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–+ servings
A slice removed from a tall Champagne Layer Cake with white buttercream, pink filling, and pink piped frosting.

Champagne Layer Cake with Buttercream

This recipe creates a sophisticated Champagne Layer Cake with a delicate buttercream, perfect for celebrating special occasions. It offers a touch of elegance and a delightful flavor profile.
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Prep Time 45 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 4 large eggs, separated plus 4 additional large egg whites, at room temperature
  • 1.5 cups butter, at room temperature (12 ounces/ 340 grams)
  • 2.5 cups sugar (550 grams)
  • 3 cups cake flour (390 grams)
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 1 teaspoon table salt OR 1.5 teaspoon (9g) kosher salt
  • 0.5 cup champagne at room temperature
  • 0.5 cup buttermilk (4 ounces/ 114 grams ), at room temperature
  • 1 teaspoon pure vanilla extract
For the Strawberry and Champagne Italian Meringue Buttercream
  • 1 or 1.5 batches Italian Meringue Buttercream (if you don't add the pink buttercream swirls on the top of the cake, 1 recipe will suffice)
  • 1 cup champagne (8 ounces)
  • 0.33 cup sliced fresh strawberries (90 grams), stems removed, pureed in a blender to measure about ⅓ cup

Equipment

  • Standing mixer
  • 8 or 9-inch round cake pans
  • Parchment paper
  • Wire racks
  • small saucepan
  • Blender

Method
 

  1. Preheat your oven to 350 degrees F (176 degrees C). Grease and flour three or four 8 or 9-inch round cake pans. Line the bottoms with parchment paper rounds, also greased.
  2. Separate the 4 whole eggs. Place the yolks in a small bowl. Put the egg whites in the bowl of a standing mixer fitted with the whisk attachment, along with the 4 additional egg whites. Beat the egg whites until stiff peaks form.
  3. Scrape the beaten egg whites into a separate bowl. Rinse and dry the standing mixer bowl. Fit the mixer with the paddle attachment.
  4. Cream the butter and sugar until light and fluffy, about 6 minutes. Scrape down the sides of the bowl as needed.
  5. Add two egg yolks and beat until incorporated, about 20 seconds. Scrape down the sides. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the sides again.
  6. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  7. In a large measuring cup, stir together the champagne, buttermilk, and vanilla extract.
  8. With the mixer on low speed, add the dry ingredients alternately with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Scrape down the sides of the bowl as necessary.
  9. Gently fold the beaten egg whites into the batter with a rubber spatula until just incorporated.
  10. Pour the batter into the prepared pans. Bake for 30-40 minutes for 3 layers, or 25-30 minutes for 4 layers. The cakes are done when golden brown, pulling away from the sides, and a toothpick inserted into the center comes out with moist crumbs.
  11. Let the cakes cool in the pans on wire racks for 5 minutes, then invert them onto the racks to cool completely. Wrap tightly in plastic wrap if not frosting immediately. Layers can be stored at room temperature for 1 day or frozen for up to 2 months.
  12. For the buttercream: Pour 1 cup of champagne into a small saucepan and boil until reduced to ½ cup. Let cool completely.
  13. Slowly beat the cooled champagne reduction into a prepared batch of Italian Meringue Buttercream.
  14. Remove about two-thirds of the buttercream. Add the pureed strawberries to the remaining buttercream and beat until fully incorporated.

Notes

This cake is designed to impress. For a gluten-free version, ensure you use a gluten-free cake flour blend. The combination of champagne and strawberry creates a unique and celebratory flavor. You can adjust the amount of strawberry puree for a more intense flavor or color.

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