There’s just something about breaking out the bubbly—that sound of the cork popping—that signals a true moment worth celebrating! If you are looking to elevate your party game, forget those heavy, dense sponges. We are diving headfirst into the ultimate light and airy Champagne Layer Cake with Buttercream. I still remember the first time I baked this for my sister’s wedding. I was so nervous, but the aroma of champagne mingling with sweet vanilla filled my kitchen, and seeing the joyful smiles when people took that first bite? Priceless. That’s the magic of a perfect homemade Celebration Dessert! Trust me, this recipe truly captures that feeling.
Why You Will Love This Champagne Layer Cake with Buttercream
Honestly, why wouldn’t you love this cake? It hits all the right notes for a show-stopping centerpiece. It’s the perfect balance of elegance and pure enjoyment!
- It’s incredibly light and airy—you won’t feel weighed down!
- The subtle champagne infusion gives it a distinctly sophisticated flavor.
- It’s the ultimate Celebration Dessert, guaranteed to impress every guest.
- The pairing of that delicate cake with rich, homemade buttercream is unbeatable.
Essential Ingredients for Your Champagne Layer Cake with Buttercream
Okay, listen up—the difference between a good cake and an amazing one always comes down to the ingredients and making sure they are ready to go! When we’re making a delicate cake like this, temperature is your best friend. Proper prep work here means everything comes together beautifully later. I know I sometimes want to just dump everything in, but with this recipe, don’t skip the details!
You can check out my friend over here for what she uses for her meringue base, but for mine, here’s what you absolutely need on your counter. I trust these measurements because they are exactly what I used for my sister’s wedding cake. For more insights into my baking philosophy, check out my author page here.
For the Champagne Cake Layers
The key here is the eggs and the liquid—they need to be relaxed!
- Four large eggs, separated, plus four *extra* large egg whites.
- One and a half cups of very soft butter, remember that needs to be at room temperature.
- Two and a half cups of sugar.
- Three cups of cake flour—sifted is always my preference!
- Two teaspoons of baking powder and a quarter teaspoon of baking soda.
- One teaspoon of salt.
- Half a cup of room temperature champagne (that’s usually about four ounces).
- Half a cup of room temperature buttermilk. Yes, buttermilk!
- One teaspoon of pure vanilla extract.
For the Strawberry and Champagne Buttercream
This is where the flavor really pops, but you MUST prepare the champagne reduction ahead of time so it cools completely, or you’ll melt your beautiful buttercream!
- One to one and a half batches of Italian Meringue Buttercream prepared ahead of time.
- One cup of champagne for reducing (you need to boil this down until you have exactly half a cup left).
- One-third cup of pureed strawberries. This comes from macerating about half a cup of fresh sliced strawberries first.
Step-by-Step Baking Instructions for the Champagne Layer Cake with Buttercream
This is the dance! When you put on some good music and get this process going, it feels less like baking and more like creating something truly special. Don’t rush the steps, especially when incorporating air; that’s how we get that wonderful, light crumb. Remember what I said about my sister’s wedding—patience pays off here!
Preparing the Cake Batter and Baking
First thing’s first: dial that oven up to 350 degrees F (176 C). Get your cake pans ready—grease them, flour them, and don’t forget parchment rounds on the bottom. Now, separate those four eggs. Whisk all eight egg whites (the four separated ones plus the four extra) until they form stiff peaks. These are precious air pockets, so handle them gently when you move them to a clean bowl.
Switch to the paddle attachment. Cream your beautiful room-temperature butter and sugar for a good six minutes until it’s pale and fluffy. Beat in the yolks two at a time, scraping down the sides after each addition. In a separate bowl, whisk your flour, baking powder, soda, and salt. In a measuring cup, stir your room-temp champagne, buttermilk, and vanilla.
Now, the alternating part! On low speed, add your dry mix and liquid mix four times, always starting and ending with the dry ingredients. Mix just until incorporated—seriously, stop the second the streaks of flour disappear. Finally, take your spatula and GENTLY fold in those glorious beaten egg whites. My tip? Fold until barely combined. You want that air to stay put!
Pour into your prepared pans. Bake for 30 to 40 minutes. They’re done when they are golden and spring back slightly. Let them chill in the pans for five minutes before flipping them onto racks to cool completely. If you aren’t frosting today, wrap them tight!
