recipe image

Decadent Raspberry And Champagne Layer Cake

Moist layers of Champagne sponge cake are filled with a tangy raspberry frosting, and coated in a delicate vanilla meringue buttercream.This recipe is courtesy of Sprinkle Bakes.

Champagne Cake

  • 3 cup all-purpose flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cup granulated sugar
  • 6 egg whites
  • 2 cup champagne, or sparkling wine
  • 6 egg whites
  • 1 cup sugar
  • pinch of salt
  • 1 pound unsalted butter, at room temperature, cubed
  • 2 teaspoon vanilla extract
  • 1/4 cup seedless raspberry jam
  • 2 tablespoon framboise liqueur
  • pink food coloring
  1. Preheat the oven to 350 degrees F.
  2. Grease and flour 2 9-inch round cake pans.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In the bowl of a stand mixer, beat together the butter and sugar. Add the egg whites one at a time, beating well after each addition.
  5. Alternately beat the flour mixture and the Champagne into the butter and sugar, in 3 separate batches. Scrape down the edges and base of the bowl, and beat until thoroughly combined.
  6. Divide the batter between prepared cake pans. Bake for 30-35 minutes, or until a toothpick tester comes out clean. Let the cakes cool in the pan, before turning out on to a wire rack. Let cool completely.
  7. Whisk together the egg whites, sugar, and salt, in a large heatproof bowl. Set the bowl over a pan of simmering water, and continue to whisk until the mixture is hot to the touch, and the sugar has dissolved.
  8. Transfer the mixture to the bowl of a stand mixer, fitted with a whisk attachment.
  9. Beat on low speed for 2 minutes. Increase the speed to medium-high and beat until stiff peaks form. Continue beating until the mixture is fluffy, and has cooled.
  10. Switch the whisk attachment for the paddle. Turn the mixer on to a low speed, and add the butter a few cubes at a time, making sure each batch is well incorporated before adding more.
  11. When all the butter has been added, beat on high speed until the mixture thickens and is smooth. Finally, beat in the vanilla extract.
  12. Transfer all but 1 ½ cups of the frosting to a bowl.
  13. Add the raspberry jam to the stand mixer, and beat to combine. With the mixer on low, gradually add the liqueur. Beat in a little of the food coloring, and continue to add until the desired color is achieved.
  14. Fill the cooled cakes with the raspberry frosting, and coat the outside with the vanilla frosting. Serve immediately, or store in the refrigerator and bring back to room temperature before serving.

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