Description
A festive cake with champagne flavor and fresh raspberries.
Ingredients
- 1 box white cake mix
- 1 cup champagne
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh raspberries, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine cake mix, champagne, oil, and eggs. Beat until smooth.
- Gently fold in 1 cup of raspberries.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting, whip heavy cream and powdered sugar until stiff peaks form.
- Level the cakes. Place one layer on a serving plate and top with frosting and raspberries.
- Add the second cake layer and frost the top and sides.
- Garnish with fresh raspberries.
Notes
- For a non-alcoholic version, use sparkling cider.
- You can make the cake layers a day ahead.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American