Skip to content
Savour the SensesRecipes for happiness
  • Home
  • About Me
  • Recipes

Champagne Cake w/ Raspberry Buttercream Frosting

July 23, 2011 32 comments Article Dessert, Fruit, Recipes

This summer has been filled with friends’ 21st birthdays. Besides being suckered into going out to bars more than I probably should, I have also been consuming ridiculous amounts of junk food and desserts at all of these birthdays. I have had  baked mac ‘n’ cheeses, spinach artichoke dip, ice cream cake, way too much hummus (recipe coming soon!) and this lovely champagne cake.

It only made sense that I make my friend Alex a cake with alcohol in it for her 21st birthday right? As if she needed the extra alcohol! A champagne cake sounds a lot fancier than it really is. All it is, is your basic white cake mix with champagne substituted for the water. The champagne gives the cake a bit of a tart kick. For the frosting I opted for my basic buttercream recipe, but added fresh raspberries to add more of that tart flavor to the cake. This cake is hardly different from you average cake, but will impress your guests with the elevated flavors and wow factor!

Champagne Cake w/ Raspberry Buttercream Frosting

4.72 from 7 votes
Print Recipe Pin Recipe
Servings 8 -10

Ingredients
  

  • 1 box white cake mix
  • 1 1/3 cup champagne
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup butter
  • 3 1/2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 8 oz fresh raspberries

Instructions
 

  • Preheat oven to 350F. Combine the cake mix, champagne, eggs and oil and whisk until smooth.
  • Pour the cake mix into two greased circular cake pans and bake at 350F until a toothpick comes out clean (about 25-30 minutes).
  • Place each cake in the refrigerator until completely cooled (about 30-45 minutes).
  • For the frosting, Use a mixer (use the paddle attachment if you own one) to cream the butter until light and fluffy (about 3 minutes).
  • Slowly add the sugar, scraping down the sides of the bowl, a little at a time.
  • After all of the sugar is added, add the vanilla and continue beating until the icing is smooth and light (icing may appear dry).
  • Chop half of the raspberries in a food processor (about 2 minutes). Set aside the remaining fruit for toppings.
  • Next, add the milk and processed raspberries to the frosting and continue to mix until smooth (about 2 minutes).
  • Remove the cakes from the fridge, frost the top of one, then stack the two cakes to finish frosting.
  • Top with fresh raspberries before serving.
Tried this recipe?Let us know how it was!

logo
Food Advertising by
Print Friendly, PDF & Email

Related Posts:

  • Lemon Artichoke Hummus
    Lemon Artichoke Hummus
  • Top 11 of 2011 & New Years Resolutions
    Top 11 of 2011 & New Years Resolutions
  • Spinach Artichoke Dip
    Spinach Artichoke Dip
  • Zucchini Spinach-Artichoke Tart
    Zucchini Spinach-Artichoke Tart
  • Foodbuzz 24x24: Hot Summer Daze Party
    Foodbuzz 24x24: Hot Summer Daze Party
  • Green Olive Hummus
    Green Olive Hummus
Tags: birthday, buttercream, cake, champagne, dessert, frosting, fruit, raspberry

32 comments

  • Susie July 23, 2011 at 8:26 am -

    I haven’t been going to a lot of Birthday parties but I think I have been eating the same foods as you. 🙂 The cake looks very good and I wish I would have had one on my 21st birthday.

  • Joy July 23, 2011 at 9:20 am -

    The cake looks so good.

  • The Farmers Wife July 23, 2011 at 10:10 am -

    Wow I’ve never heard of a champagne cake before but I’m sure it also adds a good moisture to the cake too. How neat is this? I will have to remember this next year, we have a few family members turning 21 so this should be fun! Thanks!

  • Tina@flourtrader July 23, 2011 at 12:49 pm -

    Champagne is an excellent addition to cake. It does give it a unique taste and makes the texture a little lighter. Loved the way you decorated this one, thanks for sharing.

  • Sandra July 23, 2011 at 1:53 pm -

    Love the taste that champagne gives to cake and to frosting. Party on!!!

  • Kelly July 23, 2011 at 4:57 pm -

    Ooo I LOVE the addition of the champagne, what a perfect 21st birthday cake! Looks beautiful! 🙂

  • Maureen July 23, 2011 at 7:35 pm -

    5 stars
    Never heard of adding champagne to cake mix but this looks fantastic!

  • Ann July 23, 2011 at 9:55 pm -

    Champagne in a cake sounds delicious! Did it lighten the texture at all? I would eat a tub of raspberry buttercream (of course my doctor would throw a fit!). Beautiful cake!

  • Lauren at Keep It Sweet July 24, 2011 at 5:08 am -

    This is a perfect 21st birthday cake! So fun!

  • Claudie July 24, 2011 at 2:45 pm -

    _Champagne_ cake? Raspberry _buttercream_? You already had me at the title, and for good with that picture!

  • Sandra's Easy Cooking July 24, 2011 at 10:48 pm -

    5 stars
    This cake not only that is looks awesome but sound so tasty!!! Congrats on top 9!!!

  • Emily July 24, 2011 at 11:03 pm -

    I love this! It is so clever.

  • Hester aka The Chef Doc July 24, 2011 at 11:12 pm -

    This looks wonderful! What a pretty cake and tasty, too! I hope Alex enjoyed it. I totally would’ve if it was my 21st birthday or not 🙂

  • Sasha @ The Procrastobaker July 25, 2011 at 2:37 am -

    What a delicious and beautiful cake! Ive never baked with champagne but it sounds so funky I might have to give it a shot some time 🙂 Lovely recipe and Im sure the receiver was elatteddd 🙂

  • Hester Casey @ Alchemy in the Kitchen July 25, 2011 at 3:08 am -

    Great idea to add champagne to a celebration cake. Love the raspberries on the top.

