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A slice removed from a beautiful Champagne Layer Cake with Buttercream, revealing two layers of cake and filling, next to a glass of champagne.

Champagne Layer Cake with Buttercream

This recipe creates a light and airy Champagne Layer Cake with a rich, buttery frosting, perfect for celebrations.
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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: Cake, 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 1/2 cups butter at room temperature (12 ounces/ 340 grams)
  • 2 1/2 cups sugar (550 grams)
  • 3 cups cake flour (390 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon table salt OR 1 1/2 teaspoon (9g) kosher salt
  • 1/2 cup champagne at room temperature (4 ounces)
  • 1/2 cup buttermilk at room temperature (4 ounces/ 114 grams)
  • 1 teaspoon pure vanilla extract
For the Strawberry and Champagne Italian Meringue Buttercream
  • 1 or 1 1/2 batches Italian Meringue Buttercream 1 recipe suffices if not adding pink swirls
  • 1 cup champagne (8 ounces)
  • 1/3 cup pureed strawberries from about 1/2 cup (90 grams) sliced fresh strawberries

Equipment

  • Standing mixer
  • Whisk attachment
  • Paddle attachment
  • Rubber spatula
  • Round cake pans (8 or 9-inch)
  • 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 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.
  3. 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.
  4. 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.
  5. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  6. In a large measuring cup, stir together the champagne, buttermilk, and vanilla extract.
  7. 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.
  8. Using a rubber spatula, gently fold the beaten egg whites into the batter until just incorporated.
  9. 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.
  10. 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.
  11. 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.
  12. Remove about 2/3 of the buttercream. Add the pureed strawberries to the remaining buttercream and beat until fully incorporated.

Notes

A cake flour substitution can be made by removing 2 tablespoons of flour and adding 2 tablespoons of cornstarch per cup of all-purpose flour, then sifting together.

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