Okay, friends, let’s talk celebrations! There’s just something magical about a beautiful layer cake, isn’t there? And when that cake whispers ‘celebration’ with a hint of bubbly? Perfection! My absolute favorite for any special occasion has to be this Champagne Layer Cake with Buttercream. Trust me, it looks super elegant and fancy, but it’s honestly one of those recipes that comes together quicker than you might think. I remember making this for my sister’s engagement party, and everyone raved about it, asking if I’d ordered it from some fancy bakery. Nope! Just good ol’ home baking with a little bit of sparkle. It’s the perfect blend of festive flavor and comforting cakey goodness, topped with a dream of a frosting. It really makes any moment feel extra special, and that’s exactly what we want in a cake, right?
Why You’ll Love This Champagne Layer Cake with Buttercream
This cake is just pure joy in every bite, I swear!
- Effortlessly Elegant: It looks like it came from a fancy bakery, but it’s surprisingly simple to whip up right in your own kitchen.
- Festive Flavor: That little hint of champagne? It really makes it feel special and adds a lovely, subtle sparkle to the taste.
- Perfectly Moist: Seriously, the cake turns out so soft and tender every single time – no dry cake here!
- Dreamy Buttercream: And the frosting! It’s so creamy and smooth, the perfect sweet hug for that lovely cake.
- Ultimate Crowd-Pleaser: Whether it’s a birthday, anniversary, or just a ‘you deserve it’ kind of day, this cake is always a hit!
Gather Your Ingredients for the Perfect Champagne Layer Cake
Okay, pulling together everything you need for this gorgeous Champagne Layer Cake with Buttercream is half the fun! It’s always a good idea to get all your ingredients out and ready to go. And remember, for the best texture – for both the cake and the frosting – make sure your butter and eggs are at room temperature. It really makes a difference, trust me on this one! It helps everything blend together so much more smoothly.
Here’s what you’ll need:
For the Cake
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened (this is important!)
- 4 large eggs (room temperature, please!)
- 1 teaspoon vanilla extract
- 1 cup champagne (your favorite bubbly will do!)
For the Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar (sifted if you’re feeling fancy, helps avoid lumps!)
- 0.25 cup champagne
- 1 teaspoon vanilla extract
Essential Equipment for Your Champagne Layer Cake
To whip up this beautiful Champagne Layer Cake with Buttercream, you’ll want to have a few key items ready. Don’t worry, it’s mostly standard baking stuff! You’ll definitely need a couple of good mixing bowls – one large enough for the cake batter and another for the frosting. An electric mixer makes life so much easier for getting that butter nice and creamy and the frosting fluffy, but a sturdy whisk and some elbow grease will work too! Measuring cups and spoons are a must, along with a handy rubber spatula for scraping down the bowls. Oh, and of course, make sure you have two 8-inch round cake pans ready to go. Finally, a wire rack is super important for letting those gorgeous cakes cool down properly before we get to the fun part – decorating!
Step-by-Step Guide to Making Your Champagne Layer Cake with Buttercream
Alright, let’s get baking this amazing Champagne Layer Cake with Buttercream! It sounds fancy, but trust me, it’s totally doable and oh-so-worth-it. Just follow these steps, and you’ll have a showstopper ready in no time. We’ll start with the cake, get it baked, and then whip up that dreamy frosting to bring it all together. Remember what we talked about with ingredient temps? Super important here for the best texture. Let’s do this!
Preparing the Cake Batter
First things first, get that oven preheated to 350°F (175°C) and don’t forget to grease and flour your two 8-inch cake pans. This is super important so your beautiful cakes don’t stick! Now, grab a big bowl and whisk together your flour, sugar, baking powder, and salt. Give it a good mix so everything is evenly distributed. Then, add in that softened butter. Mix it on low speed until it looks like coarse crumbs. See? Easy peasy! In a separate little bowl, whisk up your eggs, that splash of vanilla extract, and the star of the show – the champagne!
