A tender, sweet champagne layer cake with champagne buttercream frosting – elegant and festive for any celebration!
When you move overseas as an expatriate, you mentally prepare for the reality that you won’t see much of your extended family for awhile. However, one somewhat unexpected bonus is that when loved ones are able to visit you, it becomes extra special!
First and foremost, it means a lot for someone to make the effort to travel abroad. And, equally, hosting guests in a different country gives you the opportunity to share sights and experiences that are once-in-a-lifetime for many of us. (Admittedly this is especially easy living in Europe, as we are lucky to do.) It’s incredibly fun and meaningful to see the Louvre with a friend or loved one, or drive someone to visit a German Christmas market, then return straight to the comforts of home! I can say honestly that I treasure every single visitor we’ve had during our first two years in Belgium.
Our most recent round of guests had something extra special to celebrate – just a few days before coming to Brussels, they got engaged in Paris! At the base of the Eiffel Tower, no less! Our nephew and his fiancee are both incredibly lovely people. We could not be more excited for them, and it was so sweet to get to congratulate them in person – and ooh and aah over the ring – so soon after he popped the question.
Well, you see where this is going – this occasion clearly called for a cake! Not just any cake – something celebratory and elegant and perfectly suited to an engagement toast. And for that, there’s simply nothing like champagne.
[clickToTweet tweet=”How perfect is this champagne-infused layer cake for sweetly elevating a celebration!?” quote=”How perfect is this champagne-infused layer cake for sweetly elevating a celebration!?”]
This is my take on combining and adapting a few other recipes, namely this cake and this frosting. If you have a spare moment and enjoy ogling layer cakes, I highly recommend both sites for your browsing pleasure – #cakegoals.
The end result was every bit as good as I hoped. Tender, moist cake layers, and a sweet, simple buttercream frosting. You will absolutely taste the champagne in both the cake and the frosting, so if you don’t like its flavor, well, this probably is not the dessert for you!
But really, seriously, look me in the eye and tell me you’ve tried a decent bottle and still don’t like champagne. Who are you? You are mysterious to me. 😉
The frosting is sweet but not tooth-achingly so. I like to make buttercream with, well, all butter, because I know many people who find frosting with a high percentage of shortening to be overly sweet and almost gritty. Like a grocery store cake, but not in a good way. 🙂 To each his own!
Oooh, how I wish I had this slice sitting in front of me right now. This cake disappeared fast and is now looong gone, just like the last of our summer visitors. Fortunately, I just heard from a friend that she’ll be visiting in September, so we have more adventures to look forward to.
And, thanks to having this recipe down, I know just the thing to make for future engagement parties, New Years festivities, or really any other champagne-worthy occasion. Like, I don’t know, Wednesday. Does Wednesday count!?
Cheers!
Champagne Layer Cake with Champagne Buttercream Frosting
Ingredients
For the Cake:
- 3 cups (360 grams) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (8 ounces, 227 grams) unsalted butter at room temperature
- 2 cups (396 grams) granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups champagne, prosecco, or sparkling wine
For the Frosting:
- 1 1/2 cups (12 ounces, 341 grams) butter at room temperature
- 6 cups (681 grams) powdered sugar
- 6 tablespoons champagne
Instructions
- To make the cake, preheat oven to 350 degrees F (180 C). Grease and flour three 8” cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1-2 minutes. Add sugar and beat on medium-high speed for 2-3 minutes more, until the mixture is pale and fluffy.
- Reduce speed to medium-low and add eggs one at a time, followed by the vanilla. Beat until thoroughly combined, scraping down the sides of the bowl if needed.
- With the mixer running on low speed, add a bit of the flour mixture, followed by half the champagne. Add a bit more flour, then the rest of the champagne, and finally the last of the flour. Blend just until evenly combined.
- Divide batter evenly among prepared cake pans, and smooth the tops with a spatula. Bake for 22-28 minutes, until the tops are just lightly golden and a toothpick inserted into the cake comes out with moist crumbs. Cool in the cake pans for about 15 minutes, then turn the cakes out to cool directly on wire racks until they are room temperature.
- To make the frosting, beat the butter for 1-2 minutes, until it is smooth. Add 3 cups of powdered sugar, followed by the champagne, followed by the remaining powdered sugar, mixing well after each addition. Add more champagne or powdered sugar, if needed, to adjust the consistency, then frost and garnish the cake as desired.
Notes
Nutrition Estimate
Cake adapted from Liv for Cake; frosting adapted from Life, Love, and Sugar
You made this and now have extra bubbly? What a shame!! Of course just drinking it is a lovely option, but you could also try making a champagne cocktail – a kir royale is lovely, as is a classic peach or rosemary plum bellini!
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Kristina says
September 27, 2017 at 5:10 amIn the buttercream, do you use salted or unsalted butter?
Monica says
September 27, 2017 at 1:10 pmI use unsalted, but it will be fine with salted, too, if that’s what you usually keep on hand!
