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Decadent Red Wine Chocolate Cake
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4.77 from 13 votes

Decadent Red Wine Chocolate Cake

 This Decadent Red Wine Chocolate Cake has a wonderful earthy, fruity flavor with the red wine that perfectly complements this velvety smooth dark chocolate cake. The texture is tender, moist and is perfect for all special occasions, especially when entertaining! Paired with creamy cream cheese frosting, this is a chocolate lover’s dream with wine included! 
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: 2 layer, boozy dessert, chocolate, chocolate cake, cream cheese frosting, red wine, wine
Servings: 8 Servings
Author: Kim Lange


Decadent Red Wine Chocolate Cake

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder not Dutch process
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 2 sticks unsalted butter softened
  • 2 cups light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups dry red wine

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 2 tablespoons butter softened
  • 2 cups confectioner's sugar or more if you prefer sweeter icing
  • pinch of salt
  • ½ teaspoon vanilla


  • Preheat the oven to 350°. Grease two 9" round cake pans (works best if you also line the bottom with parchment paper). In a bowl, whisk the flour, cocoa powder, baking soda and salt.
  • In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
  • Scrape the batter into the prepared pans, and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for at least 2 hours, then turn it out onto a rack; let cool completely.
  • Prepare the frosting by using mixer by beating the cream cheese, butter, confectioners' sugar, vanilla and salt together until smooth and creamy. Ice cake - should be just enough to adhere the two layers and ice the entire cake. (See Notes)


Double frosting recipe if you want more frosting. I used a double batch on the cake pictured, but more frosting in middle and top of cake and less on sides, resembling a naked cake.