Ingredients:

  • 2 cups Brut Champagne
  • 3 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup unsalted butter, room temperature
  • 1.75 cups granulated sugar
  • 4 large egg whites, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup full-fat sour cream
  • 0.5 cup raspberry preserves
  • 0.25 cup lemon curd
  • 1 cup fresh raspberries, halved
  • 1.5 cups unsalted butter, softened
  • 4 cups confectioners' sugar
  • 1 tbsp heavy cream
  • 1 pinch fine salt

Instructions:

  1. Concentrate the Champagne Flavor: Pour the champagne into a small saucepan over medium heat. Simmer until the liquid has reduced to approximately 1 cup (240ml). Set aside to cool completely.
  2. Creaming and Emulsifying the Batter: Preheat oven to 350°F (175°C). Cream 1 cup of butter and granulated sugar for 5 minutes until pale and fluffy. Gradually add egg whites one at a time, ensuring each is fully incorporated.
  3. Alternating Additions: Whisk dry ingredients together. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and 3/4 cup of the cooled champagne reduction. Mix until just combined.
  4. The Bake and Cooling: Divide batter equally between three greased and floured 8-inch round pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  5. Prepare Frosting and Assemble: Beat 1.5 cups butter with confectioners' sugar. Add the remaining 1/4 cup champagne reduction and heavy cream, beating until light. Layer the cakes with raspberry preserves, lemon curd, and fresh raspberries between layers, then frost the exterior with the champagne buttercream.