Introduction

This Champagne Cake with Champagne Italian Meringue Buttercream is a light and elegant dessert perfect for celebrations. The cake layers are tender and infused with champagne flavor, complemented by a silky, boozy buttercream that melts in your mouth.

A round white cake with a smooth white frosting base is topped with four large swirls of pink frosting evenly spaced on top. Each pink swirl has a soft, creamy texture with fine ridges, and a slight peak in the center. Around the edges of the cake and spilling slightly onto the white marbled surface, there are shimmering sugar crystals adding a touch of sparkle and contrast. The overall look is clean and delicate with a soft color palette. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, separated, plus 4 additional large egg whites, at room temperature
1 1/2 cups (12 ounces/340 grams) butter, at room temperature
2 1/2 cups (550 grams) sugar
3 cups (390 grams) cake flour (*See note for cake flour substitution)
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon table salt or 1 1/2 teaspoons (9g) kosher salt
½ cup (4 ounces) champagne, at room temperature
½ cup buttermilk (4 ounces/114 grams), at room temperature
1 teaspoon pure vanilla extract
1 or 1 1/2 batches Italian Meringue Buttercream (see instructions for amount)
1 cup (8 ounces) champagne
½ cup (90 grams) sliced fresh strawberries, stems removed, pureed to about 1/3 cup

Instructions

Step 1: Preheat the oven to 350°F (176°C). Grease and flour three or four 8- or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment with butter or shortening.
Step 2: Separate the 4 whole eggs, placing yolks in a small bowl and whites in a mixing bowl along with the 4 additional egg whites. Beat until stiff peaks form, then transfer the egg whites to another bowl and clean the mixing bowl.
Step 3: Using the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 6 minutes, scraping down the bowl as needed.
Step 4: Add two egg yolks and beat until incorporated, about 20 seconds. Scrape the bowl, then add the remaining two yolks and beat again until combined.
Step 5: Whisk together the cake flour, baking powder, baking soda, and salt in a separate bowl.
Step 6: In a large measuring cup, combine the champagne, buttermilk, and vanilla extract.
Step 7: On low speed, add the dry ingredients and the liquid alternately to the butter mixture in four additions, starting and ending with the flour mixture. Mix just until incorporated, scraping the bowl as needed.
Step 8: Gently fold the beaten egg whites into the batter using a rubber spatula until just combined.
Step 9: Divide the batter evenly among the prepared pans. Bake three layers for 30–40 minutes or four layers for 25–30 minutes. The cakes should be golden, slightly pulling away from the pans, and a toothpick inserted should come out with only crumbs.
Step 10: Cool the cakes in pans for 5 minutes, then turn them out onto wire racks to cool completely. Wrap tightly if not frosting immediately. Layers keep at room temperature for 1 day or freeze up to 2 months.
Step 11: Pour 1 cup champagne into a small saucepan, bring to a boil, then simmer until reduced to ½ cup. Cool completely before beating it gradually into a prepared batch of Italian Meringue Buttercream.
Step 12: Remove about two-thirds of the buttercream and set aside. Mix the strawberry puree into the remaining buttercream to create pink swirls for decorating.

Tips & Variations

If you don’t have cake flour, substitute by removing 3 tablespoons of all-purpose flour per cup and replacing with the same amount of cornstarch, then sift.
Use chilled champagne to preserve bubbles but bring it to room temperature before mixing into batter and frosting.
The strawberry puree adds a fresh, fruity swirl, but you can omit it for a pure champagne buttercream.
For a richer flavor, brush the layers lightly with the champagne reduction before frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw layers overnight in the refrigerator before frosting.

How to Serve

A round, white cake with a smooth, creamy white frosting covering the entire top surface is shown. On top of the cake, there are four evenly spaced swirls of pink frosting, each with a delicate, piped texture and a soft, rose-like shape. Around the edge of the cake and slightly spilling onto the white marbled texture surface below, there are scattered sparkling silver sugar crystals adding a shimmering effect. The overall look is soft, elegant, and festive. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sparkling wine instead of champagne?

Yes, you can substitute prosecco, cava, or any dry sparkling wine for champagne. The flavor will vary slightly but remain delicious.

Why do you separate eggs and add extra egg whites?

Separating the eggs and adding extra whites allows you to create a lighter, airy batter by folding in stiffly beaten whites, which helps the cake rise and stay tender.