This champagne cake is bursting with bubbly throughout the cake layers and frosting. This cake is perfect for any kind of celebration from NYE to birthdays and bridal showers. It adds a fancy touch to a classic vanilla cake.
I developed this recipe by swapping out buttermilk for champagne in my classic vanilla cake batter. I made the champagne buttercream by making a champagne reduction and adding it to my vanilla buttercream recipe.
A word of caution, if you’re like me and have a naughty labrador that likes to counter surf, I highly suggest you store your cake layers safely while they cool. Or else said labrador might take some chunks out of a few layers while you’re putting Christmas decorations back in the attic… That being said, I now know that this recipe makes wonderful cake balls with leftover scraps!
Just look at that innocent face! He really knows how to work those puppy eyes.
Ingredient Line Up
- Unbleached, all purpose flour – It is so important that you measure your flour correctly for this cake. Spoon flour into your measuring cup and scrape off excess with a knife. Do not pack your measuring cups or scoop your flour. You may also use cake flour in this recipe! Just use 1 cup + 2 tbsp for every cup of all purpose.
- Baking powder
- Salt
- Unsalted, room temperature butter
- Granulated Sugar
- Large, room temperature eggs – Room temperature eggs incorporate into the batter much better than cold eggs. You can quickly bring your eggs to room temperature by placing them into a bowl of warm (not hot) water for 5-10 minutes.
- Pure vanilla extract – Definitely use the good stuff here! Since this cake is a vanilla base, pure vanilla extract truly makes a big difference in flavor!
- Champagne – Use any champagne you like to drink! I used prosecco here, and it resulted in a sweet cake with a light champagne flavor.
- Confectioner’s sugar
Champagne Cake with Champagne Buttercream
Ingredients
Champagne Cake
- 2 1/4 cup all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 cup champagne or sparkling wine
Champagne Buttercream
- 1 cup unsalted butter room temperature
- 1 cup champagne or sparkling wine
- 4 cups confectioners sugar
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
Champagne Cake
- Preheat oven to 350°F and grease two round 8″ pans. Line the bottom of the pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter on high speed for about 1 minute.
- Add in sugar and cream until light and fluffy – about 2 additional minutes.
- Turn the mixer down to medium speed, and add eggs one at a time incorporating after each addition. Add in vanilla.
- Alternate adding in the dry ingredients and champagne with the mixer on low speed. Start and end with the dry ingredients – 3 additions of dry ingredients and 2 additions of champagne. Be careful not to over mix at any point!
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Start watching them at the 30 minute mark. Mine were perfect at 32 minutes.
- Let the cakes cool for 5-10 minutes in the pan. Then turn them out onto a wire rack to cool completely.
Champagne Buttercream
- Make a champagne reduction by placing champagne into a saucepan over medium high heat. Bring it to a boil, then turn down to medium to simmer. Let it simmer for about 10 minutes, or until you have about 1/4-1/3 cup of champagne left. Pour the reduced champagne into a liquid measuring cup and let it cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter on high speed for about 1 minute.
- Turn the mixer down to low speed and add powdered sugar one cup at a time.
- Turn the mixer back to high and beat for about 2 minutes.
- Add in cooled champagne reduction 1 tbsp at a time until your frosting is to your desired taste. Add in vanilla and a pinch of salt.
Assembling your Champagne Cake
- Level your cake layers using a knife or cake leveler.
- Place one layer of cake on a turntable or cake stand. Top it with a bit of frosting.
- Repeat with the next layer(s) of cake.
- Coat the outside of your cake with a light layer of frosting, also known as a crumb coat. Then put the cake in the fridge about 30 minutes.
- Take the cake out and decorate with remaining frosting as desired.
Note: this page may contain Amazon Affiliate links that earn me a small commission, at no additional cost to you. I only show products I personally use and trust in my kitchen.
Did you make this recipe? Let me know!
Tag @icingonthebakeblog on Instagram or leave a comment below!