Description
A delightful Champagne Cake infused with bubbly and topped with fluffy buttercream, perfect for celebrating love on Valentine’s Day.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup champagne or sparkling wine, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 4–5 tablespoons champagne or sparkling wine (for frosting)
- Pinch of salt (for frosting)
- Optional: pink food coloring or freeze-dried strawberry powder
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, beat the softened butter on medium speed for 1 minute until creamy.
- Add the sugar and beat for 2-3 minutes until light and fluffy.
- Add the egg whites one at a time, beating well after each addition. Scrape down the sides of the bowl. Then add the vanilla and mix until combined.
- On low speed, add the flour mixture in three parts, alternating with the champagne and milk. Start and end with the flour. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-28 minutes (for 8-inch pans) or 22-25 minutes (for 9-inch pans), until a toothpick comes out clean with a few moist crumbs attached.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack. Peel off the parchment and allow to cool completely before frosting.
- For the buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar while mixing on low.
- Add champagne and a pinch of salt, and any food coloring. Beat on high for 2-3 minutes until light and fluffy. Adjust the consistency with more champagne if needed.
- To assemble: Place one cake layer on a plate. Spread with 1 cup of frosting. Top with the second layer and cover the top and sides with the remaining buttercream. Decorate as desired.
Notes
For best freshness, store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for about a week if needed.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg