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Chocolate Raspberry + Red Wine Wreath Bundt Cake


Today is December 8th, which means we only have 17 DAYS until Christmas is finally here! Can you believe it?! This is my favorite time of year for soooo many reasons. Of course, spending time with family (it's Piper's first Christmas!) and friends and giving back to the community are at the top of the list, but honestly, this chocolate raspberry + red wine wreath bundt cake isn't too far behind...

There are a few classic flavor combinations that all chocolate lovers know and love. Chocolate + strawberries or raspberries, chocolate + caramel, chocolate + wine, chocolate + peanut butter, chocolate + coffee... the list is long and, quite frankly, absolutely delicious. But have you ever mixed more than one of these classic flavor combinations together? I 100% recommend it! Not only does this chocolate bundt cake have fresh California Giant raspberries, but I added a splash of red wine and the outcome is amazing. Plus, who couldn't use a little extra red wine around the holidays?

I'd love to know what you think in the comment section below. Have a lovely holiday season with your loved ones!

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For the cake

1 3/4 cups plain flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

2 sticks unsalted butter

1 cup sugar

4 eggs

7 ounces dark chocolate, melted

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup red wine

1 cup California Giant raspberries (for garnish)

For the chocolate sauce

7 ounces dark chocolate, chopped

1 tablespoon butter


For the cake

Preheat the oven to 350 degrees F. 

Generously grease Bundt pan.

Sift together flour, cocoa, baking powder, baking soda and a pinch of salt. Set aside.

Using an electric mixer, beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined.

Beating the batter gently, slowly add the flour mixture until combined. Then add vanilla, milk, and red wine. Mix thoroughly.

Spoon the batter into the prepared pan, levelling the top back with a spoon. Bake for 45-50 minutes or until completely cooked. You can test this by inserting a toothpick and seeing if it comes out clean or not. If not, it needs more time.

Once baked, allow the cake to cool completely. 

For the chocolate sauce

Combine the chocolate and butter in a bowl and set over a saucepan of gently simmering water. Be sure the bowl doesn't touch the water. Let cook for 3-4 minutes until the chocolate melts, stirring occasionally. 

Remove the bowl from the saucepan and allow to cool for 4 minutes before drizzling over the cake.

Once drizzled, decorate with pine leaves and berries, to make a festive wreath. Enjoy!

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