CHAMPAGNE AND RASPBERRIES CAKE

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Mart 3, 2023 188 kez okundu Okuma süresi: 4dk, 58sn

With Valentine’s Day just around the corner, we wanted to add another champagne cake to our recipes section.

This delicious cake would also be perfect for anniversaries, New Year’s Eve, 21st birthdays, bridal showers and more.

Champagne and raspberries are such a delicious pairing- you are going to love this recipe!

HOW TO MAKE A CHAMPAGNE AND RASPBERRIES CAKE

This delicious pink champagne cake is similar to our other scratch Pink Champagne Cake, but uses three whole eggs rather than six egg whites and the mixing method is different (conventional instead of reverse creaming).

The resulting champagne cake layers are super tender, soft, and moist!

You can find the full, printable recipe card further down in this post. Here is a rundown of our steps!

Preparation: Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
Flour Mixture: In a medium bowl, whisk the cake flour, salt, and baking powder for 30 seconds. Set aside
Champagne Mixture: In another bowl, add the champagne, vegetable oil and vanilla extract. Set aside..
Butter and Sugar: In the bowl of your mixer, add the softened unsalted butter and mix at medium speed until smooth. Gradually add the granulated sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
Eggs: Add the room temperature eggs one at a time, mixing after each until the yellow of the yolk has blended.
Tinting (Optional) If you’d like your cake layers to have a pink tint (to represent the pink champagne), add a small amount of the pink coloring gel at any time during the mixing process below.
Alternating Dry and Wet Ingredients With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
Time to Bake: Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Baking times may vary. Let cool 10 minutes and turn out.

CHAMPAGNE SIMPLE SYRUP

We decided to whip up a champagne simple syrup to brush over our cake layers as the cake is assembled.

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Although there is a cup of pink champagne in the cake batter, the champagne flavor is still fairly light.

This syrup is a quick and easy way to add an extra boost of champagne flavor (in addition to the champagne cream filling & frosting).

The champagne simple syrup is a combination of sugar and champagne, and is prepared in a saucepan. Combine and heat to dissolve the sugar, and cool before applying to the cake.

We used this recipe in our Champagne & Strawberries Recipe as well.

RASPBERRY AND CREAM FILLING

The raspberry flavor in our Champagne and Raspberries Cake comes from the thin layer of raspberry jam that we applied to the cake layers.

Its sweet, fruity flavor is the perfect complement to our moist champagne cake layers.

We also added a layer of champagne whipped cream filling, which is a twist on our sweetened whipped cream.

This is a delicious combination of whipping cream (or heavy cream), powdered sugar, and champagne. Combine and whip on high speed until stiff peaks form.

Champagne Whipped Cream Filling

PINK CHAMPAGNE BUTTERCREAM FROSTING

For our frosting, we used our pink champagne buttercream recipe, which is similar to our classic vanilla buttercream– but with champagne instead of milk or cream.

This is an extremely easy recipe to make, with softened butter, confectioners sugar, vanilla, pink champagne, and a pinch of salt.

Because of the splash of pink champagne in this recipe, we often add a bit of pink coloring gel. We didn’t go that route this time but it is an option if you’d like to bring in more color!

Champagne Buttercream

ASSEMBLING THE CHAMPAGNE AND RASPBERRIES CAKE

ASSEMBLING THE CAKE

Once completely cooled, place the first cake layer on the cake base or pedestal.
Lightly brush the top of the cake layer with champagne simple syrup.
Pipe a ring of buttercream around the top edge of the cake layer (about ¼ inch-½ inch from edge). I like pipe my dams using a disposable piping bag with the tip snipped away. You can also use a ziplock bag with a corner snipped away.
Spread a thin layer of raspberry jam within the piped dam. (Scoop some jam into a small bowl and stir to soften for easier spreading.) We used about ¼ cup-⅓ cup for the whole cake. Adjust the amount to your liking!
Next, spread a layer of champagne whipped cream on top of the jam.

Top with the second cake layer. Repeat the steps of champagne syrup, buttercream dam, raspberry jam, and whipped cream.

Top with the third cake layer. Brush with champagne syrup. Fill in any remaining gaps between the cake layers (I use the same piping bag that I used to pipe the dam for this).

Apply a thin layer of buttercream over the top and sides of the cake. At this point, I like to chill the cake in the freezer for 15-20 minutes (or longer in the refrigerator) to firm everything up before applying the final coat of frosting.

Frost the cake however you like. I applied the second coat of frosting, smoothed with a bench scraper and spatula, and later added a bit of texture all over with a small offset spatula.