Prepare three 9 inch cake pans with non-stick spray and flour. Preheat oven to 300 degrees.
Add all dry ingredients to a large bowl and combine.
Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
Slowly add wine and mix well.
Divide batter evenly between pans and let bake for 30-35 minutes or until a moist crumb comes out on a toothpick.
Remove cakes from oven and let cool on a wire rack for at least 15 minutes
Red Wine Frosting
Place 1 cup red wine and granulated sugar in a small saucepan over medium-high heat. Stir until the sugar is dissolved. Bring to a boil and then simmer until the mixture has reduced to about 1/3 cup. Allow to cool completely.
In the bowl of a stand mixer with the whisk attachment, combine the butter and powdered sugar. Whisk until fluffy. With the mixer running, carefully pour in the cooled wine reduction. Add salt and beat well until combined.
For the blood orange curd, you can use your favorite curd recipe or I have the one I used linked below.
Both layer 1 and 2 get a ring of frosting around the edge and a thick layer of curd in the middle.
Once satisfied, create a thin layer of frosting all around to create a crumb coating. Let chill for at least an hour.
After chilling, you can decorate all your heart desires. I personally like the ‘naked cake’ look for this specific recipe. For the final touches, I used some blood orange zest and a sprinkle of coarse sea salt.