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5 from 2 votes

Red Wine Chocolate Raspberry Cake

Chocolate cake with red wine, raspberry mascarpone filling and chocolate buttercream is so delicious you won’t be able to resist another slice. There is no going back to the “ordinary” cakes once you’ve tried this one.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Raspberry Cake Recipe, Red Wine Cake
Servings: 14 Slices (1 Cake)
Calories: 587
Author: Julia


  • 2 cups Plain Flour (280 grams)
  • 1.5 cups Caster Sugar (330 grams)
  • ½ cup Milk (120 ml)
  • 1 cup Sunflower Oil (240 ml)
  • ¾ cup Red Wine (180 ml)
  • ¾ cup Dutch Processed Cocoa Powder (70 grams)
  • 2 teaspoons Baking Powder
  • 3 Medium Eggs
  • 1 teaspoon Salt

Raspberry Filling Recipe:

  • 1 cup Fresh Raspberries (125 grams)
  • 1 cup Mascarpone Cheese (250 grams)
  • ½ cup Icing Sugar (60 grams)

Chocolate Buttercream Icing Recipe:


  • Sift the flour and baking powder in a large bowl. Mix. Add sugar, salt and cocoa powder. Mix until all ingredients are well combined.
  • Pour in the oil, milk and add eggs. Combine until you get nice smooth batter. Pour in wine - a small amount at a time. After each addition, mix well.
  • Prepare cake tin (8 inch/20 cm wide & 6 inch/15 cm high) by lining it with baking paper (if you need a help with lining cake tins, have a look at this post: How to Prepare Cake Tins).
  • Pour in the mixture and place in a preheated oven. Bake at 350 Fahrenheit/180 Celsius for 60 minutes or until an inserted skewer comes out clean.
  • When ready, let it cool a bit before transferring onto a cooling rack. Cool completely.
  • Trim off the top part if necessary. Cut the cake horizontally into 3 equal parts.

Raspberry filling:

  • Wash the raspberries. Puree them in a food processor. In a bowl combine the raspberry puree with mascarpone cheese and the icing sugar (use hand mixer if needed) until smooth and you are ready to go.

Chocolate Buttercream Icing:

  • Cream the butter with a few spoons of milk (add the milk gradually) in a mixer. Add 1/2 of the icing sugar & some more milk. Add some more sugar as well as the cocoa powder, sifted. Be careful when turning on the mixer as you can end up with cocoa all over your surface and yourself if the mixer is on high speed.
  • Melt the chocolate over a pan of simmering water (bain-marie), let it cool a bit and add to the bowl. Mix until you get nice smooth texture and all ingredients are well blended.
  • If you think the icing is too thick, add some more milk and whisk again.
  • Your icing is ready to go and you can ice your cake any way you like!


If using Dutch processed cocoa powder in this recipe, use baking powder. If using Natural unsweetened cocoa powder, use baking soda.
Nutrition Facts
Red Wine Chocolate Raspberry Cake
Amount Per Serving
Calories 587 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Cholesterol 104mg35%
Sodium 200mg9%
Potassium 304mg9%
Carbohydrates 66g22%
Fiber 4g17%
Sugar 45g50%
Protein 6g12%
Vitamin A 900IU18%
Vitamin C 2.2mg3%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
** Happy Foods Tube is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to
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