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Champagne Cake with Champagne Italian Meringue Buttercream

Delightful Champagne Cake with Luscious Meringue Buttercream

This Champagne Cake with Champagne Italian Meringue Buttercream is a crowd-pleasing dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Champagne opt for a sweeter variety like Korbel
  • 3 cups Cake Flour substitute with all-purpose flour mixed with cornstarch if needed
  • 2 cups Granulated Sugar sweetens the cake
  • 1 cup Unsalted Butter at room temperature
  • 4 large Eggs at room temperature
  • 1 cup Buttermilk can be replaced with a mixture of milk and vinegar or lemon juice
  • 2 teaspoons Baking Powder ensure freshness for optimal rise
  • 1 cup Strawberries optional, fresh or pureed
For the Buttercream
  • 4 cups Powdered Sugar adjust to taste
  • 1 cup Champagne Reduction use the same champagne from the cake

Equipment

  • Stand mixer
  • 9-inch Round Cake Pans
  • Mixing bowls
  • Saucepan
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of granulated sugar until fluffy, about 3-5 minutes.
  3. Gradually add in the 4 eggs, mixing well after each addition.
  4. Alternate adding 3 cups of cake flour and 1 cup of buttermilk with 1 cup of champagne until the batter is smooth.
  5. Evenly distribute the batter between the prepared cake pans.
  6. Bake for 25-30 minutes, until a toothpick comes out clean and the tops are lightly golden.
  7. Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
  8. For the champagne reduction, simmer 1 cup of champagne in a saucepan until reduced to about 1/4 cup.
  9. Whip 1 cup of unsalted butter until creamy, then gradually add 4 cups of powdered sugar.
  10. Incorporate the champagne reduction into the buttercream and adjust sweetness if desired.
  11. Assemble the cake by layering the cake on a serving plate, spreading buttercream in between and covering the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Store the frosted cake in the refrigerator for up to 5 days or freeze unfrosted layers for up to 3 months.

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