White Vanilla Layer Cake
What you need:
For the Champagne Cake:
- 2 1/4 cups champagne or sparkling rose wine
- 3/4 cups unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 1/4 cup sour cream
- 1 tsp. vanilla extract
- 6 large egg whites, at room temperature
- 2 1/2 cups all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
For the Strawberry Frosting:
- 2/3 cup chopped strawberries
- 1/2 cup salted butter, at room temperature
- 1/2 cup shortening
- 4 1/2 cups powdered sugar
For the Champagne Frosting:
- 3/4 cup salted butter, at room temperature
- 3/4 cup shortening
- 6 cups powdered sugar
- 4 Tbsp. reserved cooked down champagne or sparkling rose wine
- Sprinkles (I used white, gold, and pink pearls, white jimmies, and gold sanding sugar)
Directions:
- For the cake: Add champagne to a medium saucepan and cook over medium heat without boiling until it's been reduced down to 1 cup. Refrigerate to cool.
- In a large mixing bowl, cream butter and sugar together about 3 to 4 minutes.
- Add sour cream and vanilla. Mix until well combined.
- Add egg whites in two batches, mix well and scrape down sides as needed.
- In a separate bowl, combine dry ingredients.
- In a measuring glass, mix milk with 3/4 cup cooled champagne (reserve 1/4 cup for frosting).
- Add half the dry ingredients to the batter and mix until just combined. Add milk and champagne and mix until well combined.
- Then add remaining dry ingredients and mix until just combined. Scrape down sides as needed.
- Divide batter between three 8-inch cake pans that have been lined with a parchment paper circle and sides greased.
- Bake in a preheated 350 degree oven for 23 to 27 minutes or until toothpick comes out clean.
- Cool for about 2 to 3 minutes and then remove to cool on a wire rack until completely cool.
- For the strawberry frosting: puree strawberries in a blender or food processor and strain through a fine mesh sieve.
- In a large bowl, cream together butter and shortening together until smooth.
- Add half the powdered sugar and mix until smooth. Add 3 to 4 Tbsp. strawberry puree and mix until smooth.
- Add remaining powdered sugar and mix until smooth. Add strawberry puree if needed to get the right consistency. Set aside.
- For the champagne frosting: beat butter and shortening together in a large bowl until smooth.
- Add half the powdered sugar and mix until smooth. Then add 3 Tbsp. reserved champagne and mix until smooth.
- Add remaining powdered sugar and mix until smooth. Add additional champagne if needed. If you still need more, add a little milk to thin.
- To assemble: even 2 cake layers so they are flat on top. Place one of the cut cake layers onto a serving plate or platter.
- Reserve about 1/2 cup strawberry frosting. Take half of remaining strawberry frosting and smooth it over the first layer of cake.
- Add second cut layer of cake and frosting with other half of strawberry frosting (not the reserved bit).
- Top with last layer of cake and frost the entire thing with the champagne frosting.
- Press sprinkles into the side of the cake immediately after frosting while it is still sticky.
- Pipe reserved strawberry frosting onto the top with a star tip. Add more sprinkles to the top.
Recipe from Life, Love, and Sugar
Posted on Fantastical Sharing of Recipes