Champagne Cake Recipe

Rating 5.0
| 1
Have a festive gathering with this light and fluffy champagne cake. Plush and velvety champagne cake is paired with a silky smooth Swiss meringue champagne frosting for a delicious bite.
Utensils Dessert
Globe New American
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


3 cup(s)
cake flour (360 g)
2 cup(s)
granulated sugar (400 g)
1 tbsp
baking powder
1/2 tsp
3/4 cup(s)
unsalted butter, room temperature
3/4 cup(s)
buttermilk, room temperature
1/2 cup(s)
vegetable oil
1/2 cup(s)
champagne, room temperature
large egg whites
2 tsp
vanilla extract
batch of champagne buttercream, see below
gold sprinkles, to decorate
sparklers, to decorate
3 cup(s)
egg whites
1 3/4 cup(s)
granulated sugar (350 g)
1/4 tsp
24 oz
unsalted butter, cut into tablespoons
2 tsp
vanilla extract

Directions 21 steps | 90 Minutes

Step 1

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.

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Step 2

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.)

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Step 3

Add the unsalted butter and mix on low speed until a coarse mixture forms. 

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Step 4

Add the buttermilk and mix on low speed until incorporated.

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Step 5

In a large measuring cup, whisk together the vegetable oil, champagne, egg whites and vanilla extract.

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Step 6

With the mixer on low speed, slowly add the oil mixture into the cake batter, scraping down the sides to ensure an even mixture.

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Step 7

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.

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Step 8

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.

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Step 9

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.

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Step 10

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.

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Step 11

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.

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Step 12

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).

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Step 13

Add the butter one tablespoon at a time until a silky smooth frosting forms.

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Step 14

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.)

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Step 15

Assemble your cake. Use a serrated knife to level the tops of the baked cake. 

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Step 16

Use a pastry brush to lightly brush each top of the baked cake with the champagne reduction.

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Step 17

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. 

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Step 18

Cover the cake with a thin layer of champagne frosting. Transfer into the freezer to set the crumb coat, for about 15 minutes.

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Step 19

Remove the cake from the freezer and frost the cake smooth with the remaining champagne frosting. 

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Step 20

Use a star piping tip to decoratively pipe swirls on top of the cake and decorate with gold sprinkles.

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Step 21

Slice and serve. Enjoy!

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  1. A large bowl with an electric mixer can be used. However, a stand mixer will make it much easier to prepare the cake.
  2. 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.
  3. To bake into cupcakes:
    1. Use a cupcake pan lined with cupcake liners.
    2. 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.
  4. Make ahead:
    1. The cake can be baked a day in advance. Remember to wrap each cake layer with plastic wrap after it has cooled.
    2. The champagne reduction can be made 1-2 days in advance.

Nutrition Per Serving
View All
67.3 g
6.7 g
89.1 g


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Carmela G.


29 Nov 2022

This an insanely good recipe for Champagne Cake. Thumbs up!

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