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–+ servings
A slice cut from a Champagne Layer Cake with Buttercream showing four layers of cake and pink filling.

Champagne Layer Cake with Buttercream

Create an elegant Champagne Layer Cake with a delicate buttercream frosting. This recipe is perfect for celebrations and special occasions, offering a sophisticated dessert that is both beautiful and delicious.
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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 at room temperature
  • 4 additional large egg whites at room temperature
  • 1 1/2 cups butter at room temperature
  • 2 1/2 cups sugar
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon table salt OR 1 1/2 teaspoon kosher salt
  • 1/2 cup champagne at room temperature
  • 1/2 cup buttermilk at room temperature
  • 1 teaspoon pure vanilla extract
For the Strawberry and Champagne Italian Meringue Buttercream
  • 1 or 1 1/2 batches Italian Meringue Buttercream recipe
  • 1 cup champagne
  • 1/3 cup sliced fresh strawberries stems removed, pureed

Equipment

  • Standing mixer
  • Whisk attachment
  • paddle attachment
  • Round cake pans
  • Parchment paper
  • Wire racks
  • 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 the 4 whole eggs. Place the yolks in a small bowl. Put the egg whites and the 4 additional egg whites in the bowl of a standing mixer fitted with the whisk attachment. Beat the egg whites until stiff peaks form. Transfer the beaten egg whites to another bowl.
  3. Clean and dry the standing mixer bowl. 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 sides. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the sides 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 alternately with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Scrape down the sides of the bowl as necessary.
  8. Gently fold the beaten egg whites into the batter using a rubber spatula until just incorporated.
  9. Pour the batter evenly 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 of the pan, 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, gently 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 until reduced to ½ cup. Let it cool completely.
  12. Slowly beat the cooled champagne reduction into a prepared batch of Italian Meringue Buttercream.
  13. Remove about two-thirds of the buttercream. Add the pureed strawberries to the remaining buttercream and beat until fully incorporated.

Notes

For a cake flour substitution, measure 2 cups and 2/3 cups of all-purpose flour, remove 4 tablespoons of flour, and then add 4 tablespoons of cornstarch. Whisk well.

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