Pink Champagne Velvet Layer Cake With Strawberry Raspberry Filling
If you're looking for a show-stopping dessert that will impress your guests, look no further than this Pink Champagne Velvet Layer Cake With Strawberry Raspberry Filling. This cake is perfect for birthdays, weddings, or any special occasion that calls for something sweet and indulgent.
Ingredients
For the cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup pink champagne
- 1 teaspoon vanilla extract
- 1/2 teaspoon pink food coloring
For the filling:
- 1 cup fresh strawberries, diced
- 1 cup fresh raspberries, diced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
For the frosting:
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/2 cup pink champagne
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vegetable oil and beat until well combined.
6. In another bowl, mix together the buttermilk, pink champagne, vanilla extract, and pink food coloring.
7. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients.
8. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. While the cakes are baking, prepare the filling. In a medium saucepan, combine the diced strawberries, diced raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let cool.
10. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the pink champagne, vanilla extract, and salt. Beat until the frosting is light and fluffy.
11. Once the cakes have cooled, place one cake layer on a cake plate or stand. Spread a layer of the strawberry raspberry filling on top. Repeat with the remaining cake layers and filling.
12. Frost the top and sides of the cake with the frosting. Decorate with fresh raspberries and strawberries, if desired.
Conclusion
This Pink Champagne Velvet Layer Cake With Strawberry Raspberry Filling is a truly special dessert that's perfect for any occasion. With its delicate pink color, rich champagne flavor, and sweet berry filling, it's sure to impress your guests and leave them wanting more. Don't be intimidated by the lengthy ingredient list or the multiple steps involved in making this cake – it's well worth the effort!