Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a separate bowl until evenly mixed.
  6. Mix wet ingredients: In a large measuring cup, combine champagne, buttermilk, and vanilla extract.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Prepare champagne reduction: Pour 1 cup champagne into a small saucepan. Boil then simmer until reduced to 1/2 cup. Cool completely before incorporating.
  12. 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.
  13. 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

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