Champaign Cake
Delight in the elegance of a Champagne Cake, a sophisticated and celebratory dessert perfect for weddings, anniversaries, or any special occasion. This fluffy, moist layer cake boasts subtle notes of champagne, lending a unique sparkle to its flavor profile. Made with a tender crumb and layered with creamy buttercream frosting, this cake can be tinted with pink or gold hues for a dazzling presentation. The recipe is easy to follow, requiring just 20 minutes of prep time, with the option to enhance it further with edible decorations or a champagne glaze. Whether you're hosting a party or simply indulging in a luxurious treat, this festive champagne cake is guaranteed to impress!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup champagne (or sparkling wine)
- 3 cups buttercream frosting (store-bought or homemade)
- 0.25 teaspoons pink or gold food coloring gel (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans, then set them aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
On low speed, alternately add the dry flour mixture and the champagne to the wet ingredients, beginning and ending with the flour mixture. (Example sequence: 1/3 flour mixture, 1/2 champagne, 1/3 flour mixture, remaining champagne, remaining flour mixture.) Mix just until combined; do not overmix.
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
Once baked, allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
If desired, tint the buttercream frosting with pink or gold food coloring gel for a festive touch. Mix until the desired color is evenly distributed.
Assemble the cake by placing one layer on a serving plate or cake stand. Spread a layer of frosting on top, then repeat with the second and third cake layers, finishing with a thick coat of frosting over the top and sides.
Optional: Decorate the cake with edible pearls, sprinkles, or a drizzle of champagne glaze for added elegance.
Chill the cake for at least 30 minutes before slicing to ensure stability. Serve and enjoy!
Nutrition Facts
Calories |
6580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 1153.0 g | 419% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 795.0 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 252 mg | 19% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
