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
- 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.