red wine velvet cake

Name: Red Wine Velvet Cake
Prep time: 1 h 30 min
Yield: 16
Ingredients: 18 tablespoon(s) sweet butter, at room temp, plus more for greasing; 2 1/4 cup(s) brown sugar, firmly packed; 1/4 cup(s) granulated sugar; 4 - large eggs, room temp.; 1 - large egg yolk; 2 1/4 cup(s) red wine; 1 tablespoon(s) pure vanilla extract; 3 cup(s) plus 2 tblsp. flour; 1 1/2 cup(s) dutch chocolate powder; 3/8 teaspoon(s) baking soda; 1 1/2 teaspoon(s) baking powder; 3/4 teaspoon(s) ground cinnamon; 3/4 teaspoon(s) salt; ## FROSTING; 24 ounce(s) cream cheese, at room temp; 2 teaspoon(s) pure vanilla extract; 3 1/2 cup(s) powdered sugar

(1 RATING)

112 Pinches 1 Photo

Bonnie Beck

Route 66, AZ

Updated on Oct 6, 2012

I just had to pinch this from the O magazine.

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prep time 1 Hr 30 Min

cook time

method ---

yield 16-20 serving(s)

Ingredients

18 tablespoons sweet butter, at room temp, plus more for greasing
2 1/4 cups brown sugar, firmly packed
1/4 cup granulated sugar
4 - large eggs, room temp.
1 - large egg yolk
2 1/4 cups red wine
1 tablespoon pure vanilla extract
3 cups plus 2 tblsp. flour
1 1/2 cups dutch chocolate powder
3/8 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
FROSTING
24 ounces cream cheese, at room temp
2 teaspoons pure vanilla extract
3 1/2 cups powdered sugar

How To Make red wine velvet cake

Step 1

To make cake: Preheat oven to 325°. Line the bottom of three 9 round cake pans with parchment paper. Grease parchment and sides of pan. Place butter in a large bowl. Using an electric mixer, cream butter on medium speed until smooth. Add brown and granulated sugars and beat until fluffy, about 3 minutes. Add eggs and yolk and beat until incorporated, then add red wine and vanilla. (Don't worry if the batter looks a little uneven and grainy.) In a medium bowl, mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Sift dry mixture over wet ingredients. Mix until 3/4 combined, then fold in remaining dry mixture with a rubber spatula. Divide batter among prepared pans. Bake 25 to 30 minutes, or until a cake tester inserted into the center of each layer comes out clean. The top of each cake should be shiny and smooth. Cool in the pan 10 minutes, then remove cakes from pans and let cool completely on a rack. (If cakes have domed a bit and you want even layers, trim tops using a long serrated knife held horizontally.

Step 2

To make frosting: In a medium bowl, use an electric mixer to beat cream cheese and butter until smooth. Mix in vanilla, then gradually stir in confectioners' sugar. To frost cake, place one layer on a cake stand or plate and spread with 1 cup frosting. Repeat with next 2 layers and spread top and sides with remaining frosting.
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