Raspberry-Champagne Layer Cake with Victorian Cake Pulls

Sometimes the gravity of how fast time passes hits me all at once. It knocks me flat. I find myself lying on the floor eye-to-eye with Churro-the-pug. “Did you have a good summer?” I ask. “Did you stop to smell the roses?” He probably did (he spends a good deal of time outside sniffing things), but I fell a little short of the task. Now summer is almost over and I’m not quite ready for it to end. That’s why we’re packing our things (pups included) and heading to the ocean tomorrow. We’re grabbing on to the very last bit of summer with both hands!

Although I’m itching to get started on fall baking, I’ve decided to hold off until my return home. For now, I’m sticking to what feels right, and that’s champagne cake layers filled with tangy raspberry Swiss meringue buttercream. I found some gorgeous raspberry colored roses at the market and that sealed the deal. This cake was meant to be, I tell ya!

Since this cake is celebratory in flavor, I decided to go ahead and use the Victorian cake pulls I’ve been saving for a bridal-themed post. Have you heard of cake pulls? They’re little sterling silver charms attached to lengths of ribbon. The charms are placed under the cake (by the baker) with only the ribbon visible, then the cake is frosted and decorated. Party guests (usually a group of bridesmaids) each choose a ribbon to pull before the cake is cut. The assorted charms have different meanings, so that brings a bit of fortune telling-novelty to the party.

I’ve never used cake pulls before, so I’d hoped to find some instruction on how to apply them to the cake. Information on this is extremely limited (online, at least), so I had to make up my own method. I taped a piece of baker’s acetate to the center of a cake stand and placed the charms underneath the clear plastic. I dotted the underside of a cake layer with icing and pressed it down onto the acetate and cake stand. To frost the cake neatly (and not get frosting all over the ribbon) I put strips of wax paper just under the cake layer and over the ribbon. I filled and frosted the cake as usual. After a good chill in the refrigerator the wax paper strips pulled away neatly.

If you can’t find baker’s acetate you could use a small corrugated cake board from the craft store, just be sure to anchor it to the cake stand. You don’t want the cake sliding around on its base when the charms are pulled. 

If you’re looking to try the cake pulls for yourself, you can find them online at Sterling Trends. They are sold in sets and the shop has a nice selection of individual charms, too.

This cake is my champagne toast to summer’s end, and you can be sure that I’m packing a few of slices for the road. If you’d like to see what I’m up to at the ocean you can follow me here on Instagram!

Raspberry and Champagne Layer Cake

[click for printable version]

Yield: One 9-inch double layer cake or one 7-inch triple layer cake

Source: adapted from Booze Cakes and SprinkleBakes

Prep: 1 hour 30 minutes, total 3 hours

The filling in this cake gets its tangy raspberry flavor from seedless raspberry jam and Framboise liqueur. The champagne cake layers have a dense, moist crumb that’s loaded with fruity flavor.

Champagne cake layers

3 cups/443g all purpose flour

3 tsp./13g baking powder

1/2 tsp/ 14g salt

1 cup/226g unsalted butter, softened

2 cups/ 214g granulated sugar

6 egg whites

2 cups/15.4 oz champagne or sparkling white wine

Frosting/filling

6 egg whites

1 cup/118g sugar

Pinch of salt

1  pound/4 US sticks unsalted butter, cubed, at room temperature

2 teaspoons/8g vanilla extract

1/4 cup/76g red seedless raspberry jam, room temperature

2 tablespoons/ 70g Framboise (raspberry) liqueur, room temperature

Wilton gel food color “Rose”

  1. Preheat oven to 350F. Grease and flour two 9-inch round cake pans (or three 7-inch as I did); set aside. 
  2. Whisk together flour, baking powder and salt in a large bowl. In a separate mixing bowl or the bowl of a standing mixer, beat together the unsalted butter and sugar. Add egg whites one at a time and beat well after each addition.
  3. Beat in flour mixture and champagne alternately in three additions, beginning and ending with flour. Scrape down bowl edges with a rubber spatula and mix again briefly. Divide batter between prepared pans. Bake for 30-35 minutes or until a toothpick tester comes out clean. Let cakes cool in pans for a few minutes before turning out onto a wire rack. Let cool completely before frosting.
  4. For the frosting, whisk together the egg whites, sugar, and salt in a large heatproof bowl. Set over a pot of simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
  5. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  6. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  7. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  8. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The egg whites will deflate and thin with the first few additions – don’t let this discourage you – keep going.  It may also look curdled, but don’t fret. Beat on high speed when all the butter has been added. The mixture will thicken and become smooth after several minutes of beating. Beat in the vanilla extract.
  9. Transfer the frosting to a bowl, and return 1 1/2 cups of frosting to the bowl of the stand mixer. Beat in the raspberry jam. Gradually beat in the raspberry liqueur a little at a time. Beat in a little rose food color until a consistent color is achieved  Fill cooled cakes with the raspberry Swiss buttercream and coat cake in a thin crumb coat of the vanilla frosting. Chill until set. Apply a final thick layer of vanilla Swiss meringue buttercream using a large off-set spatula. Store cake in refrigerator. Bring to room temperature before serving. 
  10. Fresh organic roses may be added to the top of the cake for decoration just before serving.

