Sprinkles For Breakfast Cake Recipes White Chocolate Raspberry Champagne Cake

White Chocolate Raspberry Champagne Cake


How To Make Cake Using Champaigne

New Year’s Eve is probably one of my least favorite holidays. It’s a big deal to do about nothing. People always stress over NYE plans and end up paying a ridiculous amount of money just to get into a normal bar.

Best Cake Recipe Using Alcohol

Then, everyone gets all dressed up with the hopes of finding someone to kiss at midnight. And in the end, it’s usually a big disappointment. In my opinion, NYE is always a big fat let down.

Quick and Easy White Chocolate Cake with Icing

It does have one redeeming quality though – the food. If I am going to be forced to go to a NYE party (which I am being forced this year) there better be good food. And if it means I get to eat this White Chocolate Raspberry Champagne Cake – I can’t complain too much. I can honestly say that a slice of this is way better than any sloppy midnight kiss.

Learn To Make Your Own White Chocolate Cake

A fluffy vanilla cake, smothered with Raspberry Champagne Buttercream and topped with a sweet white chocolate ganache – it doesn’t get much better than that. It’s basically a party in your mouth. So here is to 2016. May your new year be filled with as many cakes and sprinkles as humanly possible.

Soft and Moist Cocolate Raspberry Cake

Hmemade White Chocolate Raspberry Champaigne Cake

WHITE CHOCOLATE RASPBERRY CHAMPAGNE CAKE

5 from 1 vote

Ingredients
  

VANILLA CAKE

  • 2 eggs + 1 egg white, room temperature
  • 1 cup whole milk at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes

RASPBERRY CHAMPAGNE BUTTERCREAM

  • 1 cup unsalted butter, room temperature
  • 2 oz. cream cheese
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoon vanilla extract
  • 6 oz raspberries (plus more for decorating)
  • 1/2 cup champagne, reduced
  • 4-5 drops Lorann's Champagne Sparkling Wine Oil

WHITE CHOCOLATE GANACHE

  • 3 oz heavy cream
  • 6 oz white melting chocolate

Instructions
 

For the cake:

  • Preheat oven to 350 degrees. Prepare three 8" cake pans (or four 6") with pam and parchment.
  • In a medium bowl combine and stir the eggs, egg white, 1/4 cup of milk, and the vanilla. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  • Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  • Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined.
  • Divide the batter between the cake pans.
  • Bake for 25-30 minutes (20-24 min. for 6" pans) or until a toothpick comes out clean.
  • Let cool on racks until cooled completely.

For the buttercream:

  • Place champagne in a saucepan over high heat, and let it reduce to about 1/8 cup. This will take a few minutes. When it is full reduced, set it aside to cool.
  • In a mixer fitted with a paddle attachment, combine butter and cream cheese until light and fluffy.
  • Add vanilla extract and drops of flavored oil and mix for another three minutes.
  • Put the speed down to low and slowly add powdered sugar. Mix for another 5 minutes.
  • While the mixer is going, purée 6oz. of raspberries in a blender. Press the raspberry purée through a fine mesh strainer to get rid of all the seeds.
  • Add purée to the mixer and mix until just combined.
  • Add cooled champagne and mix until just combined.

For the ganache:

  • Place chocolate in a medium bowl, set aside.
  • In a small saucepan, heat heavy cream over medium/high heat.
  • Once cream comes to a boil, pour over the chocolate and whisk until it forms a ganache. Set aside to cool.
  • Drizzle cooled ganache over the top of cake after the cake has been chilled for at least an hour.

Notes

*One 8" Cake
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the

MORE ABOUT LINDSAY







Similar Recipes


Strawberry Confetti Cake Pops

post 1

Sour Cream Coffee Cake

post 1

Strawberry Buttermilk Doughnut Cake

post 1

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow us on Instagram

The first time I saw this, it blew my mind! After years of pie dough disataers (breaking and ripping as i tried to get it onto the plate), this is a total game changer. 🥧#piecrust #pie #pie #holidaybaking ...

81 3

My Boyfriend Chocolate Chip cookie recipe + @bromabakery nested mallow technique = the best thing ever! Find the CCC recipe on my blog! 🍪 #smorescookies #cookierecipe #cookielove ...

1940 19

S’mores Cookie Test! I will report back on which one is the best! #smorescookies #bakinglover #cookiedough ...

6548 16

Just a reminder…we all mess up. Most people just don’t post it on social media. You’re doing great! 💕 #bakingfail #cakepop #bakingtime ...

523 17

Which ghost do you like better? I’m kind of obsessed with the crunchy ghost! 👻 Made with the @cookiecutterkingdom ghost cutter and @sweetsindeed candy eyeballs!

#halloweencookies #halloweendesserts #halloweenpartyideas
...

150 18

99% of what I make gets eaten by me or shared with friends or family. But I wanted these guys to last a little longer! So I went with dummies! 🎂
#taylorsversion #tswift #taylorswifterastour #taylornation13
...

566 2

Anyone else dream of a pastel Halloween?! Or is that just me?

#halloweenbaking #halloweencupcakes #halloweenfood
...

322 6

It’s been a long time coming but…it’s finally here! See you soon, Taylor! #erastour #taylorswiftedit #tswift #taylornation #sofistadium ...

108548 486