Happy birthday to me, happy birthday to me. . . . oh wait is my birthday not a holiday? Sorry I just assume it is since it falls right smack in the middle of December when everyone is in holiday mode.
Anyway. . . so yes today is my birthday and I’ve made a cake but not only is this cake a fabulous one for birthdays it’s also perfect for your holiday celebration because it includes one very special ingredient – wine. Say it with me, all cakes should be made with wine.
#SundaySupper and Gallo Family Vineyards are celebrating memorable holiday meals today and honestly, I can’t think of a better way to celebrate than with a delicious dish and a hearty glass of Gallo Cabernet sitting in front of me.
It’s easy to cook a savory meal with wine but I wanted to show how it can shine in dessert. Red velvet cake is delicious all year round, but it’s especially festive now with its bright red color. Substituting all that red food coloring for red wine not only makes this cake more flavorful but also a show stopper at your dessert table. This is a cake for adults though since not all the wine gets baked out.
A couple of tips when cooking and baking with wine, you want to choose one that you’d be happy drinking alongside your dish. There is no need to purchase that $50 bottle but something palatable is essential to making your dish shine.
- 2½ cups cake flour flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 12oz Gallo Family Vineyards Cabernet Sauvignon
- 4oz goat cheese, room temperature
- 4oz cream cheese, room temperature
- 12 tablespoons unsalted butter, room temperature
- 3½ cups confectioners sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Heat your oven to 350 degrees and line 3 8 inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until completely combined.
- In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugars until light and airy about 2-3 minutes.
- Add the eggs one at a time until combined and then the vanilla. Scrape down the sides of the bowl.
- Alternating with the flour mixture and the wine, starting with the flour mix into the batter on low speed. This would be done in three parts.
- Divide the batter evenly amongst the three prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before removing from the pan.
- While the cakes are cooling, clean the bowl and paddle attachment from your stand mixer. Reattach and add the goat cheese, cream cheese and butter.
- Cream together on medium speed for 2-3 minutes and then add the powdered sugar.
- Mix until combined, add the heavy cream and vanilla extract. Beat on medium high for 2-3 minutes or until the frosting is light and airy.
- If any of the cakes have domed, with a serrated carefully trip the top so that it is flat.
- Place the first cake on your cake stand and place about 1 cup of frosting, smooth to the edges.
- Place the second cake next and repeat. Finally top with the final layer and apply a very thin layer of frosting around the top and sides.
- Place the cake in the fridge for about an hour to firm up.
- After an hour, remove the cake and finish frosting the sides and top.
- Store the cake in an airtight cake container for 3-4 days.
For more information on Gallo Family Vineyards please visit them at their website and check out their fun custom family crest maker! You can also visit them on Facebook, Twitter, Instagram and Youtube.
Are you ready to make memorable holiday meals? Take a look at these recipes by Sunday Supper contributors featuring Gallo Family Vineyards wine:
- Clementine, Whiskey & Wine Cocktail by Foxes Love Lemons
- Mandarin Spice Mulled Wine by girlichef
- Cabernet-Shallot Mushroom Cheeseburgers by The Weekend Gourmet
- Crock Pot Beef Bourguignon by The Dinner-Mom
- Easy Cranberry Bacon Stuffing by Momma’s Meals
- Fettuccine with Italian Sausage and Mascarpone by The Foodie Army Wife
- Family Fondue by kimchi MOM
- Lemon White Wine Green Beans & Mushrooms by Cupcakes & Kale Chips
- Linguine with Spicy Red Clam Sauce by Supper for a Steal
- Baked Stuffed Pork Chops with Moscato Gravy by Webicurean
- Moscato Orange Chicken with Olives by The Not So Cheesy Kitchen
- Moscato Stone Crab Scampi by Family Foodie
- Mushroom Risotto by The Messy Baker
- Portabellas Stuffed with Cabernet Onions and Gorgonzola by The Wimpy Vegetarian
- Red Wine Risotto by Shockingly Delicious
- Short Ribs With Pasta by Magnolia Days
- Pomegranate White Wine Panna Cotta by Hezzi-D’s Books and Cooks
- Fudgy Red Wine Brownies by That Skinny Chick Can Bake
- Red Wine Chocolate Cake by Alida’s Kitchen
- Red Wine Velvet Cake by The Girl In The Little Red Kitchen
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.