Red Wine Chocolate Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This elegant red wine chocolate cake is made up of three layers of moist red wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and decorated with a gorgeous chocolate drizzle.

Why You’ll Love This Red Wine Chocolate Cake

If you’re looking for something fun, different and a little special, this is the cake for you. It takes chocolate cake to a whole new level. Here’s a few reasons to give this cake a try.

  • The perfect marriage of flavors. There’s just something about the combination of chocolate, raspberry, and red wine that screams elegance and decadence all at the same time. The fruitiness of the wine and raspberry complement the richness of the chocolate perfectly. And don’t worry, the red wine doesn’t come through too strong, but you can definitely taste it!
  • Tender and moist. This recipe is based on my very favorite moist chocolate cake. I just replaced the water with sweet red wine. It’s so tender and moist and completely addicting.
  • Pretty in pink. This cake is sure to turn heads. Coated in smooth chocolate buttercream with a chocolate drip around the top edge and then decorated with pink raspberry buttercream, it’s so elegant. Then, once you slice into it, you get the juxtaposition of the deep brownish-black of the chocolate cake next to the light pink of the raspberry buttercream filling. A feast for the eyes!
Red wine chocolate cake on a cake stand.

What You’ll Need

Gather your ingredients around you! It’s time to start baking. Here’s what you’ll need to make red wine chocolate cake. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for red wine chocolate cake.

Chocolate Cake

  • All-purpose flour – Be sure to measure your flour accurately, so you don’t end up with a dry cake. I always recommend a food scale, but the spoon and level method is also an option.
  • Sugar
  • Natural unsweetened cocoa powder – If you want an even deeper, richer chocolate flavor, use Dutch-processed cocoa powder.
  • Baking soda – For the perfect rise and texture.
  • Salt – You need a little salt for flavor. Without it, the cake can be bland.
  • Eggs – Be sure to use large eggs, not small or extra large.
  • Buttermilk – The buttermilk adds moisture and makes this cake nice and tender. You could also use whole milk or 2% milk.
  • Vegetable oil – The vegetable oil in the cake turns out the moistest results.
  • Vanilla extract
  • Sweet red wine – I often use a wine labeled as a sweet red wine, such as this Cavit sweet red wine or Barefoot sweet red wine.

Raspberry Buttercream

  • Raspberries – Make sure they are nice and sweet! You can use frozen raspberries. Just thaw and pat them dry first, so the excess water doesn’t water down the flavor.
  • Unsalted butter – Start with room temperature butter. If it is too cold, your buttercream will turn out lumpy. If it is melted, you will find yourself with a runny buttercream.
  • Powdered sugar – For a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to. Just keep in mind that it will be thinner.

Chocolate Buttercream

  • Unsalted butter – Again, the butter should be at room temperature. Butter that is too cold will turn out a lumpy frosting and butter that is melted will give you a runny frosting.
  • Powdered sugar – Again, for a great frosting and piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if’d you like to. You just don’t want the buttercream to be too thin to keep the cake layers in place.
  • Natural unsweetened cocoa powder – If you would like a richer chocolate flavor, use Dutch-processed cocoa powder instead. It’ll also be a darker color.
  • Vanilla extract
  • Heavy cream

Red Wine Chocolate Ganache

  • Semi-sweet chocolate chips – Stick with semi-sweet chocolate for the same consistency.
  • Sweet red wine – You can use the same one you use in the cake.
  • Heavy whipping cream – Stick with the heavy cream. Milk or half and half will make the ganache too thin.
Overhead image of red wine chocolate cake.

How to Make Red Wine Chocolate Cake

Here’s a quick rundown of how to make this unbeatable chocolate red wine cake. Don’t forget to scroll to the recipe card below for more detailed instructions.

Make the Cakes

  • Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the sides.
  • Make the cake batter. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Whisk in the eggs, buttermilk, and vegetable oil followed by the vanilla and red wine.
  • Bake. Divide the batter between the cake pans and bake for 30-33 minutes.
  • Cool. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire cooling racks to cool completely.

Make the Buttercreams, Assemble and Decorate the Cake

  • Puree. Puree the raspberries in a food process and then strain to remove the seeds.
  • Make the raspberry buttercream. Beat the butter until smooth and then mix in half of the powdered sugar followed by 3-4 tablespoons of raspberry puree. Mix in the remaining powdered sugar. If the frosting is too thick, mix in more raspberry puree.
  • Make the chocolate buttercream. Beat the butter until smooth and then mix in half of the powdered sugar and the cocoa powder. Mix in the vanilla extract and half of the cream followed by the remaining powdered sugar. If the frosting is too thick, mix in more heavy cream.
  • Stack, fill, and frost. Remove the domes from the cooled cake layers, place one layer on a cake plate, and pipe a damn of chocolate buttercream around the edge. Fill the inside of the damn with 1 cup of raspberry buttercream and spread it out evenly. Top with the second cake layer and repeat. Top with the final cake layer and frost the outside of the cake.
  • Make the chocolate ganache. Heat the wine and heavy cream in the microwave until just boiling and pour it over the chocolate chips. Let them sit for 2-3 minutes and then whisk until smooth.
  • Decorate. Drizzle the chocolate ganache around the edge of the cake, then spread the remainder over the top of the cake. Once the ganache has firmed up a bit, pipe the remaining raspberry frosting around the top edge of the cake. Garnish with extra raspberries, if desired.
Red wine chocolate cake on a cake stand near a bowl of raspberries.

