So as I mentioned in my last post, that Red Wine Cake I made for Book Club was a home run. You can’t taste the alcohol, but it definitely feels special.
Who did all the work? As usual, Ms. Betty Crocker.
As with the Orange Soda Cake, I leave it to the experts. Basically just add red wine, cinnamon, and water. I followed the recipe on The Parsley Thief’s website, subbing butter for oil and and 2 TB egg whites for one of the eggs (we ran out).
Aaaand pudding mix! Always the secret ingredient. (Remember my Figgy Pudding cookies?)
Beat with an electric mixer, pour into a greased/floured bundt pan…
…bake for 45 minutes at 350 until a (really long) toothpick comes out clean. Then use that same skewer to make holes all over the cake…
…for the glaze! More wine, sugar, and butter.
Pour half of it on top…
…allowing those little holes to seep inside.
After 15 minutes of cooling, flip that baby over…
…and pour on the rest.
Baking experts, WHAT DO YOU DO about this gathering glaze situation? I wound up draining it, because I didn’t want my cake sitting in a shallow pool.
A little trip in the fridge helped gel it all up. Even if it didn’t look as pretty as possible, it tasted incredible.
Red Wine Cake (from The Parsley Thief)
- 1 box Yellow Cake Mix
- 1 box instant vanilla pudding
- 2 teaspoons cinnamon
- 1 cup red wine (divided)
- 1/2 cup water
- 2 sticks butter (divided)
- 3 Large eggs (plus 2 TB egg whites – or just use 4 whole ones)
- 1 cup sugar (I used raw turbinado)
Preheat oven to 350. With an electric mixer, combine the cake and pudding mix with cinnamon, 1/2 cup red wine, water, 1 stick melted butter, and eggs. Pour the batter into a greased and floured bundt pan. Bake for 45 minutes, until a long toothpick (or chopstick) comes out clean. Use the same cake tester to make holes in the cake as it cools.
To make the glaze, heat the other stick of butter with sugar and remaining 1/2 cup red wine, until the butter melts and the sugar is dissolved. Pour 1/2 the glaze over the hole-y cake while it’s still in the pan, then allow to finish cooling for 15 minutes. Invert onto a plate, and pour the rest of the glaze on top (you may have to rewarm the glaze if the butter starts separating).
{ 26 comments… read them below or add one }
looks yummy! i always glaze cakes on a cooling rack with a baking sheet underneath to avoid the glaze pooling
Aha!!! Thanks for the tip!
You are kidding me… THIS is the recipe!!????
That cake tasted like major gourmet. So excited to bake this!
I know, right?!?
I absolutely can not wait to make this cake! This is sure to be a hit anywhere I serve it. Love the new site BTW.
thanks, jacky! i’m sure you’re going to love it.
Your cake came out so pretty! I’ve never had a red wine cake before, but I think I’m going to have to try it
Do it!!!
oh this looks great! nice work!
Oh no that sounds like an amazing cake! I’m definitely giving it a try!
Congrats on the switch!!
I’m more of a leave the glaze in and let the cake soak up more of it, but I like the cooling rack idea if you don’t want a soppy bottom cake. It sounds very yummy yummy, like I wish it were in MY tummy.
Mmm.. that bundt looks amazing! And congrats on the transition! This page looks awesome
So appreciated Alice!
Wow! This bundt cake looks very yummy. You have done a fantastic job transforming a basic yellow cake to such a stunning cake with exquisite flavours!
Why thank you Zoe!
Hi, this cake is similar to our shape-Bábovce-. Here in the Czech Republic (Europe)
That sounds SO good, Lynn!
I just realized that the “i” in Diet in your logo is a Tootsie Pop! I love it!!!
lynn – your cake looks gorgeous
glad you enjoyed it! Another tip for the glaze…add a bit at a time and let it soak in completely before adding more. Also, if you make the cake ahead of time, save any extra glaze to pour over the cake right before serving it.
It helps keep the cake so moist, which is really what I love so much about this recipe. A cake that tastes as good as a frosted cake without frosting!
Thanks for the tip – and also the recipe! Will definitely keep making it.
Lynn, I’m making this cake for a BBQ/wedding reception tomorrow! Quick question: will it be alright to make it tonight? The reception begins at 1 so I suspect we’ll be eating the cake in the late afternoon… I have a cake carrier with a lid, so I think it will probably stay fresh enough, but just thought I’d ask your opinion.
yes it’ll be fine i think!
Great, thanks for your 2 cents and for responding so quickly!
This bundt cake looks so moist and delicious! We appreciate you linking up with us!! It’s so fun to see all of the great ideas and recipes! We hope to see you back again soon! -The Sisters
You don’t know me and I don’t know you which is probably for the best because my intention is to ‘steal’ your recipe and have it for my Open House (the day after Christmas day). Now of course should you be in the area the front door will be open for you. Just come on in and enjoy yourself. CHEERS, CC