Champagne Celebration Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
281 grams (2 ¼ cups) of properly measured all-purpose flour
02 -
1 teaspoon of fine salt
03 -
¾ cup of softened unsalted butter
04 -
2 ¼ teaspoons of baking powder
05 -
1 ½ cups of white sugar
06 -
150 grams (5 large) of egg whites at room temperature
07 -
2 teaspoons of pure vanilla
08 -
1 cup of pink champagne or any sparkling wine
09 -
Optional: pink gel coloring to add a little color
→ Champagne Buttercream
10 -
3 sticks (1.5 cups) of unsalted butter, softened
11 -
1 ½ pounds (6 cups) of powdered sugar
12 -
⅓ to ½ cup of pink champagne
13 -
A pinch of salt
14 -
Optional: 1 teaspoon of vanilla for flavor
15 -
Pink gel coloring (optional)
→ Optional Decorations
16 -
Chocolate dipped strawberries
17 -
White chocolate for drips
18 -
Champagne marshmallows
# Instructions:
01 -
Pop your softened butter into a mixing bowl and whip it on high until it’s fluffy and pale, about 2-3 minutes. Slowly blend in your powdered sugar on the lowest speed until it looks crumbly. Add the champagne, salt, and vanilla if you're using it; then set your mixer to medium-high and whip for 3-5 minutes until it turns super airy. Add pink gel coloring for a fun pop of color if you like.
02 -
Warm up your oven to 350°F. Prep three 6-inch cake pans with parchment paper at the bottom and a good coating of baking spray or a combo of butter and flour to prevent sticking.
03 -
In a bowl, whisk all your flour, baking powder, and salt together until evenly mixed.
04 -
Beat sugar and softened butter until they’re fluffy, which takes about 2-3 minutes. Add the vanilla extract, then slowly mix in one egg white at a time until they’re combined. Pause to scrape the sides down occasionally.
05 -
Take turns adding your dry flour mix and champagne to the wet batter like this: start with flour, then champagne, followed by more flour, champagne, and end with flour. Mix until it’s just combined. Add a dab of pink coloring after your second round of flour, if desired.
06 -
Split your batter up evenly into the prepared pans, smooth the tops gently, and bake for 25 to 30 minutes. Check with a toothpick—if it comes out with just a few crumbs, you’re good! Let them sit in the pans for 10 minutes before transferring them to a cooling rack to cool down completely.
07 -
When your cake layers are completely cool, stack them up with layers of champagne buttercream in between. Add any extras like white chocolate drip, marshmallow accents, or chocolate-covered strawberries for decoration.
# Notes:
01 -
Room temperature ingredients make mixing smoother and more consistent.
02 -
You can prepare the buttercream up to 2 days ahead and store it in the fridge.
03 -
Use a scale or level your flour with a spoon and knife for best results.