Red (wine) velvet cake from BraveTart: Iconic American Desserts (page 130) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aniknight on December 05, 2024

    Very good but definitely not red, I used Merlot and ended up adding red gel food coloring to get red.

  • amandabeck on May 07, 2018

    Super recipe! Bizarre that it includes wine, but the flavor dissipates after cooking. Mine turned out a light brown, not red, color-- but I suspect it was because I had to substitute dark brown sugar for the light brown sugar, which the front matter of the book specifically says not to do. No matter, the taste was delicious and they made excellent cupcakes paired with the cream cheese frosting.

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