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Red Wine Cake (Rotweinkuchen)

Wine and dark chocolate make a decadent combination for this Red Wine Cake. It's luscious, refined and perfect with coffee on Sunday afternoons.
Prep Time 20 minutes
Cook Time 55 minutes
Author The Kitchen Maus



  • 2 sticks + 2 tablespoons of room temperature Butter
  • 1 cup of Sugar
  • 1.5 teaspoons of Vanilla Sugar or 1 teaspoon of Vanilla Extract
  • 1 teaspoon of Cinnamon
  • Pinch of Salt
  • 4 room temperature Eggs
  • 1 3/4 cups or 8.8oz of Flour
  • 1 tablespoon of Dark Chocolate Cocoa Powder
  • 5 teaspoons or 0.5 oz of Baking Powder
  • 3/4 of a cup of Red Wine
  • 2 oz or more of chopped Dark Chocolate

Red Wine Glaze

  • 3/4 cup of Powdered Sugar
  • 1 - 2 tablespoons of Red Wine


  1. Grease a bundt pan with butter and dust with flour.
  2. Add butter, sugar, vanilla sugar, cinnamon and salt into a large bowl and mix with an electric mixer on medium for 6 minutes until creamy. Add one egg at a time, mixing each egg until thoroughly incorporated before adding the next. Set aside.
  3. Sift the flour, cocoa powder and baking powder with a hand sifter or mesh sieve onto parchment paper. Pour dry mixture into wet ingredients and add the wine. Stir gently until combined. Add dark chocolate pieces and fold in gently.
  4. Spoon batter into prepared bundt pan and bake in a preheated oven at 350 degrees for 45 - 50 minutes or until inserted toothpick comes out clean. Leave cake in pan for 10 minutes on a wire cooling rack. Remove cake from pan and let it cool completely before adding the icing.
  5. For the sugar glaze, stir together powdered sugar and red wine until there are no more lumps and icing is evenly pink. Spoon over cooled cake.

Recipe Notes

For a more traditional texture to the red wine cake, feel free to add in 1/4 of a cup or raisins or dried cranberries to the batter when you add in the dark chocolate pieces.
For a slightly more moist cake texture, sub 1/3 of the flour with ground almonds.

Adapted from Essen & Trinken