Chocolate Cabernet Cake with Vanilla Bean Buttercream
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
  • 3 oz unsweetened chocolate, chopped
  • 1 stick of unsalted butter, room temperature
  • 2¼ C packed light brown sugar
  • 3 large eggs, room temperature
  • 1½ tbsp vanilla extract
  • 2 tsp baking soda
  • ½ tsp salt
  • 2¼ C sifted cake flour (sift before measuring)
  • 1 C pumpkin puree
  • ½ C Barefoot Cabernet Sauvignon
  • ½ C water
  • Find the printable Simple Vanilla Bean Buttercream Frosting recipe here.
  1. Preheat your oven to 350. Grease and lightly flour 2 9 inch round cake pans.
  2. Add the unsweetened chocolate to a small sauce pan and heat over low heat. Stir often until melted. Turn off the stove but leave on the burner to keep warm. Stir occasionally.
  3. In the bowl of a stand mixer using the flat attachment, beat the butter until smooth. Add the eggs and brown sugar and meat until fluffy, about 5 minutes. Add the vanilla extract and melted chocolate and beat on the lowest setting until combined. Once combined, mix in the salt and baking soda. Add the flour and pumpkin puree alternatively, mixing on low until combined.
  4. Bring the water and the Cabernet Sauvignon to a boil. Pour into the cake batter and mix with a spoon until well incorporated.
  5. Pour equal amounts of the batter into the prepared cake pans.
  6. Bake at 350 for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely. Once cooled, remove from the pans and slice each cake horizontally, into equal parts. If they aren't equal, it's fine. As you can see, my layers weren't exactly the same thickness.
  7. Place one layer on a cake plate and top with some of the frosting. Repeat this process until all layers are assembled and frosted.
adapted from Swans Down.
Nutrition Information
Serving size: 1 slice
Recipe by This Gal Cooks at