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
- 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
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.