Name: The Perfect New Year’s Eve Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, room temperature; 1 3/4 cups (350 g) granulated sugar; 6 large egg whites, room temperature; 3 cups (345 g) cake flour; 1 Tbsp. (14 g) baking powder; 1 tsp. (5.6 g) salt; 3 cups Martinelli’s apple peach flavored sparkling cider (or champagne); 1 tsp. (4.2 g) vanilla extract; 1 cup (240 g) sour cream, room temperature; 1 cup frozen raspberries; 1 cup frozen peaches; 1/2 cup (100 g) granulated sugar; 1 tbsp. (8 g) cornstarch, sifted; 2 cups (452 g) unsalted butter, slightly cold; 6 cups (750 g) powdered sugar, sifted; 3 tbsp. (43.3 g) heavy cream; 1/2 cup Martinelli’s cider reduction leftover from the cake; Pinch of salt

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Introduction

Celebrate the New Year with a showstopping cake that’s as delicious as it is festive. This Perfect New Year’s Eve Cake combines the lightness of a sparkling cider-infused batter with a rich buttercream and fruity raspberry peach puree for a memorable dessert.

A round cake with eight equal slices is decorated with smooth, creamy white icing. The top edge of the cake is lined with large, swirled rosettes of white frosting, each topped with a shiny, metallic gold ball. Smaller star-shaped dollops of white frosting and tiny gold and white edible beads fill the spaces between the rosettes, creating a detailed and elegant border. The cake sits on a white marbled surface with two glasses of light-colored drink and a stack of white plates with forks nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter, room temperature
1 3/4 cups (350 g) granulated sugar
6 large egg whites, room temperature
3 cups (345 g) cake flour
1 Tbsp. (14 g) baking powder
1 tsp. (5.6 g) salt
3 cups Martinelli’s apple peach flavored sparkling cider (or real champagne)
1 tsp. (4.2 g) vanilla extract
1 cup (240 g) sour cream, room temperature
1 cup frozen raspberries (for raspberry peach puree)
1 cup frozen peaches (for raspberry peach puree)
1/2 cup (100 g) granulated sugar (for raspberry peach puree)
1 tbsp. (8 g) corn starch, sifted (for raspberry peach puree)
2 cups (452 g) unsalted butter, slightly cold (for buttercream)
6 cups (750 g) powdered sugar, sifted (for buttercream)
3 tbsp. (43 g) heavy cream (for buttercream)
1/2 cup Martinelli’s reduction leftover from the cake (for buttercream)
Pinch of salt (for buttercream)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Spray three 8-inch or four 6-inch round cake pans with nonstick spray. Line the bottoms with parchment paper and spray again. Set aside.
Step 2: In a medium saucepan, simmer the 3 cups of Martinelli’s or champagne over medium heat until reduced to 1 1/2 cups total. Reserve 1 cup for the cake and 1/2 cup for the buttercream. Set aside to cool.
Step 3: In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
Step 4: In an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed for two minutes. Scrape down the bowl sides.
Step 5: Add egg whites one at a time on medium speed, scraping the bowl after each addition until fully combined.
Step 6: Add sour cream and beat until incorporated, about one minute.
Step 7: On low speed, add one-third of the flour mixture, then half a cup of the Martinelli’s reduction. Repeat with another third of flour and half a cup of reduction. Add the final third of flour mixture, then vanilla extract. Mix only until flour is incorporated, about 30 seconds. Scrape down the bowl and mix on low for another 20–30 seconds.
Step 8: Divide about 18 ounces of batter into each cake pan. Bake for 28–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Let the cakes cool in the pans for 15 minutes. Then invert onto wire racks (sprayed with nonstick spray) to cool completely.

Tips & Variations

Use Martinelli’s apple peach or pink blush sparkling cider for a fruity and festive flavor, or substitute with real champagne for a traditional touch.
Sift the powdered sugar for the buttercream to avoid lumps and achieve a smooth texture.
For additional decorating options, prepare an extra half batch of buttercream to pipe borders or decorations.
Spraying your cooling racks with nonstick spray prevents the cake layers from sticking or tearing.

Storage

Store the fully assembled cake covered loosely with plastic wrap or in a cake container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, allow chilled cake to come to room temperature for about 30 minutes. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

A tall slice of layered white cake sits centered on a white plate with a gold rim, placed on a white marbled surface. The cake has three layers of soft, light yellow sponge separated by two thin layers of red jam and white frosting. The top layer is smooth white frosting, decorated with two large swirls and two small rosettes of creamy white frosting, each topped with shiny gold balls. A gold fork lies next to the cake on the plate. In the background, there is a blurred image of another white plate with cake on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without sparkling cider or champagne?

You can substitute with a sparkling water mixed with a little apple or peach juice, but the flavor will be less pronounced. Using cider or champagne adds a lovely unique taste and moistness.

How do I make the raspberry peach puree?

Combine frozen raspberries, frozen peaches, sugar, and sifted cornstarch in a saucepan. Cook over medium heat, stirring frequently until thickened. Cool before using as a filling or topping.