Jessica Pinney says
September 12, 2017 at 3:08 amChampagne in my cake? Yes, please!
Carol Borchardt says
September 10, 2017 at 9:44 pmYour photographs really showcase the beauty of this cake! Simply lovely! I’m not much of a baker, but this actually looks pretty easy to make.
Monica says
September 11, 2017 at 12:00 pmThank you so much, Carol! It is pretty straightforward – if you get the itch to try baking a cake, I highly recommend this one!
Lynn | The Road to Honey says
September 10, 2017 at 12:15 amWhat a wonderful experience to live abroad. The hubby and I were both expatriates in Kenya prior to moving to Boston. We didn’t have very many guests though since it was so far away and most people have this (probably mostly inaccurate) image of Africa in their head. Besides communication back to the states, for us one of the big challenges was inaccessibility to specific foods and creature comforts.
Anyhow, this is such a lovely cake with an equally lovely celebration behind it.
Monica says
September 10, 2017 at 12:59 pmHi Lynn! I definitely understand. I’m sure we have far more visitors here in Europe than we would in other parts of the world. It’s ironic because of course, having traveled a bit more than average myself, I actually prefer going places that are more off the beaten path. And Kenya is one of my very favorite places I’ve ever been! (Though it’s a different matter visiting and living, of course.) Thank you for visiting and for your kind words!
Kathryn @ FoodieGirlChicago says
September 9, 2017 at 7:19 pmSuch a lovely cake! And I’m sure anything with champagne in it will be wonderful!
Kimberly @ Berly's Kitchen says
September 9, 2017 at 10:34 amThis cake is gorgeous and perfectly made. I love that you used all butter in your buttercream, too. Makes it smooth and tasty. Congratulations to your nephew on his engagement. That is so exciting!
Monica says
September 10, 2017 at 12:59 pmThank you so much! Butter lovers unite, haha!
Amanda Mason says
September 9, 2017 at 4:00 amAbsolutely beautiful!! You did an amazing job!! I need to get better at making cakes! I thoroughly enjoyed reading your post and congrats to your brother and new sister-in-law to be!
Monica says
September 10, 2017 at 1:00 pmThanks so much, Amanda! Making and decorating cakes is something I still really want to work on myself, but it’s awfully fun practicing!
Nicoletta @sugarlovespices says
September 8, 2017 at 10:43 pmGorgeous! Lucky your visitors who can enjoy your amazing creations! Congratulations to your nephew and his fiance on their engagement. They got a beautiful champagne layer cake to celebrate!
Marisa Franca @ All Our Way says
September 7, 2017 at 6:09 pmAn absolutely beautiful cake. You’re right it is perfect for a celebration. It looks light and moist and by golly, you did a fantastic job of frosting it. Your friends were very lucky to have such a considerate and talented friend.
Monica says
September 10, 2017 at 1:01 pmHi Marisa, thank you so much! I’m really working on my cake skills, haha, so I’m glad this one came out as well as it did!
Anne Murphy says
September 7, 2017 at 4:54 pmWhat a lovely idea! It sounds delicious – but also, so festive!
And congratulations to the happy couple.
Çitra Kale @Çitra's Home Diary says
September 7, 2017 at 1:31 pmThe cake looks stunning! glad you use all butter on your buttercream..Just Love it!
Michelle | The Last Food Blog says
September 7, 2017 at 8:23 amWhat a lovely excuse to make a beautiful cake! It looks perfectly light and fluffy. And who are these people that don’t like champagne?? I will never understand them 😉 Congratulations to your nephew and his fiancee x
Monica says
September 10, 2017 at 1:02 pmI’m with you Michelle! Oh well, more champagne in the world for you and me!
Gloria Duggan says
September 5, 2017 at 1:04 pmThis would make the perfect celebration cake for so many things. Birthdays, Anniversaries, Showers….just to name a few. Also just to end a nice meal when you are entertaining too.
Annemarie @ justalittlebitofbacon says
August 30, 2017 at 2:46 pmWhat a beautiful cake and a great occasion to celebrate! My daughter has been after me to try some more complicated desserts, like layer cakes, though I would have to skip the champagne in the frosting for her. And Wednesday definitely counts.
Tina Dawson | Love is in my Tummy says
August 30, 2017 at 2:11 pmWhat a lovely memory that they got to share with you? And what cake better than this one??? absolutely gorgeous!
Garlic + Zest says
August 30, 2017 at 2:09 pmIf you’re looking for visitors — I’d be happy to come over! Especially if you’re making this gorgeous cake! Wow – and it really is filled with prosecco – I’ve never had anything like it, but I really want to try!!! Incidentally, my birthday is next month, sooooo…….
Marjory @ Dinner-Mom says
August 30, 2017 at 2:00 pmGorgeous! Definitely saving this for my next special occasion!
Sierra says
August 30, 2017 at 1:58 pmNot only is this cake so classic and pretty but I bed it tastes amazing!! Beautifully Candid