Blackberry Cabernet Bundt Cake Recipe

Learn how to make this sophisticated homemade Blackberry Cabernet Bundt Cake with the perfect balance of rich wine and juicy berries. This foolproof recipe creates a moist, tender crumb infused with reduced cabernet sauvignon for the best special occasion dessert that's surprisingly easy to master.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

60 mins

Serves:

1 cake (12 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cabernet Reduction:</li><li class="ingredients-single-item">375ml cabernet sauvignon (or other dry red wine)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 Tbsp lemon juice)</li><li class="ingredients-single-item">120ml cabernet reduction (from above)</li><li class="ingredients-single-item">225g fresh blackberries (plus extra for garnish)</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">120g confectioners' sugar</li><li class="ingredients-single-item">3-4 Tbsp remaining cabernet reduction</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the cabernet reduction. In a medium saucepan, combine the wine and 100g sugar. Bring to a simmer over medium heat, then reduce to low and cook for 25-30 minutes until reduced to about 240ml of liquid. The mixture should coat the back of a spoon. Set aside to cool completely—this concentrated flavor base is essential for the cake's distinctive taste.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 170°C. Thoroughly grease and flour a 25cm bundt pan, ensuring you reach all the crevices—this careful preparation prevents sticking, which is particularly important with a decorative bundt pan.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Proper mixing of dry ingredients ensures even leavening throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming process incorporates air into the batter, creating a lighter texture in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even incorporation. Add vanilla extract and mix until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk and 120ml of the cooled cabernet reduction, beginning and ending with the flour mixture. Mix just until combined—overmixing at this stage can develop gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the blackberries with a rubber spatula, being careful not to crush them. The berries will release moisture during baking, creating pockets of jammy goodness throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter a few times to remove any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the cake starts browning too quickly, tent loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 15 minutes—this timing is crucial. Too short, and the cake may break; too long, and it might stick. Then invert onto a cooling rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, whisk together the confectioners' sugar and remaining cabernet reduction until smooth, adjusting consistency as needed. The glaze should be thick enough to coat the back of a spoon but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Garnish with fresh blackberries and serve. This cake actually improves with time as the flavors meld—it will be even more delicious the next day if you can resist!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blackberry Cabernet Bundt Cake?

This luxurious bundt cake features cabernet sauvignon wine, fresh blackberries, buttermilk, and vanilla extract. The cake batter combines all-purpose flour, sugar, butter and eggs, while the stunning glaze uses reduced wine and confectioners' sugar for an elegant finish.

How to cook Blackberry Cabernet Bundt Cake at home?

Learn how to cook Blackberry Cabernet Bundt Cake by first making a wine reduction, then creating a butter-sugar base before alternating dry ingredients with buttermilk and wine. Fold in fresh blackberries gently, bake at 170°C for about an hour, then finish with a glossy cabernet glaze. The key techniques involve proper pan preparation and the precise 15-minute cooling time before unmoulding.

Can I substitute cabernet sauvignon with another wine in a bundt cake?

Yes, you can substitute cabernet sauvignon with another dry red wine like merlot, pinot noir, or shiraz. The key is choosing a wine with good flavour that you enjoy drinking. White wines will create a different profile but can work as well, particularly with other fruits like peaches or apricots.

Why is my bundt cake sticking to the pan?

Bundt cakes stick when the pan isn't properly prepared. Thoroughly grease every crevice with butter or shortening, then dust with flour. Allow the cake to cool for exactly 15 minutes before turning out—too short and it breaks, too long and it sticks. Quality non-stick bundt pans also help tremendously.

How do I achieve the perfect wine reduction for baking?

For a perfect wine reduction, simmer (don't boil) the wine with sugar over medium-low heat until reduced by half. The mixture should coat the back of a spoon, indicating proper concentration. Cool completely before using. This slow reduction process concentrates flavours while cooking off alcohol, leaving just the essence.

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