There's no better way to add sparkle to holidays and special occasions than with a bubbly champagne cake.
Champagne Cake
Updated on Nov. 21, 2024
Whether celebrating Christmas, toasting the New Year or cheering on a job well done, champagne always makes the occasion feel special. So why not combine the festive feeling of a glass of bubbly with the appeal of a gorgeous dessert? That’s right: It’s time for a champagne cake!
Champagne’s flavor can be easily overpowered in baking, which is why you don’t want to add a cup of bubbly straight from the bottle for this recipe. Instead, you’ll reduce it for a more concentrated flavor, resulting in a hint of champagne in a not-too-sweet cake. With three tiers and gleaming white buttercream frosting, this cake looks as elegant and festive as a flute of champagne. It’s a favorite champagne recipe for festive holidays, birthdays and celebrations.
Champagne Cake Ingredients
- Champagne: It’s the star ingredient! Because it’s going into the cake, you don’t have to break the bank on a bottle. There are plenty of cheap champagne options for under $20. Use dry or sweet varieties of sparkling wine, whichever you prefer. Save the more expensive stuff for your glass.
- All-purpose flour: No special cake or pastry flour is needed here, just use plain all-purpose flour. Remember that measuring flour correctly is essential for cake recipes.
- Granulated sugar: Creaming butter and sugar together creates tiny air pockets that give this cake a light texture.
- Butter: Choose one of the best butter brands to give your cake the best possible flavor.
- Whole milk: Milk helps combine the cake batter and is used to make the champagne buttercream frosting.
- Sour cream: In baking recipes like this one, sour cream makes a tender crumb and adds a little tang to the flavor profile.
- Egg whites: To keep the cake light and airy—like a glass of champagne—the batter is made with egg whites only. (Save the yolks for these egg yolk recipes.)
- Baking powder: Baking powder is crucial for some cakes and other baked goods. It makes cakes rise and lightens their texture.
- Vanilla extract: Along with champagne, vanilla extract flavors the cake and frosting. The best vanilla brands have the purest flavor.
- Salt: A little salt enhances the overall flavor of this sweet cake.
- Confectioners’ sugar: This fine, powdery sugar is ideal for making homemade frostings like this champagne buttercream. It dissolves quickly and smoothly.
- Optional: White, silver or gold sprinkles or sugar pearls add some extra flair and sparkle.
Directions
Step 1: Reduce the champagne
Preheat the oven to 350°F. In a small saucepan, simmer the champagne until it has reduced by half, about 10 minutes. Let it cool completely.
Editor’s Tip: The champagne reduction should be slightly viscous and syrupy.
Step 2: Combine the dry ingredients
In a large bowl, combine the flour, baking powder and salt. Set the bowl aside.
Step 3: Cream the butter and sugar
In a stand mixer fitted with a paddle attachment, cream the sugar and butter until they’re light and fluffy, three to four minutes.
Step 4: Make the batter
Add the sour cream and a teaspoon of vanilla extract, and mix until combined. Add the egg whites, one at a time, and beat them until the mixture is fluffy, three to four minutes. In the mixer bowl, alternate adding the dry ingredients, the milk and the reduced champagne until everything is just combined. Scrape the sides of the bowl as needed.
Step 5: Bake and cool the cakes
Line three 8-inch cake pans with parchment paper. Divide the cake batter evenly between the three pans. Bake the cakes for 22 to 25 minutes, or until a toothpick inserted in the centers comes out clean.
Cool the cakes in the pans for five minutes, then invert the cakes onto wire cooling racks. Let them cool completely.
Step 6: Make the frosting
In a bowl, beat the butter, confectioners’ sugar, a teaspoon of vanilla extract and 2 tablespoons of champagne until smooth. Beat in 2/3 cup to 3/4 cup of milk for two to three minutes until the frosting is fluffy.
Step 7: Assemble the cake
Place one cake layer on a serving plate and spread 3/4 cup of frosting evenly over the top. Repeat with the second cake layer. Place the last cake layer on top.