Does This Cake Really Bake at 300°F?

I’m often asked if the temperature listed in the instructions is an error. It’s not. The chocolate cake is a slow-bake cake that bakes at 300°F degrees. I’ve tried baking it at 350°F for less time but it negatively impacts the texture of the cake. Go slow, my friends. The wait is torture, but it’s worth it.

Tips for Success

Pay attention to these simple tips and tricks and you’ll be a master cake decorator in no time.

  • Consistency matter. When making the buttercreams, you might need to add a little extra raspberry puree (up to 6 tablespoons) or a little extra heavy cream in order to get the frosting to a nice, spreadable consistency. Check out my post on how to get the right frosting consistency for more information.
  • Cool completely. Allow the cake layers to cool completely before frosting unless you want the buttercream to slide right off of them.
  • Make it pretty. Before stacking, filling, frosting, and decorating this cake, do a little studying. My posts on how to level a cake and how to fill and stack a layer cake will help you achieve the prettiest results possible. Additionally, this tutorial for frosting a smooth cake as well as my post on making a chocolate drip cake will give you the upper hand on decorating as well.
  • Allow the ganache to firm up. After adding the chocolate drip and before piping raspberry frosting around the outer edge of the cake, allow the ganache to firm up a bit. Otherwise, the raspberry buttercream might slide around on top of it.
A slice of red wine chocolate cake with a bite taken out of it.

Proper Storage

  • Counter/fridge. Seal the cake in an airtight cake carrier or wrap the whole thing in a double layer of plastic wrap. If you use plastic wrap, prop it away from the decorations with toothpicks. You could also slice the cake and store slices in a single layer in an airtight container. This dessert will stay good at room temperature for 24 hours. After that, store it in the fridge for up to 4 additional days.
  • Freezer. Pop the cake in the freezer for a couple of hours to firm up and then wrap it in a double layer of plastic wrap. Alternatively, store slices in a single layer in an airtight container. It will keep in the freezer for up to 3 months.

More Chocolate Cake Recipes

I love chocolate cake and have dedicated countless hours and days to perfecting some seriously delicious, seriously decadent chocolate cake recipes. Here are some of my top picks.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A slice of red wine chocolate cake served on a plate.
Recipe

Red Wine Chocolate Cake

  • Author: Lindsay
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This elegant red wine chocolate cake is made up of three layers of moist red wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and decorated with a gorgeous chocolate drizzle.


Ingredients

Red Wine Chocolate Cake

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (240ml) sweet red wine

Raspberry Buttercream

  • 6 oz raspberries
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar

CHOCOLATE BUTTERCREAM

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 4 1/2 cups (518g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 56 tbsp (75-90ml) heavy cream

CHOCOLATE GANACHE

  • 6 oz (1 cup | 169g) semi-sweet chocolate chips
  • 3 tbsp sweet red wine
  • 1 tbsp heavy whipping cream

Instructions

Make the Cakes

  1. Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
  3. Add the eggs, buttermilk, vegetable oil and vanilla extract o the dry ingredients and mix until well combined.
  4. Add the red wine and mix until well combined. The batter will be very thin.
  5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the Raspberry Buttercream

  1. Add the raspberries to a food processor and puree until smooth. Strain the puree to remove the seeds, if desired.
  2. Add the butter to a mixer bowl and beat until smooth.
  3. Add half of the powdered sugar and mix until well combined and smooth.
  4. Add 3-4 tablespoons of raspberry puree and mix until well combined and smooth.
  5. Slowly add the remaining powdered sugar and mix until well combined smooth. Add additional raspberry puree (up to 6 tablespoons total), as needed, to get the right consistency and flavor of frosting.

Make the Chocolate Buttercream

  1. Add the butter to a mixer bowl and beat until smooth.
  2. Slowly add half of powdered sugar and the cocoa powder and mix until well combined and smooth.
  3. Add the vanilla extract and half of the cream and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Add remaining cream, as needed, until the frosting is the right consistency.

