When the occasion calls for a little sparkle, nothing fits the bill quite like a moist Champagne Cake. Picture this: a fluffy, tender crumb infused with the subtle yet intoxicating notes of champagne, layered with a creamy Champagne Italian Meringue Buttercream that melts in your mouth. As I prepared this cake for a friend’s engagement party, the kitchen transformed into a symphony of sweet aromas, making it impossible to resist sneaking a taste before the big moment.
This gem of a recipe goes beyond just being a beautiful centerpiece for weddings or celebrations; it’s a delightful adventure for anyone tired of the same old desserts. The surprisingly simple process combines common ingredients in a way that elevates them to sheer indulgence. With the option to enhance the flavor with strawberry filling or indulge in variations like almond champagne, this cake is as versatile as it is delicious. Let’s dive in and create a dessert that will truly impress your friends and family, leaving them craving more!
Why will you love this Champagne Cake?
Delightfully Unique: This Champagne Cake takes your dessert game to a whole new level, merging celebratory bubbles with mouthwatering flavors.
Fluffy Texture: Enjoy a moist and tender crumb that balances sweetness with a subtle tang, making each bite irresistible.
Versatile Options: With variations for fillings and frosting, you can easily customize it to suit any occasion.
Simple Process: The straightforward steps mean you can whip up this stunning cake without extensive baking experience.
Crowd-Pleasing Creation: Perfect for weddings and celebrations, it’s sure to impress your guests and spark joy in every slice!
Champagne Cake Ingredients
For the Cake
• Cake Flour – Provides a tender crumb for the cake; substitute with a mixture of all-purpose flour and cornstarch for similar results.
• Buttermilk – Adds essential moisture and richness; you can make DIY buttermilk with milk and vinegar or lemon juice.
• Champagne – Infuses the cake with a delightful champagne flavor; sweeter champagne enhances the taste even more.
• Eggs – Ensures structure and stability in the cake; always use room temperature eggs for better incorporation.
• Sugar – Contributes sweetness and helps achieve that coveted moist texture; no substitutions are necessary unless for dietary needs.
• Unsalted Butter – Adds richness and serves as a tenderizer; using unsalted butter in the buttercream prevents over-salting.
For the Filling
• Fresh Strawberries – Offers natural sweetness and a lovely flavor contrast; fresh is best, or use pureed frozen strawberries after straining.
For the Buttercream
• Powdered Sugar – Crucial for creating the creaminess and sweetness of the buttercream; always sift it for a velvety texture.
• Egg Whites – Essential for making the Italian Meringue Buttercream stable; ensure they’re at room temperature for best results.
Elevate your baking game with this Champagne Cake recipe, ideal for celebrations or just because!
How to Make Champagne Cake
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Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them and lining with parchment paper. This ensures easy removal and a beautiful presentation!
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Mix dry ingredients, including cake flour, baking powder, and salt, in a large bowl. Whisk them together until combined; you want a uniform texture for a perfect rise.
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Cream the unsalted butter and sugar in another bowl until fluffy and light in color. This aeration will give your cake that delightful tenderness. Add room temperature eggs one at a time, mixing well after each addition.
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Alternate adding the dry ingredients with the buttermilk and champagne. Start and end with the dry mix. Blend until just combined, being careful not to overmix.
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Bake in the prepared pans for about 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and spring back when gently pressed.
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Cool the layers in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step is essential to prevent soggy cake layers.
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Prepare the Champagne Italian Meringue Buttercream: whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves. Then, beat until stiff peaks form. Gradually add softened butter until smooth, and mix in your champagne reduction.
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Assemble the cake by placing one layer on a serving platter. Spread a layer of Champagne Buttercream and your juicy strawberry filling. Then, add the next layer on top and frost the top and sides generously.
Optional: Garnish with fresh strawberries or edible flowers for an extra pop of color.
Exact quantities are listed in the recipe card below.
Champagne Cake Variations
There are countless delightful ways to personalize your Champagne Cake, allowing you to create a treat that truly suits your taste and occasion.
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Almond Twist: Replace champagne with almond champagne and swap vanilla for almond extract for a nutty twist that adds depth to each bite.
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Berry Bliss: Use raspberry or peach puree for the filling or frosting, offering a burst of fruity flavor that beautifully complements the champagne notes.
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Chocolate Indulgence: Incorporate cocoa powder into the existing batter for a rich chocolatey experience, and pair it with a champagne chocolate ganache for ultimate decadence.
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Citrus Zing: Add lemon or orange zest to the batter for a refreshing citrus flavor that brightens up your cake and contrasts beautifully with the sweetness.
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Spiced Delights: Mix in a dash of cinnamon or nutmeg for a cozy warmth in the cake, perfect for fall gatherings or holiday celebrations.
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Crunchy Elements: Fold crushed nuts or toffee bits into the batter or sprinkle them between layers for an indulgent crunch that complements the moist crumb.
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Decadent Layering: Experiment with more than just strawberries—try layers of cream cheese filling or lemon curd to elevate the cake’s flavors and textures.
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Frosting Fusions: Blend different extracts or flavored liquors into the Champagne Italian Meringue Buttercream for a unique touch, making your frosting the star of the show!
Allow your creativity to shine as you explore these variations, making this Champagne Cake the perfect canvas for your culinary artistry!
Make Ahead Options
Preparing this Champagne Cake ahead of time is a fantastic way to save precious hours on the day of your celebration! You can bake the cake layers up to 3 days in advance. Simply wrap each cooled layer in plastic wrap and store at room temperature to maintain their moisture. The Champagne Italian Meringue Buttercream can also be made and refrigerated for up to 1 week; just be sure to bring it back to room temperature and re-whip before frosting. To assemble, layer the cake with frosting and your strawberry filling just before serving. This approach ensures your cake is just as delicious and visually stunning, while you enjoy more time with your loved ones!
