Champagne Cake Layers (Print Version)
# Ingredients:
→ Cake Base
01 -
2 ¼ teaspoons of baking powder
02 -
1 teaspoon of fine salt
03 -
2 ¼ cups (281 grams) of all-purpose flour, measured correctly
04 -
¾ cup of unsalted butter brought to room temperature
05 -
1 ½ cups of regular granulated sugar
06 -
5 large egg whites (150 grams), room temperature
07 -
2 teaspoons of pure vanilla extract
08 -
1 cup of pink champagne or sparkling wine
09 -
A drop or two of pink gel food coloring, if you want some color in the cake
→ Champagne Buttercream
10 -
1.5 cups (3 sticks) of butter softened to room temp
11 -
6 cups (1 ½ pounds) of powdered sugar
12 -
⅓ to ½ cup of pink champagne
13 -
A pinch of salt for the buttercream
14 -
Optional: 1 teaspoon of vanilla flavoring
15 -
Optional: A dab of pink gel food coloring
→ Optional Decorations
16 -
Strawberries dipped in chocolate
17 -
Marshmallows flavored like champagne
18 -
Drips of white chocolate for that extra fancy look
# Instructions:
01 -
Take your softened butter, pop it in a mixing bowl, and beat it until it’s super fluffy—this should take about 2-3 minutes. Add the powdered sugar little by little on low until it looks crumbly. Mix in your pink champagne, vanilla (if you’re using it), and a pinch of salt, then crank up the speed to medium-high and let it whip for around 3-5 minutes until it’s airy and smooth. Add some pink color if that’s your thing.
02 -
Turn your oven on to 350°F to preheat. Prepare three 6-inch round cake pans with parchment circles and either spray some baking spray or carefully butter and flour them.
03 -
In a medium-sized bowl, whisk together your flour, baking powder, and salt until it’s all evenly mixed.
04 -
Use a mixer to cream your softened butter and sugar together for about 2-3 minutes until it’s light and fluffy. Stir in the vanilla, then add in your egg whites, one at a time. Make sure everything is mixed well and scrape the sides of the bowl when you need to.
05 -
Starting and ending with the dry mix, alternate adding the flour mixture and the champagne to the butter mixture like this: flour, champagne, flour, champagne, flour. Mix just enough to combine everything. If you like, add pink gel food coloring right after the second addition of flour.
06 -
Evenly divide the batter into the prepared cake pans, smooth out the tops, and bake for about 25-30 minutes. You’ll know they’re ready when a toothpick comes out with a few moist crumbs stuck to it. Let them cool in the pans for about 10 minutes, then move the layers to a wire rack to cool completely.
07 -
Once all the cake layers are completely cool, stack them neatly with the champagne buttercream in between each layer. If you’re feeling creative, drizzle with white chocolate, top with chocolate-dipped strawberries, or use champagne marshmallows to really impress!
# Notes:
01 -
For the best results, all your ingredients should be at room temperature before you get started.
02 -
You can make the buttercream up to two days ahead and keep it in the fridge.
03 -
To accurately measure flour, use a kitchen scale or the spoon-and-sweep method.