Ingredients:

  • 1.5 cups Brut Champagne
  • 3 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, cubed and room temperature
  • 3 large eggs, room temperature
  • 0.5 cup buttermilk
  • 2 tsp vanilla bean paste
  • 4 drops pink gel food coloring
  • 1.5 cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3 tbsp freeze-dried raspberry powder

Instructions:

  1. Simmer 1.5 cups of Brut Champagne in a small saucepan over medium heat for about 15 minutes. Wait until the liquid reduces to approximately 0.5 to 0.75 cups. Note: This concentrates the aromatics so they don't vanish during the baking process.Set it aside to cool completely before using.
  2. Preheat your oven to 180°C and grease two 20 cm cake pans. In your stand mixer, whisk together the 3 cups of flour, 1.5 cups of sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt. Use a low speed just to ensure everything is evenly distributed.
  3. Add the 1 cup of cubed, room temperature butter to the dry ingredients. Mix on low for 2 to 3 minutes until the mixture looks like fine, sandy crumbs. Note: Coating the flour in butter now prevents tough gluten from forming later.
  4. In a separate jug, whisk the cooled champagne reduction, 0.5 cup buttermilk, 3 eggs, and 2 tsp vanilla bean paste. Add 4 drops of pink gel coloring here. Slowly pour half of this liquid into the flour butter mixture and beat on medium for 1 minute to build the cake's structure.
  5. Add the remaining liquid in two stages, scraping the bowl in between. Mix until the batter is pale pink and completely smooth. Do not overmix here; we just want it combined. If you like this style of festive baking, you might want to try my Valentines Day Cupcakes recipe for your next party.
  6. Divide the batter equally between the prepared pans. Bake for 30 to 35 minutes until a skewer inserted comes out clean. The edges should just be starting to pull away from the sides of the pan. Let them cool in the pans for 10 minutes before transferring to a wire rack.
  7. While the cakes cool, beat the 1.5 cups of softened butter for 5 minutes. Wait until the butter is nearly white and very fluffy. Gradually add the 4 cups of sifted powdered sugar one cup at a time, mixing on low so you don't end up in a sugar cloud.
  8. Add the 3 tbsp of freeze dried raspberry powder and a splash of leftover champagne if the frosting is too stiff. Whip on high for 2 minutes until the frosting is airy and vibrant pink. If the color isn't popping enough, you can add another drop of gel.
  9. Level the tops of your cooled cakes with a serrated knife. Place one layer on your stand, spread a thick layer of frosting, and top with the second layer. Coat the exterior in a thin crumb coat, chill for 15 minutes, then finish with the remaining raspberry cloud frosting.