• In the bowl of an electric stand mixer (a large bowl can be substituted if you are using a hand mixer), combine all dry ingredients (flour, sugar, cocoa, baking soda and salt) on low speed until fully mixed.
• In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla extract, and red food coloring.
• Slowly pour egg mixture into the flour mixture with the mixer on low speed, taking care to scrape down the sides so that all ingredients are incorporated thoroughly.
• While continuing to mix on low, pour in red wine and vinegar. Beat until completely combined.
• Pour mixture evenly into three prepared 9 inch cake pans (Prepared pans should have a wax paper round in the bottom of each pan and the insides and bottom [which is covered in a wax paper round] should be greased with shortening).
• Bake in preheated oven at 300°F for 30 minutes or until a toothpick comes out clean.
• When done, all the cakes to rest and cool slightly (about 5 minutes). Then, working quickly run a plastic knife around the edges of each cake. Invert each cake onto a plate covered in parchment paper. Cut off any dome of the layers to create level layers. Peel off the wax paper round and stack layers (with parchment on the bottom of each layer). Cover stacked cake with a cake carrier lid until cool. Refrigerate until ready to assemble as cold layers are easier to maneuver.

Whipped Cream Cheese Frosting

• Beat cream cheese with a whisk attachment in an electric mixer until smooth – maybe up to a minute. Scrape down the sides of the mixing bowl thoroughly.
• Slowly add sugar while continuing to beat. Scrape down the sides of the mixing bowl thoroughly.
• Continue to whip while slowly pouring in the whipping cream. Scrape down the sides of the bowl regularly during this process.
• Add vanilla and beat until light and fluffy, taking care not to overbeat.