Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
Sift together the flour, cocoa powder, baking soda, salt, and baking powder into a bowl. Set aside.
2 ¼ cups all-purpose flour, ½ cup cocoa powder, 2 ½ tsp baking soda, 1 tsp salt, ¾ tsp baking powder
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and brown sugar on medium speed for 10 minutes, until fluffy and light in color.
½ cup butter, ½ cup oil, 2 ¼ brown sugar
Add the eggs one at a time, followed by the vanilla extract, beating well after each addition.
6 eggs, 1 tbsp vanilla extract
With the mixer on low speed, add the flour mixture in three additions, alternating with the red wine, starting and ending with the flour mixture. Mix until just combined.
1 ½ cups red wine
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.