Why You’ll Love This Recipe
This Red (Wine) Velvet Cake is a showstopper with its vibrant color and rich, complex flavor profile. The red wine adds a subtle depth and a bit of sophistication to the traditional red velvet flavor, while the cream cheese frosting provides the perfect tangy complement. The white chocolate garnish and cocoa nibs on top give the cake a refined look and extra texture, making it as beautiful as it is delicious. Whether it’s for a special celebration or a decadent dessert, this cake is sure to impress your guests.
Ingredients
For the Cake:
- 2 ⅔ cups (12 ounces) all-purpose flour
- ¾ cup (2 ¾ ounces) raw cocoa powder
- 14 ounces unsalted butter, softened to 65°F
- 2 cups (16 ounces) packed light brown sugar
- 2 ¼ teaspoons baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 tablespoons vanilla extract
- 6 large eggs, brought to 70°F
- 1 ½ cups (12 ounces) dry red wine (e.g., Cabernet Sauvignon)
- 4 ounces white chocolate block or bar, for garnish
- 2 tablespoons (½ ounce) cocoa nibs (for garnish)
- 6 cups cream cheese frosting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preparation:
- Preheat the oven: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and lightly grease them with nonstick spray.
Mix Dry Ingredients:
- Sift the dry ingredients: In a large bowl, sift together the all-purpose flour and raw cocoa powder. Set aside.
Cream Butter and Sugar:
- Cream the butter and sugar: In a stand mixer, beat the softened butter, brown sugar, baking soda, salt, cinnamon, and vanilla extract on low speed until combined. Increase the speed to medium and beat for 5 minutes, scraping the bowl halfway through to ensure even mixing.
Add Eggs:
- Incorporate the eggs: With the mixer running, add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next.
Incorporate Dry and Wet Ingredients:
- Alternate dry ingredients and wine: Reduce the mixer speed to low. Gradually add one-third of the dry flour and cocoa mixture, followed by one-third of the red wine. Repeat this alternating process until all of the dry ingredients and wine are fully incorporated. Mix until smooth.
- Fold and mix gently: Use a spatula to gently fold the batter to ensure it’s evenly mixed and smooth.
Distribute the Batter:
- Divide the batter: Divide the batter evenly between the three prepared cake pans, ensuring each pan has an equal amount of batter.
Bake:
- Bake the cakes: Bake for about 30 minutes, or until the cakes are domed and firm to the touch. A toothpick inserted into the center should come out with a few crumbs attached, but not wet batter.
- Cool the cakes: Allow the cakes to cool completely in their pans. Once cooled, invert the cakes onto a wire rack and remove the parchment paper.
Assemble:
- Frost the cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting on the top of the first layer. Add the second layer and repeat with frosting. Finish by adding the third cake layer and crumb-coating the entire cake with cream cheese frosting.
- Decorate: Once the cake is fully frosted, shave white chocolate over the top of the cake for garnish. Sprinkle cocoa nibs for an added touch of texture and flavor.
Serve and Enjoy:
- Serve: Slice and enjoy your decadent Red (Wine) Velvet Cake. It pairs wonderfully with a glass of red wine or a cup of coffee for an indulgent treat.
Servings and Timing
- Servings: 10-12
- Prep time: 30 minutes
- Bake time: 30 minutes
- Cooling time: 1 hour (for cooling cakes)
- Total time: 2-3 hours (including cooling and assembly)
Variations
- Different Wine: While a Cabernet Sauvignon is recommended, feel free to experiment with other types of dry red wine, such as Merlot or Pinot Noir, for different flavor profiles.
- Frosting Variations: If you’re not a fan of cream cheese frosting, try using buttercream or even mascarpone frosting for a smoother, less tangy alternative.
- Additional Garnishes: Top the cake with fresh berries like raspberries or strawberries to add color and a hint of freshness.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you need to store it for a longer period, refrigerate the cake, and it will keep for up to a week.
- Freezing: You can freeze the cake layers individually by wrapping them tightly in plastic wrap and then aluminum foil. They will stay fresh for up to 3 months. Let them thaw at room temperature before frosting.
FAQs
Can I use a different kind of wine?
Yes, you can use any dry red wine you prefer. Cabernet Sauvignon is commonly used in this recipe, but Merlot, Syrah, or Pinot Noir would also work well.
What type of cocoa powder should I use?
Raw cocoa powder, also known as unsweetened cocoa powder, is recommended for the best flavor. Avoid using sweetened cocoa powder.
Can I make the cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2-3 days. You can also freeze the cake layers for up to 3 months and thaw them before frosting.
Can I use a different type of frosting?
Yes, while cream cheese frosting is traditional and pairs well with this cake, you can substitute it with buttercream, whipped cream, or even mascarpone frosting if you prefer.