Just one more thing. I found the cake stand at Home Goods

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Jasmin
Jasmin
11 years ago

Heather you inspire me over and over again. Thank you for this awsome recipe and the breath taking pictures. You are so talented!
Jasmin

Megan
Megan
11 years ago

I'd never heard of cake pulls! Such a cool idea.

Unknown
Unknown
11 years ago

This concept is so beautiful. I love how you took an old concept and made it so modern. Make the last of those berries! I can not wait for your fall baking series!

Angie - Big Bears Wife
Angie - Big Bears Wife
11 years ago

I wish I could just pay you to make all of my cakes. Breath-taking is what this cake is! Also, I've never heard of Victorian cake pulls! But I love the idea of them!

Larissa
Larissa
11 years ago

Your cakes are absolutely stunning! This one sounds delicious!

Tiffany Ducummon
Tiffany Ducummon
11 years ago

This cake is just so pretty! I got to pull a charm out of a wedding cake when I was much younger. I absolutely loved the concept! How neat that they're actually Victorian!

Anonymous
Anonymous
11 years ago

I SO need a reason to make this cake! It is so pretty and sounds completely yummy!

Rosa's Yummy Yums
Rosa's Yummy Yums
11 years ago

So perfect and beautiful! This refined looking cake must taste divine.

Cheers,

Rosa

Lura
Lura
11 years ago

This is a wonderful idea for the Bridesmaid's brunch! Please tell us where you found the beautiful charms and could you please let us know the meaning of all the charms you used. I LOVE this idea and want to use it. Thank you for sharing.

Sue
Sue
11 years ago

STUNNING photos of a gorgeous cake! I have never heard of Victorian cake pulls, but they sure add a fun dimension to the cake:) Farewell, summer!

Beth @ bethcakes
Beth @ bethcakes
11 years ago

What an incredibly gorgeous cake! I have never heard of cake pulls before, but they're so cute! Love the color of the roses with the light blue of the cake stand. Gorgeous!

Brand1887
Brand1887
11 years ago

Just look at how smooth that cake looks.
Ah, fantastic. I've never heard of cake pulls before.
Very interesting concept, and looks wonderful with this.

Karen
Karen
11 years ago

You are so creative. I always can't wait to see what's next. Have fun at the ocean!

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
11 years ago

So stunning! Your cakes are the best. Plain and simple.

Em
Em
11 years ago

I made a tres leches cake just last month that looked very very similar to this! Looking at yours now though, using a deep block colour for the roses and using a contrasting filling would have gone down waaay better. Here is my version: http://www.mbakes.com/2013/08/tres-leches-three-milk-cake.html How did you manage to keep the filling from spreading out into the frosting? Your cakes are always so darn tidy. I also made a deep filled peach pie a few days ago, without your pastry instructions for the berry deep filled pie I honestly don't think I could have pulled that one off, thank… Read more »

Mel
Mel
11 years ago

I am out of words to describe …. it is so beautiful with just simple decor with real roses. Just lovely….

Tieghan
Tieghan
11 years ago

I just am in awe of you!! Seriously, ever post you put out is STUNNINg!

Colette (Coco)
Colette (Coco)
11 years ago

Very pretty. Didn't know about the cake pulls. Love the fresh roses.

Anonymous
Anonymous
11 years ago

The cake is absolutely beautiful!

Debra Van Dyke
Debra Van Dyke
11 years ago

What a beautiful cake and post.
It really is the best I've seen in a long time. Makes me think I could do this!
Nice Job!!!

Mallory @ Because I Like Chocolate
Mallory @ Because I Like Chocolate
11 years ago

Wow, wow, wow. I am always amazed when I come check out the cakes that you create. Stunning!

Lety Grro
Lety Grro
11 years ago

Hola, no me perderé esta tarta, esta genial muy exquisita, gracias por compartirla. Oye por cierto donde consigues el cake stand no lo veo por ningún lado ni en la pagina que mencionaste.
Saludos como siempre.

Anonymous
Anonymous
11 years ago

So pretty!

Anonymous
Anonymous
11 years ago

That is lovely!! In New Orleans, it is traditional for us to use cake pulls at weddings. I still have my shamrock charm from my wedding cake. ^.^

Unknown
Unknown
11 years ago

That is a gorgeous and stunning cake! You are very talented.

