Red Wine Cake

Name: Red Wine Cake
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: Red wine 0.7 cup; Type 00 flour 2 cups; Eggs medium 4; Butter at room temperature 1.1 cups; Sugar 1 ¼ cup; Cinnamon powder 1 tsp; Ground cloves 1/2 teaspoon; Unsweetened cocoa powder 4 tbsp; Dark chocolate 5.3 oz; Baking powder 3 ½ tsp; Fresh liquid cream ¾ cup; Powdered sugar 2 ½ tbsp; Vanilla bean seeds from 1/2 pod

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710

Calories per serving

Vegetarian

Energy Kcal 710
Carbohydrates g 72.2
of which sugars g 48.1
Protein g 9.9
Fats g 41
of which saturated fat g 23.25
Fiber g 2.6
Cholesterol mg 197
Sodium mg 79

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 30 min
Serving: 8
Cost: Low

PRESENTATION

Chocolate lovers always notice how the deep, rich color stands out when a Red Wine Cake comes out for dessert at family gatherings. The way this moist chocolate cake looks—with its slightly glossy top and a tender, soft crumb—makes it tempting for adults while being surprisingly popular with kids too. It doesn’t just offer that classic chocolate cake comfort; it’s got a fun twist: a touch of real red wine adds flavor depth you just can’t get from regular recipes. Each bite is sweet enough to feel like a treat, while the wine brings a slightly fruity edge, keeping things interesting (it’s not just for grown-up palates—families almost always say even the kids find it DELICIOUS). This is the kind of cake you’ll see disappear pretty quick at birthday parties or any time everyone’s craving something cozy a little more special than usual.

Busy cooks come back to this easy dessert since it works for so many occasions…Need something fun for holidays, or just want to wow friends on a weeknight? Great choice every time because it’s a true easy cake recipe and totally reliable. Being an eggless cake means folks with allergies can enjoy it too (good confidence-booster when taking dessert to potlucks). There’s a lot of versatility here—people often add cream cheese frosting for a sweet, tangy finish, or go simple with just berries or a nice dusting of powdered sugar. Some families even call it their favorite one-bowl recipe (less mess, pretty big win). Afternoon coffee breaks work so well with a thick slice…while dinner parties get a sophisticated, slightly unexpected ending. No matter how you serve it, this dessert gets high marks for taste, a great moist finish, and always looking really nice—often the first thing kids and grown-ups decide to try. Home bakers usually agree—the built-in flexibility and family-friendly flavors make this one cake you’ll want to bake for any crowd.

INGREDIENTS

710

Calories per serving

Ingredients for a 9-inch cake pan: Red wine 0.7 cup (150 ml); Type 00 flour 2 cups (250 g); Eggs 4 - medium; Butter 1.1 cups (250 g) - at room temperature; Sugar 1 ¼ cup (250 g); Cinnamon powder 1 tsp; Ground cloves - 1/2 teaspoon; Unsweetened cocoa powder 4 tbsp (20 g); Dark chocolate 5.3 oz (150 g); Baking powder 3 ½ tsp (16 g)

for decoration: Fresh liquid cream ¾ cup (200 g); Powdered sugar 2 ½ tbsp (20 g); Vanilla bean - seeds from 1/2 pod

Preparation

How to prepare Red Wine Cake

To prepare the red wine cake, cut the butter at room temperature into cubes and place it in a food processor with blades; add the sugar 1 and blend everything until you get a cream. Separate the yolks from the whites (keep the whites, as they will be used later) and gradually add the yolks to the mixture 2; mix them well, then add the ground cinnamon and cloves 3.

Also add the unsweetened cocoa powder 4 and then the red wine 5. Stir until you obtain a uniformly colored cream and at this point transfer the batter into a bowl; add the sifted flour mixed with baking powder and mix well with a spatula to avoid lumps 6.

In a separate bowl, beat the egg whites you set aside to stiff peaks using an electric mixer 7; once the egg whites are whipped, gently fold them into the mixture in three additions 8 using a spatula, mixing from bottom to top to avoid deflating the batter. Then, finely chop the dark chocolate with a knife 9,

And add it to the batter you have prepared 10. Butter and line with parchment paper a 9-inch cake pan and pour the batter into it 11, leveling it well with the spatula 12.

Bake in a preheated static oven at 300°F for 90 minutes (or in a convection oven at 265°F for 80 minutes); to check if the cake is done, do the toothpick test: if it comes out dry, the cake is ready; otherwise, continue baking for a few more minutes. Once ready 13, take the cake out of the oven and remove it from the pan, placing it on a wire rack to cool 14. Just before serving, prepare the decorations: slice the vanilla bean lengthwise and scrape out the seeds with a small knife. Pour the fresh liquid cream into a cold bowl and whip it with powdered sugar using an electric mixer, making sure to use cold beaters (you can place the bowl and beaters in the fridge for a few minutes before using them): this way, you will be able to whip the cream more easily 15.

Add the vanilla seeds and continue mixing with the beaters 16. When the cream is ready, place the red wine cake, which should be cooled by now, on a serving plate or a cake stand; finally, using a piping bag with a star nozzle, decorate it with the whipped cream you have prepared 17 and serve 18. For a more refined final touch, you can also add a whole vanilla bean and a couple of cinnamon sticks to the decoration.