DIRECTIONS:

TO MAKE THE CAKE

1. Preheat the oven to 300 degrees and prepare 3 cake pans of 8 inches by placing parchment papers at the bottom and grease the sides of the pan with butter. Set aside.

2. Take a large bowl and mix flour, sugar, salt, baking powder and cocoa powder together. And in another bowl add buttermilk, vegetable oil, eggs and vanilla extract and whisk together. Now place all the wet ingredients in dry ingredient bowl and whisk until smooth. After getting desired smooth consistency slowly add red wine and keep whisking.

3. Now pour this batter in already greased 3 cakes pans and bake for about 30-35 minutes until the toothpick comes out with little cake crumbs.

4. Remove the cake pans from the oven and let them cool for 10 minutes before getting them out of the pans. Meanwhile prepare for the icing.

RASPBERRY BUTTERCREAM

Take a bowl and add buttercream and shortening and mix them together with the electric beater until smooth. Now add 2 whole cups of powdered sugar and beat again to have a smooth texture. Then add raspberry puree and keep beating. Now add remaining sugar and beat until the mixture is smooth. Set this aside while you prepare chocolate buttercream.

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