Step 1

Preheat oven to 350 degrees.  Butter and lightly flour three 8″ round pans.

Step 2

In a medium bowl, whisk together the flour, baking powder and salt.   Set aside.

Step 3

In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.

Step 4

Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.

Step 5

Add the vanilla extract and mix again.

Step 6

Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients.  Mix until just combined, being careful not to over mix.

Step 7

Divide batter evenly between the three 8″ round pans.

Step 8

Bake for 23-25 minutes, until toothpick inserted into center comes out clean.

Step 9

Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.

Step 10

Puree raspberries and strain to remove seeds.

Step 11

Place raspberry puree and champagne in a saucepan over med-low heat.  Simmer, stirring occasionally at first and watching carefully as to not bubble over.  All those champagne bubbles!

Step 12

Continue to simmer, while stirring, until reduced by half.  You should have 3/4 cup remaining.  Set aside to cool.  This reduction is used in the buttercream and the glaze.

Step 13

In bowl of stand mixer fitted with the paddle attachment, beat butter and salt until creamy.

Step 14

Add in 1/2 cup raspberry reduction and vanilla.   Mix well.

Step 15

Gradually add confectioner’s sugar 1 cup at a time, mix and scrape down sides of bowl as necessary.

Step 16

Mix until smooth.

Step 17

Remove 3 to 3 1/2 cups of frosting from the mixing bowl and set aside.  This will be the plain pink frosting for the outside of the cake.

Step 18

Add 3 ounces fresh raspberries to remaining buttercream in mixing bowl.  Mix on low speed for just a moment, until raspberries start to break up.  You should have chunks of raspberry throughout.  This will be the filling for between the cake layers.

Step 19

In a small bowl, combine raspberry reduction, confectioner’s sugar and vanilla.  Whisk until smooth with no clumps.

Step 20

Add additional water or corn syrup until desired consistency for drizzling.

Step 21

Place one layer of cake onto serving plate or cake stand and top with about one cup of raspberry champagne filling (the buttercream studded with chunks of raspberries).  Repeat with second cake layer, more filling and then last layer of cake.

Step 22

Crumb coat and frost cake with the reserved raspberry champagne frosting (the plain pink buttercream).  Refrigerate for 20 minutes or until frosting is set.

Step 23

Drizzle glaze over the top with small drips overflowing the edge.  Refrigerate for 20 minutes or until glaze is set.  When ready to serve, garnish with whipped cream and additional raspberries.