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champagne cake recipe
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Fantastic Champagne Cake Recipe

This simple champagne cake recipe creates the most delicious, flavourful, and moist cake perfect for your next celebration. Paired with fresh raspberries and champagne infused Swiss meringue buttercream, this cake will impress your friends and family.
Course Dessert
Prep Time 35 minutes
Cook Time 35 minutes
Servings 12

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.