Table of Contents
Place one layer of cake onto serving plate or cake stand and top with about one cup of raspberry champagne filling (the buttercream studded with chunks of raspberries). Repeat with second cake layer, more filling and then last layer of cake. Crumb coat and frost cake with the reserved raspberry champagne frosting (the plain pink buttercream).
Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan. Advertisement Step 2 In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. Step 3
Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes. Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.
Reading the reviews the reason you got a “crumbly” cake is because you didn’t make the egg whites into stiff peaks. Bowl and beater must be clean and free of water to make the stiff peaks. Also increase the champagne to 1 cup and add 1 teaspoon of vanilla. I topped with whipped cream and fresh berries. Everyone loved it!! Alex in the Kitchen
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