Red Wine Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: German
Serves: 16
  • 4¼ cups (500 g) flour
  • 4 teaspoons (17 g or 1 package) baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons cacao
  • 1 cup 1½ Tablespoons (250 g) unsalted butter, at room temp.
  • 1¼ cup (250 g) sugar
  • 6 eggs, at room temperature
  • 2 teaspoons good vanilla extract
  • 1 cup (250 ml) red wine
  • 2 60% cacao bittersweet chocolate baking bars (8 ounces or 200 g), roughly chopped
  • Confectioners sugar
  1. Preheat your oven to 375 F Convection.
  2. Grease a 10 inch (26 cm) bundt spring-form pan. Dust with flour or bread crumbs. Set aside.
  3. Mix and sift the flour, baking powder, cinnamon and cacao. Set aside.
  4. In a stand-mixer with paddle attachment mix the butter and sugar until fluffy.
  5. Add eggs, one at a time.
  6. Mix in the vanilla extract.
  7. With the stand-mixer set on low, add ½ of the flour mixture and mix until just combined.
  8. Add the wine and mix until just combined.
  9. Add the rest of the flour mixture and mix until just combined. Don't over mix.
  10. Fold in the chocolate with a spatula by hand until evenly distributed.
  11. Transfer the dough into the prepared baking pan.
  12. Bake for 40 to 45 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Baking times may vary.
  13. Let cool in the pan for 15 minutes, and then remove from the pan and cool completely on a wire rack.
  14. Dust with confectioners sugar and serve with whipped cream or vanilla ice cream.
Recipe by Cooking With MicheleĀ® at