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.
Notes
For a stronger champagne flavor, you can reduce the champagne in the cake batter by 2 tablespoons and replace it with 2 tablespoons of champagne extract. Ensure all ingredients for the cake and frosting are at room temperature for best results.