This moist Champagne Cake topped with rich and bubbly buttercream frosting is a tasteful celebration in every mouthful. While this cake holds the essence of elegance, it's deceivingly easy to bake.
So whether you're an experience baker or just a beginner, you can serve this show stopping cake at your next party. The perfect golden cake for New Years Eve, birthday parties, and any other special event.
While I love using cake mix to make lots, it's sometimes fun to bake from scratch! And with straightforward steps and simple ingredients, it's not nearly as hard as people make it seem.
One of the best things about this cake, and the recipes above, is that they pair with so many different sparkling non-alcoholic drinks. This non alcoholic champagne drink or this cranberry mocktail are family favorites during the holiday season. And the bubble drink compliments the sweetness of the cake perfectly.
Why you'll love this champagne cake
- Since the alcohol content bakes out, it's perfect for any special occasion from bridal showers to a New Year's Eve party.
- The champagne buttercream frosting is dreamy, creamy, and irresistible.
- Each cake layer is moist, bursting with champagne flavor.
- Not only is this cake delicious, it has an eye catching visual appeal.
- You can add personal touches with sprinkles, edible glitter, cake toppers, and more!
What you'll need
- Flour - I like to use good quality all purpose flour as the base for this light, airy cake.
- Sugar - You'll need granulated sugar as well as powdered sugar for the homemade frosting.
- Champagne - Any kind of sparkling wine will do. You will need to reduce the champagne for the frosting so I don't recommend using the most expensive champagne.
- Vanilla - Vanilla extract is a key ingredient in any baking recipe.
- Butter - Room temperature, unsalted butter combines easier in the frosting.
Can I use any type of champagne?
Yes, any type of champagne will work for this delicious cake recipe. I like to use 0.0 champagne for a 100% family friendly recipe. But, you can use Prosecco, sparkling wine, or any kind of champagne you have on hand. If you like a sweeter cake, go with sweet champagne but if you want something more subdued, use dry champagne.
Do note, that the alcohol content does bake out but we prefer the zero proof bottle of champagne so that everyone can enjoy.
How to make a champagne cake
Step 1: Prepare
Grease 3, 7-inch pans with nonstick spray, oil, or butter. I also recommend lining the bottom of the pans with parchment paper or a silicone baking mat.
Step 2: The dry ingredients
In a large mixing bowl, combine all of the dry ingredients until evenly mixed.
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Step 3: The wet ingredients
In a medium bowl, mix wet ingredients together until smooth. Slowly combine with the flour mixture with a spatula or on low speed until incorporated.
Step 4: Bake
Divide batter evenly between the pans, scraping the sides of the bowl with a rubber spatula, and bake until golden brown or a toothpick comes out clean.
Step 5: The frosting
While the cake is baking, reduce the champagne and beat the butter in the bowl of a stand mixer until smooth. Add the remaining frosting ingredients to the bowl and beat until desired texture is reached.
Step 6: Frost!
Make sure the cake has completely cooled on a wire rack. Then, frost one layer of your cake at a time, then top with another cake layer and repeat with cake layers until completely frosted.
Pro tip: When making the frosting, add the reduced champagne one tablespoon at a time. This way, you can test the flavor as you go for the perfect balance.
Variations
- Decorate with sprinkles, edible glitter, edible flowers, candles, etc. for a personalized touch.
- If you're a berry lover, consider adding fresh strawberries or other berries to the cake batter before baking. This gives a fruity twist to the cake.
- Add pink food coloring to the cake batter and the frosting for a fun pink champagne cake.
- You can make champagne cupcakes or bake in a larger pan for a bigger cake. Do note, the bake time will change if you use a different pan.
- Drizzle some white chocolate ganache over the cake before serving to take this recipe to the next level.
Storage
Storing - Store this champagne cake at room temperature or in the fridge for up to 4 days. It may become a little stale near day 4, but keeping it in an airtight container or wrapped in plastic wrap will preserve its shelf life. You can also use leftover cake to make birthday cake ice cream!
Freezing - You can freeze this champagne cake unfrosted in the freezer for up to 3 months. Thaw it in the fridge before frosting and serving. We recommend making the homemade frosting fresh.
More recipes you'll love
- These Valentine's day cake pops made with vanilla cake mix are so cute and bite sized, everyone always loves them.
- Handing out holiday cookie boxes at christmas is the perfect way to give heart warming gifts
- Making white chocolate Christmas crack is one of my favorite things about the Christmas season.
- If you need something other than a dessert recipe, try this New Year's Eve charcuterie board.
- For another fun cake recipe, try this green velvet cake.
Champagne Cake with Bubbly Frosting
Ingredients
Champagne Cake
- 2 3/4 cups flour
- 1 1/2 cups sugar
- 3 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups champagne
- 1 cup oil
- 3 medium eggs
- 1 teaspoon vanilla extract
Champagne Buttercream Frosting
- 3/4 cup champagne
- 1 cup butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Large pinch of salt
Instructions
Champagne Cake
- Preheat the oven to 350 F, and grease 3 7-inch pans with oil or butter. Line the bottoms of the pans with a circle of parchment paper, and grease the parchment paper
- In a large bowl, mix together the flour, sugar, baking powder and salt
- Next add the champagne, oil, eggs and vanilla, and whisk until smooth and well combined
- Divide the cake batter between the pans. Bake the cakes for 20 to 25 minutes or until the toothpick comes out clean
- Let the cakes cool down before frosting
Champagne Buttercream Frosting
- In a small saucepan, bring the champagne to a boil over medium heat and simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely
- Using a mixer, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup
- Once creamy and combined, beat in 2 to 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you’d like
- To assemble: Start with one cake on your cake stand, frost then top with another cake, frost again and finish with the third cake then frost the entire cake and decorate with sprinkles if desired
Notes
Variations
- Decorate with sprinkles, edible glitter, edible flowers, candles, etc. for a personalized touch.
- If you're a berry lover, consider adding fresh strawberries or other berries to the cake batter before baking. This gives a fruity twist to the cake.
- Add pink food coloring to the cake batter and the frosting for a fun pink champagne cake.
- You can make champagne cupcakes or bake in a larger pan for a bigger cake. Do note, the bake time will change if you use a different pan.
- Drizzle some white chocolate ganache over the cake before serving to take this recipe to the next level.
Chandice Probst says
Ok if you want an extra special celebration cake, this is it! Perfect bubbly flavor and not too hard to make!