Booze Cakes. I got this cookbook a couple of years ago and just tried it for the first time. Booze + Cake = 😀 Happy taste buds! Considering there are 2 cups of champagne in the cake and 1/2 cup in the frosting, it surprisingly does not taste like champagne at all. The bubbles and liquid somehow create a moist and dense cake that if wonderfully complimented by the sweet frosting. Lets get boozey.
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
In a bowl combine flour, baking powder and satl; set aside. In a mixing bowl with paddle attachement, beat butter and sugar for 3-5 minutes or until light and fluffy. Add vanilla and beat in egg whites one at a time.
Beat in flour mixture and champagne in alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a toothpick inserted in the center comes out clean.
For the frosting:
In a mixing bowl, beat butter for 1 minute. Gradually add powdered sugar, champagne, milk, vanilla and food coloring. Beat until smooth and creamy.
Once cake has cooled, place bottom layer on a cake plate and spread half of frosting on top. Add the next layer and cover the cake completey with frosting. Garnish with raspberries!