American Style Wine Barrel Cake

5 from 9 votes
Prep Time 12 hrs
Cook Time 1 hr
Total Time 13 hrs
Course Dinner
Cuisine European
Servings 6 people


Sponge cake bases 16

  • Preheat the oven to 190 degrees. Take a mixing bowl and add the eggs to it. Add water and stir with a whisk. Add raw cane sugar, wheat flour, cornstarch and baking powder. Now take a hand mixer and stir the whole thing slowly, then on a high level for about 5 to 8 minutes.
  • Line 16 baking molds with baking paper, first line the bottom, then secure the edge with the dots. * At this point I would like to thank the user "recipe collector" for this great tip :-). Pour in the dough, smooth it out and immediately put it in the preheated oven, about 30 to 35 minutes.
  • Then take it out and let it cool down in the baking tins before turning it out and then letting it cool down completely.

Biscuit bases 18s

  • Proceed in the same way as in point 1 (use more eggs & water), 2 and point 3. I baked all the bases the day before so that they could sit completely. * I also got this tip from the user "recipe collector".

Decor / leaves

  • I used modeling chocolate in two colors for this. Once green and once a little yellow. Knead both together so that you get a rich color. Then roll them out thinly and cut out with a cookie cutter. Until nothing is left.
  • Using the appropriate tool, I thinned the leaves at the front and then drew the lines into them. To make the leaves look real, I mixed brown & red food coloring on a plate and then brushed the leaves one after the other. I put crumpled aluminum foil on a tray and placed the finished sheets on it. Then put it in the refrigerator so that the chocolate leaves set again.

Red wine - chocolates

  • Take a saucepan and pour the red wine into it. Bring the whole thing to a boil and reduce to 250 ml. Take the chocolate out of the packaging, break it into pieces and melt it in a water bath (35 to 40 ° degrees).
  • Add butter at room temperature, stir and the reduced red wine. Stir again until a creamy mixture is obtained. Cover them and put them in the fridge for 1 hour or better overnight.

White wine chocolate

  • Make the wine colade exactly as described in points 7 and 8. The only difference is that it stays in the refrigerator for about 1 hour. Then remove it, as it is intended for coating the cake.

Stuffed grapes

  • Take the red wine mass out of the refrigerator beforehand so that you can roll it better later than small balls. Knead the purple fondant until soft and then roll it out thinly. Place several red wine globules on the rolled out, with a gap. Another rolled out over it and the whole thing with the appropriate tool take out and shape again.
  • Mix / knead the red & white gum paste. Green, yellow & white gum paste do the same. Then continue processing as described in point 10. Shape the branches for the grapes from the light brown modeling chocolate and the gum paste. Put everything together when it's ready, put on a tablet to dry.


  • Cook a vanilla pudding using the ingredients listed. Then pour this into a bowl. Stir again and again in between so that no skin forms. When it is lukewarm at some point, the room-temperature butter is added with a hand mixer.

Construction & design of the wine barrel

  • Now take the baked sponge cake and cut all of them in half once. Place the first two small bases on a turntable. Then put the two larger ones on top. Finally, the other two small floors again. The remaining large ones that are left over, put aside in case something should go wrong, that you have a replacement. Take a large knife and cut the whole thing slightly into the shape of a wine barrel.
  • Then you carefully remove the whole thing from top to bottom so that you have the right order to rebuild it. Coat the first floor with autumnal jam. Then close the filling on top and with the second base and do the same. Then put the cake in the refrigerator for about 1.5 hours so that the buttercream can set.
  • Then put the cake in the refrigerator for about 1.5 hours so that the buttercream can set, take it out again later and continue as in point 14. Second half also in the refrigerator for 1.5 hours. Finally, complete the third course and cool again.
  • When everything has set, you may need to re-cut in the shape and then coat the whole thing with the white wine chocolate. Leave to set in the refrigerator for about 1.5 hours. Then take it out again and cover it with a second layer. Return to the refrigerator and let sit overnight.

Wood cladding

  • For the barrel lid, knead the light-colored modeling chocolate, roll it out and put the template on it, cut out to the size of the lid. Light and dark modeling chocolate mixed together and kneaded until soft. Then roll out the whole length and width. Apply the wood graining with a stencil. Cut into medium-wide strips with a pizza knife.
  • Brush the barrel lid strips with sugar glue (homemade) and glue them to the top of the barrel. Leave small gaps. Do the same for the medium-wide strips, i.e. brush with glue and stick to the cake piece by piece. Leave a few gaps here as well. Take black powder and use a puff to fill in the gaps all around and on top. Dab white fondant (homemade) with black food coloring, mix / blend. Roll out twice, cut into medium-thin strips. Also brush with glue and attach once at the top and once around the bottom. Press small circles with a nozzle (round).
  • For the plate of the wine barrel I mixed the black gumpaste with a small piece of gum paste, kneaded and rolled it out. Brushed the back with glue and then put it on the plate. Picked up a piece of aluminum foil, crumpled it and pressed it briefly on the plate to make it look uneven. Put some glue on one side of the curve and then place the wine barrel on it.
  • Before I put the filled grapes on top, I sprayed them with release agent so that they should shine and appear real. On top of the wine barrel lid I then brushed the filled grapes, the associated branches and leaves with glue and attached them by feeling. On the plate a couple of filled grapes, the remaining leaves fixed.
  • * Link: Autumn jam
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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