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White Champagne Raspberry Afternoon Tea Cakes

White Champagne Raspberry Afternoon Tea Cakes

A summer afternoon tea is a decadent experience on its own but do you want to take it up a notch? Then we have the perfect recipe for you to live your very own Champagne Dreams. These miniature White Champagne and Raspberry layer cakes will add a touch of elegance and class to any summer afternoon tea. The perfect accompaniment to these delightful desserts is a glass of our signature While Champagne Raspberry tea, either hot or cold up to you!

Chado Tea White Raspberry Afternoon Tea Cakes

Ingredients for the Champagne Cake:

  • Unsalted butter for greasing

  • All-purpose flour for dusting

  • ¾ cup unsalted butter, at room temperature

  • 2 ¾ cups all purpose flour, plus more for dusting

  • 2 ½ teaspoon baking powder

  • ¾ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 3 egg whites plus 1 egg

  • 2 cups sugar

  • 1 tablespoons vanilla extract

  • 1 ½ cups buttermilk

Ingredients for the Raspberry Filling:

  • 3 cups frozen raspberries

  • ⅓ cup sugar

  • 2 teaspoons grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 tablespoons cornstarch

Ingredients for the Champagne Buttercream:

  • 1 cup unsalted butter, at room temperature

  • 4 cups confectioners’ sugar

  • 5 tablespoons sparkling wine

  • 1 teaspoon vanilla extract

  • ¼ teaspoon kosher salt

  • ⅓ cup freeze dried raspberries

  • ⅓ cup fresh raspberries


  1. Preheat the oven to 350°F.

  2. Grease a 9 by 13 inch rimmed sheet cake pan, line the pan with parchment paper, then grease the parchment paper. Dust with flour, then tap out any excess.

  3. In a bowl sift together the flour, baking powder, baking soda, and salt. Set aside.

  4. In a bowl of stand mixer fitted with the whisk attachment, beat together the egg whites and 1 cup of sugar on medium-high speed until soft peaks form, about 4minutes. Set aside.

  5. In the clean bowl of the stand mixer fitted with the paddle attachment, beat together the butter and the remaining 1 cup sugar on medium speed until light and fluffy, about 2 minutes. Add the whole egg and vanilla extract and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour, and beat until combined. Stop the mixer and scrape down the sides of the bowl. Raise the speed to high and beat for 20 seconds.

  6. Using a rubber spatula,gently fold the egg whites into the butter mixture until completely incorporated, taking care not to deflate the peaks.

  7. Spread the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Let cool completely in the pan on a wire rack, then invert the cake onto a cutting board or an upside-down baking sheet. Remove the parchment paper. Using a 3 inch round cutter, cut out 9 rounds.

  8. To make the raspberry filling, in a saucepan over medium-high heat, combine the raspberries, sugar, lemon zest and juice and cornstarch and bring to a simmer. Cook, stirring occasionally, until just beginning to thicken, about 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the mixture is bubbling and thick enough to coat the back of a spoon, about 3 minutes. Transfer to a bowl and let cool completely. The filling can be refrigerated for up to 1 week.

  9. To make the buttercream, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, champagne, vanilla, and salt, increase the speed to medium-high and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed.

  10. To assemble the cakes, transfer one-fourth of the buttercream to a pastry bag and cut a ½ inch opening. Pipe a ring around the outside edge of the 1 cake round, then spread a layer of raspberry filling in the center. To with another cake round and repeat to form 3 cake layers. Repeat to assemble the remaining cake layers.

  11. Refrigerate the cakes until set, about 1 hour. Spread the remaining buttercream over the tops and sides of the cakes. Garnish with freeze-dried raspberries and serve. Makes three 3 inch, 3 layer cakes. Serves 6.

The Perfect Pairing

Our signature White Champagne Raspberry tea is the perfect pairing for these delightful cakes. Check out the below description to get the full low-down on our Blended in the USA tea.

White Champagne Raspberry

White Champagne Raspberry Loose Leaf Tea is an afternoon tea that will leave you refreshed and tantalized. With a light scent of White Champagne under the fruity notes of Red Raspberry, this blend will leave a lasting impression on your friends and family.

Flavor Profile: Delicate, Fun, Sweet

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