Champagne Layer Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup pink champagne or sparkling wine
02 -
5 large egg whites (150 grams), at room temperature
03 -
2 ¼ cups (281 grams) all-purpose flour, measured correctly
04 -
¾ cup unsalted butter, softened
05 -
2 teaspoons pure vanilla extract
06 -
2 ¼ teaspoons baking powder
07 -
1 teaspoon fine salt
08 -
1 ½ cups granulated sugar
09 -
Pink gel coloring (optional for a pop of color)
→ Champagne Buttercream
10 -
1.5 cups (3 sticks) unsalted butter, softened to room temperature
11 -
⅓ to ½ cup pink champagne, depending on texture
12 -
6 cups (1 ½ pounds) powdered sugar
13 -
1 teaspoon vanilla extract (optional for extra flavor)
14 -
Pink gel food coloring (optional)
15 -
A tiny bit of salt
→ Optional Decorations
16 -
Strawberries dipped in chocolate
17 -
Marshmallows flavored with champagne
18 -
White chocolate for topping drips
# Instructions:
01 -
Whip your softened butter in a mixing bowl for 2-3 minutes until fluffy. Slowly mix in the powdered sugar on low so it doesn’t fly everywhere. Pour in champagne, a pinch of salt, and vanilla extract, then crank the speed to medium-high for about 3-5 minutes until creamy and airy. Add some pink food gel for color, if you like.
02 -
Heat your oven to 350°F. Get three 6-inch pans ready by lining them with parchment and coating them with either butter and flour or baking spray.
03 -
Stir together your flour, baking powder, and salt in a medium-sized bowl until everything’s mixed evenly.
04 -
Beat the softened butter and sugar for 2-3 minutes until it’s pale and fluffy. Blend in vanilla and then add the egg whites, one by one, ensuring everything gets mixed fully. Scrape down the sides of your bowl as needed.
05 -
Beginning with the dry mix, alternate adding it with the champagne to the butter mixture. Add in this pattern: dry mix, champagne, dry mix, champagne, then the last dry mix. Don’t overmix; stop as soon as it’s combined. Add pink coloring right after the second flour addition if using.
06 -
Evenly portion the cake batter into the prepared pans. Smooth the top with a spatula and bake for 25-30 minutes. They’re ready when a toothpick inserted in the center comes out with just a couple crumbs. Cool the cakes in the pans for 10 minutes, then transfer them to a rack to cool completely.
07 -
Once your cakes are cool, stack the layers with the prepared buttercream in between. For extra flair, drizzle white chocolate on top, arrange chocolate-coated strawberries, or garnish with champagne marshmallows.
# Notes:
01 -
Ensure all your ingredients are at room temperature for smooth mixing.
02 -
You can prep the buttercream ahead of time and keep it in the fridge for a day or two.
03 -
Use a scale or scoop-and-level method to measure the flour for better accuracy.