Jen @ Blue Kitchen Bakes
Jen @ Blue Kitchen Bakes
11 years ago

I've never heard of cake pulls before but they look like a good way to add a bit of fun to a beautiful cake 🙂

Tamara
Tamara
11 years ago

so cute idea!

Tracy | Pale Yellow
Tracy | Pale Yellow
11 years ago

Such a beautiful cake! The cake pulls are so sweet and clever. Champagne cakes are always so moist and flavorful, I can't wait to make this!

beetree
beetree
11 years ago

Your cake is gorgeous, as always! Thanks so much for the recipe- it was just in time for our 17th anniversary! I used almond sparkling wine for the cake, and fresh raspberries for the top. It was sooo good, and came out very pretty. Thanks Heather!

Anonymous
Anonymous
11 years ago

Hi Heather, I’m Sophie Trachtenberg. I’m fourteen years-old and live in Oklahoma City. Your blog is beautiful! I love your pictures. They're so prettyl! I am new to the blogging world and am experimenting with my own food blog. I’d love for you to check it out at simplysophiebea.com. You can email me at sophtrach@gmail.com! Your cakes look fabulous!
Sophie Trachtenberg

Claudia Zeta
Claudia Zeta
11 years ago

So natural and so beautiful!PERFECT!!!
Tan natural,tan maravilloso!PERFECTO!!!

Lynna
Lynna
11 years ago

This cake is gorgeous! I love the cake pulls idea. You should definitely get into the wedding cake business!

Sylvie
Sylvie
11 years ago

Wow. I could only dream of being as talented as you! Beautiful work!

Pane e Pomodoro
Pane e Pomodoro
11 years ago

beautiful cake!very elegant!
sara

Anonymous
Anonymous
11 years ago

This is so lovely , you think up the best stuff

Heather @ Snookies Cakes
Heather @ Snookies Cakes
11 years ago

Lovely! With the cakes stand and charms, this cake is pure perfection!

kim @ DESIGN + LIFE + KIDS
kim @ DESIGN + LIFE + KIDS
11 years ago

What a fabulous idea!!

Mony
Mony
11 years ago

♥ ♥ ♥ ♥ ♥ ♥

Anonymous
Anonymous
11 years ago

Hello,
I am from Europe and I'm curious, why you don't use whole eggs for the cake layers. I bake a lot, but I've never heard about cake dough without egg-yolks.
BTW, the cake is beautiful!
Thanx,
Mia

Anonymous
Anonymous
11 years ago

Do you add the champagne after the egg whites? Unless I'm blind, you don't mention it at all in step two and then in step three you refer to a champagne mixture. Please clarify!

Heather Baird
Heather Baird
11 years ago

That should just say champagne and not champagne "mixture".

Heather Baird
Heather Baird
11 years ago

@Mia from Europe – the cake is supposed to be very light in color. Here in the US we make "white" cakes using only egg whites in the batter.

Anonymous
Anonymous
11 years ago

Wow! Simple and stunning!!

Anonymous
Anonymous
11 years ago

Baird – thank you!! We really don't have such cakes here. Good to know! 🙂

Fathima
Fathima
11 years ago

Hi. Do you cut the cake before frosting it? I can't figure out how it comes out so neatly after being pulled.

Unknown
Unknown
10 years ago

Hi —

Beautiful cake! Can you tell me about the cake stand?

Thx!
Roxy

marleenvt
marleenvt
10 years ago

Sigh… I just typed this big comment and now it's….hate when that happens.
Question was I am now making this cake (with some adjustments) and I don't want to use raw egg whites. I have bought some meringue powder. Can I use that in the icing recipe?

The adjustments I made were basically the size of the cake (a 2 layer 26cm and a 3 layer 20cm one) and the filling (raspberry mousse, same thing because of the eggwhites. It's going to be a weddingcake and grandma en grandpa will be there).

Thanks!!

Heather Baird
Heather Baird
10 years ago

Hi marleenvt! Ah, I am late with my reply – apologies. Yes! You can use meringue powder mixed to the equivalent to 6 egg whites.

Thank you for asking!

Anonymous
Anonymous
10 years ago

Hi Heather,
I love all your creations. They are always so beautifully presented and taste good too!
I used this recipe for a wedding anniversary and it was delicious. I was thinking of making it for a wedding shower using orange liqueur (Grand Marnier) instead of raspberry liqueur. Do you think that would be okay? (It's nothing against raspberry, but the wedding shower color scheme is orange/yellow and I'm just thinking that an orange flavor and color would better match. It's no a huge deal, just a thought.)

Heather Baird
Heather Baird
10 years ago

I think an orange/Grand Marnier version of this cake would be wonderful! I see no reason why you shouldn't change it. I just wish I could be there to taste test. 🙂

xo-h

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