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:

1. 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.
2. In a large mixing bowl, cream butter and sugar together about 3 to 4 minutes.
3. Add sour cream and vanilla. Mix until well combined.
4. Add egg whites in two batches, mix well and scrape down sides as needed.
5. In a separate bowl, combine dry ingredients.
6. In a measuring glass, mix milk with 3/4 cup cooled champagne (reserve 1/4 cup for frosting).
7. Add half the dry ingredients to the batter and mix until just combined. Add milk and champagne and mix until well combined.
8. Then add remaining dry ingredients and mix until just combined. Scrape down sides as needed.
9. Divide batter between three 8-inch cake pans that have been lined with a parchment paper circle and sides greased.
10. Bake in a preheated 350 degree oven for 23 to 27 minutes or until toothpick comes out clean.
11. Cool for about 2 to 3 minutes and then remove to cool on a wire rack until completely cool.
12. For the strawberry frosting: puree strawberries in a blender or food processor and strain through a fine mesh sieve.
13. In a large bowl, cream together butter and shortening together until smooth.
14. Add half the powdered sugar and mix until smooth. Add 3 to 4 Tbsp. strawberry puree and mix until smooth.
15. Add remaining powdered sugar and mix until smooth. Add strawberry puree if needed to get the right consistency. Set aside.
16. For the champagne frosting: beat butter and shortening together in a large bowl until smooth.
17. Add half the powdered sugar and mix until smooth. Then add 3 Tbsp. reserved champagne and mix until smooth.
18. Add remaining powdered sugar and mix until smooth. Add additional champagne if needed. If you still need more, add a little milk to thin.
19. 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.
20. Reserve about 1/2 cup strawberry frosting. Take half of remaining strawberry frosting and smooth it over the first layer of cake.
21. Add second cut layer of cake and frosting with other half of strawberry frosting (not the reserved bit).
22. Top with last layer of cake and frost the entire thing with the champagne frosting.
23. Press sprinkles into the side of the cake immediately after frosting while it is still sticky.
24. 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