Trisha Yearwood’s Red Wine Chocolate Cake Recipe Combines The Best of Both Worlds


We all know that chocolate and red wine pair perfectly together for a girls night in, and when consumed together in the right increments, the combination can even cure a broken heart. But thanks to Trisha Yearwood, the two have now come together to form what might be the perfect dessert: Red Wine Chocolate Cake.

Oh, and did I mention it’s topped with homemade vanilla buttercream frosting? I told you–the perfect dessert.

How To Make Red Wine Chocolate Cake with Vanilla Buttercream Frosting:


  • 2 sticks unsalted butter, softened
  • 2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 cups light brown sugar
  • 3 eggs, large
  • 1/2 tsp. vanilla
  • 1 1/4 cups dry red wine


  • 2 sticks unsalted butter, softened
  • 3 1/4 cups confectioners’ sugar
  • 1 tsp. vanilla
  • 2 tbsp. heavy cream or half-and-half


Preheat the oven to 350 degrees. Spray down a 9×13-inch cake pan with a non-stick cooking spray. In a medium-sized bowl, mix together flour, cocoa powder, baking soda and salt. In a different bowl, combine butter and brown sugar with an electric mixer and blend until light and fluffy. Add in the eggs one at a time, followed by the vanilla. Slowly add in the flour mixture (in about 3 batches), alternating with the red wine until mixed.

Once mixed, pour the batter into your baking pan and bake for about 35 minutes or until the middle has cooked completely. Allow to cool before icing!

Frosting directions:

Place butter in a bowl and beat with an electric mixer. Add in the confectioners’ sugar until well blended. Add in vanilla and half of the heavy cream, adding more as needed to make the icing your desired consistency.