Why does the recipe call for eggs at room temperature?
Using eggs at room temperature helps to ensure that they incorporate more easily into the batter, resulting in a lighter and fluffier cake.
Can I use chocolate chips for garnish instead of cocoa nibs?
You can, but cocoa nibs provide a more intense, slightly bitter chocolate flavor that complements the sweetness of the cake. Chocolate chips will be sweeter and smoother.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them in an airtight container or freeze them. Just allow the cake to cool completely before wrapping.
Can I adjust the amount of wine in the recipe?
While you can experiment with adjusting the amount of wine, reducing it significantly may alter the texture and flavor of the cake. The wine adds moisture and depth to the cake.
How do I know when the cake is fully baked?
Check for doneness by inserting a toothpick into the center of the cake. It should come out with a few crumbs attached, not wet batter.
Can I substitute the brown sugar with another type of sugar?
Light brown sugar is recommended for the flavor, but you can use granulated sugar as a substitute if needed. Keep in mind that this will slightly change the cake’s flavor and moisture.
Conclusion
This Red (Wine) Velvet Cake is a luxurious and flavorful twist on the classic red velvet. With the addition of red wine, it has a deeper, more complex flavor, making it a perfect dessert for special occasions or a unique treat for any time of year. Paired with cream cheese frosting, white chocolate garnish, and cocoa nibs, this cake is both visually stunning and mouthwateringly delicious.
Print
Red (Wine) Velvet Cake
- Total Time: 2-3 hours (including cooling and assembly)
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This Red (Wine) Velvet Cake is a sophisticated twist on the classic red velvet cake, featuring the richness of red wine paired with cocoa and tangy cream cheese frosting. With white chocolate shavings and cocoa nibs as a finishing touch, this decadent dessert is perfect for special occasions or a luxurious treat any time of the year.
Ingredients
For the Cake:
2 ⅔ cups (12 ounces) all-purpose flour
¾ cup (2 ¾ ounces) raw cocoa powder
14 ounces unsalted butter, softened to 65°F
2 cups (16 ounces) packed light brown sugar
2 ¼ teaspoons baking soda
1 teaspoon kosher salt
½ teaspoon ground cinnamon
2 tablespoons vanilla extract
6 large eggs, brought to 70°F
1 ½ cups (12 ounces) dry red wine (e.g., Cabernet Sauvignon)
4 ounces white chocolate block or bar (for garnish)
2 tablespoons (½ ounce) cocoa nibs (for garnish)
6 cups cream cheese frosting
Instructions
Preparation:
-
Preheat the oven: Set the oven to 350°F and adjust the oven rack to the lower-middle position. Line three 8-inch cake pans with parchment paper and lightly grease with nonstick spray.
Mix Dry Ingredients:
-
Sift dry ingredients: In a large bowl, sift together the all-purpose flour and raw cocoa powder. Set aside.
Cream Butter and Sugar:
-
Cream butter and sugar: In a stand mixer, beat the softened butter, brown sugar, baking soda, salt, cinnamon, and vanilla extract on low speed until combined. Increase speed to medium and beat for 5 minutes, scraping the bowl halfway through.
Add Eggs:
-
Incorporate eggs: Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next.
Incorporate Dry and Wet Ingredients:
-
Alternate dry ingredients and wine: Reduce the mixer speed to low. Gradually add one-third of the dry ingredients, followed by one-third of the red wine. Repeat until all ingredients are incorporated. Mix until smooth.
-
Fold gently: Use a spatula to gently fold the batter for even mixing.
Distribute the Batter:
-
Divide the batter: Divide the batter evenly between the three prepared cake pans.
Bake:
-
Bake the cakes: Bake for about 30 minutes or until cakes are firm to the touch and a toothpick inserted into the center comes out with a few crumbs.
-
Cool the cakes: Let the cakes cool completely in the pans. Once cooled, invert them onto a wire rack and remove the parchment paper.
Assemble:
-
Frost the cake: Spread a layer of cream cheese frosting on the first cake layer. Add the second layer and repeat the frosting. Finish with the third layer and crumb-coat the entire cake.
-
Decorate: Shave white chocolate over the top of the cake and sprinkle cocoa nibs for extra texture and flavor.
Serve and Enjoy:
-
Serve: Slice and enjoy this indulgent Red (Wine) Velvet Cake, ideally paired with a glass of red wine or coffee.
Notes
Wine Variations: Try experimenting with different dry red wines like Merlot or Pinot Noir for a unique flavor twist.
Frosting Options: Substitute cream cheese frosting with buttercream or mascarpone for a different taste.
Additional Garnishes: Add fresh berries like raspberries or strawberries for a colorful touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
