Description
A luxurious Champagne Cake layered with raspberry and peach puree, perfect for celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup champagne
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup raspberries, pureed
- 1 cup peaches, pureed
- For the buttercream:
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup champagne (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened 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.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the champagne until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Blend the raspberries and peaches until smooth. Strain if desired.
- For the buttercream, beat softened butter until creamy, then add powdered sugar, followed by champagne and vanilla. Beat until smooth.
- Spread the fruit puree between the cooled cake layers and frost with the champagne buttercream.
- Decorate with additional raspberries and peaches, slice, and serve.
Notes
For a smoother fruit puree, strain to remove seeds. Experiment with fruit variations based on availability.