Red Wine Velvet Cake with Whipped Mascarpone Filling.

Red velvet cake has long been a favourite of mine.

However I've always disliked how I had to put in tons of artificial coloring to get it to look really red because once you add in chocolate powder, it just looks like chocolate cake.

When I saw this recipe from Smitten Kitchen, I just had to try it. I hate red wine, I would never drink it but I have an abundance supply of red wine which were all gifts over the years. This recipe would allow me to bake something I disliked into something I loved.

The cake turned out moist, with the light fragrance from the wine and a faint hint of cinnamon. The mascarpone filling was perfect as it was sweet and light.

This is the perfect birthday cake for adults.


Adapted from Smitten Kitchen

Makes a 7 inch, 3 layer cake

For the cake:

9 Tbsp. unsalted butter at room temperature, plus more for greasing
1 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 cup red wine
2 Tsp. vanilla extract
2 Cups all-purpose flour
3/4 cups Dutch-process cocoa powder
1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt

1. Preheat oven to 325°F/180°C
2. Line the bottom of three 7 inch round cake pans with parchment paper. Grease parchment and sides of pan. 
3. 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. 
4. Add eggs and beat until incorporated, then add red wine and vanilla. 
5. 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. 
6. 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. 

For the frosting:

1 pack of mascarpone cheese
1 tsp. vanilla extract
1 1/2 cups confectioners' sugar

1. In a medium bowl, use an electric mixer to beat mascarpone until smooth. 
2. Mix in vanilla, then gradually stir in confectioners' sugar.