This Champagne Cake Recipe is simple, flavourful and perfectly moist!
Why You'll Love This
- You'll add champagne to both the cake batter and the buttercream! This creates the perfect hint of champagne - not too strong!
- It follows a simple recipe but creates the perfect celebratory cake! Celebrate a bachelorette party, birthday, or just the weekend with this delicious champagne cake recipe.
What You'll Need
- Unsalted Butter
- Vegetable Oil
- Sugar
- Egg Whites
- Vanilla
- Cake Flour
- Baking Powder
- Baking Soda
- Salt
- Champagne
Champagne Buttercream
This cake is filled with my delicious Swiss meringue buttercream with one slight modification - champagne! What could be better? Nothing, I assure you.
How to successfully make Swiss meringue buttercream
- Wipe down your mixing bowl, paddle and whisk attachment with a small amount of white vinegar. This will prevent any fat residue from coming into contact with the meringue. If your meringue comes in contact with fat residue it can cause your whipped up, puffy meringue to deflate—the opposite of what we want!
- Do not let any egg yolk into your egg white/sugar mixture. Egg yolk = fat = not good for your meringues stability! If yolk gets into your mixture, your meringue will not fluff up.
- Make sure your butter is room temperature. Butter that is room temperature incorporates into the meringue fully. If your butter is too warm or too cold your buttercream will not whip up properly. For more troubleshooting visit my full post on Swiss meringue buttercream here.
- Use a candy thermometer to monitor the temperature of your egg white and sugar mixture to make sure you cook it to 160 degrees F. If you do not have a candy thermometer you can use the finger dip test. Take your index finger and thumb and dip them into your warm mixture. Rub your fingers together to feel for any sugar granules. If there are palpable sugar granules, continue to heat your mixture. Stop when you can no longer feel any sugar granules between your two fingers.
When making champagne buttercream frosting, it's important to add the champagne very slowly. Your buttercream may separate. If it does, scrape down the sides and bottom of the mixer and increase the speed to high. Allow it to whip back together - this may take 2-3 minutes.
Tips for Making this Champagne Cake Recipe
Bake your champagne cake layers and allow them to cool fully. Wrap each layer twice in plastic wrap and place into a freezer ziplock back. Freeze cake layers until you are ready to stack, fill, and decorate your cake. Cake layers keep for up to 3 months in the freezer.
When ready to begin decorating, thaw cake layers on the counter for 1 hour. It's important for layers to be chill when decorating - this makes them easier to handle.
Make your champagne Swiss meringue buttercream and whip it on low speed for 10 minutes using the paddle attachment to get rid of unwanted air bubbles. Air bubbles will make it challenging to smooth your cake!
Place your first levelled off cake layer onto the cake board. Apply an even layer of buttercream. Next, break apart raspberries and place them on top of the buttercream. In this cake, I colored the buttercream filling the cake pink!
Repeat this process. Crumb coat your cake and chill for 25 minutes to lock those pesky crumbs down.
Apply an outer coating of frosting in the colour of your choosing!!
ENJOY.
I hope you enjoy this bubbly little treat!
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
More Party Cake Favorites
Garden Party Rose Buttercream Cake
Delicious Easy Angel Food Cake Recipe
Earl Grey Cake Recipe with Vanilla Buttercream
Fantastic Champagne Cake Recipe
Equipment
- Electric Stand Mixer with paddle and whisk attachments
- Rubber heat proof spatula
- Offset Spatula
- Smoothing Comb
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup vegetable oil
- 1½ cups white granulated sugar
- 5 egg whites at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups cake flour sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1½ cups champagne at room temperature
Instructions
- Preheat oven to 325 degrees F. Spray three 6" cake pans with non stick spray and set aside.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, cream together butter and vegetable oil until completely combined. (4-5 minutes)
- Scrape down the sides of the mixing bowl. With the mixer on low speed gradually add in sugar. Increase speed to medium to high and mix until light and fluffy (1-2 minutes)
- Scrape down the sides of the bowl. Turn the mixer to low speed and pour the egg whites in one at a time allowing each to incorporate before the next addition.
- Add in the vanilla. Mix until combined.
- Scrape down the sides of the bowl. With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the champagne and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
- Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
- Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.
Champagne Buttercream Frosting
Equipment
- Electric Stand Mixer with paddle and whisk attachments
- Heat Proof Rubber Spatula
Ingredients
- 5 egg whites
- 1½ cups white granulated sugar
- 2 cups unsalted butter at room temperature
- 2 teaspoon pure vanilla extract
- ⅓ cup champagne at room temperature
Instructions
- Wipe down your mixing bowl, whisk and paddle attachments with a small amount of white vinegar.
- Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. Do not let the water touch the base of the bowl. Put your egg whites and sugar in your bowl and place on top of the saucepan. Give them a whisk to combine.
- Cook your egg white/sugar mixture over medium heat stirring constantly until the mixture reaches 160 degrees F on a candy thermometer or until you can no longer feel any sugar granules between your fingertips. The mixture will be hot.
- Transfer your egg white/sugar mixture to the bowl of your electric stand mixer with the whisk attachment in place and whisk on high until the outside of your mixing bowl is no longer hot and you’ve achieved stiff peaks in your meringue. This can take between 8-12 minutes.
- Switch to the paddle attachment. Turn your mixer to low speed. Add in your cubed butter (2 tablespoon in size) one at a time, allowing each to be incorporated before the next addition.
- Scrape down the sides of your bowl, turn mixer to low speed and add in your vanilla followed by slowly adding in champagne. See note above about buttercream separating once champagne has been added.
- Turn your mixer up to medium to high speed and mix for about 5 minutes until buttercream is completely incorporated, silky, and smooth.
- Turn the mixer to low speed and allow to beat for 10 minutes. This helps get unwanted air bubbles out.
Jocelyn Silvlerman says
This cake was the perfect dessert to ring in the new year-2021!!! I have baked several of Blair's cakes and all of them have been amazing, delicious and the directions she gives are perfect. This cake easily fell into all of those category!! Instead of breaking up the raspberries, as suggested in the directions, I made a raspberry cake filling sauce. My intention was to use it for decorating the outer part of the cake but somewhere along the decorating process, that didn't happen. I decided I wanted a cleaner look with just a few berries on the top and some silver sprinkles. The cake was a hit!!!! The four of us LOVED it!!! I shared the leftover with friends that next day they said it was amazing!!!! This is for sure a cake a will make again and again...
Thank you Blair for creating this amazing dessert!!
Blair Braz says
I LOVE this cake! I'm so happy you loved it too! It's definitely a cake that makes me think of celebration - I'll be making it for my birthday this year. I'll have to try a raspberry filling too!
Lindsay says
Omg. This cake recipe is gorgeous. It’s light and fluffy. Aromatic without being overwhelming.
I ran out of bubbly before I could make the frosting so I will have to wait until tomorrow to review that one.
If you are looking for an amazing twist on a typical vanilla cake this is it! I made 24 cupcakes and 1 loaf from this recipe. I adjusted the bake time 18 minutes for the cupcakes and 25 for the loaf.
Blair you’ve done it again!
Blair Braz says
Yes!!!! Incredible. So happy you tried these out Lindsay. And perfect bake times you selected for your cupcakes and loaf. I can't wait to make champagne cupcakes now too!!!