Galentine's Red Wine Chocolate Cake

Name: Galentine's Red Wine Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 1 cup red wine; 2 teaspoons vanilla extract; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup cocoa powder; ¼ cup red wine; 1 teaspoon vanilla extract; Dark chocolate shavings; Fresh berries

Highlighted under: Artisanal Baking Recipes

When Valentine’s Day rolls around, I love celebrating with my friends just as much as with my partner. This Galentine's Red Wine Chocolate Cake is my go-to dessert for such occasions. Rich chocolate combined with the depth of red wine creates an indulgent treat that’s perfect for sharing. The velvety texture makes every bite a celebration in itself, and I can’t get enough of the way it impresses my friends. It's easy to make and even easier to enjoy—with a glass of red wine, of course!

Created by

Anna

Last updated on 2026-01-05T20:41:28.270Z

This Galentine's Red Wine Chocolate Cake is not just any dessert; it tells a story with each bite. I remember hosting a Galentine’s party and served this cake for the first time. The charming combination of flavors won everyone over immediately. The red wine enhances the chocolate, bringing out its richness and adding a subtle depth.

I found that using a good-quality red wine not only boosts the flavor but also helps to keep the cake moist. A tip I have is to let the cake cool completely before frosting it; this will ensure that the frosting stays intact and looks beautiful when served!

        Why You'll Love This Cake
        The perfect balance of rich chocolate and fruity red wine.
A crowd-pleaser that's both decadent and visually stunning.
Great for gatherings or simply as a treat to indulge yourself.

      

Understanding Ingredients

The combination of red wine and cocoa powder is what elevates this chocolate cake to the next level. The acidity of the red wine not only enhances the chocolate flavor but also helps the cake rise wonderfully. When choosing your red wine, go for something fruity and medium-bodied, like a Merlot or Cabernet Sauvignon, as these flavors will complement the chocolate beautifully without overwhelming it.

Buttermilk is another crucial ingredient in this recipe. Its acidity reacts with the baking powder and baking soda to create a lighter texture while adding a subtle tanginess. If you don’t have buttermilk on hand, you can make a quick substitute by mixing one cup of milk with a tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes.

Perfecting the Baking Process

When you're ready to bake, be sure to evenly divide the batter between the prepared pans to ensure uniform baking. A scale can be particularly helpful for this, as it ensures you’re using the right amount for each layer. Smooth the tops of the batter before placing them in the oven—this tip helps achieve a more even rise. Keep an eye on the cakes as they bake and perform the toothpick test in the center; it should come out clean or with just a few moist crumbs attached.

Cooling is just as important as baking. After removing the cakes from the oven, let them cool in the pans for approximately 10 minutes to prevent them from breaking apart. Transfer them to a wire rack for complete cooling, as this prevents the cakes from becoming soggy by allowing excess steam to escape. If you’re making the cake ahead of time, you could wrap the cooled cakes in plastic wrap and refrigerate them for up to three days.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 cup red wine
2 teaspoons vanilla extract

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup cocoa powder
¼ cup red wine
1 teaspoon vanilla extract

For Garnish

Dark chocolate shavings
Fresh berries

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, buttermilk, oil, red wine, and vanilla extract until well combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in red wine and vanilla until smooth.

Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top, then place the second layer on top and frost the sides and top of the cake.

Garnish and Serve

Decorate the cake with dark chocolate shavings and fresh berries before slicing and serving.

Pro Tips

For an extra touch, add a splash of red wine to the frosting for a more intense flavor. Always use quality cocoa powder for the best taste.

Frosting Tips

When making the frosting, make sure your butter is at room temperature for the best texture. If it’s too cold, the frosting might end up chunky and harder to spread. Gradually adding the powdered sugar prevents clumps, and mixing in the red wine will create a frosting that is not only rich but also has a glossy finish. If the frosting is too thick, a splash of milk can help achieve your desired consistency.

Feel free to get creative with the decoration. While dark chocolate shavings and fresh berries are a classic choice, you could also use edible flowers or a dusting of powdered sugar for a more elegant finish. Experimenting with different garnishes can make this rich cake suitable for various occasions.

Serving Suggestions

Galentine's Red Wine Chocolate Cake is delightful served with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The pairing not only complements the richness of the cake but also adds a lovely balance of temperature and creaminess. For a touch of added decadence, drizzle some chocolate ganache over the top just before serving for an extra layer of indulgence.

If you’re planning to serve this cake at a gathering, consider cutting the portions into smaller slices, as the richness of the cake makes smaller portions more satisfying. This way, guests can enjoy a bite-sized piece alongside a glass of red wine, enhancing the full experience of flavor harmonization.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature.

→ What kind of red wine should I use?

A medium-bodied red wine like Merlot or Cabernet Sauvignon works best for this recipe.

→ Can I substitute the red wine with something else?

You can use coffee or milk for a non-alcoholic version, though the flavor will be different.

→ How do I store leftover cake?

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.