You might be surprised to learn that mulled wine cake wasn’t originally a holiday dessert at all – it started as a creative solution for leftover mulled wine at European winter festivals. Today, this burgundy-hued masterpiece has evolved into one of the most sophisticated yet approachable holiday bakes you’ll encounter. With its perfect balance of warm spices and subtle wine notes, it’s time to discover why this cake has become the secret weapon of experienced home bakers during the festive season. So. Are you ready to try some Mulled Wine Cake?
History Of Mulled Wine Cake
While mulled wine has been enjoyed as a warm holiday beverage since Roman times, mulled wine cake emerged as a creative dessert adaptation in the 1960s.
You’ll find that European bakers, particularly in Germany and Austria, were the first to experiment with incorporating the festive drink into their traditional holiday cakes.
During the mid-20th century, you’d typically see these cakes at winter markets and Christmas celebrations, where they’d often be served alongside glasses of actual mulled wine.
The original recipes called for leftover mulled wine, which clever home cooks would save specifically for baking.
Today, you can make this cake using either leftover mulled wine or by creating a quick spiced wine reduction.
The modern versions you’ll encounter often include additional ingredients like orange zest and dark chocolate.
Recipe For Mulled Wine Cake
Mulled wine cake combines the festive flavors of traditional holiday spiced wine with the richness of a moist, decadent cake. The deep burgundy color and complex aroma of mulled wine infuse the cake with warmth, while hints of cinnamon, nutmeg, and orange create a sophisticated dessert perfect for winter gatherings.
This recipe transforms classic mulled wine ingredients into a show-stopping baked creation that captures both the essence of traditional European Christmas markets and modern pastry innovation. The cake maintains its moisture through the addition of reduced mulled wine, while the accompanying glaze adds an extra layer of seasonal indulgence.
Ingredients:
- 2½ cups all-purpose flour
- 2 cups mulled wine
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 orange, zested
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 3-4 tablespoons reduced mulled wine
- Orange zest for garnish
Preheat oven to 350°F (175°C). Reduce mulled wine by half in a saucepan over medium heat, then cool completely. Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
Mix dry ingredients in a separate bowl. Alternate adding flour mixture and reduced wine to the butter mixture, mixing until just combined. Pour into a greased and floured bundt pan and bake for 50-60 minutes. Cool completely before glazing with a mixture of powdered sugar and remaining reduced wine.
For best results, verify all ingredients are at room temperature before beginning. The cake can be made up to two days in advance and stored in an airtight container.
When reducing the wine, avoid boiling it vigorously as this can create a bitter taste. The cake’s texture improves after the first day as the flavors develop and meld together. If the glaze becomes too thick, add more reduced wine one teaspoon at a time until reaching desired consistency.
Cooking Steps
To start making your mulled wine cake, you’ll need to preheat your oven to exactly 350°F and gather your measured dry ingredients in a large mixing bowl.
Next, you’ll create the signature flavor by slowly pouring your spiced wine mixture into the bowl while stirring constantly – don’t worry if it looks a bit soupy at first!
Finally, fold in your softened butter mixture with gentle strokes until just combined, then transfer the batter into your prepared 9-inch baking pan.
step 1. Preheat Oven to 350°F
Before diving into the wine-infused batter, you’ll need your oven preheated to a steady 350°F (175°C).
Getting the right temperature is essential for your mulled wine cake’s success, so give your oven plenty of time to warm up – about 15-20 minutes should do it!
You’ll know your oven’s ready when the preheat indicator light turns off or you hear that familiar “beep.”
While you’re waiting, here’s what to check:
- Position your oven rack in the middle position
- Remove any extra baking sheets or pans
- Make sure your oven thermometer reads exactly 350°F
If you’ve got an older oven that runs hot or cold, you might need to adjust a few degrees up or down.
Trust me, proper preheating is what stands between you and that perfectly moist, wine-scented cake!
step 2. Mix Dry Ingredients Together
Sifting together your dry ingredients creates the perfect foundation for this aromatic holiday cake!
In a large mixing bowl, combine:
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
You’ll want to sift these ingredients twice – trust me, it’s worth the extra arm workout!
The double-sifting guarantees there aren’t any pesky lumps hiding in your flour mixture. Once you’ve completed the second sift, whisk everything together until it’s well combined.
The spices should create a warm, inviting aroma that’ll make your kitchen smell like Christmas morning.
Set this dry mixture aside while you tackle the wet ingredients in our next step.
step 3. Pour Wine Into Mixture
Gently pour 1 cup of mulled wine into your flour mixture, watching as the deep burgundy liquid creates beautiful swirls throughout the batter.
You’ll notice the warmth of the spices releasing their aromatics – your kitchen’s about to smell amazing!
Using a rubber spatula, fold the wine into the mixture with smooth, deliberate strokes.
Don’t overmix; you’re aiming for a consistent color without any dry patches. The batter should be thick but pourable, similar to hot fudge sauce.
If it seems too thick, add another 2-3 tablespoons of wine, one at a time.
Pro tip: Let the wine cool to room temperature before adding it to prevent the butter from seizing up.
Nobody wants lumpy batter – unless you’re making cottage cheese, which you’re definitely not!
step 4. Gently Fold in Butter Mixture
The creamed butter mixture now needs to join your wine-infused batter in perfect harmony.
Using a large rubber spatula, add the butter mixture to your batter in three equal portions. After each addition, gently fold from bottom to top using a figure-eight motion until just combined.
Remember: You’re aiming for a smooth, streak-free consistency – not a workout for your arms!
Don’t overmix, or you’ll end up with a dense cake that’s more paperweight than dessert. The batter should look silky and have a slight sheen when it’s ready. Look for tiny air bubbles throughout, which will help create that perfect crumb structure.
If you notice any stubborn butter streaks, give the bowl two more gentle folds, then stop – even if you’re tempted to keep going!
step 5. Pour Into Baking Pan
With your perfectly folded batter ready, prepare your 9-inch springform pan by coating it thoroughly with butter and dusting with flour.
Now, pour your rich mulled wine batter into the prepared pan, making sure to scrape down the sides of your mixing bowl – don’t let any of that spiced goodness go to waste!
Use a rubber spatula to smooth the top until it’s nice and level. Give the pan a gentle tap on the counter 2-3 times to release any trapped air bubbles.
For easy removal later, line the bottom of your springform pan with a circle of parchment paper before pouring.
If you notice any flour clumps on the sides of your pan, just brush them away – they’ll leave weird pale spots on your finished cake!
Final Thoughts on Mulled Wine Cake
Making mulled wine cake brings the cozy essence of holiday beverages into a delightful dessert you’ll want to share throughout winter. And truthfully its also a cake that just works well any time of the year. And most of your family and friends will love it enough that they will ask for it at most of your yearly parties!
You’ll find this recipe perfectly balances the rich spices and wine notes you love in traditional mulled wine.
When serving, you can enhance the cake’s festive appeal by dusting it with powdered sugar or drizzling it with a wine-infused glaze.
Don’t forget to pair it with a cup of coffee or, better yet, a glass of warm mulled wine!
The cake will stay fresh for up to 5 days when stored in an airtight container at room temperature.
