• Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
• In a bowl combine flour, baking powder and satl; set aside. In a mixing bowl with paddle attachement, beat butter and sugar for 3-5 minutes or until light and fluffy. Add vanilla and beat in egg whites one at a time.
• Beat in flour mixture and champagne in alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a toothpick inserted in the center comes out clean.

For the frosting:

• In a mixing bowl, beat butter for 1 minute. Gradually add powdered sugar, champagne, milk, vanilla and food coloring. Beat until smooth and creamy.
• Once cake has cooled, place bottom layer on a cake plate and spread half of frosting on top. Add the next layer and cover the cake completey with frosting. Garnish with raspberries!