Storage Tips for Champagne Cake
Fridge: Keep the frosted Champagne Cake in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap to preserve its moisture and flavor.
Room Temperature: Unfrosted layers can be stored at room temperature, tightly wrapped in plastic, for up to 3 days. This helps maintain the cake’s moist texture.
Freezer: To freeze unfrosted layers, wrap each in plastic wrap and then in aluminum foil for up to 3 months. Thaw completely before frosting to enjoy its full flavor.
Reheating: If you have leftover cake, allow it to come to room temperature before serving. This will help maintain the soft, delightful texture of your Champagne Cake.
What to Serve with Champagne Cake?
Elevate your celebration with delightful pairings that complement the light, airy beauty of this exquisite dessert.
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Fresh Berries: A medley of strawberries, blueberries, and raspberries enhance the cake’s sweetness, adding a burst of flavor and color to every bite.
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Sparkling Wine: A glass of chilled prosecco or champagne will echo the cake’s delightful notes, turning your dessert into a toast-worthy finale.
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Whipped Cream: Light and fluffy, this classic topping adds a creamy richness that perfectly complements the moist texture of the cake.
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Vanilla Ice Cream: The creamy, cool contrast will perfectly balance the sweet and tangy champagne notes, creating a delightful harmony of flavors.
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Chocolate Ganache: A drizzle of dark chocolate ganache can infuse an elegant decadence into the experience, enhancing the celebration with luxurious chocolate notes.
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Almond Biscotti: Crunchy and lightly sweet, these complement the cake’s texture beautifully while adding a subtle nutty flavor that pairs wonderfully with champagne.
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Fruit Tart: A vibrant fruit tart adds another layer of freshness that rounds out the dessert course, bringing seasonal fruits to the forefront alongside the champagne flavors.
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Coffee or Espresso: A warm cup can act as a delightful counterpoint to the cake’s sweetness, providing a rich, aromatic finish to your meal.
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Lemon Sorbet: Refreshing and tangy, this will cleanse the palate between bites, enhancing the experience of the Champagne Cake’s delicate flavors.
Expert Tips for the Best Champagne Cake
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Room Temperature Ingredients: Always use room temperature butter and eggs for optimal mixing and a fluffy texture in your Champagne Cake.
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Don’t Overmix: When adding the dry ingredients, mix until just combined to keep the cake light and tender. Overmixing can lead to a dense texture.
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Layer Moisture: Brush cooled cake layers with champagne reduction to enhance flavor and keep your Champagne Cake moist.
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Cooling Time: Allow the cake layers to cool completely before frosting; this prevents the buttercream from melting and keeps your presentation pristine.
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Flavor Variations: Consider experimenting with different fillings, like chocolate ganache or fruit purees, to customize your Champagne Cake to fit any occasion.
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Storing Leftovers: Keep any leftover cake in the refrigerator to maintain freshness. Allow it to come to room temperature before serving for the best taste experience.
Champagne Cake Recipe FAQs
What type of champagne is best for the Champagne Cake?
Absolutely! For the best flavor, I recommend using a sweeter champagne, as it enhances the taste of the cake. If you’re adventurous, you can also try varying the types of champagne or even opting for almond champagne for a unique twist.
How do I store the Champagne Cake once it’s frosted?
You should keep your frosted Champagne Cake in the refrigerator for up to 5 days. Wrap it in plastic wrap to lock in moisture and preserve the delicious flavors. Allow it to come to room temperature before serving to regain its lovely texture.
Can I freeze the Champagne Cake?
Yes! Freezing is a great option for unfrosted layers. Simply wrap each layer tightly in plastic wrap, and then in aluminum foil, to prevent freezer burn. They can be stored like this for up to 3 months. When you’re ready, allow them to thaw completely before frosting.
What should I do if my cake layers sink in the middle?
Very commonly, cake layers can sink if the baking powder is expired or if they’re underbaked. Ensure your leavening agents are fresh and check their effectiveness before use. Also, using room temperature eggs and butter helps achieve better incorporation, so always aim for that!
Are there any dietary considerations for the Champagne Cake?
While this Champagne Cake doesn’t cater specifically to dietary restrictions, those with egg allergies should note that both the cake and buttercream contain eggs. I often recommend seeking alternatives like aquafaba or commercial egg replacers when necessary, but adjustments may result in varying textures.
Can I use frozen strawberries for the filling?
Certainly! If you choose to use frozen strawberries, ensure you puree them and strain the mixture to remove excess liquid. Fresh strawberries are fantastic, but frozen can work beautifully when prepared right. Just remember that they may require added sweetness since they can sometimes taste less vibrant!
Delicious Champagne Cake with Creamy Italian Buttercream
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them and lining with parchment paper.
- Mix dry ingredients, including cake flour, baking powder, and salt in a large bowl. Whisk until combined.
- Cream unsalted butter and sugar in another bowl until fluffy and light in color. Add eggs one at a time.
- Alternate adding dry ingredients with buttermilk and champagne, starting and ending with dry mix.
- Bake in prepared pans for about 30 minutes, or until a toothpick comes out clean.
- Cool the layers in pans for 10 minutes before transferring to a wire rack.
- Whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves.
- Beat until stiff peaks form, then gradually add softened butter until smooth, mixing in champagne reduction.
- Assemble the cake by placing one layer on a serving platter. Spread a layer of Champagne Buttercream and your strawberry filling.
- Add the next layer on top and frost the top and sides generously.
- Optional: Garnish with fresh strawberries or edible flowers for an extra pop of color.