In a large bowl combine the flour, sugar, cocoa powder, baking soda and salt. In another bowl whisk together the red wine, milk oil, eggs and vanilla. Add to the dry ingredients and stir just until combined and there are minimal lumps. Do not overmix.
Divide cake batter between prepared pans and bake until the cakes pull away from the side of the pans and the tops spring back when gently pressed, 25-30 minutes. Let cool in pans for about 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
Puree the raspberries in a food processor (or mash by hand with a fork) and pass through a mesh strainer to remove seeds. You should have about 1/4 cup puree.
With an electric mixer beat the butter, powdered sugar, salt, and raspberry puree on low speed until combined. Increase speed and beat on high speed for 2-3 minutes until smooth and fluffy, scraping the bowl down as needed.
To assemble the cake:
Place one cooled cake layer on cake stand or plate. Cover with about 1 cup of the frosting. Place remaining cake layer on top and frost as desired.
Notes
NOTES:
If using frozen raspberries, before using, draining an liquid away.
This cake can also be baked in a 9x13-inch pan. Bake for 35-40 minutes.
I used a closed star tip (Ateco #844) to create the roses on top of this cake.
If you'd like to cover the cake completely with frosting, you may want to double the buttercream recipe.