Introduction

This Champagne Cake is a light and elegant dessert perfect for special occasions. Moist layers infused with champagne are paired with a silky Italian Meringue Buttercream that carries a delicate champagne flavor with a hint of fresh strawberry. It’s a stunning cake that’s sure to impress your guests.

A slice of cake with four layers of light yellow sponge separated by three layers of light pink cream frosting, all on a white plate. The cake is covered in smooth white icing on the outside edge. Next to the cake on the plate, there is a swirl of light pink cream frosting piped in a decorative way. The plate is on a colorful cloth with patterns, and the background shows other white plates stacked. The whole scene is on a white marbled surface. 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 (9 g) 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 to 1 1/2 batches Italian Meringue Buttercream
1 cup (8 ounces) champagne (for reduction)
½ cup (90 grams) sliced fresh strawberries, stems removed and pureed to about 1/3 cup

Instructions

Step 1: Preheat your oven to 350°F (176°C). Grease and flour three or four 8- or 9-inch round cake pans, then line the bottoms with parchment paper coated with butter or shortening.
Step 2: Separate the 4 whole eggs, placing yolks in a small bowl. Combine the 4 egg whites with the additional 4 egg whites in a stand mixer and beat until stiff peaks form. Transfer to another bowl and clean the mixing bowl.
Step 3: Using the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 6 minutes, scraping down the bowl sides as needed.
Step 4: Add two egg yolks, beating until just incorporated. Scrape down the bowl, add the remaining two yolks, and beat again until combined.
Step 5: Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
Step 6: Stir champagne, buttermilk, and vanilla extract together in a large measuring cup.
Step 7: With the mixer on low, alternately add dry ingredients and liquid to the butter mixture in four additions, starting and ending with flour. Mix just until combined, scraping the bowl as needed.
Step 8: Gently fold the beaten egg whites into the batter using a rubber spatula until fully incorporated.
Step 9: Divide batter evenly among prepared pans. Bake three layers for 30–40 minutes or four layers for 25–30 minutes. Cake is done when golden brown, pulling away from pan sides, and a toothpick comes out with only crumbs.
Step 10: Cool cakes in pans on wire racks for 5 minutes. Turn out onto racks and cool completely. Wrap layers in plastic wrap if not frosting immediately; they keep at room temperature for 1 day or freeze up to 2 months.
Step 11: Pour 1 cup champagne into a small saucepan and boil, then simmer until reduced to ½ cup. Cool completely, then beat the reduction into a prepared batch of Italian Meringue Buttercream.
Step 12: Remove about two-thirds of the buttercream and set aside. To the remaining buttercream, add pureed strawberries and beat until fully combined for pink swirls.

Tips & Variations

For a cake flour substitute, replace 3 tablespoons of all-purpose flour per cup with cornstarch and sift well before measuring.
Use extra fresh strawberries to decorate the cake for a fresh and colorful finish.
If you prefer a stronger champagne flavor, add a little champagne extract to the buttercream.
Be careful not to overmix the batter after adding egg whites to keep the cake light and fluffy.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Unfrosted layers wrapped in plastic wrap can be kept at room temperature for 1 day or frozen for up to 2 months. Thaw frozen layers overnight in the refrigerator before assembling.

How to Serve

A round, tall cake with smooth white frosting covers all sides, sitting on a silver cake board with a thin pink piped border at the base. About half of the cake's side is decorated with a thick patch of small, shiny silver sprinkles, which spread lightly over the top edge. On top, there are four tall, pink swirled frosting rosettes placed close together near the center. The cake is on a fancy silver tray on a white marbled surface, with stacked white plates, a woman’s hand holding a fork napkin, two empty clear champagne glasses, and a bottle of champagne in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine instead of champagne?

Yes, any good quality sparkling wine or prosecco works well as a substitute for champagne in both the cake and buttercream.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

Champagne Cake with Champagne Italian Meringue Buttercream Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This sophisticated Champagne Cake features a delicate, moist sponge infused with champagne and buttermilk, layered with a smooth and fluffy Champagne Italian Meringue Buttercream. The cake is light and elegant, perfect for special occasions, combining the subtle tartness of champagne with the complementary sweetness of strawberries in the frosting for a luxurious flavor experience.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour 15 minutes
Yield: One 3– or 4-layer 8 or 9-inch cake, serves 12-14 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

For the Cake

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 a 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

For the Champagne Reduction

1 cup (8 ounces) champagne

For the Italian Meringue Buttercream

1 or 1 1/2 batches Italian Meringue Buttercream (recipe not detailed here)
1/2 cup (90 grams) sliced fresh strawberries, stems removed, pureed to about 1/3 cup

Instructions

Prepare the pans: Heat the oven to 350°F (176°C). Grease and flour three or four 8 or 9-inch round cake pans. Line bottoms with parchment paper slathered lightly with butter or shortening for easy release.
Beat egg whites: Separate the 4 whole eggs, placing yolks aside in a small bowl. Add the 4 additional egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Transfer to another bowl, rinse and dry mixer bowl.
Cream butter and sugar: Attach paddle to mixer. Cream butter and sugar on medium-high speed until light and fluffy, about 6 minutes, scraping the bowl sides occasionally.
Add egg yolks: Add 2 egg yolks and beat briefly (~20 seconds) until incorporated. Scrape bowl sides. Repeat with remaining 2 yolks, mixing until just combined.
Combine dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a separate bowl until evenly mixed.
Mix wet ingredients: In a large measuring cup, combine champagne, buttermilk, and vanilla extract.
Alternate adding dry and wet: With the mixer on low speed, add the flour mixture and liquid alternately in 4 additions, starting and ending with flour. Mix just until each addition is included. Scrape bowl sides as needed.
Fold in egg whites: Using a rubber spatula, gently fold the beaten egg whites into the batter until fully incorporated but still light and airy.
Bake the layers: Pour batter evenly into prepared pans. Bake 3 layers for 30-40 minutes or 4 layers for 25-30 minutes. Layers should be golden brown, pulling away from the pan edges, and spring back when gently touched. Check doneness with a toothpick; remove when it comes out with only crumbs.
Cool the cakes: Let cakes rest in pans on wire racks for 5 minutes. Carefully turn out onto racks to cool completely. Wrap layers tightly if not frosting immediately. Store at room temperature up to 1 day or freeze for 2 months.
Prepare champagne reduction: Pour 1 cup champagne into a small saucepan. Boil then simmer until reduced to 1/2 cup. Cool completely before incorporating.
Make the buttercream: Slowly beat the cooled champagne reduction into the prepared Italian Meringue Buttercream. Remove about two-thirds of this buttercream from mixing bowl.
Create strawberry swirl: Add the pureed strawberries to the remaining buttercream in bowl and beat thoroughly to combine, creating a pink strawberry buttercream swirl.

Notes

For cake flour substitution, measure all-purpose flour, remove 2 tablespoons per cup, and replace with 2 tablespoons cornstarch; sift well.
Ensure all eggs, butter, buttermilk, and champagne are at room temperature for better mixing and texture.
Do not overbeat egg whites to avoid drying and difficulty folding into the batter.
The Italian Meringue Buttercream recipe is essential—use a stable meringue-based frosting for best results with champagne addition.
Champagne reduction adds concentrated flavor; do not skip this step for authentic taste.
Layer cakes can be frosted immediately or wrapped tightly and stored.

Keywords: champagne cake, italian meringue buttercream, party cake, champagne buttercream, layered cake, strawberry swirl frosting