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.

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.

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.

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.

WHITE CHOCOLATE RASPBERRY CHAMPAGNE CAKE

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Author: Lindsay Nathanson

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

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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.