Turning Two and Champagne

Birthdays, as grown ups (I can't use the word adult, I'm not good at adulting) should always be celebrated with champagne. And as this blogs second birthday coincided with a 50th at the office, a Champagne Cake seemed the way to go.

Given how unseasonably warm its been as well, a Raspberry, Cream and Champagne cake seemed like an even BETTER idea. I would have loved to have used real cream, but given the transport required to get it into the office, a champagne buttercream was the safest method to go with.

I found the sponge and raspberry curd recipes on an aussie blog, which made measurements easier, however I was a little uncertain about what to use as 'cake flour'. Given the lack of raising agents, I decided to go with self-raising. The sponge was still a little flatter than I would liked, but I can think of a few recipients that would enjoy a rebake.

I will admit this is a very 'girlie' cake, and wouldn't be out of place at a baby or bridal shower.

Raspberry and Champagne Celebration Cake adapted from Erin Made This


For the sponge layers

  • 6 eggs
  • 200g self raising flour
  • 150g caster sugar
  • 100g unsalted butter, melted

For the champagne syrup

  • 3/4 cup champagne
  • 3/4 cup caster sugar

For the raspberry curd

  • 500g frozen raspberries, thawed
  • 3/4 cup caster sugar
  • 1/4 cup lemon juice
  • 2 eggs
  • 4 egg yolks
  • pinch of salt
  • 60g unsalted butter

For the champagne buttercream

  • 200g unsalted butter
  • 330g icing (powdered) sugar
  • 100ml champagne syrup
  • drizzle of curd until it turns the pink colour you want


For the sponge layers

Preheat your oven to 180C and you'll need to prepare two 20-22cm round cake tins, greasing and lining.

With your stand mixer (or a handheld if you're more patient then me) beat together the eggs and sugar until thick, pale and fluffy.

Fold through the flour and butter, then pour equally into the cake tins. Bake for 25-30mins or until cooked through. Rest in the tins for 10mins then turn out onto a cooling rack.

For the curd

Blend or blitz the raspberries in either your blender or food processor until smooth and then strain through a fine sieve.

Place in a saucepan with the sugar and lemon juice to simmer on a low heat.

In a seperate bowl whisk the eggs and the egg yolks in a small bowl, then use some of the warm raspberry mixture to temper the eggs by adding 1/4 cup or so to the eggs and whisking.

Add the egg mixture into the raspberry mix and return to the stove on a medium/low heat AND KEEP WHISKING while you add the butter.

Whisk whisk whisk until thickened, then allow to cool completely.

For the syrup

Place the sugar and champagne in a saucepan (this became tricky as I only had one appropriately sized saucepan).

Heat over a low heat until the mix reduces by a third.

Brush each cake layer with syrup.

For the buttercream

Using a mixer, beat the butter in a bowl for 3-4 minutes until pale and creamy. Add the icing sugar and the champagne syrup and continue to beat until smooth. Be patient, the smoother the consistency the better. Start drizzling in the curd to make it the kind of pink you like. You'll have a crazy amount of curd so don't worry about quantities.


Place layer one of your champagne brushed sponge on your cake stand/plate/whatever.

Spread a layer of buttercream over this and 1/3 (or more!) cup of the curd.


Place the next sponge layer and coat completely with the buttercream (or not if you like a naked cake).

I then decorated the top with crumbled up flake, sliced and hulled strawberries and I cheated and bought wafer flowers.