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Red Wine Cake

A rich chocolate Bundt cake made with red wine
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Cookie Madness


  • 2 cups all-purpose flour 9 oz -- spoon and sweep
  • 3/4 cup unsweetened cocoa powder not Dutch process
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter softened (8 oz)
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups dry red wine
  • Confectioner’s sugar for dusting
  • Whipped cream for serving


  • Preheat the oven to 350 F. f using a black Bundt pan, 325 F. I always use 325 F.
  • Grease and flour a 12-cup bundt pan or spray it with flour-added cooking spray.
  • Whisk the flour, cocoa powder, baking soda and salt together in a bowl.
  • Cream the butter and sugar in a large mixing bowl using a hand-held mixer. Beat for about 4 minutes. Add the eggs and beat until incorporated. Beat in the vanilla, scraping sides of bowl. Beat for about two minutes.
  • By hand or using lowest speed of mixer (best by hand) add the flour mixture and wine alternately beginning and ending with flour mixture.
  • Pour into pan and bake on center rack for 45 minutes or until a tester inserted comes out clean. Let cool for 10 minutes. Flip from pan.