Instructions

1. Preheat the oven to 350°F and line two 6-inch cake pans with parchment paper on the bottom. Grease the sides.
2. In a large mixing bowl combine the Baker’s Corner Granulated Sugar, cocoa powder, all purpose flour, baking soda, baking powder and salt. Whisk to combine.
3. Make a well in the center and add the vegetable oil, vanilla extract, eggs, and red wine. Whisk until the batter is smooth and no lumps of flour remain.
4. Divide the batter evenly between the two pans and bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow the cakes to cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely before frosting.
5. While the cakes cool, combine the butter, cocoa powder, powdered sugar, salt, Intermingle Red Wine Blend, and vanilla in a stand mixer fit with the paddle attachment. Beat on low, gradually increasing the speed to high. Mix until fluffy and no streaks of cocoa powder combine.
6. Once the cakes are cool, place one layer on a cake stand, spread about half of the buttercream in the middle of the cake. Place the next layer on top of the cake and use an offset spatula to frost the outside of the cake, scraping off any excess frosting. Serve with red wine (obviously). Enjoy!