Red Wine Cake Recipe - Allrecipes.com
Red Wine Cake Recipe

Red Wine Cake

Recipe by  

"This is my interpretation of a cake my friend in Germany has traditionally every year. It's delicious! You may adorn it with icing, candy or fruit. We like to frost it with buttercream frosting."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan.
  2. In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well.
  3. In a small bowl, mix baking powder and flour; add to creamed mixture.
  4. Add red wine and mix well, but not for too long. Add cocoa powder to taste.
  5. Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2007

This is delicious-- almost has the consistency of a chocolate chip muffin, so I don't think frosting is necessary.

 
Most Helpful Critical Review
Feb 13, 2005

The cake was very dense and needed the frosting that I added. It was good but not sure I would make it again real soon.

 
Feb 16, 2010

Potential! The flavor complexity of the red wine & chocolate was great, I would make sure to use a full-bodied wine with chocolate or berry notes. Mine too came out thick and dry, but I'm 100% sure I've figured out why: I tried to cream the butter sugar & eggs together at the same time and all the liquid made the butter clump so I over beat it and the eggs filled out. I bet if I creamed the butter and sugar THEN gradually added the eggs I could get that thick gooey brownie-like consistency in the picture. I'll keep trying!

 
Aug 29, 2002

I wrote down the ingredients, so all i need to do now is buy a bowl, a spoon, oh, and the actual ingredients themselves, and of course find someone to cook it for me, but it looks like it would taste great. Hvala. -Gabbanski

 
Jun 24, 2011

I thought this cake was good but too dried and dense. I made a chocolate red wine ganache to put on top and it helped moisten the cake.

 
Aug 09, 2010

I had some leftover red wine and a chocolate craving, so I halved the recipe and put it in a 9x9 pan (baked at 360 for 20 minutes) to make a thin cake. Taking the advice from other reviewers, I beat the eggs and the butter and then added the eggs individually. It was moist and fluffy and the taste was great for a late night snack. I will make this again.

 
Jan 28, 2009

I followed the directions and amounts to the tee. The results were a delicious, moist chocolate cake. I did not ice it. I felt like it was fine the way it was. Very easy to make, although I agree with a previous reviewer on the order of the ingredients. This cake is not exceptionally sweet but it is sweet. I would definately make this again.

 
Nov 29, 2008

I had some leftover red wine, so I decided to make this cake. I used 1/2 sugar, 1/2 splenda, but followed the rest of the recipe exactly. After tasting the finished product, I think this recipe needs salt. I also think the directions need to be re-ordered so the red wine is added after the vanilla and then the flour and finally, the chocolate chips; especially when using an electric mixer. I also used a 9x13 pan and cut 15 pieces, as the calories for 8 pieces was way too high. The chocolate chips make the cake.

 

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Nutrition

  • Calories
  • 686 kcal
  • 34%
  • Carbohydrates
  • 80.8 g
  • 26%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 38.8 g
  • 60%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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