Champagne Cake w/ Raspberry Buttercream Frosting
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
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.
