Elevate your baking game, and bring a booze-infused sweet to the table by baking with wine. It is also a fabulous way to use up any leftover wine you have. Perhaps you bought a bottle specifically to cook with, or just never seem to finish your sparkling wine before it would go flat. With these five recipes, those problems will be a thing of the past. Keep reading for the simple cakes you can bake with a bit of wine.
1. Chocolate Red Wine Cake
Food & Wine‘s dessert promises just a hint of wine flavor, and not too much sweetness in a light chocolate cake. Be sure to grease and flour the bundt pan well so that when you invert it after baking, the cake slides out easily.
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 1¾ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1¼ cups dry red wine
- confectioner’s sugar, for dusting
- whipped cream, for serving
Directions: Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine — try Shiraz — until just incorporated.
Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream.