Champagne Celebration Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
281g (2 ¼ cups) all-purpose flour, measured properly
02 -
1 teaspoon of fine salt
03 -
2 ¼ teaspoons of baking powder
04 -
¾ cup unsalted butter, soft and at room temp
05 -
1 ½ cups white sugar
06 -
5 egg whites (150g) at room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup bubbly pink champagne or sparkling wine
09 -
Pink food coloring gel (optional for tint)
→ Champagne Frosting
10 -
3 sticks (1.5 cups) softened unsalted butter
11 -
1 ½ pounds (6 cups) powdered sugar
12 -
⅓-½ cup pink champagne
13 -
A small pinch of salt
14 -
Optional: 1 teaspoon of vanilla extract
15 -
Optional: pink gel food coloring
→ Extra Toppings
16 -
White chocolate for drips
17 -
Strawberries dipped in chocolate
18 -
Marshmallows with champagne flavoring
# Instructions:
01 -
Pop the butter into a mixing bowl and beat on medium until it's airy, about 2-3 minutes. Slowly mix in powdered sugar on low until crumbly. Pour in the champagne, along with the salt and optional vanilla, then beat on medium-high for 3-5 minutes until fluffy. Add pink food coloring if you'd like a pop of color.
02 -
Set your oven to heat at 350°F. Prep three 6-inch round cake pans by lining them with parchment and giving them a good coat of butter and flour, or spray them with baking spray.
03 -
In a mixing bowl, stir together the flour, salt, and baking powder until evenly mixed.
04 -
Beat the softened butter and sugar until light and creamy, about 2-3 minutes. Add the vanilla and mix in egg whites one at a time, ensuring each is fully incorporated. Remember to scrape the edges of the bowl occasionally.
05 -
Alternately add in the flour mix and champagne to the butter mixture, starting and finishing with flour. The order goes: flour, champagne, flour, champagne, and finish with flour. When mixed, stir in pink food coloring if you’d like, after the second flour addition.
06 -
Pour the batter evenly into your cake pans, smooth the tops, and pop them in the oven. Bake for around 25-30 minutes or until a toothpick comes out mostly clean. Let them cool in the pans for 10 minutes, then transfer them to a rack to cool completely.
07 -
Once cooled, stack and frost your cake layers with the champagne buttercream. Dress it up with toppings like a white chocolate drizzle, chocolate-dipped strawberries, or champagne marshmallows if you feel fancy.
# Notes:
01 -
Using room-temperature ingredients makes a big difference in texture.
02 -
The frosting can be prepped up to 2 days ahead if kept in the fridge.
03 -
For precise flour measurements, go with a scale or spoon and level your flour.