• Make the Champagne reduction: In a small saucepan, simmer 1 cup Champagne over medium heat until reduced to ¼ cup (about 10 minutes). Let cool.
• Prep: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
• Dry ingredients: Whisk together flour, baking powder, and salt.
• Cream: Beat butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla and the cooled Champagne reduction.
• Combine: Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. (Option: Gently fold in 1 cup of berries.)
• Bake: Pour into prepared pan and scatter remaining berries on top. Bake 45-50 minutes until a toothpick comes out clean.
• Make syrup: While cake bakes, combine ½ cup Champagne, ¼ cup sugar, and lemon juice in a small saucepan. Simmer 5 minutes until slightly thickened.
• Finish: While cake is still warm, poke holes with a skewer and brush with Champagne syrup. Let cool completely before frosting.
• Tip: Chill the cake to minimize crumbs while frosting

Making Frosting

• Beat butter until creamy
• Gradually add powdered sugar
• Beat in Champagne reduction + vanilla
• Adjust texture with sugar or loosen with a drop of Champagne
• Add coloring - aiming for blush

Decorrating - Once Frosted

• Top with raspberries strawberries and blueberries (do this right before serving)
• May accent with pink and gold sprinkles or gold leaf, sparklers for NYE