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Champagne Cake with Champagne Italian Meringue Buttercream Recipe

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★★★★★

4.6 from 144 reviews

This elegant Champagne Cake features a light and fluffy sponge infused with champagne and buttermilk, layered with a luxurious Champagne Italian Meringue Buttercream. The cake is beautifully enhanced with a strawberry-infused buttercream swirl, making it perfect for celebrations and special occasions.

Ingredients

Scale

Cake Batter

  • 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
  • 1/4 teaspoon baking soda
  • 1 teaspoon table salt OR 1 1/2 teaspoons (9 grams) kosher salt
  • 1/2 cup (4 ounces) champagne, at room temperature
  • 1/2 cup (4 ounces / 114 grams) buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

Champagne Italian Meringue Buttercream

  • 1 or 1 1/2 batches Italian Meringue Buttercream (recipe not included)
  • 1 cup (8 ounces) champagne
  • 1/2 cup (90 grams) sliced fresh strawberries, stems removed, pureed to about 1/3 cup

Instructions

  1. Prepare the pans: Heat oven to 350°F (176°C). Grease and flour three or four 8 or 9-inch round cake pans. Line their bottoms with parchment paper rounds greased with butter or shortening to ensure release.
  2. Beat egg whites: Separate 4 eggs, placing yolks aside. Combine the 4 separated whites plus 4 additional whites in mixer fitted with whisk attachment. Beat until stiff peaks form. Transfer to a bowl and rinse, dry mixer bowl.
  3. Cream butter and sugar: Switch to paddle attachment. Beat butter and sugar on medium-high until light and fluffy, about 6 minutes, scraping sides as needed.
  4. Add egg yolks: Add two egg yolks and mix until incorporated, about 20 seconds. Scrape sides. Add remaining two yolks and mix again similarly.
  5. Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt to combine.
  6. Combine wet ingredients: Stir champagne, buttermilk, and vanilla in a large measuring cup.
  7. Incorporate dry and wet ingredients: On low speed, add dry and wet ingredients alternately in four additions, starting and ending with dry. Beat just until combined each time, scraping bowl as needed.
  8. Fold in egg whites: Gently fold the beaten egg whites into batter with a spatula until just combined, preserving airiness.
  9. Fill pans and bake: Divide batter into prepared pans. Bake three layers for 30-40 minutes, or four layers for 25-30 minutes. Cakes should be golden brown and spring back or pass toothpick test.
  10. Cool cakes: Cool cakes in pans for 5 minutes, then turn out onto wire racks to cool completely. Wrap tightly if storing before frosting; room temp for 1 day or freeze up to 2 months.
  11. Reduce champagne: Boil 1 cup champagne in saucepan until reduced to 1/2 cup. Cool completely, then beat gently into prepared Italian Meringue Buttercream.
  12. Prepare strawberry buttercream swirl: Remove about two-thirds of the buttercream. To the remaining third, add pureed strawberries and beat until fully incorporated for a pink swirl.

Notes

  • For a cake flour substitute, measure 3 cups all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch; sift together before using.
  • Ensure all ingredients are at room temperature to help batter blend smoothly.
  • You can use either 3 or 4 cake layers depending on your preference and pan size.
  • Italian Meringue Buttercream recipe is required to complete this cake and should be prepared separately.
  • Reduced champagne adds intense champagne flavor to the buttercream without watering it down.

Keywords: champagne cake, italian meringue buttercream, celebration cake, light cake, strawberry swirl, champagne dessert

Find it online: https://dailysimplerecipe.com/champagne-cake-with-champagne-italian-meringue-buttercream-recipe/