Quick Recipe Version (TL;DR)
Quick Ingredients
- Champagne reduction: 2 cups (480 ml) dry champagne or sparkling wine, reduced to 1 cup (240 ml), cooled.
- Cake: 2 3/4 cups (330 g) cake flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine salt, 1 cup (226 g) unsalted butter (soft), 1 3/4 cups (350 g) sugar, 4 large eggs, 2 tsp vanilla, 1/2 cup (120 ml) buttermilk, 3/4 cup (180 ml) champagne reduction.
- Raspberry buttercream (filling): 1 cup (226 g) unsalted butter (soft), 3 1/2–4 cups (420–480 g) powdered sugar, 1/3 cup (80 g) seedless raspberry jam or puree, 1–3 Tbsp heavy cream, 1 tsp vanilla, pinch salt.
- Champagne buttercream (outer frosting): 1 1/4 cups (283 g) unsalted butter (soft), 4–5 cups (480–600 g) powdered sugar, 1/4 cup (60 ml) champagne reduction, 1–3 Tbsp heavy cream, 1 tsp vanilla, pinch salt.
- Decoration: 1–2 cups (125–250 g) fresh raspberries, edible gold leaf sheets or flakes, extra raspberries or crumbs for garnish (optional).
Do This
- 1. Simmer 2 cups champagne until reduced to 1 cup; cool completely.
- 2. Heat oven to 350°F (175°C). Grease and line three 8-inch round pans.
- 3. Beat butter and sugar; add eggs and vanilla. Mix in dry ingredients alternately with buttermilk and 3/4 cup champagne reduction. Divide batter into pans and bake 22–26 minutes; cool completely.
- 4. Make raspberry buttercream: beat butter, then add powdered sugar, raspberry jam, vanilla, cream, and salt until fluffy.
- 5. Make champagne buttercream: beat butter, add powdered sugar, 1/4 cup champagne reduction, vanilla, cream, and salt until smooth and pale.
- 6. Level cakes. Fill each layer with raspberry buttercream. Crumb-coat with champagne buttercream, chill, then apply a smooth final coat.
- 7. Decorate top with swirls of champagne buttercream, fresh raspberries, and flecks of edible gold leaf. Chill lightly, then serve at room temperature.
Why You’ll Love This Recipe
- An elegant, subtly champagne-scented vanilla cake that feels perfect for milestone celebrations.
- Beautiful contrast of flavors: sweet-tart raspberry filling and silky champagne buttercream.
- Make-ahead friendly: bake the layers in advance, then frost and decorate the day of.
- Showstopping presentation with fresh berries and edible gold leaf, yet approachable for home bakers.
Grocery List
- Produce: Fresh raspberries (1–2 cups / 1–2 small cartons), optional lemon (for brightening raspberry jam, if desired).
- Dairy: Unsalted butter, large eggs, buttermilk (or milk plus lemon juice as a substitute), heavy cream or whipping cream, optional sour cream if you prefer extra richness.
- Pantry: Dry champagne or sparkling wine, cake flour (or all-purpose flour plus cornstarch), granulated sugar, powdered (confectioners’) sugar, baking powder, baking soda, fine salt, pure vanilla extract, seedless raspberry jam or raspberry puree, edible gold leaf (food-grade), nonstick baking spray or additional butter and flour for pans.
Full Ingredients
Champagne Reduction
- 2 cups (480 ml) dry champagne or sparkling wine (Brut or Extra Brut is ideal)
Champagne Cake Layers (Three 8-inch rounds)
- 2 3/4 cups (330 g) cake flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 3/4 cup (180 ml) cooled champagne reduction
Raspberry Buttercream Filling
- 1 cup (226 g) unsalted butter, softened
- 3 1/2–4 cups (420–480 g) powdered sugar, sifted
- 1/3 cup (80 g) seedless raspberry jam or thick raspberry puree
- 1–3 Tbsp heavy cream or milk, as needed
- 1 tsp pure vanilla extract
- Pinch fine salt (about 1/8 tsp)
- Optional: 1–2 tsp fresh lemon juice, to brighten the raspberry flavor
Champagne Buttercream Frosting (Outer Layer)
- 1 1/4 cups (283 g) unsalted butter, softened
- 4–5 cups (480–600 g) powdered sugar, sifted
- 1/4 cup (60 ml) cooled champagne reduction
- 1–3 Tbsp heavy cream or milk, as needed
- 1 tsp pure vanilla extract
- Pinch fine salt (about 1/8 tsp)
Assembly & Decoration
- 1–2 cups (125–250 g) fresh raspberries, gently rinsed and thoroughly dried
- Edible gold leaf sheets or flakes (food-grade only)
- Optional: extra raspberry jam for a thin spread on layers, or to drizzle
- Optional: cake crumbs or extra raspberries for the base border
Step-by-Step Instructions
Step 1: Make the Champagne Reduction
Pour the 2 cups (480 ml) of champagne or sparkling wine into a small saucepan. Set over medium heat and bring to a gentle simmer. Reduce the heat as needed to keep it at a steady simmer without boiling over.
