Red wine velvet cake with whipped mascarpone from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 267) by Deb Perelman

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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

  • snoozermoose on December 06, 2021

    I made this for a wine connoisseur friend for her birthday, except I used a regular cream cheese frosting in place of the whipped mascarpone. I personally didn't care for the flavor (I hate red wine) or the texture (it was a little dense for my taste), but people raved over it, especially some people who don't normally love sweets. Most importantly, my friend loved it.

  • hirsheys on November 23, 2018

    We decided this was better as a single cake (I love the version from the site) - it was a bit much with multiple layers. Still yummy, though. (I think part of the issue is that there's too much mascarpone to cake ratio...)

  • Boffcat on February 24, 2017

    Deep, rich, moist and generally delicious - you can taste the alcohol. The mascarpone is a lovely contrast but a bit too sweet; I now halve the sugar.

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