A soft vanilla cake layered with raspberry jam and CHAMPAGNE FROSTING. Let’s get this party started.

A soft vanilla cake layered with raspberry jam and vanilla CHAMPAGNE FROSTING. Let's get this party started.

There is a famous quote:

“A party without a cake is just a meeting.”

I concur. What good is a party without a cake, anyhow? Isn’t that, like, the point of a party? To eat cake?

Well now we all know my priorities. 

A soft vanilla cake layered with raspberry jam and vanilla CHAMPAGNE FROSTING. Let's get this party started.

I’ve been thinking for a few months how I haven’t seen people post, like, celebratory day cakes. Not like July 4th cake, but Graduation cake. There’s no official cake for having a graduation.

Until now.

Because how right does it seem to have champagne frosting at your graduation party?

Of course, I feel like every year is a graduation of some sort. Graduating another year of life; bookending a time and/or a place. So if you’re not officially graduating, you can make this anyways 🙂

A soft vanilla cake layered with raspberry jam and vanilla CHAMPAGNE FROSTING. Let's get this party started.

Of course, no vanilla cake is complete without Rodelle vanilla extract. I’ve been working with Rodelle for over year now and it is my absolute favorite vanilla extract. The company has a great mission, works directly with all of their farmers, and produces products of amazing quality (Oh my god, their baking cocoa. I talk about it all the time).

You can find Rodelle at almost all major grocery stores. And I’m telling you, it’s totally, totally worth it to have a “good vanilla extract,” as Queen Ina Garten would say.

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Graduation Cake

A soft vanilla cake layered with raspberry jam and vanilla CHAMPAGNE FROSTING. Let's get this party started.
  • Author: Sarah Fennel
Scale

Ingredients

For the cake

  • 4 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup vegetable oil (canola works, too)
  • 2 tablespoons Rodelle pure vanilla extract
  • 1 tablespoon baking powder
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup whole milk

For the champagne buttercream

  • 1 1/2 cups champagne (eventually 3 tablespoons reduced)
  • 3/4 cups salted butter, room temperature
  • 3 1/2 ounces cream cheese, room temperature
  • 1 teaspoon Rodelle pure vanilla extract
  • 4 cups powdered sugar
  • 2/3 cup raspberry jam

Instructions

  1. Preheat oven to 350°F. Grease three 8 -1/2″ cake pans and set aside.
  2. In a large bowl, whip eggs and both sugars for 3 minutes. Add in oil and Rodelle vanilla extract.
  3. In a separate bowl, sift together baking powder, flour, and salt. Fold half of flour mixture into wet ingredients, then pour in half of your milk. Repeat with remaining flour and remaining milk.
  4. Pour batter equally into three prepared pans. Bake for 20 minutes, rotating halfway through. Once cooked, allow to cool completely before frosting.

To make the champagne frosting

  1. Simmer 1 1/2 cups of champagne in a small saucepan over low heat for about 25 minutes, swirling the pan every few minutes to prevent burning. You want to end up with a little over 3 tablespoons of champagne. It will happen! Once reduced, allow to cool completely.
  2. To make the frosting, whip butter, cream cheese, and vanilla extract until light and fluffy, about 2 minutes. Add in 3 tablespoons reduced champagne and powdered sugar, whipping for another 2 minutes. Transfer to a piping bag with a large circular tip (a piping bag sans tip is fine).
  3. To to assemble the cake, place first layer of cake on cake stand, then generously pipe a circle of frosting around the outer edge of the top of the cake. In a random pattern, pipe frosting into middle of cake, then smooth out middle of frosting with a spatula, keeping the edge/outer rim of the frosting intact. (Basically you’re making a super shallow divot for the raspberry jam). Fill inner divot with 1/3 cup raspberry jam, spreading it evenly.
  4. Repeat with second layer.
  5. For third layer, frost top of cake normally, then frost outside with remaining frosting. Use a cake spatula to scrape frosting from sides to create “naked” look.
  6. Top with blackberries, edible beads, and edible flowers. If you use a sparkler, be aware that some ashes may end up on the top of the cake. I’d make sure you scrape this off before eating!

This post is sponsored by Rodelle. All opinions are 100% my own.

29 comments

Avatar
Ellie | Hungry by Nature
Reply

Stunning Sarah!! And I love that wooden cake stand… where is it from?!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I wish I knew! My step sister got it for me off of Etsy!

Avatar
Jocelyn (Grandbaby cakes)
Reply

So gorgeous girl! YES!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you my cake queen!!!

Avatar
Amanda
Reply

What kind of champagne do you recommend using?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I used Andre’s, a really shitty $6 champagne. Still turned out great!

Avatar
Gaby Dalkin
Reply

Forget graduation, I definitely don’t need a reason to make champagne buttercream 😉

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

So true. So, so true.

Avatar
Erica
Reply

So so stunning. I’m DYING to buy some champagne now to try this out (and probably make some mimosas, let’s be honest…)

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

DUHHHHH! Thank you <3

Avatar
Susan
Reply

LOVE that wooden slice of a cake stand! Cake recipes without any salt always make me re-read the recipe about 5 times.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you!!!! And oh man, I forgot the salt! It’s in now 🙂

Avatar
Katrina
Reply

A graduation cake DEFINITELY needs to exist!! This is gorgeous!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Doesn’t it? Glad you agree 🙂

Avatar
Medha @ Whisk & Shout
Reply

This cake is gorgeous! Especially loving the jam and champagne 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you!!

Avatar
Roxana
Reply

The jam and champagne frosting is perfect for a celebration any time! No need to graduate to get cake!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you so much my dear!!

Avatar
Heather
Reply

I’m so excited to make this!

Avatar
Joan
Reply

Spectacular, “fantastical”, festive, beautifully photographed!

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Claudia | The Brick Kitchen
Reply

Gorgeous cake! and champagne is such an iconic aspect of graduating, it was inspired to include it in the cake. And the quote – I live by that. Cake for every occasion!

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Tori//Gringalicious
Reply

YES! You had me at raspberry and cake even before I heard about the champagne part! I have to try this!

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Marina @ A Dancer's Live-It
Reply

Absolutely perfect Sarah! Your layer cakes are the best, I would even make this for 4th of July too because of the sparkler! 😉

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Jennifer @ Seasons and Suppers
Reply

What a great idea! Beautiful cake and I love the hit of raspberry jam in the middle 🙂

Avatar
Zainab
Reply

A graduation cake is just PERFECT. Speaking as someone who is about to graduate, we need more graduation cakes like this!!

Avatar
Sabrina
Reply

Beautiful cake and love that champagne frosting!

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