Decadent Raspberry and Champagne Layer Cake

This celebratory cake is as pretty as it is delicious
Champagne Cake

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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.

10
Servings
972
Calories Per Serving
Deliver Ingredients

Ingredients

For the Champagne cake

  • 3 Cups all-purpose flour
  • 3 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1 Cup unsalted butter, softened
  • 2 Cups granulated sugar
  • 6 egg whites
  • 2 Cups Champagne, or sparkling wine

For the frosting and filling

  • 6 egg whites
  • 1 Cup sugar
  • Pinch of salt
  • 1 Pound unsalted butter, at room temperature, cubed
  • 2 Teaspoons vanilla extract
  • 1/4 Cup seedless raspberry jam
  • 2 Tablespoons framboise liqueur
  • Pink food coloring

Directions

For the Champagne cake

Preheat the oven to 350 degrees F.

Grease and flour 2 9-inch round cake pans.

In a large bowl, whisk together the flour, baking powder, and salt.

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.

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.

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.

For the frosting and filling

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.

Transfer the mixture to the bowl of a stand mixer, fitted with a whisk attachment.

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.

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.

When all the butter has been added, beat on high speed until the mixture thickens and is smooth. Finally, beat in the vanilla extract.

Transfer all but 1 ½ cups of the frosting to a bowl.

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.        

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.

Nutritional Facts

Total Fat
24g
34%
Sugar
18g
20%
Saturated Fat
9g
38%
Cholesterol
2mg
1%
Carbohydrate, by difference
170g
100%
Protein
16g
35%
Vitamin A, RAE
6µg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
449mg
45%
Choline, total
10mg
2%
Fiber, total dietary
8g
32%
Folate, total
228µg
57%
Iron, Fe
8mg
44%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
177mg
25%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
888mg
59%
Thiamin
1mg
91%
Water
21g
1%
Zinc, Zn
1mg
13%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.