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Raspberry Champagne Cake

5 from 10 votes
Print Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Decorating 1 hour 30 minutes
Course Dessert
Servings 8 cake slices

Ingredients
 

For the Cake

  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ cup all purpose flour
  • 1 cup buttermilk
  • 10 tablespoon softened, unsalted butter
  • 1 ½ cups granulated sugar
  • 4 egg whites
  • 1 teaspoon vanilla bean paste
  • 3 cups champagne

For the White Chocolate Raspberry Jam Buttercream

  • 1 cup softened, unsalted butter
  • 4 oz chopped white chocolate or white chocolate chips
  • ¾ cup powdered sugar
  • ½ cup + 2 tablespoon raspberry preserves

For the Decorative White Chocolate Buttercream

  • 2 oz chopped white chocolate or white chocolate chips
  • ½ cup softened, unsalted butter
  • ½ cup powdered sugar

For the White Chocolate Ganache

  • 2 tablespoon heavy cream
  • ½ cup chopped white chocolate or white chocolate chips

Instructions
 

For the Cake

  • Preheat oven to 350 degrees.
  • Add 3 cups of champagne to a large pot. Simmer the champagne on medium-high heat until it has reduced to ½ cup. Let it completely cool before using it in the cake.
  • Then cream 10 tablespoon of butter and 1 ½ cups of sugar together in a large bowl.
  • Next add in four egg whites and 1 teaspoon vanilla. Mix until combined.
  • Then add in the ½ cup of reduced champagne and combine.
  • In a separate, medium sized bowl, sift 2 ¼ cups of all purpose flour, ½ teaspoon of salt, 1 ½ teaspoon of baking powder and ¼ teaspoon of baking soda together.
  • Alternate adding 1 cup of buttermilk and the dry ingredients to the  wet ingredients a little at a time. Continue until everything is combined together.
  • Divide the batter evenly between 3 6" greased cake pans.
  • Bake the cakes at 350 degrees for 31-34 minutes, or until a toothpick comes out clean from the centers.
  • Let the cakes cool in their pans for five minutes and then transfer them to a cooling rack to finish completely cooling.

For the White Chocolate Raspberry Jam Buttercream

  • Melt 4 oz of high quality white chocolate and set aside to cool slightly.
  • Add 1 cup of softened, unsalted butter to a large bowl and mix with an electric mixer until it is pale in color and fluffy.
  • Add in the slightly cooled white chocolate. It should be still liquid and warm, but not hot as to melt the butter. Mix until fluffy again. (If you wait until the white chocolate is cool to the touch it will solidify when you mix it into the butter so don’t wait too long to add it in).
  • Then add in ¾ cup of powdered sugar and mix until light and fluffy.
  • Lastly add in ½ cup + 2 tablespoon of raspberry preserves and combine.

For the Decorative White Chocolate Buttercream

  • Melt 2 oz of high quality white chocolate and set aside to cool slightly.
  • Add ½ cup of softened, unsalted butter to a large bowl and mix with an electric mixer until it is pale in color and fluffy.
  • Add in the slightly cooled white chocolate. It should be still liquid and warm, but not hot as to melt the butter. Mix until fluffy again. (If you wait until the white chocolate is cool to the touch it will solidify when you mix it into the butter so don’t wait too long to add it in).
  • Then add in ½ cup of powdered sugar and mix until light and fluffy.

For the White Chocolate Ganache

  • Heat 2 tablespoon of heavy cream just before boiling, about 45 seconds in the microwave.
  • Add in ½ cup of white chocolate chips or chopped white chocolate and let sit for a few minutes. Stir to combine. (If the white chocolate is not melted, microwave again in 10 second intervals until it is melted and smooth).
  • Set aside to cool before using on the cake.

Assembling the Cake

  • Once the cakes are completely cooled assemble the cake. You can simply fill each layer with white chocolate raspberry buttercream, ice the outside with the white chocolate raspberry buttercream, pour the white chocolate ganache over the top and then decorate it how you see fit. However, if you are looking to make a really beautiful cake, follow the extra steps in the above blog post.
Keyword champagne, raspberry, white chocolate
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