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.
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.
The cake looks so good.
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!
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.
Love the taste that champagne gives to cake and to frosting. Party on!!!
Ooo I LOVE the addition of the champagne, what a perfect 21st birthday cake! Looks beautiful! 🙂
Never heard of adding champagne to cake mix but this looks fantastic!
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!
This is a perfect 21st birthday cake! So fun!
_Champagne_ cake? Raspberry _buttercream_? You already had me at the title, and for good with that picture!
This cake not only that is looks awesome but sound so tasty!!! Congrats on top 9!!!
I love this! It is so clever.
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 🙂
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 🙂
Great idea to add champagne to a celebration cake. Love the raspberries on the top.
what a beautiful cake! I am sure it was a big hit with everyone!
Congrats on the top 9!
This is fabulous…and beautiful to boot!
wow , i love this Champagne Cake
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 🙂
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!
What a great birthday cake! You have one lucky friend. 🙂 Well deserved spot on the top 9!
Congrats on making the top 9 yesterday! This cake and frosting sound wonderful!
Looks great! And congrats on the top 9
beautiful cake! congrats on top 9! 🙂
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! 🙂
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.
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!
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.
What kind and what brand of champagne did u use?
I actually used a cava, Freixenet Cordon Negro brut cava from Spain. You can you any kind of sparkling wine you wish!
Thank u