A Champagne Cake With A Raspberry Mascarpone Cream Frosting


What better way to celebrate Mother’s Day, or any special occasion for that matter, than with champagne.  I just happened to put it in a cake!  A friend had given me a bottle of wonderful champagne to celebrate a new chapter in my life and at the same time I happened to walk past a cake magazine in the grocery store, found inspiration and low and behold, I decided to make a champagne cake.  This recipe actually comes from a site called sprinkle bakes, not the grocery store magazine, and I just love it.  The cake is very dense, perfect to hold up to being frosted with an over abundant amount of frosting, suiting me just fine.  It truly has the taste of champagne and matched with raspberry mascarpone cream and jam, it makes for a very celebratory cake indeed.  Topped with edible violets, it would be a special treat for Mom!  Happy Baking!


For The Cake:

3   cups all purpose flour

3   teaspoons baking powder

1/2   teaspoons fine sea salt

1   cup unsalted butter, room temperature

2   cups granulated sugar (I use organic cane sugar)

6   large egg whites

2   cups champagne or a sparkling wine


For The Frosting:

1   8 oz container mascarpone cheese

1   cup confectioner’s sugar

pinch of fine sea salt

2   cups heavy whipping cream

Seedless raspberry jam



For The Cake:

Grease and flour two 9″ cake pans.

In a bowl, sift together flour, baking powder, and salt, set aside.

Cream together sugar and butter until creamy.

Add the egg whites, one at a time until incorporated.

Alternate adding the flour mixture and champagne until all is mixed in well.

Evenly divide between the two cake pans, bake at 350 degrees for 30 to 35 minutes or until a cake tester comes out clean when inserted.

Remove from the oven and let cool a bit before turning the cakes out onto a cooling rack.

Always cool completely before frosting.


For The Frosting:

Beat together the confectioner’s sugar, mascarpone cheese, and the salt until well combined.

Add a bit of raspberry jam, one teaspoon at a time until desired color and flavor is reached.

In a separate bowl, whip the heavy cream, adding a bit of raspberry jam, one teaspoon at a time until desired color is reached.

Fold the whipped cream into the mascarpone cheese mixture until combined completely.

Frost your cake, spreading a layer of raspberry jam between each layer!  Enjoy!



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