Champagne Cake with Buttercream Frosting

This Champagne Cake with Buttercream Frosting is the perfect cake recipe to celebrate with! It’s light, tender, sweet and spiked with champagne!

This pretty champagne cake is a delicious classic from the ’60s but it will never go out of style in my house! I love that it’s a mashup of my two favorite celebration foods, bubbly and cake! It’s a party on a cake stand!

We snacked on this beauty for our birthday party earlier this month but you could serve it at any event from New Years Eve to engagement parties and everything in between. Whatever it is that you’re celebrating, this cake (and a glass of bubbly!) really is the perfect way to party.

I used a relatively inexpensive (yet still totally drinkable) Champagne but this will work with Prosecco, Cava or most dry sparkling white or rosé wine. Be sure to pick one that you do enjoy though as the flavor will come through in the cake.

Not that you’ll have any cake leftover but if you do, just cover with plastic wrap and store at room temperature for up to 5 days.

Champagne Cake with Buttercream Frosting

Print Recipe

This Champagne Cake with Buttercream Frosting is the perfect cake recipe to celebrate with! It’s light, tender, sweet and spiked with champagne!

• Author: Kristen
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 16 Servings 1x

Ingredients

Scale 1x2x3x

Cake

• 2 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 large egg whites, room temperature
• 1 cup Champagne, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons vegetable oil
• 1 1/4 cups sugar
• 3/4 cup butter, softened

Champagne Buttercream Frosting

• 1 3/4 cups butter, softened
• 6 cups powdered sugar
• 4 to 5 tablespoons Champagne
• 1 teaspoon vanilla extract
• Sprinkles, if desired

Instructions

1. Heat the oven to 350°F. Grease two 8-inch cake pans then dust with flour, knocking out excess. Line bottom of pan with a round of parchment paper, grease and dust the parchment with flour; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt until well combined; set aside.
3. In a medium bowl, whisk together the egg whites, Champagne, vanilla and oil until well blended; set aside.
4. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy. Add the flour mixture and the egg white mixture alternately, until well blended. Divide the batter evenly between the prepared pans.
5. Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pans on a cooling rack, then turn the cakes out onto the rack to cool completely.
6. In a large bowl, beat the butter with an electric mixer until light and fluffy. Add 6 cups of the powdered sugar, 4 tablespoons of the champagne and vanilla and beat until well combined and frosting reaches desired consistency. Add more champagne to thin out the frosting or more powdered sugar to thicken as needed.
7. Stack and frost the cake layers and top with sprinkles, if desired.

Nutrition

• Serving Size: 1 Serving
• Calories: 393
• Sugar: 46g
• Sodium: 214mg
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 62g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 26mg

Chocolate, vanilla or champagne, what’s your favorite birthday cake?

Still looking for the perfect cake? Try one of these…
Vanilla Birthday Cake with Whipped Chocolate Buttercream from Half Baked Harvest
Meringue-Topped Layered Ice Cream Birthday Cake from Simple Bites
Funfetti Cake from My Name Is Yeh

Craving a chocolate cake, try my Chocolate Birthday Cake…

Or, if cupcakes are more your jam, try my Vanilla Bean Cupcakes with Fluffy White Frosting…

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