Preparation:

1. 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:

1. Sift dry ingredients: In a large bowl, sift together the all-purpose flour and raw cocoa powder. Set aside.

Cream Butter and Sugar:

1. 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:

1. 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:

1. 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.

2. Fold gently: Use a spatula to gently fold the batter for even mixing.

Distribute the Batter:

1. Divide the batter: Divide the batter evenly between the three prepared cake pans.

Bake:

1. 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.

2. 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:

1. 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.

2. Decorate: Shave white chocolate over the top of the cake and sprinkle cocoa nibs for extra texture and flavor.

Serve and Enjoy:

1. Serve: Slice and enjoy this indulgent Red (Wine) Velvet Cake, ideally paired with a glass of red wine or coffee.