Making the Champagne Buttercream
While those layers cool, let’s make magic with the frosting. Pour the measured cup of champagne into a small saucepan and let it simmer down until you only have half a cup left. This reduction has to cool completely before it sees your buttercream, or you’ll have soup!
Once your Italian Meringue Buttercream base is done, slowly beat in that cooled champagne reduction until it’s perfectly smooth. Now, this is fun—divide that frosting! Take about two-thirds for the main filling and outside coating. In the remaining one-third, beat in your strawberry puree until you get a lovely pale pink swirl of flavor.
I love alternating the white and pink frosting when I fill the layers; it gives such a beautiful surprise when you slice into this incredible Celebration Dessert.
Assembling Your Perfect Champagne Layer Cake with Buttercream
The moment we’ve been waiting for! Before stacking, take a peek at your layers. If you’ve got nice domes, you might want to carefully level them with a serrated knife so your final cake stands perfectly straight. A flat top is crucial for an elegant look for your Champagne Layer Cake with Buttercream.
Start with a thin layer of the plain white Champagne Buttercream directly onto your serving plate or cake stand—this anchors the bottom layer, so it won’t slide around while you work. Once the first layer is down, spread a generous coat of the white frosting, or alternate with the lovely strawberry swirl frosting. Don’t pack it down; keep it fluffy!
After stacking all your layers, the most important step for a professional finish is the crumb coat. Lightly frost the entire exterior of the cake with a very thin layer of frosting. This traps any loose crumbs that lifted off during stacking. Pop the whole thing into the fridge for about fifteen minutes until that coat is firm. Then, bring out your remaining frosting and apply your beautiful final layer. Take your time here; smooth surfaces make the best presentation!
Tips for Success When Making This Celebration Dessert
Baking this type of layer cake takes a little finesse, but honestly, if you remember these three things, you’ll have that show-stopping result every single time! You want that light flavor without sinking the entire process, right? These tips helped me keep my sister’s wedding cake stable and delicious.
First and foremost: Room Temperature is Non-Negotiable. I can’t stress this enough—your butter, buttermilk, and even your four egg yolks need to be fully warmed up. Cold ingredients won’t cream properly, and you lose all that crucial air needed for a light cake foundation. Learn from my early kitchen disasters!
Second, treat those egg whites like spun glass after you whip them. When you fold them into the batter, use a wide rubber spatula and go slowly. Stop mixing the second you can’t see big streaks of white anymore. Overmixing those glorious air bubbles is the fastest way to end up with a dense, chewy Party Cake instead of a light one. Check out my guide on perfect dinner ideas for similar tips on ingredient readiness.
Finally, for the Champagne Buttercream, make sure that champagne reduction is *completely* cool before you stream it into your meringue. If it’s even slightly warm, you’ll regret it instantly when your buttercream turns soupy on you! A little patience on the cooling step saves heartbreak later.
Decorating Ideas for Your Champagne Layer Cake with Buttercream
Now that you’ve mastered that light crumb and that silky Champagne Buttercream, let’s make this thing look like the gorgeous Celebration Dessert it is! Since this is the ultimate Party Cake, we need some sparkle, right?
I love keeping the look simple and elegant. A topping of fresh raspberries or sliced strawberries always pairs perfectly with the flavor profile. You can nestle them right on top for a beautiful pop of color. For an extra touch of luxury, grab some edible gold dust—it catches the light beautifully on that pale frosting!
If you love piping, try using a star tip around the bottom edge or piping small rosettes on top. Don’t forget to check out some of my favorite trending decorating ideas for inspiration. This cake just screams ‘cheers’!
Storage and Make-Ahead Tips for Your Champagne Layer Cake
The great news about making this incredible Champagne Layer Cake with Buttercream ahead of time is that the layers freeze beautifully! If you’re not frosting the day of your event, wrap those cooled, naked cake layers very tightly in plastic wrap—like, industrial strength tight—and pop them in the freezer. They are good for up to two months that way!
If the layers are already frosted though, they are best kept right on the counter for about a day, covered loosely. Don’t stick an assembled cake in the fridge unless you absolutely have to, because the humidity can affect that glorious buttercream. I always pull frozen layers out the day before I plan to frost them. Just let them sit on the counter, still wrapped, until they come to room temperature. It thaws perfectly! Amazing for planning ahead, right?
