German Red Wine Cake (Rotweinkuchen Rezept) – The simplicity and rich flavours of this German red wine cake recipe is what makes it really special. The cinnamon aroma definitely spices up the perfect combination of chocolate and red wine taste.
Even though I am not a fan of cakes without cream, this German red wine cake certainly has a place in my heart. The reasons are simple. Firstly, it is easy to make. Secondly, it is extremely delicious. The combination of rich chocolate taste and a subtle red wine aroma, with a tinge of vanilla, cinnamon and hazelnut flavours, is flawless. Lastly, it is one of my family’s favourite cake recipes. Whenever we have special occasions or guests coming over, my husband will request me to bake this Rotweinkuchen.
This recipe is also an excellent beginner cake. Similar to my German apple cake recipe, the chances of messing up this cake are low for those who have little baking experience.
Ingredients/ Tips on making German Red Wine Cake
Butter: Butter can be replaced by margarine. However, there might be a difference in taste. I personally prefer using butter and find that this German red wine cake tastes better with butter.
Red wine: I often use whatever red wine I have at home, which is usually dry red wine. You can use any red wine of your choice for this German red wine cake recipe.
Tip: This cake will be baked for about an hour. Therefore, there should not be much alcohol left in the cake. However, if you have small children at home or do not want any alcohol in your cake, feel free to replace it with an alcohol-free red wine. In Germany, alcohol-free red wines are available in large grocery stores or online. I am sure that alcohol wines are available in other countries too.
Ground hazelnuts: You can try using other types of nuts as well. For example, ground almonds are perfect for this red wine cake as well.
Chocolate sprinkles: This recipe is not restricted to only chocolate sprinkles. One good way to get rid of chocolates at home is to bake this red wine cake. If you live in Germany, you will understand what I mean, especially if you have kids.
One will receive so many chocolate Santa Clauses or Schokohasen (chocolate rabbits) during Christmas and Easter, respectively, that it is impossible to finish them all at once. I would cut the chocolate into tiny pieces and replace the sprinkles with the chocolate pieces in my cake batter. In addition, reduce the amount of sugar in the batter, since there are sugar added in the chocolate.
How to make German Red Wine Cake
- In two bowls, separate egg whites from the yolks.
- Beat egg whites till stiff with an electric (hand)mixer or by hand.
- In another bowl, beat butter until soft. Thereafter, add in egg yolks, sugar and vanilla sugar. Mix the ingredients together.
- Add in other dry ingredients (cinnamon powder, cocoa powder, ground hazelnuts, all-purpose flour and baking powder) to the mixture and mix.
- After which, pour red wine into the bowl and mix again. Preheat baking oven to 180 °C.
- Lastly, add in chocolate sprinkles and transfer the beaten egg whites into the bowl. Mix the mixture by hand slowly. This is to prevent over beating the egg whites.
- Spray the loaf/bread pan with a cake release spray and transfer the German red wine cake batter into the pan. Instead, you could also grease your pan with butter and spread some all-purpose flour.
- Bake the cake at 180 °C for 60 minutes.
- Once finished baking, take out the loaf pan and place it on a cooking tray. Poke a toothpick to see if the cake is ready (if the toothpick is clear, then the cake is ready). Allow the German red wine cake to cool down for about 20 minutes before taking it out of the pan.
How to serve German Red Wine Cake
Before serving, simply dust a generous amount of icing sugar over the cake. One good alternative is to spread some chocolate icing on top of the German red wine cake. However, please feel free to be creative and have fun.
How to store German Red Wine Cake
In an airtight container, this German red wine cake can be stored for up to 2 days in a cool and dry place. I like to keep mine in the cellar. This way the cake will stay moist for several days. This Rotweinkuchen can be frozen for a few months. Before serving, take the red wine cake out of the freezer and let it thaw overnight in the refrigerator.
This German red wine cake is certainly one of my favourite cake recipes. I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
How do you like this recipe, and what is your favourite cake? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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German Red Wine Cake (Rotweinkuchen)
Equipment
- 1 Loaf/ Bread Pan 32 x 13 cm
Ingredients you need
- 4 Eggs
- 200 g Butter room temperature
- 200 g Sugar
- 1 Packet Vanilla sugar
- 1 tsp Cinnamon powder
- 1 tsp Cocoa powder
- 100 g Ground Hazelnuts
- 250 g All-purpose flour
- 1 Packet Baking Powder
- 250 ml Red wine
- 150 g Chocolate sprinkles
- Icing sugar
Directions
- In two bowls, separate egg whites from the yolks.
- Beat egg whites till stiff with an electric (hand)mixer or by hand.
- In another bowl, beat butter until soft. Thereafter, add in egg yolks, sugar and vanilla sugar. Mix the ingredients together.
- Add in other dry ingredients (cinnamon powder, cocoa powder, ground hazelnuts, all-purpose flour and baking powder) to the mixture and mix.
- After which, pour red wine into the bowl and mix again. Preheat baking oven to 180 °C.
- Lastly, add in chocolate sprinkles and transfer the beaten egg whites into the bowl. Mix the mixture by hand slowly. This is to prevent over beating the egg whites.
- Spray the loaf/bread pan with a cake release spray and transfer the German red wine cake batter into the pan. Instead, you could also grease your pan with butter and spread some all-purpose flour.
- Transfer the cake batter into your pan and bake the cake at 180 °C for 60 minutes.
- Once finished baking, take out the loaf pan and place it on a cooking tray. Poke a toothpick to see if the cake is ready (if the toothpick is clear, then the cake is ready). Allow the German red wine cake to cool down for about 20 minutes before taking it out of the pan.
- Dust a generous amount of icing sugar over the cake and serve.
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