Food

Celebrate with this RASPBERRY CHAMPAGNE CAKE

August 15, 2016

For the Champagne Cake:

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.  Butter and lightly flour three 8″ round pans.
  2. In a medium bowl, whisk together the flour, baking powder and salt.   Set aside.
  3. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.
  4. Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  5. Add the vanilla extract and mix again.
  6. Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients.
  7. Mix until just combined, being careful not to over mix.
  8. Divide batter evenly between the three 8″ round pans.
  9. Bake for 23-25 minutes, until toothpick inserted into center comes out clean.
  10. 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:

Ingredients

  • 9 ounces fresh raspberries
  • 3/4 cup champagne

Instructions

  1. Puree raspberries and strain to remove seeds.
  2. Place raspberry puree and champagne in a saucepan over med-low heat.
  3. Simmer, stirring occasionally at first and watching carefully as to not bubble over.  All those champagne bubbles!
  4. Continue to simmer, while stirring, until reduced by half.
  5. You should have 3/4 cup remaining.  Set aside to cool.
  6. This reduction is used in the buttercream and the glaze.

For the Raspberry Champagne Buttercream (outside frosting and filling)

Ingredients

  • 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

Instructions

  1. In bowl of stand mixer fitted with the paddle attachment, beat butter and salt until creamy.
  2. Add in 1/2 cup raspberry reduction and vanilla.   Mix well.
  3. Gradually add confectioner’s sugar 1 cup at a time, mix and scrape down sides of bowl as necessary.
  4. Mix until smooth.
  5. 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.
  6. Add 3 ounces fresh raspberries to remaining buttercream in mixing bowl.
  7. Mix on low speed for just a moment, until raspberries start to break up.
  8. You should have chunks of raspberry throughout.
  9. This will be the filling for between the cake layers.

For the Glaze:

Ingredients

  • 1/4 cup raspberry reduction
  • 1 cup confectioner’s sugar
  • 1/4 teaspoon vanilla
  • corn syrup (optional)

Instructions

  1. In a small bowl, combine raspberry reduction, confectioner’s sugar and vanilla.
  2. Whisk until smooth with no clumps.
  3. Add additional water or corn syrup until desired consistency for drizzling.

For the Assembly:

Reddi-wip
Fresh raspberries

  1. 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).
  2. Repeat with second cake layer, more filling and then last layer of cake.
  3. Crumb coat and frost cake with the reserved raspberry champagne frosting (the plain pink buttercream).
  4. Refrigerate for 20 minutes or until frosting is set.
  5. Drizzle glaze over the top with small drips overflowing the edge.
  6. Refrigerate for 20 minutes or until glaze is set.
  7. When ready to serve, garnish with Reddi-wip and additional raspberries.

Store in refrigerator.  Serve at room temperature.

Recipe : Carrie sellman

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25 Comments

  • Reply Aria on August 15, 2016 says;

    Awesome recipe P. Love it!

  • Reply Andrea Conboy on August 15, 2016 says;

    Love this recipe

  • Reply Ruthie on August 15, 2016 says;

    Very delicious!`

  • Reply Jasmine on August 15, 2016 says;

    Love the cake!

  • Reply Madelyn Abigail on August 15, 2016 says;

    Thank you for such a delicious cake recipe.

  • Reply Fe van dam on August 15, 2016 says;

    Looks fabulous.

  • Reply Puja Santosh on August 15, 2016 says;

    P, thanks so much for sharing this gorgeous cake!

  • Reply Lily Howarth on August 15, 2016 says;

    You are an inspiration. Every time I feel sometimes low, and when I browse your blog, I get all charged up!
    Thanks so much.

  • Reply Inga on August 15, 2016 says;

    Perfect Cake

  • Reply Valentina Rockwell on August 15, 2016 says;

    The cake looks so good.

  • Reply Camila on August 15, 2016 says;

    Cant wait to do this!

  • Reply Elaine Suderman on August 15, 2016 says;

    This is fun! It will be awesome preparing this! Thanks

  • Reply Sandra on August 15, 2016 says;

    thanks for sharing.

  • Reply Serina on August 15, 2016 says;

    Party on!!!

  • Reply Yamani K on August 15, 2016 says;

    Looks beautiful! 🙂

  • Reply Emma Brown on August 15, 2016 says;

    Sonds tasty

  • Reply Olivia on August 15, 2016 says;

    Its a delicious and beautiful cake!

  • Reply Tamika on August 15, 2016 says;

    Ive never baked with champagne

  • Reply Heiða Hallmundsdóttir on August 15, 2016 says;

    Love it

  • Reply Zoe on August 15, 2016 says;

    This is fabulous

  • Reply Nevaeh on August 15, 2016 says;

    This cake sounds absolutely delicious too!

  • Reply Sue on August 15, 2016 says;

    Looks great!

  • Reply Biyu Bo Changchang on August 15, 2016 says;

    This looks amazing, I love the idea of champagne cake.

  • Reply Gabriella on August 15, 2016 says;

    This cake is so good.

  • Reply Pinky on August 15, 2016 says;

    This will be the first cake I’m going to bake…. 🙂

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