Frequently Asked Questions About This Champagne Cake
I feel like every time I bake this beautiful cake, new questions pop up! It’s a bit more technical than, say, a standard sheet cake, but that makes the final result so rewarding. Let’s knock out some of the common things I always hear, so you feel 100% confident walking into this bake. You can browse all my favorite recipes right here!
Can I use sparkling wine instead of champagne for the Champagne Layer Cake with Buttercream?
Absolutely, yes! You can definitely use a good quality Prosecco or Cava, or any sparkling wine you enjoy. The most important thing isn’t the label; it’s the dryness level. Since we are boiling it down, you want to grab something Brut or Extra Brut. If you use a sweeter sparkling wine, your final cake and buttercream might end up tasting a little too sugary for my liking.
How do I prevent the Champagne Buttercream from weeping?
Weeping is the enemy of meringue buttercreams, I agree! This usually happens either because there’s residual liquid trying to escape the sugar syrup, or because of humidity. My number one rule: make sure that champagne reduction is stone cold before adding it to your meringue base. If the room is super muggy, try to assemble the cake in the coolest room possible, and keep it away from drafts or direct sunlight until serving. A short trip to the fridge can help stabilize it, but don’t leave it sealed in there too long!
Can I make this a single-layer Party Cake instead of a Layer Cake?
You certainly can, especially if you are making a smaller batch or just don’t want to deal with stacking! If you use standard 8 or 9-inch round pans, just keep an eye on the baking time. Instead of 30–40 minutes for layers, a single, thicker cake layer will take longer, maybe 45 to 55 minutes. The toothpick test is your best friend here—you need to ensure the very center is cooked through, or you’ll have a sad, gooey middle to your Party Cake.
Nutritional Estimates for Champagne Layer Cake with Buttercream
Now, I know this amazing Champagne Layer Cake with Buttercream isn’t going to win us any health contests—it’s a Celebration Dessert, after all! But for those who track macros, here’s a rough idea per serving (based on 12 slices). Please remember this is just an estimate because everything changes based on the brand of butter or the specific Champagne you use!
- Estimated Calories: 550-650 per slice
- Fat: High (mostly from that delicious buttercream!)
- Carbs: High (sugar and cake flour, naturally)
- Protein: Modest
Definitely save this one for a truly special occasion!
Share Your Celebration Dessert Creations
When you finally slice into that beautiful, airy Champagne Layer Cake with Buttercream, please, please come back and tell me all about it! Seriously, baking is always more fun when we can share the results, isn’t it?
I would absolutely love for you to leave a rating for this recipe down below—five stars if it made your party shine! If you run into any technical snags or if you managed to create a stunning new decoration, drop a comment. I try to read every single one to see how you all are enjoying this wonderful Celebration Dessert.
And hey, if you’re sharing photos of your finished masterpiece on social media, tag me! I always celebrate your wins. Seeing your creations using my recipes is the best part of my job. You can reach out to me directly via my contact page if you have super specific feedback or want to troubleshoot something privately. Happy baking, and cheers to your next major milestone!
Champagne Layer Cake with Buttercream
Ingredients
Equipment
Method
- 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.
- Separate 4 eggs. Place yolks in a small bowl. Add the egg whites and the 4 additional egg whites to a standing mixer bowl fitted with the whisk attachment. Beat until stiff peaks form. Transfer the beaten egg whites to another bowl. Clean and dry the mixer bowl.
- Fit the mixer with the paddle attachment. Cream the butter and sugar until light and fluffy, about 6 minutes. Scrape down the sides of the bowl as needed.
- Add two egg yolks and beat until incorporated, about 20 seconds. Scrape down the bowl. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the bowl again.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large measuring cup, stir together the champagne, buttermilk, and vanilla extract.
- With the mixer on low speed, add the dry ingredients and the liquid ingredients alternately, in 4 additions. Begin and end with the dry ingredients. Mix on low to medium speed just until each addition is incorporated. Scrape down the sides of the bowl as needed.
- Using a rubber spatula, gently fold the beaten egg whites into the batter until just incorporated.
- 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 attached.
- Let the cakes cool in the pans on wire racks for 5 minutes. Then, turn them out onto the wire 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.
- For the buttercream: Pour 1 cup of champagne into a small saucepan and boil. Simmer until reduced to 1/2 cup. Let cool completely. Beat the cooled champagne reduction into a prepared batch of Italian Meringue Buttercream.
- Remove about 2/3 of the buttercream. Add the pureed strawberries to the remaining buttercream and beat until fully incorporated.
