Chocolate Cake with Pinot Noir Frosting


for cake ~

2 cups all purpose flour

1 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2/3 cup cocoa powder

1 ½ cups sugar

2/3 cup vegetable oil

2 large eggs

1 tbsp vanilla extract (or vanilla bean paste)

2 cups well shaken buttermilk

 for frosting ~

 1 stick unsalted butter, room temperature

5 cups powdered sugar

1/3 cup cocoa powder

1 tbsp vanilla extract

¼ cup + 2 tbsp Barefoot Pinot Noir

¼ tsp salt


 Preheat the oven to 350 degrees. Butter and flour two 9” cake pans. Set aside.

 In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Sift in the cocoa powder and stir to combine well.

 In another bowl, blend together the oil, sugar, eggs and vanilla. Add the buttermilk and mix well.

 Pour the wet ingredients into the dry ingredients and mix until just combined. Batter will be slightly lumpy but be sure not to over-mix.

 Divide batter between your two prepared cake pans. Bake for 40 minutes, until the edges of the cakes have separated from the pan and the cakes are light and springy. Remove from oven and let cool for 10 minutes in the pan before turning out onto parchment paper to cool. Let cakes cool for at least one hour before frosting.

 To make the frosting, beat the butter until soft. Add the powdered sugar slowly, followed by the cocoa powder, vanilla, salt and Pinot Noir. Increase the speed of your mixer and whip frosting for eight minutes, until very light and fluffy.

 Spread a thin layer of frosting between cake layers then frost all over the top of the cake and the sides.

 This cake can be made up to two days ahead of time and kept covered at room temperature.


2 hours