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Delicious Raspberry Champagne Drip Cake with pink frosting and raspberry decor
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Raspberry Champagne Drip Cake

A delightful dessert that combines fresh raspberries and champagne in fluffy layers of cake, finished with a luxurious white chocolate drip.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Celebration, Dessert
Cuisine: Baking, French
Keyword: birthday cake, Celebratory Desserts, Drip Cake, Fancy Cakes, Raspberry Champagne Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour The foundation for a tender cake.
  • 2 1/2 teaspoons baking powder For a light, airy rise.
  • 1/2 teaspoon salt A touch of balance to the sweetness.
  • 1 cup unsalted butter, softened Creamy and rich, perfect for that luxurious texture.
  • 2 cups granulated sugar Creates an ethereal sweetness that melts in the mouth.
  • 4 large eggs Provides structure.
  • 1 tablespoon vanilla extract Infuses warmth into every layer.
  • 1 cup whole milk Luscious and creamy, for moisture.
  • 1/2 cup champagne Use sparkling wine for a halal alternative.
  • 1/2 cup raspberry puree Bursting with freshness.

Frosting Ingredients

  • 1 1/2 cups unsalted butter, softened For a smooth and spreadable texture.
  • 6 cups powdered sugar For a sweet, smooth frosting.
  • 1/4 cup champagne Use sparkling wine for an alcohol-free adaptation.
  • 1/4 cup raspberry puree To tie the flavors together beautifully.

Drip Ingredients

  • 1/2 cup white chocolate chips For a creamy and indulgent drip.
  • 1/4 cup heavy cream For a velvety pour.

Decoration Ingredients

  • Fresh raspberries For decoration.
  • Edible gold leaf To elevate your cake’s elegance.
  • Sprinkles Fun pops of color and texture.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually incorporate the dry ingredients into the wet ingredients, alternating with the whole milk and sparkling wine. Fold in the raspberry puree.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Allow cooling.

Frosting

  • Beat the softened butter until creamy and gradually add the powdered sugar, sparkling wine, and raspberry puree to achieve a smooth consistency.
  • Level the cooled cakes if necessary. Stack the cakes and frost generously.

Drip Preparation

  • Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals until smooth.
  • Allow the drip mixture to cool slightly before pouring it over the edges of the frosted cake.

Decoration

  • Adorn the cake with fresh raspberries, edible gold leaf, and colorful sprinkles.

Notes

Ensure that your butter, eggs, and milk are at room temperature for easier mixing. Alternate dry and wet ingredients to prevent overmixing.