A recipe that will give the red velvet with a kick of red wine
Red velvet cakes have increasingly become a staple dessert in many American homes. Its rich and creamy taste suits the sweet taste buds of many Americans, while its simple baking instructions have enticed many to make their own in their kitchens. Red velvets are also popular during special occasions, occasionally accompanied by a glass of wine to complement the cake’s sweet tang. Adding a zing of red wine to the conventional red velvet will, thus, make this classy dessert even more special.
Serves: 16-20 people
Cooks in: 35-45 minutes
18 Tbsp. of unsalted butter, melted and cooled to room temperature
2 ¼ cups of dark brown sugar
¾ cup of granulated sugar
¾ tsp. of salt
3 cups of all-purpose flour
3/8 tsp. of baking soda
1 ½ tsp. of baking powder
1 ½ cups of Dutch cocoa powder (check if its acids are neutralized)
1 egg yolk
1 Tbsp. of vanilla extract
¾ tsp. of ground cinnamon
2 ¼ cups of red wine
For the frosting:
24 ounces of cream cheese, left at room temperature
¾ cup (1 ½ sticks) of butter, also at room temperature
2 tsp. of vanilla extract
3 ½ cups of sugar
Commence the baking process by preheating the oven to 160 degrees Celsius (gas ovens) or 140 degrees Celsius (fan ovens). Pick up the round cake tins, and line its bottom with parchment paper. Lightly put some all-purpose flour on the parchment, and spray the pans with a nonstick spray.
In the bowl of an electric mixer, cream the unsalted butter until smooth. After which, add both the brown and the granulated sugar into the mixture, beating it up for 2 minutes until it reaches a fluffy consistency.
Simultaneously add the next 3 ingredients to the batter: eggs, vanilla extract, and red wine. It’s advised to choose only a sweet variety of red wine to complement the red velvet cake. As a cue to sweet red wines, Marks and Spencer wine adviser Chris Murphy recommends the French Gamay grape variety for its fruity flavor. Local counterparts of the Gamay grapes can also be found in the vineyards of California and Oregon.
On top of the wet batter, sift and mix the all-purpose flour, Dutch cocoa powder, baking soda, baking powder, ground cinnamon and salt together. Pour in the mixture in the cake tins and bake them in the pre-heated oven for 25 minutes. Let the finished product cool for a couple of minutes before adding the frosting on top.
For the frosting:
To prepare the cake frosting, just beat all the ingredients (cream cheese, butter, vanilla extract, and sugar) together until the mixture becomes fluffy. To top it off, simply use the frosting to fill each layer of the cake. The red wine red velvet cake is best served after being refrigerated.