Best 20 Wine Cake Recipes

MOMMA'S WINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
• Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
• Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
• Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
• For glaze and assembly:
• Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
• Meanwhile, bring wine just to a boil in a small saucepan.
• Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
• Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
• DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

BLACKBERRY WINE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.

DOUBLE CHOCOLATE RED WINE BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
• In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
• Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
• For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.

CHOCOLATE WINE CAKE

Steps:

• Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
• Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
• In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
• Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
• Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
• Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.

BLACKBERRY WINE-GLAZED CAKE

Steps:

• Spray bake pan (I used a 9 x 13) with cooking spray.
• Mix cake mix and jello.
• Add eggs, oil and wine.
• Beat at low, medium speed (as directed on cake mix box).
• Bake at 350 degrees for 50-60 minutes.
• Mix powdered sugar and enough wine to thin to spreading consistency.
• Drizzle over cake.

BLACKBERRY WINE CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
• Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.

RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
• Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
• Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
• For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
• Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.

WINE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch bundt pan.
• In a large bowl, stir cake mix and pudding mix.
• Make a well in the center and pour in oil, water, eggs, and sheery (or rum).
• Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed.
• Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean.
• Let cool for 15 minutes, then turn out onto a serving plate and cool completely.
• Dust top with powdered sugar. Enjoy!

CLAY'S SHERRY WINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix and pudding mix. Add the eggs, sherry, water and oil, mix until smooth. Sprinkle the chopped nuts into the bottom of the prepared pan. Pour the batter over the nuts.
• Bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

BLACKBERRY WINE CAKE

Steps:

• 1. Cake: Preheat the oven to 325 degrees. Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan. In a large bowl, combine the cake mix, Jello, eggs, oil and wine. Beat at low speed for 2 minutes. Pour in the Bundt pan and bake for 45-50 minutes.
• 2. Glaze: Bring 1 cup powdered sugar, wine and butter to a boil; the glaze will be really thin. While the cake is still warm and in the Bundt pan, poke holes in the top with a large fork at about 1" intervals. Pour half of the glaze on the cake. Let the cake sit for 30 minutes to absorb the glaze. Turn the cake out of the pan and completely cool. Thicken the remaining half of the glaze with additional powdered sugar (approx. 1 cup, depending on how thick you want it) and drizzle over the cake. NOTE: The chopped nuts are optional, but they really do add to the flavor of the cake.

LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE

Steps:

• For sauce:
• Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
• For cake:
• Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
• Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
• Cut cake into triangles; arrange on plates. Spoon sauce over.

RED WINE CAKE

Steps:

• Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan.
• In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well.
• In a small bowl, mix baking powder and flour; add to creamed mixture.
• Add red wine and mix well, but not for too long. Add cocoa powder to taste.
• Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.

RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
• In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
• Make a well in the middle and add all the liquid ingredients.
• Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
• Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
• Turn the cooked cakes out onto a cooling rack and place to one side.
• While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
• When the cake has cooled, spread the frosting on the top of one layer and place the other on top.

PORT WINE CHOCOLATE CAKE

Steps:

• In the top of a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt or tube pan.
• In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 3/4 cup of port wine and flour. Fold in the cooled chocolate mixture.
• In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.
• To make the glaze: In the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining 1/2 cup port wine and vanilla until mixture is smooth. Set aside to cool for about 30 minutes. Pour glaze over the cooled cake.

PASSOVER WINE NUT CAKE

Steps:

• Beat egg whites until thick. set aside beat egg yolks-gradually add 1 cup sugar and beat until thick and lemon colored. add wine and beat again. combine nuts and cake meal and add to yolk mixture. (fold in) fold egg whites into yolks. bake in angel food pan for 1 hour and 15 minutes at 325 degrees.

WINE CAKE WITH MACERATED STRAWBERRIES

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
• With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
• Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
• Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
• Macerate strawberries:
• While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.
• Dust cake with Passover confectioners sugar and serve with strawberries.

SHERRY WINE POUND CAKE

Steps:

• 1. Mix all ingredients at medium speed for 2 minutes.
• 2. Bake in greased and floured bundt pan for 40-50 minutes @350 degrees. Let cool in pan for 20 minutes.
• 3. Poke holes in cake and soak with the following glaze.
• 4. 1 cup powdered sugar, 1 tbsp butter, 3 tbsp crème Sherry. Heat glaze ingredients only until sugar is completely dissolved.
• 5. Serve topped with strawberries and whipped cream.

WHITE WINE CAKE

Steps:

• 1. 1)Preheat oven to 325 degrees 2)Spray tube pan with non-stick cooking spray 3)Mix cake ingredients well; leaving out pecans 4)Put pecans on the bottom of tube pan 5)Pour in cake batter 6)Bake for 1 hour and 10 minutes
• 2. GLAZE: 1)Bring all ingredients to a boil for 2-3 minutes 2)Take pan off heat and add 1/4 cup white wine that was set aside 3)Set completed glaze aside until cake is done baking 4)Spoon 3/4 of glaze mixture onto cake while still in pan,let set for 10 minutes 5)Put cake in a dish 6)Pour remaining glaze ontop of cake.

FOOD & WINE CARAMEL LAYER CAKE

Steps:

• 1. MAKE THE CAKE Preheat the oven to 350°. Butter and flour two 10-inch round cake pans and line the bottoms with parchment paper. In a bowl, whisk the 4 cups of flour, the baking powder, salt and baking soda. In the bowl of a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar and vanilla seeds at medium speed until light and fluffy, 3 minutes. Beat in the eggs 1 at a time until incorporated, then beat until very pale and billowy, 3 minutes. At low speed, alternately beat in the dry ingredients and buttermilk until just combined. Divide the batter between the prepared pans and bake for 35 minutes, until the cakes are golden and a toothpick inserted in the centers comes out clean. Transfer to a rack; let cool in the pans for 30 minutes. Unmold the cakes, peel off the parchment and let cool. Place 1 cake layer on a cake stand or serving platter. MAKE THE FROSTING In a large, heavy-bottomed saucepan, melt the butter over moderately high heat. Stir in the sugar, buttermilk, and baking soda. Cook, stirring constantly, until the mixture foams up and then subsides, 5 to 7 minutes. Continue cooking, stirring steadily, until the caramel mixture is very dark brown and reaches 240° on a candy thermometer, about 10 minutes. Carefully pour the mixture into the bowl of a stand mixer fitted with the paddle, add the vanilla and beat at low speed for 3 minutes, until thickened but still pourable. Using a rubber spatula and working quickly, scrape about 1 cup of the frosting onto the cake layer on the stand and spread it to the edge. Top with the second cake layer. Pour the remaining frosting on top. Using an offset spatula, quickly spread the frosting over and around the cake to cover completely. Let the frosting cool for at least 2 hours before serving. MAKE AHEAD The unfrosted cakes can be stored in plastic wrap at room temperature for up to 2 days. Once frosted, the cake can be refrigerated, covered, for up to 5 days.