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Raspberry Cabernet Cake

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This Raspberry Cabernet Cake is moist, rich, and full of fresh berries and intense chocolate flavor. Perfect for any special occasion!

side view of a slice of raspberry cabernet cake on a plate with fresh raspberries


I am so struggling to get back into the swing of things at work. Thankfully, I only had 2 days in the office this week and then a weekend. Sorry, but I just LOVE being home for an extended period of time! I slept, a much needed sleep, every night. I stayed in my pajamas until whenever I felt like showering. I baked and photographed 10 new recipes- yet I still feel unprepared.

I caught up on tons of miscellaneous tasks as well, and get a few days on the mountain and well. Usually we spend all of our free time at the mountain in the winter, but after a few mishaps early on in our vacation, we were sidelined for a few days. I think we needed it.

overhead of a slice of chocolate raspberry cake on a white plate

I discovered how much I truly love blogging and I am so focused on growing this space even further in 2014. Last year, I accomplished 4 out of 5 goals. Last night I went over my blog goals with my boyfriend, so he knew what I was working towards this year- he even came up with a few new ones he thought would be good for me!

I am looking forward to kick-starting those in a few short weeks when I travel to Utah for the Build Your Blog Conference. This will be the first smaller conference that I am attending (and only my 2nd one ever), and I am hoping to meet so many bloggers that I have come to know through this virtual space we call the internet.  Eeek! I can’t wait!

side view of a raspberry cabernet cake with a slice cut out on a cake stand

I figured that the only way to ring in the new year was with a decadent chocolate cake. Months ago, I clipped a recipe from my Better Homes and Gardens Magazine for a Sparkling Wine Pound Cake. It’s been on my to-do list for quite some time.

So I took their recipe and adapted it into a red wine cake- this Raspberry Cabernet Chocolate Cake. I topped this cake off with a chocolate red wine glaze and sprinkled it with powdered sugar. Raspberries are just so amazing- and they add a needed tang to offset the sweetness of the chocolate cake. I brought this to one of our Christmas celebrations and left half of the cake there. It was gone just a couple days later. I guess it’s a winner!

overhead of a slice of cake on a plate with a bite on a fork in the forefront
closeup of a slice of raspberry cabernet cake on a white plate garnished with fresh berries

Raspberry Cabernet Cake

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 Servings


This Raspberry Cabernet Cake is moist, rich, and full of fresh berries and intense chocolate flavor.


  • 2 pks (6oz) Fresh raspberries
  • 1/2 C Sugar
  • 1 C Red wine
  • 4 tbsp Light sour cream
  • 2 1/2 C Flour, sifted
  • 3/4 C Dark chocolate cocoa powdered, sifted
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 C Unsalted butter, melted
  • 1/4 C Vegetable oil
  • 2 C Sugar
  • 5 Large eggs
  • 1 tbsp Vanilla extract
  • 1 tbsp Chocolate extract

For the glaze:

  • 2tbsp Butter, melted
  • 2 tbsp Dark chocolate cocoa powder
  • 1/4 C Heavy cream
  • 1 C Confectionary sugar, sifted
  • 1 tsp Vanilla extract
  • 2 tbsp Red wine


  1. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  2. Rinse and dry raspberries. Put in a small bowl with ¼ C sugar and gently stir to coat the raspberries in sugar. Set aside.
  3. Combine red wine and sour cream in a cup, stir until sour cream is mixed into wine. Set aside.
  4. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  5. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  6. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla and chocolate extract. If you do not have chocolate extract, add 2 tablespoons of vanilla extract instead.
  7. Alternate adding the flour mixture and the red wine mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the red wine mixture. Repeat with remaining flour mixture and remaining red wine mix.
  8. Gently fold in Raspberries. I save a handful of raspberries to also sprinkle around on top of my batter once it was poured in the pan.
  9. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 50-55 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  10. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  11. Once cake has cooled, prepare the glaze. Melt butter over medium heat in a sauce pan. Once butter is melted, add cocoa powder and heavy cream. Whisk together until mixture is thick and stir constantly for two minutes over heat to prevent from burning.
  12. Remove from heat and add sifted confectionary sugar. Mixture will become very thick. Add vanilla extract and red wine and whisk until smooth.
  13. If the glaze is too thin, return it to the heat for another 2-3 minutes until bubbling, stirring constantly. As the glaze cools, it will become a little thicker.
  14. Drizzle glaze over cooled cake. I always put my cake on a wire rack overtop of a sheet pan. Once all the glaze has been poured, I remove the wire rack and gather up the extra glaze and pour over the cake again.
  15. Sprinkle glazed cake with powdered sugar.
Nutrition Information:
53 g
88 mg
23.4 g
79.5 g
4 g
7.1 g
120.1 mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: chocolate bundt cake, wine cake, chocolate raspberry cake

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26 Responses
  1. Andi @ The Weary Chef

    This cake looks so delicious and perfect for Valentine’s Day. Have fun at the conference in Utah. I wish I could go, but I don’t know what I would do with my kids while I was away. Maybe next year!

    We would love for you to share this recipe with us at Saturday Night Fever. Have a great week!

  2. Trish - Mom On Timeout

    This cake would be just perfect for Valentine’s Day too! I love the pop of color in there! Pinned 🙂

  3. Nancy @ gottagetbaked

    Oooooooh this cake looks so dark rich ‘n decadent! It sounds like you had a restful holiday season and I can’t wait to see what 2014 brings for you and your beautiful blog!

  4. Lisa @ Wine & Glue

    Can you email me your blog goals so I can use them? Maybe my first goal should be: Come up with a goal list. 🙂

    This cake looks amazing!! But then again I am kind of a sucker for wine. And chocolate. And you combined them! #youremyhero

  5. Julie @ This Gal Cooks

    Oh I hear ya on loving extended time off from work, I just love it and wish it would never end! I have a week off next month. Going to NC for 5 of those days and being a bum at home for the rest! Love this beautiful cake! I hope you have a great weekend and congrats on keeping up with some of your goals. 🙂

  6. Renee@Two in the Kitchen

    oh WOW! This cake is hitting the spot for me! I love the pretty raspberries bringing a pop to the beautiful chocolate! Yum! I am also heading out to Utah for the conference in Feb. Can’t wait to meet you and other great bloggers!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Oh D- I hope that Jef shared a piece with you! I left almost the whole cake there when we FINALLY made it up for Christmas and K was feeling better. Took a few days :/

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks Julie! It is very nice to have something to work towards! I would be happy if I even got close to some of them!

  7. Jackie Born

    Just wondering what you do with the raspberries. Do you put half of the batter in the pan and then put the raspberries on top, then more batter? It appears that the berries are within the cake but that is not mentioned in the directions other than step 2.
    Thanks for your help.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Jackie! Sorry for the confusion, I just updated it. You should fold the raspberries into the batter after it is well mixed. I also save d handful of raspberries and dropped them on the top of the cake once I poured all the batter into the pan! Happy baking!

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