If you’re a dessert lover searching for an elegant twist on a classic favorite, this red (wine) velvet cake recipe will captivate your taste buds.
Infused with the rich flavors of red wine and raw cocoa, this indulgent creation redefines the traditional red velvet experience.
With its luscious cream cheese frosting and velvety texture, it’s a perfect centerpiece for any celebration or intimate gathering.
The Unique Appeal of Red (Wine) Velvet Cake
This recipe stands out for its creative use of red wine to deepen the cake’s flavor and color. The natural burgundy hue achieved by combining acidic ingredients like red wine and cocoa is a feast for both the eyes and the palate.
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Unlike artificially colored desserts, this cake boasts a sophisticated aesthetic, making it perfect for weddings, anniversaries, or a romantic evening dessert.
The rich, moist crumb is complemented by a tangy cream cheese frosting that balances the sweetness, creating a dessert that is as delightful to taste as it is to present.
It’s a recipe designed to impress without feeling overly complex,making it accessible for bakers of all skill levels.
Tips for Perfecting This Dessert
Here are some tips to ensure your red (wine) velvet cake turns out flawless every time:
- Select the Right Wine: Use a dry red wine, such as a Cabernet Sauvignon, to enhance the cocoa’s flavor. Avoid overly sweet wines, as they may alter the delicate balance of the recipe
- Temperature Matters: Bring your eggs and butter to room temperature before mixing. This step ensures a smooth batter and an evenly baked cake.
- Sift Dry Ingredients: To achieve that signature velvety texture, take the time to sift the flour and cocoa powder. This simple step prevents lumps and promotes a light crumb.
Following these steps will elevate your dessert, helping you create a show-stopping cake worthy of any occasion.
Creative Variations to Try
Whether you’re experimenting for dietary preferences or looking for a new twist, this recipe offers plenty of room for creativity:
- Cranberry Velvet: Substitute the red wine with pure cranberry juice for a non-alcoholic yet equally vibrant dessert.
- Gluten-Free Option: Replace the all-purpose flour with a blend of teff, tapioca, and rice flour to cater to gluten-sensitive guests.
- Cupcake Format: Transform the recipe into individual red (wine) velvet cupcakes for parties. They’re easy to serve and just as delicious.
These modifications make the recipe versatile and inclusive, allowing you to tailor the dessert to any crowd.
Storage & Serving Suggestions
This cake is as practical as it is beautiful. After frosting, the cake can be stored at room temperature under a cake dome for up to 24 hours. For longer storage, refrigerate it for up to three days .
Leftovers freeze well, too—wrap individual slices tightly before storing.
When serving, consider pairing it with a glass of the same red wine used in the recipe for a truly cohesive dessert experience. The combination highlights the cake’s complex flavors and adds a touch of sophistication to your meal.
Why This Recipe Stands Out
Red (wine) velvet cake isn’t just another dessert; it’s a statement piece that combines visual appeal, rich flavors, and a touch of creativity.
Perfect for holidays, special occasions, or as a luxurious treat for yourself, it’s a recipe that brings joy with every slice.
Get ready to wow your guests—or simply indulge yourself—with this unforgettable dessert. Red (wine) velvet cake is proof that sometimes, breaking tradition leads to something truly extraordinary.
Red (Wine) Velvet Cake Recipe
Equipment
- 8-by-3-inch anodized aluminum cake pans
- Mixer with paddle attachment
- Fine mesh sifter
- Microplane (optional, for white chocolate shaving)
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 creamcheese frosting
Instructions
- Preparation: Adjust oven rack to the lower-middle position and preheat to 350°F. Line three 8-inch cake pans with parchment paper and grease lightly with nonstick spray.
- Mix Dry Ingredients: Sift together the flour and cocoa powder in a large bowl. Set aside.
- Cream Butter and Sugar: In a stand mixer, beat butter, brown sugar, baking soda, salt, cinnamon, and vanilla extract on low speed until combined. Increase to medium and beat for 5 minutes, scraping the bowl halfway through.
- Add Eggs: With the mixer running, add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate Dry and Wet Ingredients: Reduce the mixer speed to low. Gradually add one-third of the dry ingredients, followed by one-third of the red wine, alternating between the two until everything is fully incorporated.
- Distribute Batter: Fold the batter gently with a spatula to ensure it’s evenly mixed. Divide the batter evenly between the prepared cake pans.
- Bake: Bake for about 30 minutes, until the cakes are domed and firm. A toothpick inserted into the center should emerge with a few crumbs attached. Cool cakes completely in the pans, then invert onto a wire rack.
- Assemble: Frost each layer with cream cheese frosting. Crumb-coat and frost the entire cake, then shave white chocolate over the top and sprinkle with cocoa nibs.
Notes
- Store cake slices wrapped individually for up to 3 days at room temperature or freeze for up to 6 months.
- Variations include swapping red wine for buttermilk, cranberry juice, or a gluten-free flour blend.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.