Directions 21 steps | 90 Minutes
Prepare the champagne cake. Preheat the oven to 325°F. Grease and line the bottom of three 6-inch cake pans with parchment paper. Measure and prep all ingredients.
In the bowl of a standing mixer with a paddle attachment, mix together the cake flour, granulated sugar, baking powder and salt. (See notes 1.)
Add the unsalted butter and mix on low speed until a coarse mixture forms.
Add the buttermilk and mix on low speed until incorporated.
In a large measuring cup, whisk together the vegetable oil, champagne, egg whites and vanilla extract.
With the mixer on low speed, slowly add the oil mixture into the cake batter, scraping down the sides to ensure an even mixture.
Divide the batter evenly between the three 6-inch pans and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
While the vanilla cakes are baking, prepare the champagne reduction. In a small saucepan over medium heat, add the champagne and simmer until the champagne is reduced to 1½ cups. Let cool completely.
Once the cake is done, move the cake pans to a cooling rack. Let the cakes cool for 10 minutes before removing the cakes from the cake pans to cool completely.
Prepare the champagne frosting. Fill a medium pot with an inch of water and bring to a strong simmer. In the bowl of a standing mixer, whisk egg whites, sugar and salt together.
Place the bowl over the pot of simmering water and whisk the egg whites and sugar mixture continuously until the mixture becomes lighter and no longer grainy, about 5 minutes, the mixture should read at least 160°F.
Remove the bowl from the pot and transfer the bowl into the mixer fitted with a whisk attachment. Mix on high until mixture becomes white and fluffy, and cool (check for this by seeing if the outside of the bowl is cool to the touch).
Add the butter one tablespoon at a time until a silky smooth frosting forms.
Add ¾ cup of the cooled champagne reduction and the vanilla extract. Taste and add up to an additional ¼ cup of the champagne reduction, if desired. Reserve the remaining ½ cup of the champagne reduction. (See notes 2.)
Assemble your cake. Use a serrated knife to level the tops of the baked cake.
Use a pastry brush to lightly brush each top of the baked cake with the champagne reduction.
Place a layer of champagne cake on a cake board and spread a layer of champagne frosting. Top with a second layer of champagne cake and spread a layer of champagne frosting. Top with the third layer of champagne cake, with the crumb side down.
Cover the cake with a thin layer of champagne frosting. Transfer into the freezer to set the crumb coat, for about 15 minutes.
Remove the cake from the freezer and frost the cake smooth with the remaining champagne frosting.
Use a star piping tip to decoratively pipe swirls on top of the cake and decorate with gold sprinkles.
Slice and serve. Enjoy!
- A large bowl with an electric mixer can be used. However, a stand mixer will make it much easier to prepare the cake.
- If the frosting is too soft, place it in the freezer or refrigerator to firm up before frosting the cake. Once the frosting is firm enough, whip it until fluffy before continuing to frost the cake.
- To bake into cupcakes:
- Use a cupcake pan lined with cupcake liners.
- Fill the cupcake liners about ⅔ full and reduce the baking time to 14-17 minutes. The cupcakes do not have to be brushed with the syrup before being frosted.
- Make ahead:
- The cake can be baked a day in advance. Remember to wrap each cake layer with plastic wrap after it has cooled.
- The champagne reduction can be made 1-2 days in advance.