Preheat oven to 350 degrees Fahrenheit. Grease two nine-inch round cake pans and line with parchment paper.

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 to 30 minutes. Let cool in pans for about 10 minutes, then transfer to a wire rack to cool completely.

While your cakes are cooling, you can prepare the frosting. Using your stand mixer fitted with the flat beater attachment, cream together the butter or margarine, cocoa, and vanilla at medium speed for a few minutes. Add in the confectioners’ sugar, one cup at a time, and pour in a little wine and mix together until smooth. Repeat until you have a consistency you are happy with. Feel free to add a touch more wine if you need to.

Once the cakes have cooled completely, level each cake and frost, stacking the cakes and putting a thin layer of frosting in between each layer. There should be enough frosting for a crumb coat and an outer layer of frosting. Slice, serve, and enjoy.