Assemble and Decorate the Cake

  1. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake. Place first layer of cake on cake plate.
  2. Pipe a dam of chocolate buttercream around the outer edge of the cake. Fill the inside of the dam with about one cup of the raspberry buttercream, then spread evenly on top of the cake. If the top of the chocolate buttercream dam is taller than the frosting, smooth out the top so that the layer of both buttercreams is even.
  3. Add second layer of cake and add another dam of chocolate frosting. Fill the inside of the dam with another cup of raspberry buttercream and spread evenly. Again, smooth out the full layer of buttercream, so that it’s all even.
  4. Add final layer of cake on top and frost the outside of the cake with the remaining chocolate buttercream. Feel free to use my tutorial for frosting a smooth cake. Set cake aside.
  5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  6. Combine the wine and heavy whipping cream in a measuring cup and heat in the microwave just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  7. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
  8. Allow the ganache to firm up a bit, then pipe the remainder of the raspberry frosting around the top edge of the cake. I used Ateco tip 847. Finish off the cake a few fresh raspberries, if desired.
  9. Store the cake in an air-tight cake carrier or well covered. You can leave it at room temperature for up to 24 hours, then refrigerate the cake. The cake is best when served at room temperature and holds up well for 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1102
  • Sugar: 116.3 g
  • Sodium: 539.7 mg
  • Fat: 63.4 g
  • Carbohydrates: 138.2 g
  • Protein: 6.4 g
  • Cholesterol: 90.5 mg

Categories

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

154 Comments
  1. Audra

    I absolutely love this recipe! It is such a hit every time I’ve made it. The balance of flavor from the wine to the chocolate, to the raspberry is amazing. Your blog is my go-to for cake recipes, simply the best!






  2. Giku

    Hi Lindsay,

    Do you always use store bought buttermilk for cakes or the milk and vinegar substitute? I have a hard time finding buttermilk where I live.

    Thanks

    1. Lindsay

      I use store bought buttermilk, but I use the powdered buttermilk. If you can’t find it in your store, it’s available on Amazon. It’s great because it lasts for quite a while where as liquid buttermilk spoils pretty quickly if you don’t use it all. You can also use regular milk in this recipe and it will be fine.

  3. October

    Thanks a bunch! Sorry, I just don’t know why bloggers do that, I made my husbands fav recipe wrong twice because of the same reason & finally figured it out, had to backtrack they my bookmarks to realize a link had been changed… this one I thought I landed on a wrong page until I found my bookmark and it came to the same page… most ppl go off remembering the pic… 

  4. October

    What happened to the original recipe? It had a word spelled out in chocolate on top… what is with bloggers doing that… want to change things, make a new post & link the other one but replace it completely?? Wth??

  5. Jessica

    Last month I saved this link to make this cake for a dessert auction. Test cake went GREAT. Gorgeous. Delectable. Stood up well to being made a day ahead of time. Fresh raspberries on top the ganache were bliss. But… when I returned to the link to make it for the event, to my surprise the post had changed with a new decorated look. Both looks are stunning, but I was hoping to get the blog post instructions for the previous version (with the “hello” on top). Some ingredients also changed slightly. I made the previous version as best as I could remember (i definitely wanted that red wine in the ganache). The cake was a hit and went for a high bid — thank you! But for future, is that previous blog post still available online somewhere?






    1. Lindsay

      Dang! I updated the recipe with new photos and decided to change up the decor. I wasn’t sure I’d be able to find the old stuff, but I did. I added it to a PDF for you to download and use. It’s just the ganache and decorating instructions, but you should be able to print the recipe PDF for everything else with the current recipe above. I hope that helps!

      1. Jessica

        Thanks, Lindsay! This will be very helpful. I think I have some scribbled notes somewhere on the previous iteration of ingredients… I know for sure the ganache and chocolate buttercream were slightly different. The chocolate buttercream came out much more stiff for me in the newer version of the recipe — I had to use about 8 tbsp. of milk total to get it spreadable without dragging/cracking the cake. Between my scribbled notes and this new PDF you provided and the current recipe post, I’ll get it all together. 😀

        And: thank you for your great blog & video on how you frost your cakes w/the piping, comb, and fondant smoother — that was GREAT.

  6. Ashley

    I started to weigh out the dry ingredients for this and noticed that the weight doesn’t come close to matching the amount in cups listed. Do you weigh out your ingredients or follow the cup measurements? I want to make sure im following the recipe correctly.  

    1. Lindsay

      All cup and weight measurements are accurate (just double checked). There can be a lot of variation in how people measure with cups, so weight is always what I’d recommend to be sure of accuracy. That’s what I use.

  7. Francesca

    I am planning to make this and would like to bake it in 6″ cake pans. How long should I bake the batter for?

  8. Sara

    Your directions were so easy and so thorough! My decorations weren’t as well done as yours but for a “practice” run, it came out great! The raspberries were a perfect foil for the sweetness of the buttercream and ganache. Excellent recipe Lindsey, thank you so much!!

  9. Sarah

    I had to make a cake for a friend’s birthday. Since she’s a wine lover, I decided on this with a few changes. I made the cake and filling as instructed, then frosted with a Swiss meringue buttercream. I used a tiny bit of the wine in the frosting, too. I topped it with the ganache, then decorated with raspberries. It was a hit! I can’t say the wine was noticable, but the cake was delicious and looked stunning. Thanks for the recipe!

  10. Vicki

    I’m planning on making this cake quick question ? Salted butter for the raspberry filling but the recipe says butter for the chocolate… unsalted?

    1. Lindsay

      Sorry, I use salted for both when using half shortening and half butter. If you choose to use all butter though, I’d do half salted/half unsalted or just all unsalted and add some salt.

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29