Cook, stirring occasionally, until the liquid has reduced to about 1 cup (240 ml). This usually takes 15–20 minutes. To be accurate, pour the liquid into a heatproof measuring cup to check the volume. If you have more than 1 cup, return it to the pan and continue reducing; if you have slightly less, top it up with a splash of fresh champagne or water.
Set the reduction aside to cool completely to room temperature before using it in the cake and buttercream. You can do this step a day ahead and refrigerate the reduction, then bring it back to room temperature before baking.
Step 2: Prepare the Pans and Preheat the Oven
Preheat your oven to 350°F (175°C) with a rack in the center. Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment paper circles, then lightly grease the parchment as well. This helps the delicate champagne cake release cleanly.
Lightly dust the sides of the pans with flour, tapping out any excess. Set the pans aside while you mix the batter.
Step 3: Make the Champagne Cake Batter
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium speed for 1–2 minutes until creamy. Add the granulated sugar and beat for 3–4 minutes, scraping down the bowl once or twice, until the mixture is very light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The batter may look slightly curdled at this stage; that is normal and will smooth out once you add the dry ingredients.
In a small measuring jug, combine the buttermilk and 3/4 cup (180 ml) of the cooled champagne reduction. With the mixer on low speed, add the flour mixture in three additions, alternating with the champagne-buttermilk mixture in two additions (start and end with the flour). Mix just until the last streaks of flour disappear. Do not overmix; this keeps the crumb tender and soft.
Step 4: Bake and Cool the Cake Layers
Divide the batter evenly among the three prepared pans. A kitchen scale is helpful here; each pan should get roughly the same weight of batter for even layers. Smooth the tops with an offset spatula.
Bake at 350°F (175°C) for 22–26 minutes, or until the cakes are lightly golden at the edges, the centers spring back when gently pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the pans from the oven and let the cakes cool in the pans for 10–15 minutes. Run a thin knife around the edges, then carefully turn the cakes out onto wire racks, peel off the parchment, and allow them to cool completely. The layers must be fully cool before you frost them, or the buttercream will melt.
Step 5: Make the Raspberry Buttercream Filling
While the cakes cool, prepare the raspberry buttercream. In a large bowl, beat the softened butter on medium speed for 1–2 minutes until smooth and creamy.
Gradually add 3 1/2 cups (420 g) of the sifted powdered sugar, about 1 cup at a time, beating on low at first (to avoid a sugar cloud), then increasing to medium until fully incorporated. Scrape down the bowl as needed.
Add the raspberry jam or puree, vanilla, a pinch of salt, and 1 tablespoon of cream. Beat on medium-high speed for 2–3 minutes until fluffy and evenly pink. If the buttercream is too thick, add more cream, 1 teaspoon at a time. If it is too soft, beat in up to 1/2 cup (60 g) more powdered sugar. Taste and, if you like a brighter berry flavor, beat in 1–2 teaspoons of lemon juice. Set aside at cool room temperature.
Step 6: Make the Champagne Buttercream Frosting
In a clean large bowl, beat the 1 1/4 cups (283 g) softened butter for 1–2 minutes until smooth and creamy.
Gradually add 4 cups (480 g) powdered sugar, beating on low at first, then increasing to medium speed until the mixture is thick and smooth. Add the 1/4 cup (60 ml) cooled champagne reduction, vanilla extract, a pinch of salt, and 1 tablespoon of cream.
