Champagne Cake with Bubbly Frosting

Champagne Cake on a white cake stand with a champagne bottle in the back

5 from 1 vote

Champagne Cake with Bubbly Frosting

This moist Champagne Cake topped with rich buttercream frosting is a tasteful celebration in every mouthful. The perfect golden cake for New Years Eve, birthday parties, and any other special event.

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.

Prep Time40

Cook Time25

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cake, champagne, new years, new years eve

Servings: slices of cake

Calories: 817kcal

Author: Chandice Probst

Cost: $20

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.

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.

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.

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