Raspberry and Champagne Cake

raspberry champagne cake recipe
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Prep time
20 minutes
Cooking time
23 minutes
Total time
43 minutes


This raspberry and champagne cake recipe is delightfully simple to follow and it can be made rather speedily in a couple of hours without any issues. However, don’t let this fool you as end result is simply spectacular; the champagne sponge provides a moist, slightly boozy base for the decadent pink raspberry buttercream. This gorgeous cake (both in looks and in taste) would be perfect served on its own with a few raspberries or even as a base for further decoration.


160 g
280 g
305 g
all purpose flour
2 1⁄2 t
Baking Powder
3⁄4 t
3⁄4 c
good quality champagne (approximately 1 cup reduced will render 3/4 cup needed for recipe)
egg whites


Pre-heat the oven to 170C/340F

Step 1:

Begin by placing 1 cup of champagne in a large saucepan. Place the saucepan over a low-medium heat and allow to simmer for 8 minutes until reduced to ¾ cup. Allow to cool before adding to the mixture. This will produce what is known as a champagne reduction. 

Step 2:

To begin, place the butter and sugar in a stand mixer with a paddle attachment (or use an electric handheld whisk) and beat on medium speed (3-4) for 8 minutes. Beat a little longer if necessary in order to ensure the butter and sugar are light, fluffy and almost white in color. 

Step 3:

Note: You can complete this step whilst the sugar and butter are mixing.

Use a fine mesh sieve to sift the flour, baking powder and salt into a large bowl. When you’re ready, add 1/3 of this flour mixture to the creamed butter and mix on low-medium speed (2-3) until combined.

Step 4:

Next, add 1/3 of the champagne to the creamed butter. Continue to add the flour mixture and champagne alternately and beat until combined. Scrape down the sides of the bowl if necessary to ensure everything is well incorporated.

Step 5:

Use a stand mixer fitted with a whisk attachment or electric handheld whisk to whip the egg whites in a separate bowl. Beat until the whites form stiff peaks.

Quickly add the whipped egg whites to the batter and fold in gently using a large metal spoon.

Step 6:

Transfer the mixture into two prepared baking tins (preferably greased and lined with parchment paper) and bake at 170c/340F for 23-26 minutes.

To Assemble

To assemble, spread half of the raspberry buttercream over one of the layer cakes. Place the other layer cake on top and add the remaining buttercream. Use a pallet knife to gently push the buttercream toward the edges and smooth the top until you’re happy with it. Add a few sprinkles if desired and then serve and enjoy.



Raspberry Buttercream Recipe

This raspberry buttercream recipe is a wonderful recipe-book staple. It only requires typical baking store cupboard ingredients and yet it tastes surprisingly authentic (you wouldn’t guess there isn’t a raspberry in sight!). Of course, you can pair your layer cake with a buttercream made with actual raspberries, but this recipe adds a little sweetness to the boozy tang of the champagne infused cake.


  • 160g/6oz Butter (Preferably butter instead of margarine as this ensures the buttercream holds its shape)
  • 160g/6oz Powdered Sugar
  • 4 – 6 Tablespoons/1/4 cup minus 1 tbsp Seedless Raspberry Curd (Good quality raspberry jelly will also suffice)


Step 1:

Begin by adding the butter into the bowl of a stand mixer. Using the paddle attachment, whip the butter until soft on medium speed.

Step 2:

Next, add the powdered sugar in two separate additions. Scrape down the sides of the bowl after each addition and add a tablespoon of raspberry curd if you feel the mixture needs a helping hand to combine.

Step 3:

Finally, add the raspberry curd and beat on medium speed (3-4) for 5 minutes. Scrape the sides of the bowl to ensure everything is incorporated and beat the icing on a very low speed (1) for 3-4 minutes.


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BunnyBakes's picture

Would you kindly tell us how much , and what kind of flour to use in this recipe since it was accidentally omitted. Thanks.