Easy, Moist Red Wine Cake

Ingredients

The cake can be baked just as well in a loaf pan (take at least one-third more of all ingredients, depending on the size). Especially during pre-Christmas, gingerbread spice in the dough is almost better than pure cinnamon powder.

Recipe Recommendation

Classic Gugelhupf (German Bundt Cake Recipe)

An extremely popular German classic made with stirred yeast dough. Grandma's easy Gugelhupf with almonds and raisins turns out wonderfully fluffy and moist!

Check out this recipe!

Doesn't this sound like a delicious alternative to the year-round classics like the yogurt bundt cake with lemon and the traditional yeast bundt cake? If you like it fruity, you can easily make a red wine cake with chocolate and cherries from the basic recipe. For this, you need 150 grams of drained cherries from the jar. Dust them with some flour and then carefully fold them into the dough.

How to make the Red Wine Cake

First, grease the pan and dust lightly with ground almonds if necessary. Refrigerate. Preheat the oven to 350°F/175°C. Beat the soft butter with the sugar until fluffy. Beat in eggs one at a time until well blended. Mix flour with almonds, baking powder, salt, cocoa, and cinnamon.

Now, stir in the flour mixture alternately with the red wine briefly but vigorously. Finally, fold in the chocolate chips. Pour the dough into the pan and smooth it down. Bake the cake for approx. 45 minutes. Test with a chopstick. In the end, allow to cool in the pan, turn out, and frost with melted chocolate or cake glaze as desired.

Top Tip

Use about a third more of all ingredients for a larger pan or loaf pan.
Since I had no more chocolate at home, I tested the cake with cocoa nibs instead of chocolate shavings. Tastes great! Since the cocoa nibs do not melt but remain "crunchy", they result in an exciting contrast.

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Red Wine Cake

A wonderfully chocolaty bundt cake with red wine, chocolate, almonds and spices.

Prep Time20 minutes mins

Baking Time45 minutes mins

Calories: 245kcal

Equipment

• 1 Small Pan (approx. 8 in / 20 cm)

Ingredients

For the batter

• 180 grams (⅘ cup) butter, soft
• 110 grams (½ cup) brown sugar, or regular white sugar
• 3 eggs, medium
• 200 grams (1 ⅔ cups) all-purpose flour
• 60 grams (½ cup) ground almonds, or nuts
• 2 teaspoons baking powder
• 1 pinch salt
• 2 teaspoons baking cocoa
• 1 teaspoon cinnamon, or gingerbread spice
• 60 grams (⅓ cup) dark chocolate chips
• 100 milliliters (7 tablespoons) red wine

For coating

• 100 grams (⅖ cup) dark chocolate coating

Instructions

• Grease the pan and dust lightly with ground almonds if necessary. Refrigerate. Preheat the oven to 350°F/175°C.
• Beat the soft butter with the sugar until fluffy. Beat in eggs one at a time until well blended. Mix flour with almonds, baking powder, salt, cocoa, and cinnamon.
• Stir in the flour mixture alternately with the red wine briefly but vigorously. Finally, fold in the chocolate chips. Pour the dough into the pan and smooth it down.
• Bake the cake for approx. 45 minutes. Test with a chopstick. Allow to cool in the pan, turn out, and frost with melted chocolate or cake glaze as desired.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

The cake is especially made for cozy baking in autumnal weather. Maybe you'd like to try it? It's worth it, guaranteed! You must also try the chocolate spice cake, the apple crumble, and the salted caramel muffins.