METHOD

Step 1: Preheat your oven to 160˚C/fan 140˚C/gas mark 3. Line the bottom of three 23cm cake tins with parchment and butter and lightly flour the parchment and sides of the pans.

Step 2: In a mixer on medium speed, cream the butter until smooth. Add the sugars and beat until fluffy. Add the eggs, beat well, then the red wine and vanilla. Sift the flour, cocoa, bicarbonate of soda, baking powder, cinnamon, and salt together, over the mixture. Mix with the machine until almost combined, then fold the rest together with a spatula.

Step 3: Divide batter between the tins. Bake for 25 minutes, or until a skewer comes out clean. The top of each cake should be shiny and smooth. Cool on a rack. If your cakes have domed a bit, level the tops using a long serrated knife.

Step 4: In a medium bowl, beat the mascarpone with the icing sugar, pinch of salt and vanilla extract at medium speed until the mixture is light and fluffy. Place the first cake layer on a cake stand or plate, and spread with one-third of the filling. Repeat with the remaining two layers. Chill in the fridge until you’re ready to serve.

From The Smitten Kitchen Cookbook by Deb Perelman (£20, Square Peg)

EAT WITH...

Red wine velvet cake with whipped mascarpone