Red Wine Chocolate Sheet Cake


Definitely not a cake for kids!!

The idea of adding red wine into a basic chocolate cake recipe took hold when my father threw in that suggestion to me. Red wine and dark chocolate…what could ever go wrong with that combination? I’m not a wine lover, but my dad is a connoisseur. We’ve got plenty of wine bottles in the house, so I figured it wouldn’t hurt to try.

The recipe that I used is my basic chocolate sheet cake recipe on which I replaced milk with red wine. I think the red wine actually gave the chocolate cake a much beautiful, darker color than usual. Frosting is a must for any chocolate sheet cake. So, please don’t skip that. I added wine both to the cake and the frosting. I initially thought that the red wine would cook off at the end of baking, but I was wrong. The alcohol flavor is still there. So, this cake is only for adults!



  • 2 cups flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tbsp heaping cocoa
  • 2 sticks butter
  • 1 cup boiling coffee
  • 1/2 cup red wine
  • 2 large eggs, room temperature
  • 1 tsp vanilla


  • 1 stick butter
  • 4 tbsp heaping cocoa
  • 1/2 cup heavy cream
  • 1/4 cup red wine
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp corn syrup (optional)


Preheat oven to 350 degrees F.

Line a half sheet pan with parchment paper, or grease and flour the pan.


In a saucepan, melt 2 sticks butter with 2 heaping tablespoons cocoa. I used 2 different cocoas here: unsweetened and dark cocoa.


Once the butter has melted, add in 1 cup freshly brewed coffee and stir.


Then pour in 1/2 cup of red wine into the mixture.


Let the mixture come into roiling boil, then turned the heat off and let it rest while you do the dry ingredients.


Into a bowl, sift 2 cups flour, 1 cup sugar, 1/4 tsp salt, and 1 tsp baking soda.


Pour in the warm butter-cocoa mixture into the bowl of the dry ingredients. Stir until well combined.

Let it cool a little bit before adding the eggs.


Add eggs one at a time, whisking as soon as you can to avoid curdling. Whisk everything until well incorporated. If you decide to add in vanilla extract, you can also do it in this step.


Pour the cake batter into half sheet pan and bake for about 15-20 minutes or until done.

While it’s baking, do the frosting.


Using the same saucepan that was used in earlier, melt 1/2 cup butter.


Then add 1 heaping tablespoon of cocoa powder and 1/2 cup sugar. Melt in a medium heat.


Once melted, pour in 1/4 cup of red wine and 1/2 cup heavy cream. Stir everything together.


This is completely optional but I added in 1 tsp of corn syrup which helps to give it a glossy look, and a pinch of salt.


Once the cake has bake, poke holes into it using toothpicks.


Then while is still warm, pour the frosting on top and spread it all over.


You can top the cake with chopped peanuts, chopped cherries, or in this case, chopped white chocolate.

Well, since I’m not a big wine lover, I didn’t find this cake so devouringly good because of the alcohol content. But my parents did. Unsurprisingly. They loved this cake! My dad even insisted there’s not much red wine in the cake! So, if you’re a wine lover, this is definitely a cake for you.

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