Frost the top and sides of the cake with the buttercream. Pipe any remaining frosting around the top and bottom edges. If desired, decorate the cake with sugar pearls or gold, white or silver sprinkles.
Champagne Cake Variations
- Make a pink champagne cake: Use rosé champagne instead of regular champagne in the recipe. You can also add a few drops of red food coloring to the batter to give it a lovely pink hue.
- Add fruit to the cake: Fresh fruit makes this champagne cake even more delectable. Try layering thinly sliced fresh strawberries, peaches or raspberries between the cake layers along with the buttercream.
How to Store Champagne Cake
To store champagne cake, press wax paper against any cut surfaces to keep the cake or slices moist. Transfer the champagne cake to a covered cake keeper, or keep it on a serving plate and cover it with storage wrap. Store the cake in the fridge to protect the texture and keep the flavors fresh.
How long does champagne cake last?
Champagne cake will last up to 10 days when stored correctly in the refrigerator.
Can you freeze champagne cake?
You can always bake ahead of time and freeze cakes, unfrosted or frosted. Once completely cool, wrap an unfrosted cake in storage wrap or store it in resealable freezer bags to freeze it. You can also freeze a cake directly in its pan; just wrap the pan entirely in storage wrap and then add a layer of aluminum foil.
To freeze a frosted cake, place the finished cake in the freezer for an hour to set the decoration. Once the frosting is frozen and firm, wrap the cake in two layers of storage wrap followed by a layer of aluminum foil.
Champagne Cake Tips
Which champagne is best for champagne cake?
You can use any sparkling wine for this champagne cake recipe. If you enjoy dry champagne, opt for brut varieties or use Cava. If you like something a bit sweeter, try Prosecco or moscato.
Does the alcohol cook off in champagne cake?
While cooking with alcohol sometimes means residual alcohol, most of it cooks out when exposed to heat. Because you also use champagne in the frosting, there will be a little alcohol there, too. For these reasons, it’s best to make this cake just for the adults.
What else can you serve with champagne cake?
Let the delicate champagne flavor in the cake be the star of the dessert. Serve it with simple accompaniments like a scoop of homemade vanilla ice cream, fresh raspberries or fresh strawberries. For a champagne-themed party, serve the cake alongside mimosa butter cookies, jellied champagne in glasses and champagne party punch.
Champagne Cake
Prep Time
35 min
Cook Time
22 min
Yield
16 servings
Ingredients
- 2 cups champagne
- CAKE:
- 2-1/2 cups all-purpose flour
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-3/4 cups sugar
- 3/4 cup butter, softened
- 1/3 cup sour cream
- 6 egg whites, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- FROSTING:
- 1 cup butter, softened
- 9 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons champagne
- 2/3 to 3/4 cup whole milk
- White, silver or gold sprinkles, for decorating
Directions
- Preheat oven to 350°. In a small saucepan, simmer champagne until liquid has reduced by half, about 10 minutes. Cool completely.
- In a large bowl, combine flour, baking powder and salt; set aside.
- In a stand mixer fitted with a paddle attachment, cream sugar and butter until light and fluffy, 3-4 minutes. Add sour cream and vanilla extract; mix until combined. Add egg whites, one at a time; beat until fluffy, 3-4 minutes. Alternate adding dry ingredients, milk and reduced champagne into stand mixer until just combined, scraping the sides of the bowl as needed.
- Pour batter evenly into three parchment-lined 8-in. cake pans. Bake until a toothpick inserted into the center comes out clean, 22-25 minutes. Cool cakes in their pans 5 minutes. Invert cakes onto a wire rack; cool completely.
- To make frosting, beat butter, confectioners' sugar, vanilla extract and champagne in a bowl until smooth. Beat in milk until fluffy, 2-3 minutes.
- Place 1 cake layer on a serving plate; spread with 1/2 cup of frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, decorate with white, silver, gold or sparkly sprinkles or sugar pearls.
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This champagne cake recipe combines two celebratory treats into one, and we'll cheers to that. Concentrated champagne brings a subtly sweet flavor and added moisture to the cake. —Lisa Kaminski, Wauwatosa, Wisconsin
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