Baking and Cooling Your Champagne Cake Layers
Now, slowly add those wet ingredients (the eggs, vanilla, and champagne mixture) to your dry, crumbly bits. Mix it all on medium speed, but here’s the golden rule: don’t overmix! Just mix until it’s combined and you don’t see streaks of flour. Overmixing makes the cake tough, and we definitely don’t want that. Divide your lovely batter evenly into those prepared pans. Pop them into the oven for about 30-35 minutes. You’ll know they’re ready when a wooden skewer poked into the center comes out clean. Let them cool in the pans for about 10 minutes before flipping them onto a wire rack to cool completely. Patience is key here so the frosting doesn’t melt!
Crafting the Perfect Buttercream Frosting
While your cakes are doing their cooling thing, let’s make that incredible buttercream! In a nice big bowl, beat your softened butter until it’s super creamy. This is what makes the frosting so smooth. Then, start adding in the powdered sugar, a bit at a time, alternating with the champagne and vanilla extract. Keep beating it on medium speed until it’s all smooth, fluffy, and just begging to be slathered on a cake. It should have a lovely, light texture that spreads like a dream!
Assembling and Frosting Your Champagne Layer Cake
Once those cake layers are *completely* cool – I can’t stress this enough! – it’s time for the grand finale. Place one layer on your serving plate. Spread a generous amount of that glorious buttercream over the top. Then, carefully place the second layer on top of that. Now, go ahead and frost the top and sides of the entire cake. You can make it super smooth or go for a more rustic, swirly look. Totally up to you!
Tips for a Flawless Champagne Layer Cake
Now listen up, because I’ve learned a few little tricks over the years that make this Champagne Layer Cake with Buttercream turn out absolutely perfect every single time. It’s all about the little details, you know? First off, make sure your ingredients for the cake and frosting are at room temperature. Seriously, this makes such a difference in how smoothly everything blends. For the cake batter, don’t you dare overmix it once you add the wet ingredients to the dry – just mix until it *just* comes together. Overmixing makes for a tough cake, and nobody wants that! And when you’re frosting, be patient. Let those cakes cool *completely* before you even think about spreading that dreamy buttercream. If they’re still warm, you’ll end up with a melty mess, and nobody wants to clean that up! More advice on getting things right can be found here. Just a little bit of care, and you’re golden!
Ingredient Notes and Substitutions
This Champagne Layer Cake with Buttercream is pretty straightforward, but let’s chat about a couple of things. The champagne is the star here, giving it that special sparkle! If you absolutely can’t use champagne, a dry sparkling wine or even a good-quality non-alcoholic sparkling cider can work, though the flavor will be a bit different. I usually stick to all-purpose flour, but if you wanted to try a gluten-free blend, just make sure it’s a good 1:1 baking flour for best results. Oh, and for the frosting, always use unsalted butter so you can control the salt level yourself!
Frequently Asked Questions about Champagne Layer Cake
Got questions about this fabulous Champagne Layer Cake with Buttercream? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up anything you’re wondering about.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Once they’re completely cool, wrap them well in plastic wrap and store them at room temperature. The buttercream can also be made a day ahead and stored in the fridge – just let it soften a bit and give it a quick whisk before frosting. It’s a lifesaver for busy days!
What if I don’t have champagne? Can I use something else?
Don’t have champagne on hand? No worries! You can totally use a dry sparkling wine, like prosecco or cava. If alcohol isn’t your thing, a good quality non-alcoholic sparkling cider or even just milk (though you’ll lose that special bubbly flavor!) will work in a pinch for the cake batter and frosting. Just keep in mind the flavor profile will change a bit.
How should I store leftover Champagne Layer Cake?
Store any leftover cake like you would any other frosted cake. I like to keep it in an airtight cake carrier or cover it well with plastic wrap at room temperature for about 2-3 days. If it’s really warm in your house, or if your frosting is particularly delicate, popping it in the fridge is a good idea. Just bring it back to room temperature for about 30 minutes before serving so the cake and frosting are nice and soft. You can find more details on food safety here.
Nutritional Information
Just a heads-up, the nutritional info for this yummy Champagne Layer Cake with Buttercream is an estimate, okay? Things can change depending on the exact brands of ingredients you use and how generous you are with that frosting! But generally, expect each slice to have around X calories, Y grams of fat, Z grams of protein, and about W grams of carbohydrates. Happy indulging!
Champagne Layer Cake with Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs, vanilla extract, and champagne.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the buttercream. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the champagne and vanilla extract, beating until smooth and fluffy.
- Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the entire cake.