Beat on medium-high for 3–4 minutes until very light, fluffy, and slightly paler in color. Adjust the consistency: if it feels too stiff to spread easily, add more cream, 1 teaspoon at a time; if too soft, beat in up to 1 more cup (120 g) powdered sugar. The buttercream should be smooth and hold soft peaks.
Step 7: Level, Fill, and Stack the Cake
If your cake layers have domed tops, use a long serrated knife to carefully level them so they are flat. Save the crumbs for snacking or decorating the cake base later if desired.
Place one cake layer, cut side up, on a serving plate or cake board. Spread a thin smear of raspberry buttercream over the surface to lock in crumbs, then add a generous layer (about 1/2–2/3 cup) of raspberry buttercream, spreading it evenly to the edges. Gently place the second layer on top, repeating the filling step. Add the final layer, cut side down, to give a smooth top.
If you like, pipe a ring of champagne buttercream just inside the edge of each layer before filling with raspberry buttercream. This creates a “dam” that keeps the raspberry layer neat and defined when you slice the cake.
Step 8: Crumb Coat, Frost, and Decorate
Using an offset spatula, spread a thin layer of champagne buttercream over the top and sides of the stacked cake. This is your crumb coat, which traps any loose crumbs. Chill the cake in the refrigerator for 20–30 minutes until the frosting is firm to the touch.
Once set, apply a thicker, even layer of champagne buttercream over the top and sides. Use a bench scraper or straight spatula to smooth the sides and top as desired. For a romantic, rustic look, you can also leave soft swoops and swirls instead of perfectly sharp edges.
Decorate the top with swirls or rosettes of champagne buttercream and arrange fresh raspberries on top and around the base of the cake. Carefully apply small pieces or flecks of edible gold leaf to some of the raspberries and a few spots on the frosting. Handle the gold leaf with a clean, dry brush or tweezers—it is very delicate. Chill the finished cake for at least 30 minutes to set, then bring to room temperature for about 30 minutes before slicing and serving.
Pro Tips
- Choose the right bubbly: A dry Brut or Extra Brut champagne or sparkling wine works best. Avoid very sweet varieties, which can make the cake and frosting overly sweet.
- Room-temperature ingredients: Let butter, eggs, buttermilk, and champagne reduction come to room temperature before mixing. This helps the batter emulsify properly and produces a finer, more even crumb.
- Do not overmix: Once you add the flour, mix only until combined. Overmixing can make the cake dense instead of light and tender.
- Crumb coat for clean slices: The quick first layer of frosting and a chill in the fridge do wonders for keeping crumbs out of your final coat and giving you professional-looking slices.
- Serve at cool room temperature: Buttercream tastes best and has the loveliest texture when the cake is not ice cold. If refrigerated, let it sit out 20–30 minutes before serving.
Variations
- Non-alcoholic celebration cake: Substitute sparkling white grape juice or non-alcoholic sparkling wine wherever champagne is used. Reduce it in the same way to concentrate the flavor.
- Champagne cupcakes: Bake the batter in lined muffin tins, filling each 2/3 full, and bake at 350°F (175°C) for 18–20 minutes. Core and fill with raspberry buttercream, then pipe champagne buttercream on top.
- Mixed berry version: Use a blend of raspberry and strawberry jam in the filling, and decorate with a mix of raspberries, strawberries, and even a few blueberries for a colorful, summery look.
Storage & Make-Ahead
Unfrosted cake layers can be wrapped tightly in plastic wrap once completely cool and stored at room temperature for up to 1 day, or frozen for up to 2 months. If frozen, thaw the layers (still wrapped) at room temperature before assembling.
The fully frosted cake will keep, covered, in the refrigerator for up to 3 days. Because of the fresh raspberries, refrigeration is recommended if you are not serving the cake within a few hours. Before serving, let the cake sit at room temperature for 20–30 minutes so the buttercream softens.
Leftover slices can be stored in an airtight container in the fridge for 3–4 days. For longer storage, wrap slices well and freeze for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature before enjoying.
Nutrition (per serving)
Approximate values per slice (1/12 of the cake): about 780 calories, 10 g protein, 100 g carbohydrates, 38 g fat, 24 g saturated fat, 260 mg cholesterol, 380 mg sodium, 2 g fiber, and 75 g sugars. These numbers are estimates and will vary based on the exact ingredients and decorative amounts you use.
