Leftover Red Wine Cake


For the cake:

1 ½ cups flour

1 tsp salt

½ baking powder

½ tsp baking soda

3 tbsp cocoa powder

½ cup butter, softened

1 cup granulated sugar

2 eggs, room temperature

¾ cup red wine

¼ cup buttermilk

For the icing:

1 tbsp butter, melted

1 ½ cups powdered sugar

1 tsp vanilla

2 tbsp milk

Cinnamon (for dusting)

¼ cup chocolate chips, chopped


  1. Preheat the oven to 350.
  2. Prepare a 9×9 inch square cake pan by greasing the sides well and lining the bottom with a piece of parchment paper. 
  3. In a medium bowl combine dry ingredients and set aside.
  4. With a hand mixer or stand mixer, beat together the butter and sugar until light and fluffy.
  5. Add the eggs one at a time and mix until just combined.
  6. Alternate adding the flour, wine, and buttermilk, starting and ending with flour. The batter will be light-colored and fluffy.
  7. Pour the batter into the pan and smooth the top with an offset spatula. 
  8. Bake for 20-25 minutes, or until a toothpick inserted in the edge of the cake comes out clean and a toothpick inserted in the center of the cake comes out with just a couple of crumbs. The cake will set as it cools.
  9. Carefully transfer the cake to a wire rack and let it cool completely before icing.
  10. To prepare the icing, combine the butter, powdered sugar, vanilla, and milk in a medium bowl and mix until you have a thick but spreadable icing. 
  11. Spread the icing over the cooled cake, then dust with cinnamon and top with chopped chocolate chips.
  12. Serve immediately or store in an airtight container in the fridge.

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