For London’s birthday party she asked me to bake her a cake. After making this gluten-free coconut blue ombre layer cake, I feel pretty well-equipped for cake baking so I was all in.
Inspiration for the aesthetics originally came from this succulent cake post. Then another request for “Drake on Cake,” so I decided to combine the two. I was left to come up with the flavor myself, so after diving through the Internet, I decided to take a spin on a champagne cake — sparkling rosé cake with sparkling rosé buttercream. And what better Drake quote than “24 Hour Champagne Diet” to adorn this cake?
The layers didn’t come out perfectly level, and at first glance it wasn’t my fondest cake, but with the final touches of the succulents and the actual taste of the cake, I was definitely satisfied (and so was everyone else! :)).
Sparkling Rosé Cake
2 packages white cake mix (I used Pillsbury)
2 cups sparkling rosé (I used Korbel)
1 cup vegetable oil
- Preheat oven to 350 degrees F. Grease and lightly flour four 8×1-1/2-inch round cake pans; set aside.
- Prepare cake mix according to package directions, except replace the water with an equal amount of champagne. Pour batter into prepared pans, spreading evenly.
- Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Sparkling Rosé Buttercream
Adapted from Broma Bakery
1 1/2 cups champagne (eventually 4 tablespoons reduced)
3/4 cups salted butter, room temperature
3 1/2 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
4 cups powdered sugar
1 cup raspberry jam
- Simmer 1½ cups of champagne in a small saucepan over low heat until it reduces. Stir the pan every few minutes to prevent burning. You want to end up with around 4 tablespoons of rosé.
- To make the frosting, whip butter, cream cheese, and vanilla extract until light and fluffy, about 2 minutes. Add in 4 tablespoons reduced rosé and powdered sugar, whipping for another 2 minutes.
- To to assemble the cake, place first layer of cake on cake stand, then spread a layer of the frosting, keeping it the thickest on the edges.
- Add 1/3 cup of raspberry jam in the center and spread in a circular fashion outwards.
- Repeat with second and third layer.
- For fourth layer, frost top of cake normally, then frost outside with remaining frosting. Use a cake spatula to scrape frosting from sides to create a sort of “naked” look.
Happy Bday London!