  • Chef Dennis July 25, 2011 at 4:39 am -

    what a beautiful cake! I am sure it was a big hit with everyone!
    Congrats on the top 9!

  • Lisa Orgler July 25, 2011 at 6:10 am -

    This is fabulous…and beautiful to boot!

  • zoe July 25, 2011 at 6:13 am -

    wow , i love this Champagne Cake

  • BigFatBaker July 25, 2011 at 6:30 am -

    This looks and sounds fabulous! I am turning 21 soon, and I can’t wait to embark upon all the clubs and bars and junk food 🙂

  • Peggy July 25, 2011 at 6:43 am -

    I’m definitely glad I’m past the 21 stage – it was definitely a whirlwind for a little bit!

    This cake sounds absolutely delicious too!

  • Kita July 25, 2011 at 4:05 pm -

    What a great birthday cake! You have one lucky friend. 🙂 Well deserved spot on the top 9!

  • Elyse @The Cultural Dish July 26, 2011 at 5:02 am -

    Congrats on making the top 9 yesterday! This cake and frosting sound wonderful!

  • Skylar July 26, 2011 at 2:32 pm -

    Looks great! And congrats on the top 9

  • michele July 27, 2011 at 10:28 am -

    beautiful cake! congrats on top 9! 🙂

  • erin July 30, 2011 at 3:33 am -

    This looks amazing, I love the idea of champagne cake. I have quite a few 21sts coming up too, I may have to steal your idea! 🙂

  • Rob March 3, 2012 at 1:49 pm -

    5 stars
    I was looking a cake that had raspberries in it and had buttercream icing. I Googled this combination and found this cake recipe . . .
    OMG!! This cake was so good. The champagne just added that little extra bit to make this cake special. Then the icing just top everything off.
    My wife made this for my 49th birthday. She is very special to me.

  • Sambit January 21, 2013 at 8:48 pm -

    5 stars
    I made this cake for my colleague’s 21st birthday today. This was the first cake I ever baked and it turned out pretty awesome! The folks however said they could not taste the champagne in the cake (even though I had added half a cup to the cakes after they were baked!), perhaps because of the strong taste from the frosting. I will make this again, perhaps with more champagne!

  • Christine October 3, 2013 at 11:04 am -

    5 stars
    I had made a champagne cake from another recipe that just about down knocked us because the champagne was so strong.

    So I made this recipe with semi-sweet Moscato and it was DELICIOUS!!. So moist and with a fine crumb, and with my raspberry buttercream recipe below, the 4 of us in our family finished it in 2 days!

    I don’t care for the raw powdered sugar flavor in traditional buttercream frostings, so I use this recipe from Taste of Home. I think the dry non-dairy coffee creamer removes that raw powdered sugar flavor.

    RASPBERRY BAKERY FROSTING TASTEOFHOME.COM
    •1/2 cups shortening
    1/2 cup butter, softened
    •1/4 cup powdered nondairy creamer
    •2 teaspoons vanilla extract
    1 6-oz. carton raspberries, rinsed, picked over
    •4 cups confectioners’ sugar
    4 tablespoons heavy cream
    •Food coloring, optional

    Directions
    Puree the raspberries until smooth and push the puree through a fine strainer, pressing on the solids. Set aside 2 tablespoons puree for frosting; use remainder for purpose or freeze.

    In a large bowl, beat the shortening, butter, creamer and vanilla. extract until smooth; add the puree and cream and blend until smooth.

    Gradually beat in confectioners’ sugar. If too thin, add more powdered sugar. If too thick, add more cream. If desired, add food coloring.

    •Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

    Yield: 4 cups.

  • grace April 28, 2014 at 10:20 am -

    What kind and what brand of champagne did u use?

  • Savour the Senses April 28, 2014 at 6:31 pm -

    I actually used a cava, Freixenet Cordon Negro brut cava from Spain. You can you any kind of sparkling wine you wish!

  • grace April 29, 2014 at 4:00 am -

    Thank u

Leave a Reply Cancel reply

Your email address will not be published.

Rate This Recipe!




Categories

  • Culinary 101 (8)
  • Guest Posts (24)
  • Quotes (1)
  • Recipes (338)
    • Appetizers (48)
    • Bread (1)
    • Breakfast (28)
    • Dessert (41)
    • Drinks (12)
    • Fruit (35)
    • Lunch (90)
    • Main Course (179)
    • Meat (108)
    • Salad (12)
    • Sauces (69)
    • Seafood (56)
    • Side Dishes (54)
    • Snacks (37)
    • Soup (29)
    • Vegetables (105)
  • Restaurants (18)
  • Travel (15)
  • Uncategorized (5)
  • Updates (12)

Tags

appetizer asian asparagus avocado baked baking basil beef bread breakfast carrot cheese chicken cilantro dessert dinner easy fish garlic guest post healthy italian lemon lime mexican onion pasta pork potato quick recipe red pepper rice salmon sauce seafood shrimp soup spicy spinach sweet throwback thursday tomato vegetarian zucchini
logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by
my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Foodista Drink Blog of the Day Badge
logo
Food Advertising by
Privacy Policy

Copyright Savour the Senses 2023 | Theme by ThemeinProgress | Proudly powered by WordPress