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champagne cake

Champagne Cake with Champagne Buttercream

This champagne cake is bursting with bubbly throughout the cake layers and frosting. It adds a fancy touch to a classic vanilla cake!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 slices

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.
Keyword champagne buttercream, champagne cake