For the Champagne Cake:
- 3 1/3 cups cake flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups butter
- 1 3/4 cups granulated sugar
- 1 1/4 cup champagne, room temperature
- 6 egg whites
- 2 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.
- Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Add the vanilla extract and mix again.
- Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients.
- Mix until just combined, being careful not to over mix.
- Divide batter evenly between the three 8″ round pans.
- Bake for 23-25 minutes, until toothpick inserted into center comes out clean.
- Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.
Note: Baking the cake in three 8″ round pans creates shorter layers that do not need to be torted (cut in half horizontally).
For the Raspberry Champagne Reduction:
- 9 ounces fresh raspberries
- 3/4 cup champagne
- Puree raspberries and strain to remove seeds.
- Place raspberry puree and champagne in a saucepan over med-low heat.
- Simmer, stirring occasionally at first and watching carefully as to not bubble over. All those champagne bubbles!
- Continue to simmer, while stirring, until reduced by half.
- You should have 3/4 cup remaining. Set aside to cool.
- This reduction is used in the buttercream and the glaze.
For the Raspberry Champagne Buttercream (outside frosting and filling)
- 1 pound unsalted butter, room temperature
- 1/2 cup raspberry reduction, cooled
- 2 teaspoons vanilla
- 6 cups confectioner’s sugar
- pinch of salt
- 3 ounces fresh raspberries
- In bowl of stand mixer fitted with the paddle attachment, beat butter and salt until creamy.
- Add in 1/2 cup raspberry reduction and vanilla. Mix well.
- Gradually add confectioner’s sugar 1 cup at a time, mix and scrape down sides of bowl as necessary.
- Mix until smooth.
- Remove 3 to 3 1/2 cups of frosting from the mixing bowl and set aside. This will be the plain pink frosting for the outside of the cake.
- Add 3 ounces fresh raspberries to remaining buttercream in mixing bowl.
- Mix on low speed for just a moment, until raspberries start to break up.
- You should have chunks of raspberry throughout.
- This will be the filling for between the cake layers.
For the Glaze:
- 1/4 cup raspberry reduction
- 1 cup confectioner’s sugar
- 1/4 teaspoon vanilla
- corn syrup (optional)
- In a small bowl, combine raspberry reduction, confectioner’s sugar and vanilla.
- Whisk until smooth with no clumps.
- Add additional water or corn syrup until desired consistency for drizzling.
For the Assembly:
- Place one layer of cake onto serving plate or cake stand and top with about one cup of raspberry champagne filling (the buttercream studded with chunks of raspberries).
- Repeat with second cake layer, more filling and then last layer of cake.
- Crumb coat and frost cake with the reserved raspberry champagne frosting (the plain pink buttercream).
- Refrigerate for 20 minutes or until frosting is set.
- Drizzle glaze over the top with small drips overflowing the edge.
- Refrigerate for 20 minutes or until glaze is set.
- When ready to serve, garnish with Reddi-wip and additional raspberries.
Store in refrigerator. Serve at room temperature.
Recipe : Carrie sellman