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Decadent Champagne Raspberry Layer Cake

champagne raspberry layer cake - featured image
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A light, fluffy layer cake soaked with champagne syrup and filled with fresh raspberry compote, topped with a tangy cream cheese frosting. Perfect for special occasions and celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ¾ cup (180ml) champagne or sparkling wine
  • ½ cup (100g) granulated sugar (for syrup)
  • 3 cups (450g) fresh raspberries
  • ⅓ cup (65g) granulated sugar (for filling)
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 8 oz (225g) cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 ½ tsp vanilla extract (for frosting)
  • 2–3 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Divide batter evenly between prepared pans and smooth tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on racks.
  8. Make champagne syrup: In a small saucepan, combine champagne and sugar. Simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool.
  9. Make raspberry filling: In another saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until thick and bubbly (5-7 minutes). Cool completely.
  10. Poke holes all over cooled cake layers with a skewer or fork. Brush each layer generously with champagne syrup.
  11. Make frosting: Beat softened butter and cream cheese until smooth. Gradually add powdered sugar, mixing on low speed. Add vanilla extract and heavy cream to reach spreadable consistency.
  12. Assemble cake: Place one cake layer on serving plate. Spread half the raspberry filling evenly on top. Add a thick layer of frosting over filling.
  13. Place second cake layer on top and cover entire cake with remaining frosting. Decorate with fresh raspberries or powdered sugar if desired.
  14. Chill cake for at least 1 hour before slicing to let flavors meld and frosting set.

Notes

Use metal pans for even baking and grease/flour or line with parchment paper for easy removal. Bring eggs and milk to room temperature before mixing. Beat butter and sugar well for a tender crumb. Brush champagne syrup while cake is still slightly warm to keep moist. Chill assembled cake for best flavor and easier slicing. Frosting can be chilled if too soft before spreading.

Nutrition

Keywords: champagne cake, raspberry cake, layer cake, celebration cake, homemade dessert, easy cake recipe, special occasion dessert

Find it online: https://yumnode.com/decadent-champagne-raspberry-layer-cake-recipe-easy-homemade-dessert-for-special-occasions/