Raspberry Champagne Cake is made up of champagne infused cake with raspberry champagne jam and classic vanilla buttercream.

A light and airy champagne cake find its perfect match with creamy vanilla buttercream and tangy raspberry champagne jam. Fresh raspberries are simmered with sugar, lemon zest, and bubbly champagne straight from the bottle. It creates a bright and tangy jam that works amazingly layered between the sweet buttercream and fluffy cake.

The flavors of this homemade cake are perfect for sharing with friends and family this spring and summer. Make and serve this cake to share with your girls for a fun girls night in or make it as a sweet treat for Mother’s Day. The combination of champagne and raspberries is something undeniably and truly delicious. Plus, that bright red color from the raspberry jam is striking and beautiful!

Here’s how to make this delicious Raspberry Champagne Cake!

What Tools You’ll Need to Make This Cake:

Let’s Get Baking!

How to Make Champagne Cake

Preheat the oven to 350℉. In a stand mixer bowl combine all the dry ingredients and sift or whisk them together to de-clump any flour and sugar. Place on the mixer with a paddle attachment and start the mixer on low speed.

Then add the room temperature butter cubes piece by piece into the dry ingredients. Allow the butter to incorporate into the dry mix. The mixture will look like sand when it’s ready for the next step. This could take a few minutes at low speed.

Next, add the vanilla extract and eggs one at a time until incorporated. The batter will begin to smooth out. Pour the champagne into the batter and increase the mixer speed to medium to smooth out the cake batter. Keep mixing for one minute until it’s thick and creamy. Stop the mixer and scrape down the sides of the bowl to make sure everything is incorporated.

A single batch of this cake recipe makes enough for 3 – 6” cake layers or 2 – 8” cake layers. To prepare the cake pans, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Place the parchment paper on top of the cooking spray to prevent the cake from sticking to the bottom of the pan.

To make 3 cake layers evenly pour or scoop the cake batter into the 3 pans (or weight out by using a baking scale). Place the cake pans into the preheated oven and bake for 30-35 minutes. Depending on how high or the size of the pan the baking time may vary.

After 35 minutes, carefully check the cakes with a toothpick. If the toothpick comes out clean, then the cakes are done, if not add additional time in 5-minute increments and recheck them.

Once the cakes are done baking, remove the cakes from the oven and set aside to cool. Allow to cool for 10 minutes, the cake pans should be cool enough to touch but still warm. Then carefully remove the cakes from the pan by turning the cakes upside and flip them back upright. Leave the parchment paper on the bottom to finish cooling. If the cakes are sticking to the cake pans, carefully run an off-set spatula or a small knife around the edges of the cake then flip the cakes out of the pan. That should release the cake from the sides of the pan.

After the cakes have almost cooled completely, wrap in plastic wrap and freeze for 30 minutes. At this stage, you can cover the cakes and leave them in the freezer for several days or up to a month before decorating them. I prefer to chill the cakes before decorating so they are easier to handle and decorate later.

Raspberry Champagne Jam

In a medium sauce pot over medium heat, combine raspberries and granulated sugar. Mix together with a heat resistant rubber spatula. Bring to a boil, stir occasionally so the mixture won’t burn.

While the raspberries begin to boil, in a small bowl combine the water and cornstarch to create a “slurry” mixture. Whisk them together.

Once the raspberries have hit a boil, reduce the heat to low and whisk in the cornstarch “slurry” mixture. Then bring the heat back up to medium. Continue to a boil. The raspberries should be thickening.

Continue to heat until the raspberries are thick. Make sure to stir often so the bottom pot won’t burn. This process should happen pretty fast.

After the raspberries are thick enough remove them from the heat. Add in the lemon zest and champagne. You may need more depending on the freshness of the raspberries, so feel free to add more to taste.

Next set the mixture aside to cool down. If you would like to cool down quickly, place the raspberries in a metal bowl. Then place the bowl into a larger bowl full of ice and water called an “ice bath” to cool down faster.

Once cooled the raspberries jam will be even thicker and is ready to eat. This jam is perfect for filling cakes, cookies, and other baked goods. Have it by itself on a piece of toast or pipe the jam into a chocolate candy for an added surprise.

Vanilla Buttercream

In a stand mixer bowl, add the unsalted room temperature butter. Mix on medium-high until the butter is light in color and fluffy. Stop the mixer every few minutes to scrape down the sides of the bowl to make sure all the butter is well blended. This step can take up to 5 minutes and is essential to whipping air into the butter, so your buttercream is the creamy smooth texture we want.

Once the butter is light in color and fluffy, continue to mix on medium and add the vanilla extract and salt. Scrape down the sides of the bowl again before moving to the next step.

Then gradually add half of the sifted powdered sugar to the butter mixture. Next, add 1 ½ Tablespoon of the heavy cream. Scrape down the sides of the bowl and especially the center of the bowl to make sure all the powdered sugar is getting incorporated.

Finally, add the last half of the powdered sugar and mix on medium-high. Continue to mix and scrape down the sides of the bowl until you don’t see any more powdered sugar. If the buttercream is a little stiff, then mix an additional ½ tablespoon of heavy cream. Continue to mix until you have a creamy and smooth buttercream.

The vanilla buttercream is ready to use. Fill a pastry (piping) bag with the buttercream for frosting cupcakes or a cake.

How to Assemble this Cake

Remove the chilled cakes from the freezer and carefully slice the top of any dome of the cakes off to make them level and flat. This makes the stacking process much more manageable. Or if the cakes come out flat, you don’t have to cut off the tops.

Next is decorating, use an offset spatula for layering the vanilla buttercream and raspberry jam in between each cake layer. First place the vanilla buttercream on the cake then using the turntable turn and spin it to create a thin flat layer. Then add a small scoop of raspberry jam on top of the buttercream and smooth out. Once you have filled and stacked your cake layers, continue to a crumb coat, so the whole cake is lightly covered then chill in the fridge for 20 minutes until the crumb coat has set. For tips and tricks with stacking, filling and frosting your cake see this tutorial, it’s perfect for beginners!

After the crumb coat is chilled add a thicker layer of vanilla buttercream onto the cake for the final coat. This is where you make the edges straight and pretty. To create the lines on the side of the cake. Hold your offset spatula perpendicular to the bottom side of the cake. Then turn and spin the turntable and with a little pressure move the spatula slowly up to the top of the cake. Place back into the fridge to set the final coat of frosting.

Then put the vanilla buttercream into a piping bag with a star tip to create the swirls on top. Then squeezing the piping bag and moving your wrist into a circle you will create the swirl. The goal is to pipe a circle on top of the previous circle until you have covered the top of the cake. Then carefully add a scoop of the raspberry jam to the center of the top of the cake. Serve and Enjoy!

Happy Baking!

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