Friday, December 27, 2013

The Real Red Velvet Cake, (oh hey, what's up)?!

Red (Wine) Velvet Cake...enough frosting?
So, I've been pretty terrible about keeping up with this in 2013: I got super busy with a bunch of funny things, but that's no excuse! One of my many resolutions for 2014 is to post at least once a month. To make up for my absence, I present you with a twist on an old favorite of mine: red velvet cake made with red wine. Wine? Yup, you read that correctly. Trust me, you won't be disappointed! I found this recipe on a favorite blog and made some adjustments. 

Here ya go (and happy baking)! 

Love Always,

P.S. I usually connect each post with a favorite film. Since it's a few days before the New Year, here's are a few of my faves from 2013 (in no particular order) *drumroll please*:

The Way Way Back, Much Ado About Nothing, 12 Years a Slave, The Spectacular Now, Dallas Buyers Club, Mud, The Secret Life of Walter Mitty, Her, The Conjuring, Blue Jasmine, August: Osage County, The Beyonce Visual Album, (yes, I put it on here, deal with it) ;0)


  • 6 tablespoons unsalted butter
  • 1/4 cup granulated white sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup red wine
  • 2 teaspoons vanilla extract
  • 1/2 cup Hershey's cocoa powder
  • 1 cup + 1 tablespoon all purpose flour
  • 1 egg and 1 egg yolk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 can  Pillsbury vanilla frosting (optional)

(1) Preheat your oven to 325 degrees F.
(2) Cream the butter with both the sugars in a large bowl.
(3) Add the egg and egg yolk. Blend with electric mixer until fluffy.
(4) Add the red wine and vanilla extract.
(5) In a separate bowl, mix all of the dry ingredients together, (baking powder/soda, flour, cocoa powder, salt, and cinnamon).
(6) Add the dry ingredients to the bowl and blend until smooth. Stir in the chocolate chips. The cocoa powder may make the batter a bit clumpy, but it should turn out just fine ;0).
(7) Spray a 9-inch cake pan with baking spray and pour the batter into the pan.
(8) Bake for 25-35 minutes, (when it's done, you should be able to stick a fork in the middle and have it come out clean). 
(9) Let the cake cool for at least 30 minutes. 
(10) Once the cake has cooled, flip it onto a large plate.  Spread the vanilla frosting evenly if you choose to use it.
(11) Enjoy!