Description
A delightful summer dessert featuring soft, fluffy champagne-infused layers with raspberry and peach puree.
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
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, and stir in vanilla.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the flour mixture to the butter mixture, alternating with champagne until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
- Blend raspberries and peaches until smooth for the puree. Strain if desired to remove seeds.
- Beat softened butter until creamy. Gradually add powdered sugar, followed by champagne and vanilla. Beat until smooth and fluffy.
- Once the cakes are cool, spread raspberry and peach puree between the layers. Frost the outside and top with champagne buttercream.
- Decorate with additional raspberries and peaches if desired. Slice and serve.
Notes
Using room temperature ingredients is crucial. Cool cakes completely before decorating to prevent buttercream from melting.
