Yield: One 8” Round Cake (3 layers) or One 6” Round Cake (4 layers)
Ingredients
Champagne Cake
· 3 ½ cups cake or all-purpose flour
· 2 ½ tsp baking powder
· ½ tsp salt
· 1 ¼ cup unsalted butter
· 1 ¾ cup granulated sugar
· 1 ¼ cup champagne, room temperature
· 6 egg whites
· 2 ½ tsp vanilla extract
Raspberry Champagne Reduction
· 9 oz fresh or frozen raspberries
· ¾ cup champagne (get what you prefer to drink)
Raspberry Champagne Buttercream
· 1 lb unsalted butter, room temperature
· ½ cup raspberry reduction, cooled
· 2 tsp vanilla extract
· 6 cups powdered sugar
· 1/8 tsp salt
· 3 oz fresh or frozen raspberries (thawed if using frozen)
Raspberry Glaze
· ¼ cup raspberry reduction, cooled
· 1 cup powdered sugar
· ¼ tsp vanilla extract
· Corn syrup, optional
For the Champagne Cake
Preheat oven to 350F
Butter and lightly flour round cake pans (3 pans for 8” or 2 pans for 6”). Use parchment paper on bottom of pans
In a bowl, whisk together flour, baking powder, and salt. In separate bowl use stand mixer to cream butter and sugar on medium speed for about 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 vanilla extract and mix until incorporated
Gradually add dry ingredients and champagne, alternating, starting and ending with the dry ingredients. Mix until just combined, do not over mix. Divide batter evenly between pans.
Bake 23-25 minutes, until toothpick inserted comes out clean. If using 6” pan, will most likely need more time to bake. Let cool in pans for 5-10 minutes, and then cool on wire rack
For the Champagne Raspberry Reduction
Puree raspberries and strain to remove seeds. Place raspberry puree and champagne in a saucepan over medium-low heat. Simmer, stirring occasionally. Be careful it does not bubble over. Continue to simmer, while stirring until reduced by half. There should be ¾ cup remaining. Set aside to cool. The reduction is used in the buttercream and the glaze.
For the Raspberry Champagne Buttercream
In a bowl, use stand mixer with paddle to beat butter and salt until creamy. Add ½ raspberry champagne reduction and vanilla. Mix well. Gradually add powder sugar, 1 cup at a time. Mix well, scrape down sides of bowl as necessary. Mix until smooth.
Remove 3-3 ½ cups of frosting from mixing bowl and set aside. This will be used as the plain pink frosting on the outside of the cake.
Add 3 oz fresh or frozen (thawed) raspberries to remaining buttercream in mixing bowl. Mix on low speed just until raspberries start to break up. There should be visible pieces of raspberry throughout the buttercream. This will be used for the filling in between the cake layers.
For the Raspberry Glaze
Mix together raspberry reduction, powdered sugar, and vanilla. Whisk until smooth. Add additional water or corn syrup until desired consistency for drizzling is reached.
For the Cake Assembly
Place one layer of cake onto serving plate or cake stand. If using 6” pan, cut layer in half horizontally. Top with about 1 cup of raspberry champagne buttercream, the one that has raspberry pieces added. Repeat with second cake layer and third layer (if using 6” pan). Top with final cake layer.
Crumb coat and frost cake with reserved buttercream (plain without raspberry pieces). 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 whipped cream and additional raspberries.
Notes:
· The corn syrup adds shine to the raspberry glaze while making the pouring consistency smoother.
· Feel free to use White or Yellow Box mix cake instead of making from scratch.
· Store in refrigerator. Serve at room temperature.
Recipe from The Cake Blog by Carrie Sellman
Commentaires