Raspberry Champagne Drip Cake
A luscious Raspberry Champagne Drip Cake with moist layers infused with raspberry and champagne, topped with velvety frosting, perfect for celebrations.
Servings: 12 servings
Calories: 450kcal
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour Fine and airy for a tender texture.
- 2 1/2 teaspoons baking powder Key leavening agent for fluffiness.
- 1/2 teaspoon salt Enhances flavor.
- 1 cup unsalted butter, softened Provides richness.
- 2 cups granulated sugar Adds sweetness.
- 4 large eggs Binds the cake together.
- 1 tablespoon vanilla extract Adds warmth to flavor.
- 1 cup whole milk Hydrates the batter.
- 1/2 cup non-alcoholic champagne Adds sophistication without alcohol.
- 1/2 cup raspberry puree Infuses delightful raspberry flavor.
Frosting
- 1 1/2 cups unsalted butter, softened Creamy for smooth frosting.
- 6 cups powdered sugar Creates perfect frosting consistency.
- 1/4 cup non-alcoholic champagne Maintains champagne flavor.
- 1/4 cup raspberry puree Enhances frosting flavor.
Drip
- 1/2 cup white chocolate chips Makes the drip irresistible.
- 1/4 cup heavy cream Adds richness for the drip.
Decoration
- Fresh raspberries For beautiful decoration.
- Edible gold leaf Adds elegance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Cream softened butter and sugar in a separate bowl until light and fluffy.
- Beat in eggs one at a time and stir in vanilla extract.
- Gradually incorporate dry mixture, alternating with whole milk and non-alcoholic champagne. Fold in raspberry puree.
- Divide batter evenly among prepared pans and bake for 25-30 minutes.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat softened butter until creamy. Gradually add powdered sugar, non-alcoholic champagne, and raspberry puree, beating until smooth.
- Level cooled cake layers, stack, and frost generously.
Drip
- In a microwave-safe bowl, heat white chocolate chips and heavy cream until melted and smooth. Let cool slightly.
- Pour over the edges of the cake for a dripping effect.
Decoration
- Top the cake with fresh raspberries, edible gold leaf, and colorful sprinkles.
Notes
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to a week. Make sure it’s well wrapped to avoid drying out.