Melt In Your Mouth Beaumes de Venise Wine Cake

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There are some recipes that immediately transport you to the French countryside, and this Beaumes-de-Venise cake is one of them. This tender, wine-scented cake hails from a little village in the Vaucluse, deep in the heart of Provence. The cake is traditionally made with the region’s sweet fortified wine — Muscat de Beaumes-de-Venise — and the result is something truly special: a rustic, moist cake with a crisp sugared crust that begs to be shared around the table.

The first time I baked this cake, my whole family asked for seconds. Between the wine, the citrus zest, and the juicy fruit, it’s a recipe that manages to be both humble and unforgettable.

What Wine to Use

The authentic version of this cake uses Muscat de Beaumes-de-Venise. I recently found something close at Total Wine & More. But if you can’t find it, any sweet white wine will do beautifully. Muscat, Sauternes, or even a Côtes du Rhône blanc are wonderful substitutions. I’ve even baked it with Lillet, which gave the cake a delicate, aromatic sweetness.

Choosing the Fruit

Traditionally, this cake is made with muscat grapes, but I love using red, seedless grapes for their color and flavor. I’ll admit, I was skeptical about baked grapes at first — but they turn jammy and tender in the oven, creating little bursts of flavor in each bite.

That said, the recipe is flexible. You can swap grapes for chopped peaches, apricots, cherries, or blueberries. Dried fruits like figs or apricots also work beautifully — just soak them in warm wine for about 30 minutes before folding them into the batter so they stay plump and tender.

And don’t skip the citrus zest! A mix of lemon and orange zest brightens the cake and enhances the fruit.

Preparing the Pan

This cake bakes best in a 9-inch springform pan. To prepare it, line the bottom with parchment and brush the sides and base with a thin layer of olive oil. The olive oil not only prevents sticking but also gives the crust its beautiful golden color and subtle flavor.

Preparing the Ingredients

For the fluffiest, most tender crumb, bring your butter and eggs to room temperature before starting. Soft butter creams properly with sugar, creating the airy texture that sets this cake apart. If you forget, here are a couple of quick tips:

• Butter: Microwave at 50% power in 15-second intervals until just soft.
• Eggs: Submerge cold eggs in a bowl of warm water for about 5 minutes.

Making the Batter

Using a stand mixer (paddle attachment) or a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then alternate adding the flour mixture with splashes of wine until everything is smooth and fragrant.

Fold the grapes (or chosen fruit) in gently with a spatula at the end — this keeps them intact and preserves the airy texture of the batter.

Arrange grape halves, or other fruit in a beautiful pattern on top.

Baking the Cake

Bake the cake in your prepared pan until a wooden skewer comes out clean. When nearly done, dot the top with a little butter, sprinkle generously with sugar, and return it to the oven for a final 5 minutes. This step creates that irresistible crackly crust that contrasts so beautifully with the soft interior.

Let the cake cool for about 15 minutes before releasing it from the springform pan. Run a knife along the edge, remove the parchment, and transfer to a wire rack to finish cooling.

Serving

This Provençal beauty is lovely served slightly warm or at room temperature. It keeps well at room temperature for up to three days — if it lasts that long!

Enjoy it as a rustic breakfast with coffee, as a goûter (afternoon snack) with tea, or as a simple dessert. I love serving it plain, but it’s also delightful with a drizzle of warm apricot jam or a dollop of lightly sweetened whipped cream.

It’s one of those cakes that feels at once special and everyday — a true reflection of French farmhouse cooking.

Bon Appétit,
Gaby

If you liked this recipe, check out this Classic French Butter Cake recipe!