Why You’ll Love This Recipe
Champagne Cake is a sophisticated and elegant dessert that brings a light, airy texture combined with a subtle, delightful champagne flavor. Perfect for celebrations like weddings, New Year’s Eve, or any special occasion, this cake has a moist crumb with a hint of bubbly, complemented by a luscious champagne-infused frosting. Its unique flavor profile and festive appearance make it a showstopper at any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg whites
- Vanilla extract
- Champagne (or sparkling wine)
- Whole milk
- Powdered sugar (for frosting)
- Cream cheese or butter (for frosting)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, beat the butter and sugar until light and fluffy.
- Add Egg Whites and Vanilla: Gradually add egg whites, one at a time, mixing well after each addition. Stir in vanilla extract.
- Incorporate Dry Ingredients and Champagne: Alternately add the dry ingredients and champagne mixed with milk, beginning and ending with the dry ingredients.
- Bake: Pour the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat butter (or cream cheese) until creamy. Gradually add powdered sugar, champagne, and a touch of vanilla until smooth and fluffy.
- Assemble the Cake: Layer the cakes with champagne frosting between each layer. Frost the outside and decorate as desired.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 20 minutes
- Baking Time: 30 minutes
- Cooling and Decorating Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
Variations
- Rosé Champagne Cake: Use rosé for a pink hue and slightly fruity flavor.
- Citrus Twist: Add lemon or orange zest to the batter for a fresh citrus note.
- Chocolate Champagne Cake: Incorporate cocoa powder for a rich chocolate-champagne combination.
- Mini Champagne Cupcakes: Adapt the recipe for cupcakes, perfect for parties.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze the cake layers (unfrosted) for up to 2 months. Thaw and frost before serving.
- Reheating: Bring refrigerated cake to room temperature before serving for the best flavor and texture.
FAQs
1. Can I make Champagne Cake ahead of time?
Yes, you can bake the cake layers a day or two in advance. Store them wrapped tightly and frost just before serving.
2. What type of champagne should I use?
A dry (brut) champagne or sparkling wine works best, as it balances the sweetness of the cake.
3. Can kids eat Champagne Cake?
Yes, the alcohol content mostly bakes off, but for complete removal, consider using a non-alcoholic sparkling wine.
4. Can I substitute prosecco for champagne?
Yes, prosecco or any sparkling wine can be used as a substitute with similar results.
5. How do I make the cake extra moist?
Do not overbake, and consider adding a simple syrup brushed onto the layers before frosting.
6. Can I add food coloring to match a theme?
Absolutely, gel food coloring works well without altering the batter’s consistency.
7. What frosting pairs best with Champagne Cake?
Champagne buttercream or cream cheese frosting complement the cake’s flavor beautifully.
8. How do I prevent my cake from being dense?
Ensure you properly cream the butter and sugar and avoid overmixing the batter once the flour is added.
9. Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
10. Can I add fresh fruit to the cake?
Yes, fresh berries between the layers add a burst of flavor and color.
Conclusion
Champagne Cake is an elegant, celebratory dessert that adds a touch of sophistication to any event. Its light, fluffy texture and subtle champagne flavor make it a standout treat that delights both the eyes and the taste buds. Perfect for toasting special moments, this cake is sure to be a memorable addition to your celebrations
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Champagne Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Champagne Cake is a light, fluffy, and elegant dessert with a subtle hint of champagne flavor. The moist layers are infused with sparkling wine, and it’s topped with a creamy champagne buttercream frosting. Perfect for celebrations like weddings, New Year’s Eve, or any special occasion that calls for a little bubbly!
Ingredients
For the Champagne Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups champagne or sparkling wine (preferably brut)
- 1/2 cup sour cream, at room temperature
For the Champagne Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup champagne or sparkling wine
- 1 teaspoon vanilla extract
- Pinch of salt
Optional for Decoration:
- Edible gold leaf
- Fresh berries
- Sprinkles or pearl decorations
Instructions
- Bake the Champagne Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the champagne and sour cream.
- Alternate adding the flour mixture and champagne mixture to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overmix.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Champagne Buttercream:
- In a large bowl, beat the butter until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Pour in the champagne, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy, about 3–5 minutes. Adjust the consistency with more champagne if needed.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread an even layer of champagne buttercream on top.
- Repeat with the second and third layers, then frost the top and sides of the cake with a thin crumb coat.
- Chill the cake for 15–20 minutes, then apply the final coat of frosting, smoothing it out with an offset spatula.
- Decorate:
- Garnish with edible gold leaf, fresh berries, sprinkles, or other festive decorations.
- Refrigerate the cake until ready to serve, but let it sit at room temperature for about 30 minutes before slicing.
Notes
- Use a dry champagne (brut) for the best flavor balance. Sweet champagne can make the cake overly sweet.
- For added champagne flavor, brush each cake layer with a little champagne before frosting.
- This cake can be made a day in advance; just store it covered in the fridge.
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