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Champagne Cake Recipe

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  • Author: samahkitchen
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://quickbiteskitchen.com/champagne-cake-recipe/