Raspberry and Fizz Celebration Cake

Name: Raspberry and Fizz Celebration Cake
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 30 serving(s)
Ingredients: 500 g unsalted butter, softened, plus extra to grease; 500 g golden caster sugar; 2 tbsp. vanilla extract; 8 large eggs; 500 g self-raising flour; 1 tsp. baking powder; 200 g raspberries, roughly chopped; 4 tbsp. fizz, at room temperature; 150 mL fizz; 50 g golden caster sugar; 400 g unsalted butter, softened; 400 g icing sugar, sieved; 1 tsp. vanilla extract; 3 tbsp. fizz, at room temperature; 100 g raspberries; Pink food colouring paste, we used Wilton Pink; 150 g white chocolate, chopped; 75 mL double cream; Mixed berries

A true showstopper, this sensational cake is perfect for a summer celebration. Use Prosecco, cava, Champagne or elderflower pressé for the fizz.

By The Good Housekeeping Cookery TeamPublished: 16 May 2022

Jump to recipe

Celebrate in style with this impressive showstopper!

Advertisement - Continue Reading Below

Yields:

30 serving(s)

Prep Time:

1 hr 15 mins

Cook Time:

1 hr

Total Time:

2 hrs 15 mins

Cal/Serv:

392

Ingredients

For the cakes

500 g
unsalted butter, softened, plus extra to grease
500 g
golden caster sugar
2 Tbsp.
vanilla extract
8
large eggs
500 g
self-raising flour
1 tsp.
baking powder
200 g
raspberries, roughly chopped
4 Tbsp.
fizz, at room temperature

For the fizz syrup

150 ml
fizz
50 g
golden caster sugar

For the buttercream

400 g
unsalted butter, softened
400 g
icing sugar, sieved
1 tsp.
vanilla extract
3 Tbsp.
fizz, at room temperature
100 g
raspberries
Pink food colouring paste, we used Wilton Pink

Fir the decoration

150 g
white chocolate, chopped
75 ml
double cream
Mixed berries

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Grease and line 2 x 20.5cm (8in) deep round cake tins with baking parchment. For the cakes, beat the butter, sugar and vanilla together in a free-standing mixer, or in a large bowl using a handheld electric whisk, until light and fluffy. Add the eggs one at time, beating well after each addition. Beat in a little of the flour if the mixture looks like it might curdle.
2. Step 2Fold in the remaining flour and baking powder, followed by the raspberries and fizz. Divide equally between the tins, level and bake for 11/2hr or until golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool in the tins.
3. Step 3Once cool, remove from tins and level the tops if needed. Cut each cake in half horizontally to make 4 even layers.
4. Step 4To make the fizz syrup, gently heat the fizz and sugar in a small pan to dissolve the sugar. Bring to the boil and simmer for 5min, until slightly thickened. Cool slightly then pour syrup over cut side of each cake.
5. Step 5For the buttercream, in a freestanding mixer or in a large bowl using a handheld electric whisk, beat the butter until light and creamy. Next beat in the icing sugar in stages until combined. Add the vanilla and 2tbsp of the fizz, beating between each addition, until smooth. In a separate small bowl, mash together the raspberries and remaining 1tbsp Champagne.
6. Step 6To assemble, transfer 200g (7oz) buttercream to a bowl. Use a little of this to secure the first cake layer (cut-side up) to a cake stand or board. Spread cut side with a scant layer of this buttercream, then spread over 1/3 of mashed raspberry mixture. Top with the next cake layer, cut-side down. Repeat stacking remaining cakes with a scant buttercream layer and raspberry mixture between each, finishing with a cake layer (cut-side down).
7. Step 7Spread the remainder of the measured buttercream thinly over the top and sides of the cake (this layer will secure in the crumbs, to make the main icing smoother later). Chill for 30min to set.
8. Step 8Divide the remaining buttercream into 3 bowls. Use the pink food colouring to dye two bowls pink – one a lighter shade than the other. Transfer all 3 icings to piping bags.
9. Step 9Once the cake has chilled, randomly pipe worms of buttercream in all 3 colours over the sides of the cake, then using a long palette knife, or cake smoother, smooth out the buttercream to create a watercolour effect. You can go back and fill in any gaps with colour then smooth with a palette knife until you are happy with your effect. Set aside.
10. Step 10To make the drip, melt the chocolate and cream in a medium bowl set over barely simmering water. Once melted, allow to cool slightly then pour over cake, smoothing the top with a clean palette knife and encouraging it to drip over the edges. Top with berries to serve.

Get ahead:

Make cakes up to 2 days ahead. When cool, wrap well in clingfilm. Assemble up to a day ahead (don’t garnish with the berries). Store in a cool place, or in the fridge if its hot. To serve, finish with berries.