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    Home - Cake

    Published: Jan 26, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Red Wine Velvet Cake with Berry Wine Jam and Buttercream

    Jump to Recipe Print Recipe

    Ohmygoshohmygoshohmygosh!!!!!

    A ridiculously indulgent red wine velvet cake
    Do you know what today is? Do ya? Do ya?! Todaaaaaayyy..... is my ONE YEAR BLOGIVERSARY!!!!! That's right! I've officially been blogging for one entire year and I am beyond excited to be celebrating it with this cake.
    Just a year ago, I was hitting the publish button on my very first post. I was terrified as to what would happen with this blog and where it would take me. I never would have guessed that I would form so many friendships, learn things about blogging that I never even considered with my other blog, and and take my baking and photography skills to new levels.

    A ridiculously indulgent red wine velvet cake
    It's been such a great blogging year and I don't even know what to do with the joy and excitement I feel for the coming year. I have so many ideas and I hope that you will continue to be there with me for the ride. I want to work on more over the top recipes like my S'mores Stuffed Cookies and balance it out with more classic recipes like my vanilla bean and rose madeleines. Then I'd like to round it all out with more healthy savory recipes that will tide us over until dessert and make sure our pants don't start to protest too much. Whatdo you think? Maybe a free e-book somewhere down the line?

    A ridiculously indulgent red wine velvet cake
    I decided I needed a red wine cake because I love red wine and what better way to celebrate than to put a bit of wine in my cake! I used the red wine velvet cake from Brave Tart because she is an amazing baker and I would only trust such a special occassion with her... plus, I've been wanting to try out this recipe for ages! It's so velvety with a great balance of chocolate, red wine, and vanilla. It has a wonderful crumb and will be sure to impress everyone who enjoys a slice. Stella.... is a genius.

    A ridiculously indulgent red wine velvet cake
    I added a layer of my berry wine jam and used a berry wine buttercream frosting in this cake because I wanted it to be all wine all day. If you are afraid it would be too much wine for you, please feel free to take the wine out of the buttercream and just use a berry, chocolate, or vanilla buttercream instead. They all work with this cake. The berry wine jam has a very subtle wine flavor, but feel free to take it out as well if you want. I also found some edible sparkly stuff and my daughter had fun adding it to the chocolate hearts and the buttercream, but you don't have to do all that either!

    A ridiculously indulgent red wine velvet cake

    Red Wine Velvet Cake with Berry Wine Jam and Buttercream

    Amanda Powell
    Print Recipe Pin Recipe

    Ingredients
      

    • 12 ounces all purpose flour
    • 2 ounces cocoa powder I used Hershey's natural unsweetened. Do not use Dutch Processed
    • 16 ounces unsalted butter room temperature
    • 18 ounces brown sugar
    • 2 ounces weighed vegetable oil
    • 1 teaspoon kosher salt
    • 2 ¼ teaspoon baking soda
    • 3.4 teaspoon baking powder
    • ½ teaspoon ground cinnmaon
    • seeds from two vanilla beans or two tablespoons vanilla extract
    • 6 large eggs room temperature
    • 12 ounces weighed red wine (choose something sweet)
    • 1 ½ ounces weighed vanilla extract

    For the Buttercream

    • 1 cup 2 sticks unsalted butter, room temperature
    • 4 cups powdered sugar
    • 2 -4 tablespoons berry syrup
    • 2 tablespoons wine syrup optional

    For the Buttercream Flavoring

    • ½ cup berries
    • ¼ cup sugar
    • ½ cup wine
    • ¼ cup sugar

    For the Heart Lollipops

    • 4 ounces chocolate chips
    • ⅛ teaspoon powdered cayenne pepper optional

    Instructions
     

    • Preheat the oven 350 degrees F. Grease two round 9 inch or three 8 inch cake pans.
    • Whisk the flour and cocoa powder together in a bowl and set aside. In another bowl, mix the butter and sugar and beat until it is well combined and creamy. Add in the oil, baking soda, baking powder, cinnamon, and vanilla bean seeds. Mix well until the mixture is a nice smooth consistency. Add the eggs in one at a time, mixing until each is well incorporated.
    • Slowly add the flour and wine in batches, beginning and ending with the flour. Do not over mix. Lightly fold in the remaining vanilla. Evenly pour the batter into the baking pans. Bake for 30 - 35 minutes (I found the 9 inch cake pans that I used needed about 32 minutes) You can tell if the cake is done by inserting a toothpick in the center of the cake and a few crumbs stick to it.
    • Beat the butter until smooth, light, and creamy. Slowly add the powdered sugar one cup at a time, beating well until the sugar is fully incorporated before adding more. Add either the 4 tablespoons of berry syrup, or 2 tablespoons each of wine and berry syrup. Alternatively, you may opt for 2 - 4 tablespoons of melted chocolate and cream and replace 3 - 4 tablespoons of powdered sugar with cocoa powder for a quick chocolate buttercream.
    • In a small saucepan, heat the berries and sugar together on medium-high. Continue to heat until the berry juice starts to come out and boil. Allow it to boil until about a quarter cup of berry juice is left . Strain out the berries. Repeat the same method using the wine and sugar to make the wine syrup.
    • Melt the chocolate chips in the microwave by heating on 50% power for 30 seconds at a time, stirring between intervals. Mix in the cayenne pepper if using. Quickly put the melted chocolate in a ziplock bag and cut a small hole in the corner. Coat the tips of lollipop sticks with melted chocolate, then lay them down on parchment or wax paper. Draw hearts over the lollipop sticks and allow to dry for about 3 - 4 minutes Slowly remove from the parchment paper

    Notes

    *Please note: Stella weighs all her ingredients, so everything here, including the liquids are weighed amounts.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    A ridiculously indulgent red wine velvet cake 

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sabrina says

      June 26, 2015 at 8:12 am

      I love this!

      Reply
    2. kathy says

      June 18, 2015 at 11:23 am

      Your recipe calls for 3.4 teaspoon baking powder. Is this correct or should it be 3/4 teaspoon baking powder?

      Thank you,
      Kathy

      Reply
      • Amanda says

        June 18, 2015 at 11:51 am

        It should be 3/4, thank you for pointing out my typo! I am updating the post now!

        Reply
    3. Jolena @TheRubyKitchen says

      January 28, 2015 at 1:35 pm

      Wine and chocolate...hello, yes please! Congratulations on your one year blogiversary!!

      Reply
      • Amanda says

        January 30, 2015 at 12:01 am

        Thank you!

        Reply
    4. Diana says

      January 28, 2015 at 12:22 pm

      Wow!!! I love the contrast of the frosting and the cake! Red wine in cake, need to try this!!

      Reply
      • Amanda says

        January 30, 2015 at 12:01 am

        It's Sooo delicious! You do need a scale to make the cake but it's so worth it!!

        Reply
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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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