Champagne and Raspberries Cake

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This Champagne and Raspberries Cake is so elegant, moist, and delicious! It is guaranteed to make any occasion feel more special.

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 (traditional creaming 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.

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.

Ingredients for Champagne Whipped Cream on Counter

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.

Whipping the Cream and Champagne with Electric Mixer
Bowl of Champagne Whipped Cream
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!

Bowl of Pink Champagne Buttercream
Champagne Buttercream

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).
Crumb Coating the filled, stacked, cake layers
  • 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.

Decorating the Champagne and Raspberries Cake

  • 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.
Smoothing the Champagne Frosting around the sides
  • I added 6 piped swirls to the top of the cake, spaced out around the top edge, and topped each with a fresh raspberry. (See our cake decorating tutorial on the basics of star tip piping for more details!)
Adding texture to the frosted cake with offset spatula
Adding Texture with Offset Spatula

Enjoy the Recipe!

We hope that you enjoy this wonderful recipe! If you give it a try, we would love for you to leave a comment and photo below.

Slice of Champagne and Raspberries Cake
Sliced Champagne and Raspberries Cake

Champagne Cakes & Boozy Cakes

We have a few more champagne cakes for you to try! You may also like to scroll through our roundup of fun "Boozy Cakes" for entertaining.

Some of our favorites are our Pink Champagne Cake from scratch, Strawberry Champagne Cake from cake mix , Easy Pink Champagne Cake, homemade Champagne and Strawberries Cake, and Champagne Pound Cake.

In addition to the above champagne recipes, we have some great cocktail inspired cakes as well! Don't miss our Limoncello Cake, Margarita Cupcakes, and Pina Colada Cake Recipes!

Champagne and Raspberries Cake

This super moist, soft champagne cake with raspberry and cream filling is perfect for special occasions!
Prep Time: 2 hours
Cook Time: 25 minutes
Course: Dessert
Servings: 15 servings
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Ingredients

  • Preheat the oven to 350 degrees F grease and flour 3 (8 inch) pans
  • 2 sticks (226 g) unsalted butter, softened (It should dent when pressed but still hold shape.)
  • 2 cups (400 g) sugar
  • 3 cups (342 g) cake flour (See notes for substitution)
  • 1 Tablespoon (15 g) baking powder
  • ½ teaspoon (2g) salt
  • 3 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes)
  • 1 cup (242g) pink champagne, I used Andre Blush Champagne (It does not have to be pink champagne)
  • 2 teaspoons (8g) vanilla extract
  • ¼ cup Vegetable Oil we use canola oil
  • Small amount of pink food color optional (to mimic color of pink champagne) I used AmeriColor Deep Pink

Champagne Simple Syrup

  • ½ cup (100g) sugar
  • ½ cup (116g) champagne (We used Andre Blush)

Champagne Whipped Cream Filling

  • 1 cup (240g) heavy cream
  • ¼ (29g) cup powdered sugar
  • 2 Tablespoons Champagne

Raspberry Filling

  • Seedless Raspberry Jam Smuckers. (See notes if you prefer a homemade raspberry filling.)

Champagne Buttercream Frosting

  • 2 sticks (226g) unsalted butter, softened
  • 6 cups (690g) powdered sugar
  • 2 teaspoons (8g) vanilla extract
  • ½ teaspoon (3g) salt
  • cup (75g) pink champagne

Decoration

  • Disposable piping bags
  • 1M or 2D large star piping tip
  • Fresh Raspberries
  • Small offset spatula

Instructions

  • Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
  • In a medium bowl, whisk the cake flour, salt, and baking powder for 30 seconds. Set aside
  • In another bowl, add the champagne, vegetable oil and vanilla extract.  Set aside..
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
  • 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.
  • 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.
  • 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.

For the Champagne Simple Syrup

  • This will add an additional boost of champagne flavor to our cake layers.
  • In a small saucepan add the sugar and champagne. Over medium heat, cook until the sugar dissolves, stirring constantly until the mixture is clear. Remove from the heat and cool completely before using. It can be stored in the refrigerator approximately 2 weeks. 
  • When it's time to assemble the cake, you will brush this over your cake layers before adding the filling.

Champagne Whipped Cream

  • Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
  • Pour the whipping cream, powdered sugar, champagne, and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
  • Mix to stiff peaks. The cream begins to thicken after approx. 1 ½ minutes but times may vary. The whipped cream should hold a peak when the mixer is lifted.

Champagne Buttercream Frosting

  • Cream the softened butter until smooth and lightened in color
  • Blend in the salt and vanilla
  • Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes.
  • We did not tint our buttercream pink but that is an optional step if you are using pink champagne (or referring to the frosting as pink champagne).

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 do my dams using a disposable piping bag with the tip 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.
  • Next, spread a layer of champagne whipped cream on top of the jam.
  • Top with the second cake layer. Repeat the steps of buttercream dam, champagne syrup, jam, and whipped cream.
  • Top with the third cake layer. Brush with champagne syrup. Fill in any remaining gaps between the cake layers using the buttercream that you piped the dam with. 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 then added a bit of texture all over with a small offset spatula.
  • I added 6 piped swirls to the top of the cake, spaced out around the top edge, and topped each with a fresh raspberry.

Notes

Homemade Raspberry Filling

We were really happy with the flavor of the raspberry jam in the filling, but if you prefer to make your own, hop over to our Raspberry Layer Cake Recipe. You will find a homemade raspberry filling there.

Cake Flour Substitution

Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend

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6 Comments

  1. I made your original pink champagne cake (with the egg whites) last year for friends and got rave reviews. They requested it again for a birthday celebration this week. Now I see your version with whole eggs instead of just the whites. How would you describe the difference in the taste outcome? I don’t know which one to use! Thank you!

    1. Hi Ann, You can't go wrong with either cake. The original Pink Champagne Cake using egg whites will give you a lighter texture and taste. The Champagne and Raspberries Cake using egg yolks will give you a richer taste as they have more fat. Thank you for posting your nice comments on the recipe,

  2. I'm curious if you could recommend a champagne alternative with no booze? Or if I should just choose a different recipe. Thank you!!