Comments on: Raspberry Champagne Cake

By: Perla

Perla — Sat, 27 Apr 2019 02:08:26 +0000

Loved the idea of this cake, the batter was a little dry. Perhaps I whipped too much. But this is definitely a champagne taste cake…I didn’t use the berries in the buttercream but did use it as the filling.

By: Colleen

Colleen — Thu, 20 Dec 2018 20:21:13 +0000

Excuse me while I clean up my keyboard. Drooling over here! I am just dying to try a pink champagne cake! They look so adorable and I bet it tastes amazing! Pinning this recipe for later!!!

By: Jimena

Jimena — Sun, 05 Aug 2018 00:00:55 +0000

Great recipe! Thanks a lot, did it for my mom’s birthday and everybody loved it!

By: TJ

TJ — Fri, 03 Aug 2018 19:15:56 +0000

In reply to Carrie Sellman. If you need cake flour, an easy substitution is replace two tablespoons of every cup of flour with cornstarch. Make sure you mix it in well.

By: TJ

TJ — Fri, 03 Aug 2018 19:12:24 +0000

In reply to Caroline. It's very unlikely the champagne taste is going to come through in any of it. It definitely won't come through in the buttercream where you add butter and six cups of powdered sugar. I'm guessing it's used mainly as a leavener in the cake, which could also be achieved with seltzer water. If it is a flavoring in the cake, it's just going to come through as slightly yeast-y once baked. As for the drizzle, you'll get a bit of the flavor in it, but not much. I'd use a very cheap champagne for this. Or vodka, if you would like a cleaner raspberry flavor.

By: e

Tue, 24 Jul 2018 23:24:30 +0000

In reply to Kathy. Kathy, did you end up making this as a wedding cake? I am making a Champagne wedding cake and have a favorite recipe but am considering other options and I am a bit worried about a 3-tier stack. Did this one work for you?

By: Anna

Anna — Wed, 02 May 2018 19:09:26 +0000

What does the corn syrup do for the glaze? What happens if you leave it out versus using it?