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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:

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Difficulty: Easy

Servings: 12

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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 :)

Susanne on 6.21.2011

I so want to make this cake but I need the measurements converted to cups, tablespoons, etc…
Can someone help me out with this? or repost?
Thanks.

Mrs. Puma on 6.21.2011

I’ve never used wine in baking either, that’s an interesting idea. Thanks for sharing!

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Kate @ Diethood on 6.21.2011

Isn’t that beautiful! WOW!
I’m also drawn in once I see a recipe with booze :))

Allyn on 6.21.2011

Red wine and cake are two of my favorite things. Bingo!

Kristian on 6.21.2011

I need to try this delicious red wine cake :-)

Teresa C. on 6.20.2011

Thank you TK-Erica for the conversion! I’m off to try this amazing cake.

Margaret on 6.20.2011

Darn! I wish I had seen this recipe yesterday. I used half a bottle of cabernet in a braised lamb recipe. I don’t drink red wine, so I gave the other half bottle away! :o(

Becky on 6.20.2011

Try Chocovine instead of the red wine. For cooking or drinking. It’s delicious!!!

Baking Serendipity on 6.20.2011

The red wine in the whipped cream is such an awesome addition! I’ve never had wine in baked goods before either. But! My friend just told me she ate pear riesling frozen yogurt. And now wine in cake here too? My mind is boggling. I think it’s time to drink…errr cook :)

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A Cozy Kitchen on 6.20.2011

Super intrigued!! I’ve never had wine in a baked good. Must try.

ken on 6.20.2011

Interesting recipe. I wonder how it would be with red food coloring, if it would look like red velvet (I had red velvet donuts this morning, please forgive me,) or if that would be strange. I’ll have to give it a try.

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Erika (TK) on 6.20.2011

For those who need help with the conversion (cyniczora, the original recipe submitter, is from Germany, where they use the metric system):

 
250 grams butter = 1/2 pound or about 1 cup
250 grams sugar = 1/2 pound or about 1 1/3 cup
400 grams flour = about 4 cups
125 ml wine = about 1/2 cup

 
Hope that helps!

Katrina on 6.20.2011

This is a really neat recipe! Very cool idea.

Pamela on 6.20.2011

I would love to make this cake…i need help with the metric!

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Wenderly on 6.20.2011

That sounds so unique and fabulous! I’ve never made a cake with wine it but I am so excited to give it a whirl!

Emily on 6.20.2011

You had me at wine! I’ve never made a red wine cake before so this looks delicious!! Cannot wait to try!

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Ohiogirl on 6.20.2011

If you want it lighter, I’d say try NOT melting the butter and doing the classic cream butter with sugar until fluffy. This will let you beat in more air and should lift the cake up a bit : )

LouHoo on 6.20.2011

I’m with Teresa — having trouble with the grams and milliliters. What’s with the metric?? Please convert.

Teresa C. on 6.20.2011

Please can someone convert this from metric? I’m dying to try it! : )

Thanks….

Amy | She Wears Many Hats on 6.20.2011

This looks very tempting. Never heard of cake with wine before but ain’t nuthin wrong with that.

Jean F on 6.20.2011

Ohmyzinlovinggravy….I gotta make this. Sounds dee-lish!

Khushboo @ Two Megapixel Food on 6.20.2011

Yum yum! This intrigues me in a really good way. Maybe whisking the egg whites and folding them in will make it less dense?

Michelle on 6.20.2011

I am drawn to recipes that call for wine as well. Wine cake intrigues me. I am excited to give this a whirl, I might add a bit if fruit or nuts to mine to add a bit of texture. thanks for sharing!

Matt @ StartingtoCook on 6.20.2011

Yum! I don’t mind a dense cake so this just went on my list!

Heather on 6.20.2011

This is such a unique recipe! I love the thought of red wine in cake…you’re right, I bet it makes it truly distinctive!