Chocolate Red Wine Cake

Recipe Credit: Janice Ilsley

Chocolate Red Wine Cake

Course Dessert


  • Electric Mixer


  • 2 C All purpose flour
  • 3/4 C Unsweetened cocoa powder
  • 1 1/4 tsp Baking soda
  • 1 1/4 tsp Salt
  • 2 Sticks Salted butter
  • 1 3/4 Sugar
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 1/4 C Ilsley Vineyards Seis Primas or Cabernet Sauvignon
  • Powdered sugar for dusting (optional)
  • Whipped cream for serving (optional)


  • Preheat oven to 350 degrees. Butter and flour a 12 cup Bundt pan.
  • In a bowl, whisk together the flour, cocoa powder, baking soda and salt, set aside. In another large bowl, beat the butter and sugar together using an electric mixer at medium-high speed until fluffy, around 4 minutes.
  • Add the eggs one at a time, and beat until fully mixed in. Add the vanilla extract, beating for another 2 minutes. 
  • Fold in the dry mix half at a time, alternating with the red wine, until just incorporated. Scrape the batter into the prepared pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. 
  • Cool in the pan for 10 minutes, and then turn it out onto a rack. Cool completely. Dust the cake with confectioners sugar, and serve with whipped cream.


Easily convert this recipe to Gluten Free by substituting gluten free flour in a 1:1 ratio. Resulting cake will be slightly denser.