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Fluffy Champagne Cake Recipe with Raspberry Filling

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A light, airy, and elegant champagne-infused cake paired with a fresh, tangy raspberry filling. Perfect for celebrations or casual treats, this cake is quick to make and impresses with its delicate texture and subtle sparkling flavor.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) champagne or sparkling wine, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 300g) fresh raspberries, gently mashed
  • ¼ cup (30g) powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 cup (240ml) heavy cream, chilled (optional for frosting)
  • 2 tablespoons powdered sugar (optional for frosting)
  • 1 teaspoon vanilla extract (optional for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Lightly dust with flour and tap out excess.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, about 5-7 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Gradually pour in champagne, mixing on low speed until just combined. Batter will be thin but smooth.
  6. Gently fold sifted dry ingredients into wet ingredients in three additions using a rubber spatula. Stop folding once no flour streaks remain.
  7. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when pressed lightly.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. While cakes bake, prepare raspberry filling by mashing raspberries with powdered sugar and lemon juice. Stir in cornstarch. For smoother filling, pulse in a food processor until blended but still textured.
  10. Optional: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form for frosting.
  11. Assemble cake by placing one layer on a plate, spreading half the raspberry filling over it. Add second layer and spread remaining filling on top or between layers. Finish with whipped cream frosting if desired. Chill at least 30 minutes before serving.

Notes

Use dry or brut champagne or sparkling wine for best flavor. Butter should be softened but not melting. Eggs at room temperature help batter mix evenly. Avoid overmixing after adding flour to keep cake tender. Cool cakes completely before filling or frosting to prevent melting. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use plant-based spread and coconut cream frosting. To prevent domed layers, level with a serrated knife before assembling. Toasted sliced almonds on whipped cream add a nice crunch.

Nutrition

Keywords: champagne cake, raspberry filling, elegant dessert, light cake, sparkling wine cake, easy cake recipe, celebration cake

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