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–+ servings

Red (Wine) Velvet Cake Recipe

This indulgent red velvet cake gets its unique burgundy hue and rich cocoa flavor from raw cocoa and red wine.
Paired with a tangy cream cheese frosting, this elegant dessert recipe is perfect for special occasions or as a show-stopping treat.
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Active Time 45 minutes
Course Dessert
Cuisine American
Servings 16

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.
Keyword cocoa velvet cake, cream cheese frosting cake, dessert recipes, red velvet dessert, unique red velvet recipes, wine cake recipe
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