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Red Wine Chocolate Cake with Cabernet Frosting

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Servings: 8
Author: Ginger Hultin


  • 1/2 cup unsalted butter (melted, 4 oz)
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 cup Cabernet Sauvignon (at room temperature)
  • 1 teaspoon pure vanilla extract


  • 2 1/2 cups powdered sugar
  • 1/3 cup very soft butter
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons Cabernet Sauvignon
  • 1/2 cup shelled pistachios (roughly chopped)


  • Preheat oven to 350°F. Grease a 9-inch spring-form pan with butter. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. In the bowl of an electric mixer, whisk together granulated sugar, egg, and melted butter. Add in 1 cup red wine and vanilla extract. Add flour mixture to the wet and whisk to combine. Scrape batter into prepared pan, and bake until a toothpick inserted in center comes out clean, 45-50 minutes. Let cake cool completely. Make the frosting by mixing powdered sugar, butter, vanilla, cocoa, and red wine together until blended completely and spread-ably thick. Place in the refrigerator if needed to thicken. Spread frosting on top, then garnish with chopped pistachios. Cut into wedges and serve.