Go Back

WHITE CHOCOLATE RASPBERRY CHAMPAGNE CAKE

5 from 1 vote
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
How To Make Cake Using Champaigne
Print Recipe
Pin Recipe

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