Cabernet Wine Cake Mix | Cabernet Wine Cake Mix | A delicious flavored cake mix.  Add your wine of choice.  Perfect for a wine tasting party! Cake mix is packaged in a wine bottle. Chardonnay Wine Cake Mix | Buttermilk Biscuit Mix in a Bottle | Original Beer Bread in a Bottle | Julian Natural's Lip Balm Full Size Kentuckian Toy Muzzleloader Civil War Rifle Toy Muzzleloader Classic Wooden Slingshot | By The Warm Hearth Grey Stag Antler Key Hook | A dark chocolate cake made with red wine and frosted with fresh raspberry buttercream frosting. This combination right here— dark chocolate, sweet red wine, and fresh raspberries— may be my most favorite thing ever. And all combined into one beautiful cake? I almost can’t even handle it. The cake is moist and super chocolaty. The red wine gives it a subtle fruity flavor, so topping it with raspberry buttercream is the perfect finish. It’s rich and decadent, but also light and fresh.

This cake recipe comes from Lindsay Conchar’s new book, Simply Beautiful Homemade Cakes. wine of fire soldLindsay is the author of the blog Life, Love, and Sugar and she is known for her gorgeous baking creations. best places to drink wine in nycHer book is filled with dozens of fabulous cakes, from the super simple to the over-the-top.wine for sale amazon Her chocolate red wine cake recipe stuck out to me immediately because, well, red wine! best wine refrigerator under 100I just had to try it.best wine to buy for dinner

Lindsay baked this cake in a 9×13-inch pan and kept it beautifully simple. best wine accessories brandsI made it a tiny bit more complicated and turned it into a 9-inch layer cake, but left instructions in case you’d like to follow Lindsay’s lead. best red wine for 12 dollarsEither way, you can’t go wrong.america's 100 best wine restaurants This beautiful cake is a winner!new wine 2015 live stream baking tip:How to bake flat cake layersHere’s how to bake flat, even cake layers. No more trimming and leveling, and no fancy tools needed! Step 1) Measure your cake batter and make sure all of your pans have the same amount.

You can use a liquid measuring glass or a digital kitchen scale (my preferred method). Step 2) Bake the cakes at a lower temperature for longer. Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Reduce oven temp to 325 and increase baking time by approximately one-half. For more details, see my full photo tutorial on how to bake flat cake layers. More Baking Tips » Red Wine Chocolate Cake with Raspberry Buttercream Red wine chocolate cake: 2 cups (240 grams) all-purpose flour 2 cups (400 grams) granulated sugar 3/4 cup (65 grams) dark cocoa powder 1 tablespoon baking soda 1 cup (250 ml) sweet red wine (I used a ruby port) 3/4 cup (180 ml) whole milk 3/4 cup (180 ml) vegetable oil 1 1/2 teaspoon vanilla extract 1 cup (120 grams) raspberries, fresh or frozen (thawed) 1 cup (226 grams) unsalted butter, at room temperature 4 cups (450 grams) powdered sugar, sifted

To make the cake: Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans and line with parchment paper (see my tips for how to prep cake pans). In a large bowl combine the flour, sugar, cocoa powder, baking soda and salt. In another bowl whisk together the red wine, milk oil, eggs and vanilla. Add to the dry ingredients and stir just until combined and there are minimal lumps. Divide cake batter between prepared pans and bake until the cakes pull away from the side of the pans and the tops spring back when gently pressed, 25-30 minutes. Let cool in pans for about 10 minutes, then transfer to a wire rack to cool completely. To make the frosting: Puree the raspberries in a food processor (or mash by hand with a fork) and pass through a mesh strainer to remove seeds. You should have about 1/4 cup puree. With an electric mixer beat the butter, powdered sugar, salt, and raspberry puree on low speed until combined. Increase speed and beat on high speed for 2-3 minutes until smooth and fluffy, scraping the bowl down as needed.

To assemble the cake: Place one cooled cake layer on cake stand or plate. Cover with about 1 cup of the frosting. Place remaining cake layer on top and frost as desired. This cake can also be baked in a 9x13-inch pan. Bake for 35-40 minutes. I used a closed star tip (Ateco #844) to create the roses on top of this cake. If you'd like to cover the cake completely with frosting, you may want to double the buttercream recipe. Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious. Disclosure: I received a complimentary copy of Simply Beautiful Homemade Cakes. I was not compensated for this post. All opinions are 100% my own, as always.Chocolate and red wine come together to make magic in this vegan, whole wheat chocolate red wine cake. Perfect for your vegan valentine! Only a serious loser would bake her own birthday cake, right? So I will just gloss over the fact that my hubby and I ate this Chocolate Red Wine cake for my Birthday dessert last month, and focus on its suitability as a vegan valentines day dessert instead.

Chocolate and red wine contained within one bite? That is my idea of a good time. This is such a lovely variation on the traditional chocolate cake. I was first inspired by this recipe from the Smitten Kitchen, but used this recipe from Moosewood to make it vegan, and a little tweaking of my own to make it whole grain. I definitely fall into the Valentines Day non-enthusiastic camp, but I will take it as an excuse to make this chocolate cake again. I mean, by birthday isn’t for another 11 months… Print 10 mins 35 mins 45 mins 8 For cake: 1½ cups whole wheat pastry flour ⅓ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup brown sugar* ½ cup safflower oil ( or other neutral vegetable oil) ¾ cup red wine ¼ cup water 1 tsp vanilla extract 1 tbsp cider vinegar For Icing: ¾ cup dark chocolate chips 1 tsp vanilla 1 tbsp red wine water or almond milk to create desired consistency Preheat oven to 375F/190C Line a 9 inch cake pan or grease liberally In a large bowl, whisk together flour, cocoa, baking soda, salt and sugar, set aside In a medium bowl, whisk together oil, wine, water and vanilla.