powder
  • ¾ pounds, 2-⅛ ounces, weight Flour
  • 8 tablespoons, 1 teaspoon, 5-⅞ pinches Red Wine

Preparation Instructions

Melt the butter in the microwave, then mix it with sugar and eggs. Add all the other ingredients. (It doesn’t really matter in what order.) Mix it all together.

Preheat the oven to 350 degrees F.

Put the batter in a greased bundt cake pan and bake it 40 – 45 minutes.

I live in high altitude and therefore use 150 milliliters red wine.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

31 Comments

Comments are closed for this recipe.

Carissa @ Pretty/Hungry on 7.31.2011

How interesting! I’ve never heard of or even THOUGHT of baking with wine. My curiosity is now piqued.

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Dione on 6.22.2011

I had to laugh when I went through the step by step pictures – there is the bundt pan I received as a wedding gift in 1972! Orange and teflon coated! LOVE IT! Still use it and will love trying your recipe. I don’t know if yours is a newer version, but the burnt orange says 70′s to me! You are right on with the warning of greasing and flouring every speck of the surface! Thank you for the recipe – I really enjoyed seeing someone else with the bundt pan. For years I wondered if I was the only one still using it…

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Laura@SweetSavoryPlanet on 6.21.2011

I love the idea of this. A spicy Burgundy or Cabernet sounds good. Looks delicious and probably goes very well with a glass of wine!

Mandi on 6.21.2011

I visited a friend in Germany a few years ago, and her sweet mama would wrap us up a big slab of homemade red wine cake before we left for our adventures every day. I’ve been trying to figure out how to recreate her recipe for years (she doesn’t use one, just makes it from memory)…thanks for posting this!!

DessertForTwo on 6.21.2011

What a fun idea for a girl’s night dessert!! Thanks :)