Red Wine Chocolate Cake – Rich & Moist Easy Recipes Favorite
This moist and tender red wine chocolate cake is rich, decadent, and perfect for any celebration or cozy night in.
Servings: 8 slices
Ingredients
- 6 tablespoons (85g) unsalted butter, at room temperature
- 3/4 cup (150g) firmly packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 3/4 cup (177ml) dry red wine
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (142g) all-purpose flour
- 1/2 cup (42g) Dutch-process unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon (optional)
- Powdered sugar or whipped cream, for serving (optional)
Instructions
- Preheat your oven to 325°F (165°C). Lightly butter a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, cream the butter with both sugars until fluffy, about 3 minutes on medium speed.
- Add the egg and yolk one at a time, mixing well after each addition. Stir in the red wine and vanilla extract (the batter may look a bit uneven—this is okay).
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon if using.
- Add the dry ingredients to the wet in three additions, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a rack to cool completely.
- Dust with powdered sugar or top with whipped cream before serving, if desired.